Chocolate Cinnamon Roll Knots
A delicious variation of cinnamon rolls, these high altitude tested chocolate cinnamon roll knots feature fluffy homemade yeast dough filled with butter, brown sugar and chocolate, twisted into buns, and baked in a muffin pan.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
Ingredients
Dough
- 1 recipe Cinnamon Roll Dough
Filling
- 1 recipe Cinnamon Roll Filling
- ⅓ cup semi sweet mini chocolate chips, optional
Instructions
Dough
- Prepare the Cinnamon Roll Dough, as instructed. After letting the dough rise to double in size, cover and refrigerate the dough overnight.
- On a lightly floured surface, roll out the chilled dough into a rectangle measuring approximately 15x18 inches.
Filling
- Melt the butter, and stir in the brown sugar and cinnamon to make a paste. Spread the filling over half the dough, as shown in the photos.
- Sprinkle with the mini chocolate chips, if using.
Shaping
- As shown in the photos, fold the dough over to cover the filling, and gently press it down with your hands.
- Using a sharp knife or a pastry wheel cutter, cut the dough into 12 strips.
- Take each strip and cut it lengthwise into two thinner strips, not cutting all the way through one end. Twist the two strips together, then roll it up into a bun.
Baking
- Grease inside the cups and the top of a non-stick muffin pan (such as the USA Bakeware Pan) with butter. If baked goods tend to stick to your muffin pan, you should spray it with non-stick baking spray.
- Place each of the buns in the muffin pan, then set aside to rest for just 20 minutes. The buns will be slightly puffed, but you don't want to let them puff up too much, since they will puff up quite a bit more in the oven.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the buns for 18-22 minutes, until a digital instant read thermometer inserted into the center reads between 185-190 F. Some of the filling may leak onto the pan, which is totally fine.
- Gently remove the buns from the pan, set on a plate, cool several minutes and serve warm.
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