The first time I made these vanilla knots, it wasn’t for a fancy brunch or a special occasion. It was a chilly Saturday morning, and I had a little extra butter on the counter and a craving for something warm, sweet, and comforting. I remembered my grandma’s sweet dough recipe the one she always used for cinnamon rolls and thought, What if I gave it a vanilla twist?
Homemade Vanilla Knots
Equipment
- Mixing Bowl
- Whisk or Fork
- Rolling Pin
- Sharp Knife or Pizza Cutter
- Parchment Paper
- Baking Sheet
Ingredients
Dough
- 250 grams All-purpose flour sifted for fluffier dough
- 30 grams Sugar white granulated
- 1 pinch Salt balances sweetness
- 3.5 grams Dry yeast about ½ packet
- 100 milliliters Lukewarm milk not hot, to activate yeast
- 30 grams Soft butter unsalted
- 1 large Egg room temperature
Vanilla Filling
- 50 grams Soft butter spreadable, not melted
- 1 tablespoon Vanilla extract preferably Madagascar or pure vanilla
- 30 grams Sugar adjust to taste
Topping
- 20 grams Melted butter for brushing after baking
- to taste Pearl sugar optional, for crunchy topping
I wasn’t expecting much. I braided the dough into messy little knots, brushed them with butter, sprinkled on pearl sugar, and popped them in the oven. But the smell? Oh my. The kitchen smelled like a bakery tucked inside a vanilla bean pod.
When I served them, my kids looked at me like I had secretly enrolled in pastry school. And now? These delicious vanilla knots are part of our Sunday morning tradition. No fancy mixer, no hard-to-pronounce ingredients. Just soft, buttery dough, a creamy vanilla filling, and a kitchen full of smiles.
So if you’re here looking for a cozy homemade vanilla recipe that’s both easy and unforgettable, you’re in the right place.
Why These Vanilla Knots Are Worth Waking Up Early For
Let’s be honest. There are a lot of vanilla-flavored pastries out there. But these vanilla knots are different. They’re soft, slightly sweet, and full of real vanilla flavor not the artificial kind. They’re the kind of pastry you pull apart slowly with your fingers, letting the buttery layers melt on your tongue.
Here’s why this recipe has earned a permanent spot in our family cookbook:
- Real vanilla extract in every bite – No vanilla “flavoring” here. I use the good stuff.
- Buttery, fluffy dough made from scratch – Trust me, it’s easier than it sounds.
- Sweet, golden tops sprinkled with pearl sugar – Because little details make the biggest difference.
- Comforting and nostalgic – This feels like something your grandma would have made on a Sunday morning.
- Perfect for breakfast, brunch, or a sweet afternoon treat – There’s never a wrong time for vanilla.
And here’s my secret? I always add a touch more vanilla than the recipe calls for. Vanilla is like a hug in liquid form. More is more.
The Simple Pantry Ingredients That Make These Vanilla Knots Magic
No need for anything fancy. These vanilla knots come together with a few kitchen staples and a whole lot of love.
For the dough (makes about 10 knots):
- 250 g all-purpose flour
I always sift mine first for extra fluffiness. - 30 g sugar
Just sweet enough. You’ll get more sweetness from the filling. - A pinch of salt
Don’t skip it. It balances everything. - 1/2 packet of dry yeast (around 3.5 g)
Make sure your yeast isn’t expired—been there, done that. - 100 ml lukewarm milk
Not hot! Warm milk helps the yeast bloom. - 30 g soft butter
Use real butter, not margarine. It makes a world of difference. - 1 egg (room temperature)
Let it sit out while you prep the ingredients.
For the vanilla filling:
- 50 g soft butter
Make sure it’s spreadable not melted. - 1 tablespoon vanilla extract
The real kind. I love using Madagascar vanilla. - 30 g sugar
You can adjust this to taste. I like it just sweet enough to highlight the vanilla.
For brushing and topping:
- 20 g melted butter for brushing
Gives the knots a golden finish and that irresistible buttery shine. - Pearl sugar for topping
This is optional, but it adds crunch and a pretty sparkle.
More tasty ideas: Cheesecake Cookie Dough Tacos Recipe
Step-by-Step: How to Make Vanilla Knots That Taste Like They’re From a Bakery
This recipe looks more complicated than it is promise. If you’ve ever made cinnamon rolls or pizza dough, you’re already halfway there. And if you haven’t? Don’t worry. I’ll walk you through each step like we’re baking together in my kitchen.
Step 1: Activate the yeast
Pour your flour into a large mixing bowl and make a little well in the center. Add the dry yeast, 1 teaspoon of the sugar, and 2–3 tablespoons of the warm milk right into that well. Stir gently with a fork and let it sit for 10 minutes. You’ll know it’s ready when it gets a little bubbly and smells slightly sweet.
