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These sourdough braided maple cinnamon knots feature soft, naturally fermented dough layered with buttery cinnamon sugar and topped with maple cream cheese frosting. Made with active sourdough starter and pure maple syrup, these beautifully braided sourdough pastries are perfect for breakfast, brunch, or a cozy weekend treat.

Sourdough maple cinnamon braided knots are shown close up after being freshly baked. A few of the cinnamon knots are frosted with a simple maple cream cheese frosting.

I just love the art of braided dough. And if I’m honest, it’s an art I’m still actively working on. But this dough? This dough is one I’ve made dozens of times. I just adore it. This recipe is a variation of my classic sourdough brioche cinnamon rolls.

It’s a brioche 100% sourdough dough that produces fluffy cinnamon rolls. I made some tweaks so it could be sweetened with pure maple syrup. And honestly, the braiding and rolling process was a cinch!

And the best part? It doesn’t have to be perfect. It’s a knot! So give yourself some grace if it is your first time making these.

A note before we get started: I recommend using a kitchen scale to measure out your ingredients (especially for the dough). I have included U.S. customary measurements to make this recipe accessible to everyone, but “cups” can vary greatly depending on a number of factors, so please take that into consideration if you aren’t weighing your ingredients!

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Why You’ll Love These Sourdough Maple Cinnamon Twists

Soft and fluffy: The enriched sourdough dough creates tender, pillowy layers with a rich, buttery texture.
Filled with cozy fall flavor: Pure maple syrup, brown sugar, cinnamon, and vanilla give every bite a warm, comforting flavor.
Naturally fermented: Active sourdough starter leavens the dough while adding a delicious depth of flavor.
Perfect for special occasions: Their beautiful braided shape makes these maple cinnamon twists an impressive choice for fall breakfasts, holiday brunches, or weekend baking.

A closeup of the sourdough maple cinnamon braided knots with maple cream cheese frosting is shown.

Step-By-Step Instructions

Sourdough brioche dough is shown fully bulk fermented in a mixing bowl.

The sourdough maple cinnamon roll dough has been rolled out into a rectangle and the cinnamon brown sugar filling has been spread over it.

The sourdough maple cinnamon braided knot dough has been folded halfway over the dough.

The sourdough maple cinnamon roll dough has been folded again to show a long rectangle.

The dough has been cut into 12 strips that will be braided and rolled.

A sourdough cinnamon roll dough has been cut into three strips.

A sourdough cinnamon roll dough has been cut into three strips and braided.

The sourdough maple cinnamon roll dough has been braided and rolled and will now have its second rise.

Freshly baked sourdough maple cinnamon braided knots are shown in a 9x13 baking dish.

The maple cream cheese frosting is shown in a mixing bowl.

Tips for Making the Best Sourdough Maple Cinnamon Knots

Use an active, bubbly sourdough starter. Feed your starter several hours before mixing the dough and use it at or near its peak. A strong starter helps this rich, buttery dough rise properly and produces soft, fluffy cinnamon knots.
Add the butter gradually. Mix the other dough ingredients first, then add the softened butter 1 tablespoon at a time. Let each addition incorporate before adding more so the butter blends evenly without weakening the dough.
Watch the dough during bulk fermentation. Fermentation may take 6–10 hours, but temperature and starter strength can change the timing. Continue when the dough has risen by approximately 50% and looks smooth, puffy, and slightly domed with visible bubbles.
Chill the dough before shaping. Refrigerating the dough overnight strengthens the maple flavor and makes the buttery dough easier to roll, cut, and braid. If you skip the overnight refrigeration, chill the dough for 30–60 minutes if it feels too soft or sticky to shape neatly.
Proof fully and avoid overbaking. Let the shaped sourdough knots rise until they look noticeably puffy and a gentle fingertip indentation springs back slowly. Bake until golden and the center reaches 190–200°F, as overbaking can make the knots dry instead of soft and tender.

The golden brown sourdough maple and cinnamon braided cinnamon roll knots are shown freshly baked and sitting in their baking pan.

Equipment

Kitchen scale: For accurately measuring the dough ingredients.
Measuring cups and spoons: For measuring smaller amounts and using the US customary measurements.
Stand mixer with a dough hook: For mixing and kneading the buttery sourdough dough.
Large bowl or straight-sided container: For bulk fermentation. A clear container makes it easier to track the dough’s rise.
Small mixing bowls: For preparing the cinnamon filling and maple cream cheese frosting.
Rolling pin: For rolling the dough into a 12 × 16-inch rectangle.
Offset spatula or butter knife: For spreading the filling evenly.
Bench scraper or sharp knife: For cutting the dough into strips and creating the strands for braiding.
9 × 13-inch baking pan: For the second rise and baking.
Plastic wrap or reusable cover: To keep the dough from drying out while it rises.
Hand mixer or whisk: For mixing the frosting until smooth.
Instant-read thermometer: For checking that the center knots reach 190–200°F.

How to Store Sourdough Maple Cinnamon Knots

Refrigerator: Because of the cream cheese frosting, store frosted knots in an airtight container in the refrigerator for up to 3–4 days.
Room temperature: Unfrosted knots can be stored in an airtight container at room temperature for up to 2 days. Store the frosting separately in the refrigerator.
Freezer: For best results, freeze the knots without frosting. Once completely cooled, wrap individually and place in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Microwave individual knots in 10-second intervals until just warm. For unfrosted knots, cover with foil and warm in a 300°F oven for 10–15 minutes, then add the frosting before serving.