Whip up these quick and easy Cinnamon Sugar Puff Pastry Knots with just 6 simple ingredients. Perfect for a quick sweet treat or an accompaniment to your tea and coffee.
Have you ever had a big craving for a perfectly flaky and golden pastry but don’t want to go out or spend hours making anything? Us too. These Cinnamon Sugar Puff Pastry Knots, inspired by cruffins, are just what you need! Made with just 6 ingredients and take only 10 minutes to prep.
Golden, flaky, and delicious. Next time you have unexpected guests or are just craving something sweet and buttery whip out the puff pastry and give these a try. We always have puff pastry in our freezer for this exact reason!
Why you’ll love this recipe:
- Golden, flaky, and delicious!
- Comes together with just 6 ingredients.
- Just 15 minutes of active prep time.
- Perfect for a last minute dessert!
Top tips for making puff pastry twists:
- Keep your puff pastry cold. It shouldn’t be frozen, just thawed enough to work with. The colder you’re able to keep it the flakier the layers will be once baked.
- Freeze before baking. For the best bake we recommend placing them in the freezer for 10 minutes before baking. This will ensure the fat in the puff pastry puffs up while baking resulting in light, airy, and flaky layers.
- Brush with butter right out of the oven. It’s best to brush with some butter right out of the oven so the butter coats the outside of the pastry evenly.
- Toss in cinnamon sugar when warm. As soon as you’ve brushed with melted butter, toss into some cinnamon sugar for the best coating.
- Best eaten day of. Puff pastry does not keep well unless it’s stored in an air-tight container. Even when stored properly, we find the best time to enjoy these sweet treats is the day you bake them – and even better fresh out of the oven.
- Puff Pastry – Not all puff pastry is vegan-friendly. Be sure to check the ingredients on every puff pastry product to ensure you are getting one that does not have any animal products in it.
- Vegan Butter – We use the Becel Plant Based Sticks, but you can use whatever vegan butter you prefer.
- White Sugar – Not all white sugar is vegan, but if you live in Canada almost all of it is. If this is a concern for you, be sure to do research into which white sugar brands you are able to have as a vegan.
How do you know when puff pastry is full baked?
Puff pastry should be a dark golden brown puffy. We like to use a time as a guideline, then go by eye for when the puff pastry is fully baked. Don’t be afraid to bake until it is a deep golden colour, as long as it’s not burnt it will be delicious.
What if I can’t find vegan puff pastry?
These would also be great with our pie crust dough from our Vegan Butter Tart recipe or you can use any dough you want. Just keep in mind that changing the dough will affect bake time and texture. For a super quick solution Pillsbury Crescent Dough is a great option!
Cinnamon Sugar Puff Pastry Knots
Puff Pastry Knots
- 2 425 g pre-rolled puff pastry sheets, slightly thawed
- 45 mL (3 tbsp) melted vegan butter
- 50 g (¼ cup) white sugar
- 8 g (1 tbsp) cinnamon
- 15 mL (1 tbsp) non-dairy milk
- 15 mL (1 tbsp) maple syrup
- 30 mL (2 tbsp) melted butter
- 100 g (½ cup) white sugar
- 16 g (2 tbsp) cinnamon
- Preheat oven to 400°F and line two baking sheets.
- Working with one puff pastry sheet at a time (keep the other in the fridge until needed), roll out one sheet of puff pastry and brush with half the melted butter. Sprinkle half the white sugar and cinnamon until evenly coated.
- Roll into a log, starting from the long side, like you're making cinnamon rolls.
- Slice the long into thirds. Then each third you want to cut in half length wise, exposing the layers inside. Roll each strip like a snail and place on the prepared lined baking sheet. Place in the freezer until ready to bake.
- Repeat steps 2-4 with remaining puff pastry sheet.
- Combine non-dairy milk and maple syrup in a small bowl. Brush prepared pastry knots with the mixture and bake in the pre-heated oven until golden brown and puffy – about 35 to 45 minutes.
- In a bowl combine remaining cinnamon and sugar. Set aside until ready to use.
- Allow to cool for 2 minutes before brushing with melted butter. Roll each knot in the cinnamon sugar mixture and enjoy!
- We love these on their own or with some vanilla ice cream, but they are best enjoyed fresh, the day you baked them.