Cinnamon Burls

cinnamon burls

I love these burls. One day I told my kids I was making cinnamon swirls…and they said “cinnamon burls??” and the name stuck! Look- I love a cinnamon bun as much as the next person. The problem is, they’re LOADED with sugar. They also have a lot of butter, which is a precious resource in our home! These lightened up cinnamon buns, hit the spot on the cinnamon sugar craving for me, and when I’m baking a treat or a crowd, its easy on the budget.

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5 from 8 votes

Cinnamon Burls

A lighter on sugar cinnamon bun, lovely to enjoy tea or coffee. Cardamom and cocoa add a twist on your average cinnamon and sugar combo.
Prep Time2 hrs
Cook Time15 mins
Course: Bread
Servings: 30



  • In a pie plate, mix together sugar, cocoa, cardamom and cinnamon.
  • Line 2 cookie sheets with parchment, silpats or grease them if you dont have either.
  • Roll your bread dough out into a 12" x 30" rectangle.
  • Spread water over all the dough with your hand or a pastry brush.
  • Sprinkle 3/4 of the sugar mix over roughly 6"x 30" of the rectangle.
  • Fold the unsugared half over so its now roughly a 6"x30" rectangle.
  • Cut the dough into 1 inch strips.
  • Pick up a strip, twist the dough and then tie it in a knot. Roll it in the pie plate of sugar.
  • Place the knots on a cookie sheet. I prefer to cover the pan with a big plastic bag as a "proofing chamber". You can even use plastic grocery bags.
  • Let rise 30-45 minutes, until doubled.
  • Get your oven preheated to 350F by the time the knots are doubled.
  • Bake the knots for 15-18 minutes, until lightly browned.
  • Make sure to enjoy some fresh and warm!



  • Margaret Becher

    I followed this technique using some random leftover dough and they turned out amazing! Super yummy and way more economical then cinnamon rolls. Not to mention less of a sugar hit and way less work.

  • Brittany Wierenga

    So easy and so yum! I find them not as heavy as a regular cinnamon bun so a perfect quick snack! Our whole family loves them, especially my little toddler who likes to sneak these off the counter.

  • kaeleigh

    I LOVE these cinnamon burls! The cocoa is the perfect addition. They make such a nice treat and will keep fresh for a few days (if they last that long!).

  • HealthyLivingwithChristene

    I made these and frozen them a week in advance for company this fall. They were perfect not a lot of sweet but savory. My family enjoyed these and shared with the neighbors. Great for up coming company.

  • Rachel C.

    My son loves these and he isn’t into sweets at all and he loved them. Which in my house is a big deal since he won’t eat or try new things very often.

  • Jaclyn

    I really like the spice/flavor blend on these! I made them with some extra sourdough bread dough but didn’t let them rise long enough for a good fluff. Will try again because the flavor was so nice.

  • Amanda

    The name alone was enough to encourage me to try this recipe. Who doesn’t enjoy references to wood?
    I like a decently spiced pastry and the cocoa addition was a unique departure from a traditional cinnamon roll.

  • Krystine

    Tried this after makin&lovin the Elaine’s bread recipe…. Oh so simple and such a enjoyable pastry… You might think you are finding yourself with a leftover of the spice/sugar mix…. but what you don’t know is that Kate is one step ahead of you and within 12hours they won’t be a single burl left and it will be mandatory that you make another batch of those…. wich explains the extra spice sugar mix… ?? Seriously, I personaly love those “low sugar, low fat” goodies that can be served for dessert, snack or breakfast ?

  • Anny

    I just made this recipe you say 1/2 of the Elaines fluffy crust less bread dough recipe in the video. But I was not able to get the dough to 30 inches wide. I had to use up the whole dough recipe.

    So when you say half is it half of a double recipe since you always double it to make 4 loafs


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