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Apple Cinnamon
Khorasan Flour
Breakfast Knot (or Dessert)

Cinnamon Knot Dough:

2 1/4 cups White All-Purpose Khorasan Flour

2 Tablespoons sugar

1 teaspoon baking power

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened, but not melted

1 cup milk

1/2 cup sourdough discard (flat)

Mix dry ingredients.

Using a pastry cutter, cut in the softened butter.

Mix in milk and sourdough discard to make a soft dough. 

Mix well and add a little more flour, if needed, to make a soft, not sticky dough.

Place in a bowl. Cover and let is rest (rise) for 3-5 hours on the countertop.

Flour your surface and place dough on top of flour. Roll dough into a rectangle - like you are making cinnamon rolls, but not too thin. 

Sprinkle the filling in an even layer on top of dough:

Brown Sugar

White sugar


Chopped Apples, optional

Nuts, optional

Roll the dough up lengthwise, like you would make cinnamon rolls. Leave 1 inch at the top, and cut through the dough lengthwise with a sharp knife making 3 equal sections.

Braid the dough with the cinnamon-sugar filling facing up. Join the ends to make a circle.

Place into an enameled dutch oven or cast iron skillet lined with parchment paper. 

Bake at 350 for 35-45 minutes, until golden brown. 

Let cool and drizzle with icing.



1 Tablespoon butter, melted

I cup powdered sugar

1 1/2 - 2 Tablespoons milk 

dash of powdered vanilla flavoring


Mix until smooth icing forms. Add a few drops of milk if you need to thin the icing out.

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