Baking

Cinnamon Burls

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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

Ingredients

Instructions

  • 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!

Video

15 thoughts on “Cinnamon Burls

  1. 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.

  2. 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.

  3. 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!).

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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 ?

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