Well, after much contemplation, I decided to make these a casual recipe in my home. Actually, it was pretty amazing because it eliminated my need to make cinnamon rolls. These are just like cinnamon rolls but soooo much easier! They are full of cinnamon sugar goodness and when topped with a glaze, it is so unbelievably good! I absolutely love making these on a regular basis for my family whether for dessert, or a good breakfast.
Check out what our friends over at I Heart Eating had to say about this:
“One of my favorite things to bake is fresh bread. And when that fresh bread is covered in a buttery cinnamon-sugar mixture, it’s that much better.”
Ohh yes, I absolutely agree!
Ingredients
Cinnamon Sugar Knots
1/4 cup Land O’ Lakes butter
1 cup McArthur milk
2 tablespoon instant yeast*
2 tablespoons honey**
1/2 teaspoon salt
1 large egg
3-3 ½ cups Gold Medal all-purpose flour
Butter and Sugar
1/4 cup Land O’ Lakes butter , melted
1 cup granulated Domino sugar
1 heaping tablespoon ground cinnamon
Icing
1 tablespoon Land O’ Lakes butter
1 cup powdered Domino sugar
1/2 teaspoon vanilla extract
1-3 tablespoons McArthur milk
Instructions
In a small saucepan, melt butter.
When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
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).
When milk mixture is at temperature, add to yeast and honey; stir to combine.
Add salt and egg, and stir until combined.
Stir in 2 ½ cups of flour.
Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
Divide dough into 12 pieces.
Roll piece of dough into rope 8 inches long.
Dip in butter, and then roll in cinnamon-sugar mixture.
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.
Repeat process with remaining dough.
Cover, and let dough rest for 10 minutes.
Preheat oven to 400 Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
Bake for about 9-12 minutes, or until lightly golden brown.
While the knots are baking, prepare the icing.
Stir together melted butter, powdered sugar, and vanilla.
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.
Remove knots from oven, and let cool for 5-10 minutes.
Drizzle icing over knots, and serve warm.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you prefer, substitute the honey for ¼ cup white sugar
Thanks again to I Heart Eating for this amazing recipe.
