Cranberry Orange Cinnamon Knots


These rolls are as pretty as they are delicious!





12 knots

Prep Time

25 minutes

Rise Time

40 minutes

Bake Time

14 to 17 minutes


  • 3 to 4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 cup sour cream
  • 1/4 cup butter OR margarine, softened
  • 2 eggs
  • 1 teaspoon freshly grated orange peel
  • Filling
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter OR margarine, softened
  • 2/3 cup dried cranberries
  • 1/2 cup chopped walnuts
  • Glaze
  • 1 cup powdered sugar
  • 1 tablespoon butter OR margarine, softened
  • Juice from 1/2 orange


Combine 1-1/2 cups flour, yeast, sugar and salt in a large mixer bowl.  Heat water, sour cream and butter until very warm (120º to 130ºF).  Add sour cream mixture, eggs and orange peel to mixer bowl.  Beat for 2 minutes on medium speed.  Add enough remaining flour to form a soft dough.   

Knead on lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Cover and let rest 10 minutes.

Roll dough into a 18 x 14-inch rectangle.  Whisk together brown sugar and cinnamon.  Spread 1/4 cup butter evenly over dough followed by cranberries and walnuts.  Gently press cranberries and walnuts into dough.  Evenly sprinkle brown sugar mixture over cranberries and walnuts. 

Fold dough in half; widthwise.  Cut dough into 12 equal strips; lengthwise.  Grab each end of the folded strip and twist while forming a knot.  Place the 12 knots on 2 greased baking sheets.  Cover and let rise until doubled in size, about 30 minutes. 

Bake in a preheated 350ºF oven for 14 to 17 minutes until browned.  Cool pans on wire rack.   

Combine powdered sugar, 1 tablespoon butter, and juice of one orange.   Mix well.  Drizzle over warm rolls.