Description
Delightfully sweet and crunchy Cinnamon Crunch Knots made from refrigerated buttermilk biscuits, coated with cinnamon sugar, tied into knots, and topped with crushed cinnamon toast cereal for an irresistible treat perfect for breakfast or snacks.
Ingredients
Scale
Base
- 1 tube (16.3 oz) refrigerated buttermilk biscuits
Topping and Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup crushed cinnamon toast cereal
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and grease a baking sheet to prevent sticking and ensure even baking.
- Prepare biscuit ropes: Separate the refrigerated biscuits and cut each biscuit into thirds. Then roll each piece into a 3-inch long rope.
- Coat with cinnamon sugar: In a small bowl, mix the sugar and ground cinnamon. Dip each rope into the melted butter, then roll it thoroughly in the cinnamon-sugar mixture to evenly coat.
- Tie knots: Tie each coated rope into a knot shape and place them on the prepared baking sheet spaced evenly.
- Add cereal topping: Sprinkle the crushed cinnamon toast cereal generously over the knots to add a crunchy texture.
- Bake to golden perfection: Bake the knots in the preheated oven for 12-15 minutes or until they turn golden brown and crisp on the edges.
Notes
- You can use any sweet crunchy cereal if cinnamon toast cereal is unavailable.
- For extra flavor, brush remaining melted butter over the knots immediately after baking.
- Serve warm for the best taste and texture.
- These can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
