These 4 ingredient Vegan Cinnamon Sugar Knots are so easy to make and incredibly delicious. If you are looking for the perfect dairy-free & eggless dessert, look no further than these puff pastry cinnamon twists!
If you loved my Vegan Cinnamon Bread or Vegan Cinnamon Rolls then you have to try this new cinnamon sugar dessert! They're flaky, filled with layers of cinnamon sugar, and SO easy to make.
Ingredients:
Ingredient notes:
- Puff Pastry: I used Pepperidge Farm puff pastry which is vegan and only needs 40 minutes to defrost at room temperature.
- However, you can also make homemade vegan puff pastry if you would like to!
- Vegan butter: Any brand works but my favorites are Country Crock, Earth Balance, and Miyokos!
How to make cinnamon sugar knots
Defrost & roll out puff pastry
Follow the package instructions to slightly thaw the puff pastry so that it is still cold, but able to be rolled out and worked with. For the Pepperidge Farm brand, this is about 40 minutes at room temperature.
Coat with cinnamon sugar, fold, & twist into knots
Take the defrosted but still cold puff pastry and lightly roll it out with a rolling pin. Then, brush it with melted vegan butter.
Sprinkle the cinnamon sugar mixture on top. Then fold the puff pastry in half and use a pizza cutter or sharp knife to cut them into 8 long strips.
Twist each puff pastry strip and then roll it into a spiral.
Bake the cinnamon knots
Add the spiraled puff pastry cinnamon twists to a parchment-lined baking sheet and coat with a thin coating of vegan butter.
Then, add to the oven and bake for 20-25 minutes until the outsides are browned and flaky.
Coat with butter and more cinnamon sugar
Remove the cinnamon sugar knots from the oven and let them cool for 1-2 minutes.
Then, coat the cinnamon roll knots with the remaining melted vegan butter and dunk in a big bowl of cinnamon sugar until coated. You can use a spoon to help distribute the sugar mixture over the tops of each cinnamon knot.
Serve the puff pastry cinnamon twists warm & enjoy!
FAQ & Tips:
Can I add a different filling to the inside of these puff pastry cinnamon twists?
Definitely! While these were created to just use butter, cinnamon, and sugar you can add any filling you want into the center.
Nutella, Biscoff cookie butter, or the chocolate filling from my Vegan Chocolate Babka are all amazing options to use!
How do I store vegan cinnamon knots?
These cinnamon knots are truly best right out of the oven so that they are soft in the center and flaky on the outside.
However, you can also store them in a closed container in the fridge and microwave for a few seconds to enjoy as leftovers.
I can't wait for you to try these easy 4-ingredient Vegan Cinnamon Knots! They're flaky, crunchy, and filled with cinnamon sugar goodness. Enjoy!
-TSG
More vegan dessert recipes you will love:
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Vegan Cinnamon Sugar Knots
Ingredients
- 1 sheet vegan puff pastry
- 3 Tablespoons melted vegan butter *please follow the recipe for the exact times to use
Cinnamon Sugar filling:
- 2 Tablespoons sugar
- ½ teaspoon ground cinnamon
Cinnamon Sugar coating:
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
Instructions
- Before starting, defrost the frozen puff pastry according to the package instructions. For the pepperidge farm brand that I used, this takes 40 minutes at room temperature.
- Once defrosted, preheat the oven to 400F and line a baking sheet with parchment paper.
Fill and bake the cinnamon knots
- Lightly flour a rolling pin and roll out the puff pastry. Then, brush one side of the puff pastry with 1 ½ Tablespoons of the melted vegan butter.
- Mix together the 2 Tablespoons of sugar and ½ teaspoon of cinnamon. Then, sprinkle this on top of the butter-brushed puff pastry.
- Fold the puff pastry evenly in half. Then, use a pizza cutter or sharp knife to cut into 8 slices.
- Hold the ends of each puff pastry slice and twist them. Then, roll them into a spiral, tucking the end of the slice into the center of the puff pastry.
- Add the cinnamon sugar knots to a parchment-lined baking sheet. Coat the tops of each puff pastry with about ½ Tablespoon of the melted vegan butter.
- Add the tray to the oven and bake the cinnamon knots for 20-25 minutes until they are browned and flaky on the outside.
Coat with cinnamon sugar & serve
- Let the puff pastry knots cool on the baking sheet for 1-2 minutes. While they are cooling, mix together the remaining ¼ cup of sugar and ½ teaspoon of cinnamon in a medium bowl. Then, brush the tops with the remaining 1 Tablespoon of butter.
- Place each knot into the bowl of cinnamon sugar and use a spoon to coat them with the cinnamon sugar mix. Then, add to a plate and serve warm. Enjoy!
Notes
- Pepperidge Farm is my go-to brand for vegan puff pastry- it's truly the best!
- Puff pastry knots are best served right after baking to have the best flaky texture.
- However, they can be stored in a closed container in the fridge for 1-2 days and reheated for 10-15 seconds in the microwave to enjoy. Keep in mind, the cinnamon knots will lose some flakiness if reheating this way.
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