These vegan cinnamon sugar knots are one of my favorite cozy treats. They’re made with flaky puff pastry, swirled with a buttery cinnamon sugar filling, and finished with a golden coating of more cinnamon sugar. I love serving them warm straight from the oven — they’re crisp on the outside, tender inside, and impossible to resist. Whether I make them for breakfast, dessert, or a snack, they always disappear in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet vegan puff pastry, thawed
3 tablespoons melted vegan butter
For the cinnamon sugar filling:
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
For the cinnamon sugar coating:
¼ cup granulated sugar
¼ teaspoon ground cinnamon
Directions
I defrost the puff pastry according to package directions so it stays cold but pliable.
I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, I roll out the puff pastry into a smooth rectangle and brush it with 1½ tablespoons of melted vegan butter.
In a small bowl, I mix together the cinnamon and sugar for the filling and sprinkle it evenly over the buttered pastry.
I fold the pastry in half lengthwise, pressing lightly to seal in the cinnamon sugar.
Using a sharp knife or pizza cutter, I slice the folded pastry into 8 long strips.
I twist each strip a few times, then form it into a knot, tucking the end underneath to hold its shape.
The knots go onto the prepared baking sheet, and I brush the tops with about ½ tablespoon of melted vegan butter.
I bake them for 20–25 minutes, until they’re golden, puffed, and crisp.
While they’re still warm, I mix together the cinnamon sugar coating. I brush the knots with the remaining melted butter and roll them in the coating until they’re fully covered.
I serve them warm for the best texture and flavor.
Servings and timing
This recipe makes 8 knots.
Prep time: 45 minutes
Cook time: 25 minutes
Total time: 1 hour 10 minutes
Calories: Approximately 180 kcal per knot
Variations
I like to experiment with different versions of this recipe when I want a twist. Sometimes I add a bit of orange zest to the cinnamon sugar for a bright, citrusy kick. For a nutty version, I sprinkle crushed pecans or walnuts inside before folding the pastry. If I’m feeling extra indulgent, I’ll drizzle a quick glaze of powdered sugar and almond milk over the top once they cool a bit.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes until warmed through. I avoid the microwave since it softens the crisp texture. If I plan to keep them longer, I freeze the baked knots and reheat them straight from frozen in the oven.
FAQs
How do I keep puff pastry from getting soggy?
I make sure to bake the knots fully until they’re golden and crisp. Also, I avoid overloading the filling — just enough cinnamon sugar gives flavor without adding excess moisture.
Can I use homemade puff pastry?
Absolutely. I’ve used both store-bought and homemade vegan puff pastry. If I have the time, homemade gives a slightly richer flavor and flakier texture.
Can I make these ahead of time?
Yes, I sometimes shape the knots and refrigerate them (unbaked) overnight. When ready, I bake them fresh and coat them with cinnamon sugar afterward.
What type of vegan butter works best?
I’ve had success with most vegan butter brands, but I prefer one that comes in stick form since it melts and brushes more evenly than the tub versions.
Can I reduce the sugar?
Yes, I’ve made a lighter version by cutting back slightly on both the filling and coating sugar. The flavor is still warm and comforting, just a little less sweet.
Conclusion
These vegan cinnamon sugar knots are one of those simple, feel-good recipes I keep coming back to. With just a few ingredients and minimal prep, they’re perfect for weekend baking or sharing with friends. I love that they taste like something from a cozy bakery — all while being completely dairy-free and egg-free. Once I tried them, they became a permanent part of my baking rotation.
📖 Recipe:
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Vegan Cinnamon Sugar Knots
- Total Time: 1 hour 10 minutes
- Yield: 8 knots
- Diet: Vegan
Description
These vegan cinnamon sugar knots are cozy, flaky puff pastry treats swirled with a buttery cinnamon sugar filling and coated in more cinnamon sugar. They’re crisp outside, tender inside, and perfect for breakfast, dessert, or a snack.
Ingredients
1 sheet vegan puff pastry, thawed
3 tablespoons melted vegan butter
2 tablespoons granulated sugar (for filling)
½ teaspoon ground cinnamon (for filling)
¼ cup granulated sugar (for coating)
¼ teaspoon ground cinnamon (for coating)
Instructions
- Defrost the puff pastry according to package directions so it stays cold but pliable.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a smooth rectangle and brush it with 1½ tablespoons of melted vegan butter.
- In a small bowl, mix together 2 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle evenly over the buttered pastry.
- Fold the pastry in half lengthwise and press lightly to seal.
- Slice the folded pastry into 8 long strips using a sharp knife or pizza cutter.
- Twist each strip a few times and form into knots, tucking the ends underneath.
- Place knots on the baking sheet and brush tops with about ½ tablespoon melted vegan butter.
- Bake for 20–25 minutes until golden, puffed, and crisp.
- While still warm, mix ¼ cup sugar and ¼ teaspoon cinnamon for the coating.
- Brush knots with remaining melted butter and roll in cinnamon sugar coating.
- Serve warm for the best texture and flavor.
Notes
Add orange zest to the filling for a citrus twist.
Sprinkle crushed pecans or walnuts inside before folding for a nutty variation.
Drizzle with a glaze of powdered sugar and almond milk once cooled for extra indulgence.
Store in an airtight container at room temperature for up to 2 days or freeze after baking.
Reheat in a 300°F (150°C) oven for 5–7 minutes. Avoid the microwave.
Can be made ahead and refrigerated (unbaked) overnight.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 180
- Sugar: 7g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
