Cinnamon Sugar Knots

Cinnamon Sugar Knots

INGREDIENTS

Cinnamon Sugar Knots

  • 1/4 cup butter
  • 1 cup milk
  • 2 tablespoon instant yeast
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 large egg
  • 3-3 ½ cups all-purpose flour

Butter and Sugar

  • 1/4 cup butter , melted
  • 1 cup granulated sugar
  • 1 heaping tablespoon ground cinnamon

Icing

  • 1 tablespoon butter melted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-3 tablespoons milk

INSTRUCTIONS

  1. In a small saucepan, melt butter.
  2. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
  3. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  4. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  5. Add salt and egg, and stir until combined.
  6. Stir in 2 ½ cups of flour.
  7. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
  8. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
  9. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
  10. Preheat oven to 400 Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
  11. Divide dough into 12 pieces.
  12. Roll piece of dough into rope 8 inches long.
  13. Dip in butter, and then roll in cinnamon-sugar mixture.
  14. Tie dough into knots, and place dough on prepared baking sheet. If you’d like a how-to on shaping the knots, check out the video just above the recipe.
  15. Repeat process with remaining dough.
  16. Cover, and let dough rest for 10 minutes.
  17. Bake for about 9-12 minutes, or until lightly golden brown.
  18. While the knots are baking, prepare the icing.
  19. Stir together melted butter, powdered sugar, and vanilla.
  20. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
  21. Remove knots from oven, and let cool for 5-10 minutes.
  22. Drizzle icing over knots, and serve warm.
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