Puff pastry knots stuffed with a buttery cinnamon filling, baked to a golden brown and dusted with a blizzard of cinnamon sugar. It doesn’t end there.

Cream cheese glaze. {There’s that too.}

Tangy and lightly sweetened, for dipping and dunking the warm knots that melt in your mouth into or drizzling over. Whatever your cinnamon-loving heart feels like doing. Drizzle and dip. Double-dip. See if I care.

I’ll be doing the same.

You see, these aren’t your regular, run-of-the-mill cinnamon knots. These are cinnamon knots dressed to the nines. Every bite overflows with sweet, distinct cinnamon flavor.

Cinnamon times two.

I’m puff pastry crazy. I am. My freezer can’t be without it or I feel deprived. Not only is it convenient and versatile for making sweet and savory recipes but it’s totally irresistible with it’s light, buttery crispiness and tender, flaky layers that nothing else quite compares to. Making cinnamon knots with it was a natural.

They’re easy and fairly quick to make but do require a short wait time. They go in the freezer for thirty minutes to an hour before baking so the filling chills up and doesn’t entirely escape out onto the baking sheet. A little bit of leakage is normal so don’t despair if you see that happening.

The truth is you can eat these without the glaze and be perfectly happy. They’re fine on their own – especially warm – the glaze makes them seem more like a cinnamon roll. That’s what I was after. A cinnamon roll.

Wrapped up in puff pastry.

Goal achieved.

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

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Ingredients

Filling:
1/4 cup butter melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Knots:
1 egg
1 tablespoon water
all-purpose flour for dusting the work surface
1 puff pastry sheet thawed
Coating:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Glaze:
4 ounces cream cheese regular or light
a dash of vanilla extract
1/2 cup confectioners' sugar
3 - 4 tablespoons milk

Instructions

Make the filling:
In a small bowl combine the butter, sugar and cinnamon.
Make the knots:
Beat the egg and water in a small bowl with a fork.
Sprinkle a work surface with flour and unfold the puff pastry, roll it out to a 10-inch square. Brush the bottom half of the pastry generously with the beaten egg.
Spoon the filling over it and spread from edge to edge over the egg. Brush the top half with egg and fold it over the filling. Roll the rolling pin lightly over it to help it stick together.
Cut the pastry into 20 (about 1/2-inch-wide) strips. Tie each strip into a "knot". Put them in the freezer for at least 30 minutes to 1 hour.
Preheat oven to 400 degrees F. Place the knots on a silpat or parchment-lined baking sheet (if using parchment lightly spray with non-stick spray) an inch apart.
Bake 18 - 20 minutes or until the pastries are golden brown - some of the cinnamon may leak out - that's normal.
Make the Coating:
Meanwhile in a large mixing bowl whisk the sugar and cinnamon together for the coating.
When the knots are cooked, scoop them up hot and place them in the bowl, use a spoon to gently toss them in the cinnamon sugar. Remove to a wire rack or platter to cool.
Make the glaze:
Meanwhile melt the cream cheese in the microwave until it's soft and creamy about 20 - 30 seconds. Whisk in the confectioners' sugar and vanilla then enough milk to make a glaze. You can make it as thick or as thin as you like. If you make it too thin by mistake just mix in a little more sugar.
Serve the knots warm or at room temperature with the glaze for dipping or you can drizzle it over them.