Step 2: Make the dough
Add the rest of the milk, the remaining sugar, salt, butter, and the egg to the bowl. Now, roll up your sleeves and knead by hand for about 8–10 minutes until the dough is smooth and soft. It should pull away from the bowl and feel slightly elastic.
Anna’s tip: Don’t rush the kneading. This is where the magic happens. I like to think of it as a mini workout with a sweet reward.
Cover the bowl with a clean towel and let the dough rise in a warm spot for about an hour. It should double in size.
Step 3: Make the vanilla filling
While the dough is rising, mix your soft butter, vanilla extract, and sugar in a small bowl until creamy. Set it aside it smells so good you’ll want to taste it. (I won’t tell.)
Step 4: Roll and fold the dough
Once the dough has risen, punch it down gently and roll it out into a large rectangle on a lightly floured surface about 30×40 cm.
Spread the vanilla filling evenly over the dough. Try to get it all the way to the edges.
Now fold the dough like a letter: bring one third toward the center, then fold the other third over it. You’ll end up with a long, folded rectangle.
Cut into 10 equal strips using a sharp knife or pizza cutter.
Step 5: Braid and twist into knots
Take each strip and slice it lengthwise into three strands, leaving one end attached. Braid the strands gently, then twist the braid into a knot. Tuck the ends underneath.
Don’t worry if they’re not perfect. They’ll puff up beautifully in the oven.
More tasty ideas: Pineapple Pecan Cream Cheese Pound Cake
Step 6: Let them rise again
Place the knots on a parchment-lined baking sheet or into a greased muffin tin. Cover and let rise for another 20–30 minutes while your oven preheats to 180°C (350°F).
Sprinkle with pearl sugar just before baking.
Step 7: Bake and brush
Bake the knots for 15–18 minutes or until golden and lightly puffed. While they’re still warm, brush them with melted butter.
Let them cool slightly (if you can wait!) and serve warm.
These Vanilla Knots Are the Sweetest Kind of Homemade Comfort
There’s just something special about baked goods made with your own two hands. No preservatives, no shortcuts just flour, butter, sugar, and love.
These vanilla knots have become my go-to for brunches, weekend baking sessions with my kids, and cozy winter afternoons. I’ve even gifted them in cute little boxes during the holidays and they always get the same reaction: “You made these?!”
They’re soft inside, golden on the outside, and filled with real vanilla flavor that melts in your mouth.
And the best part? You can make them ahead of time and warm them up later. Just pop one in the oven for a few minutes or microwave it with a damp paper towel for that fresh-from-the-oven feel.
How to Store and Freeze Vanilla Knots
If you somehow have leftovers (it’s rare in my house), here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep them in the fridge for up to 5 days, then reheat before serving.
- Freezer: Freeze the baked knots in a sealed bag for up to 2 months. To serve, thaw at room temp and warm them in the oven.
You can also freeze the dough after shaping the knots just thaw, rise, and bake fresh when you’re ready.
Variations to Try (But Vanilla Always Wins in My Heart)
- Add a pinch of cinnamon or cardamom to the vanilla filling for a spicy twist.
- Mix in a little lemon zest for a citrusy note.
- Swap the pearl sugar for a drizzle of vanilla glaze made with powdered sugar and milk.
- Make mini versions for brunch boards or lunchboxes.
- Try using brown sugar in the filling for a caramel-like flavor.
But honestly? The classic version is hard to beat.
FAQ
Can I make these vanilla knots without a stand mixer?
Yes! I always knead mine by hand. It gives the dough a soft, rustic texture that I love.
Can I make them ahead of time?
Definitely. You can prepare the dough the night before, let it rise in the fridge, and shape/bake in the morning.
What can I use instead of pearl sugar?
You can skip it or use coarse raw sugar. A little glaze works too!
Can I double the recipe?
Yes, just double everything exactly. You’ll get about 20 knots perfect for parties or gifting.
What if I don’t have vanilla extract?
You can use vanilla bean paste or the seeds from a vanilla pod. Just don’t use artificial flavoring it won’t taste the same.
Can I freeze the unbaked knots?
Yes! Shape them, freeze them on a tray, then transfer to a bag. Thaw, rise, and bake whenever you want warm vanilla pastry.
If You Make These Vanilla Knots, Please Tag Me!
Seriously, nothing makes my day like seeing your homemade creations. Whether you’re baking for your family, your friends, or just a quiet moment with a cup of coffee these vanilla knots are like a little piece of love on a plate.
More tasty ideas: The Peach Cake I Bake All Summer Long
Tag me on Instagram or leave a comment below if you try them. I’d love to hear how they turn out for you.
From my kitchen to yours
Anna 🤍
