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There’s something so comforting about the smell of cinnamon baking in the oven—especially when it’s wrapped in a soft, golden sourdough knot. These Sourdough Cinnamon Knots are tender, buttery, and naturally leavened, with just the right amount of sweetness. And here’s the best part—they’re made with buttermilk, which gives them a rich, slightly tangy flavor that pairs perfectly with the cinnamon sugar swirl.

I love baking with sourdough, and this recipe has quickly become a favorite in our home. It’s cozy, simple, and perfect for slow mornings, weekend brunch, or an afternoon treat with tea or coffee. And if you’ve been wanting to try something new with your starter, this is a great way to use it beyond bread loaves.

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Tools you may need:

• Mixing bowls
• Kitchen scale
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Bench scraper or knife
• Rolling pin
• Plastic wrap 
• Parchment paper
• Baking sheet

Ingredients:

• Sourdough starter – Naturally leavens the dough and adds flavor.
• Buttermilk – Makes the dough soft and gives a slight tang.
• Sugar – Sweetens the dough and helps with browning.
• Egg – Adds richness and helps with structure.
• All-purpose flour – The main base that forms the dough.
• Salt – Balances the sweetness and boosts flavor.
• Butter – Makes the dough soft and tender.
• Brown sugar – Sweetens the filling and gives a caramel-like flavor.
• Cinnamon – Adds warm, cozy spice to the filling.
• Powdered sugar (for glaze) – For a sweet finish, if desired.
• Lemon juice (for glaze) – Thins the glaze and adds tang.

Why Buttermilk?

Buttermilk makes the dough incredibly soft and tender. It also gives a slight tang that balances out the sweetness of the cinnamon filling. If you’ve never tried buttermilk in sourdough pastry dough, I think you’ll be pleasantly surprised!

Step-by-Step Instructions

1. Mix the dough:

In a large mixing bowl, combine your sourdough starter, buttermilk, sugar, and egg. Stir in the flour and salt until a shaggy dough forms. Knead in the softened butter until the dough becomes smooth and stretchy. This takes about 5–8 minutes by hand or with a stand mixer.

2. Bulk rise:

Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until doubled in size. You can also refrigerate it overnight after this first rise—this helps develop flavor and makes the dough easier to work with. 

3. Shape the knots:

Roll the dough out into a rectangle (about 12×16 inches). Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon. Fold the dough in half lengthwise (like a book), and cut into 1-inch strips. Twist each strip and tie into a knot.

4. Final proof:

Place the knots on a parchment-lined baking sheet. Cover with a towel and let them rise for another 1–2 hours, or until they look puffy.

5. Bake:

Preheat your oven to 375°F (190°C). Bake the knots for 15–18 minutes, or until golden brown.

6. Glaze (optional):

Let the knots cool slightly. If you like, whisk together powdered sugar and buttermilk to make a quick glaze and drizzle it over the top.

Tips for Success

• Make sure your buttermilk isn’t cold—it should be room temp or gently warmed to keep your starter happy.

• Don’t worry if your knots aren’t perfectly shaped. The rustic look is part of their charm!

• You can freeze the shaped knots before baking. Just thaw, let rise, and bake when ready.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Sourdough Cinnamon Knots with Buttermilk

Soft and fluffy sourdough cinnamon knots made with buttermilk and filled with sweet cinnamon sugar—perfect for breakfast, brunch, or a cozy treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Proofing 4 hours hrs

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 knots

Ingredients

  

For the dough:

• 150 g active sourdough starter fed and bubbly
• 250 g buttermilk room temperature
• 50 g sugar
• 1 egg
• 450 g all-purpose flour
• 5 g salt
• 60 g butter softened

For the filling:

• 50 g butter softened
• 60 g brown sugar
• 1½ tsp ground cinnamon

Optional glaze:

• ½ cup powdered sugar
• 1 –2 tbsp lemon juice

Instructions

 

• In a large bowl, whisk together sourdough starter, buttermilk, sugar, and egg.
  150 g active sourdough starter, 250 g buttermilk, 50 g sugar, 1 egg
• Add flour and salt. Mix into a shaggy dough.
  450 g all-purpose flour, 5 g salt
• Knead in the softened butter until the dough is smooth and elastic (about 5–8 minutes).
  60 g butter
• Cover and let rise at room temperature for 4–6 hours, or until doubled. Refrigerate overnight if desired.
• Roll the dough into a rectangle (about 12×16 inches). Spread softened butter over the surface.
  50 g butter
• Sprinkle with brown sugar and cinnamon. Fold the dough in half lengthwise.
  60 g brown sugar, 1½ tsp ground cinnamon
• Cut into 1-inch strips, twist each strip, and tie into a knot.
• Place knots on a parchment-lined baking sheet. Cover and let rise for 1–2 hours until puffy.
• Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes, or until golden.
• Optional: Mix powdered sugar and lemon juice for a glaze and drizzle over cooled knots.
  ½ cup powdered sugar, 1 –2 tbsp lemon juice

Notes

– You can freeze shaped knots before baking—just thaw, rise, and bake when ready.

Keyword sourdough cinnamon knots, sourdough cinnamon rolls, sourdough sweet dough