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Cranberry Orange Cinnamon Knots

Cranberry Orange Cinnamon Knots




12 knots


1 hour 10 minutes


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  • 3 to 4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 cup sour cream
  • 1/4 cup butter OR margarine, softened
  • 2 eggs
  • 1 teaspoon freshly grated orange peel


  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter OR margarine, softened
  • 2/3 cup dried cranberries
  • 1/2 cup chopped walnuts


  • 1 cup powdered sugar
  • 1 tablespoon butter OR margarine, softened
  • Juice from 1/2 orange



  1. Combine 1-1/2 cups flour, yeast, sugar and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). Add sour cream mixture, eggs and orange peel to mixer bowl. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
  2. Knead on lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
  3. Roll dough into a 18 x 14-inch rectangle. Whisk together brown sugar and cinnamon. Spread 1/4 cup butter evenly over dough followed by cranberries and walnuts. Gently press cranberries and walnuts into dough. Evenly sprinkle brown sugar mixture over cranberries and walnuts.
  4. Fold dough in half; widthwise. Cut dough into 12 equal strips; lengthwise. Grab each end of the folded strip and twist while forming a knot. Place the 12 knots on 2 greased baking sheets. Cover and let rise until doubled in size, about 30 minutes.
  5. Bake in a preheated 350°F oven for 14 to 17 minutes until browned. Cool pans on wire rack.
  6. Combine powdered sugar, 1 tablespoon butter, and juice of one orange. Mix well. Drizzle over warm rolls.


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