Cinnamon Sugar Knots Recipes

CINNAMON KNOTS

Steps:

• Add the warm water, yeast and sugar to the bowl of a stand mixer. Let sit for 5 minutes or until bubbly. If the yeast isn't bubbly, it isn't active and the pretzels will not work. Repeat this step with new yeast until it is bubbly.
• Add the melted butter, salt and flour to the stand mixer. Turn on LOW and allow the stand mixer to knead the dough for 10 minutes.
• The dough should be very soft, but shouldn't stick to the sides of the bowl at all.
• Allow the dough to rise until double. (1 hour on the counter) If using the Instant Pot, spray the liner with non stick spray and then let the dough rise in the Instant Pot on the Yogurt NORMAL setting for 15 minutes.
• After the dough has doubled, punch down the dough and divide into 12 equal sized pieces. (Cut dough into thirds, and then quarter each third)
• Shape each knot by rolling each portion of dough into a long rope, tie a knot and then tuck the ends into the center. Arrange on a greased pan. Repeat with remaining dough.
• Allow the dough to rise while the oven preheats to 400°
• Bake at 400° for 8-10 minutes.
• While the rolls are baking, combine all of the vanilla glaze ingredients in a small bowl with a hand mixer until smooth. Set aside.
• Immediately after the rolls come out of the oven, brush with melted butter and then sprinkle with the cinnamon and sugar.
• Serve with the vanilla glaze.
• Best eaten within the hour. If you'd like to store for a longer period of time, I suggest freezing the pretzels as soon as they are cool. Reheat the pretzels in the oven at 425° for 8-10 minutes.

CARDAMOM CINNAMON KNOTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls.

CINNAMON KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the cinnamon knots and preheat the oven to 375 degrees F.
• Mix the butter with sugar and cinnamon.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining butter.
• Once the knots come out of the oven, baste them with the melted butter. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature; it should just feel warm to the touch.

CINNAMON LOVE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown.

CINNAMON SUGAR BISCUIT KNOTS

Steps:

• Preheat the oven to 400°F. Line a sheet tray with parchment paper.
• Cut the biscuits in half and using your hands, roll it into a long rope shape, 6-8 inches long. Tie into a knot and place on the sheet tray, continue with the rest of the biscuits. Place them about 2 inches apart, you may need two sheet trays.
• Bake for 10 minutes or until golden brown on top.
• While the biscuits are baking,in a small bowl add the cinnamon and sugar and stir this mixture until thoroughly combined.
• Next, make the glaze by adding the powdered sugar, vanilla, 2 tablespoons of the melted butter, and 1 tablespoon of the milk to a small bowl. Whisk until combined. Add more milk until you get the desired consistency you want.
• Remove biscuits from the oven and Immediately brush the biscuits, one at a time, with the remaining melted butter when they are done baking.
• Sprinkle with cinnamon sugar immediately after brushing with the butter, this will help the sugar mixture to stick to the biscuits. Repeat with the remaining biscuits. Serve with the glaze for dipping or you can drizzle it right on top if you prefer.

CINNAMON-SUGAR KNOTS

Steps:

• In a small bowl, combine water and yeast. Stir until yeast dissolves.
• In the bowl of an electric mixer fitted with the dough hook, combine flour, salt, and 2 tablespoons melted butter on low speed. Add yeast mixture, and mix until well combined, about 2 minutes.
• Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down, shape into a rectangle, cover in plastic wrap, and place on a baking sheet. Chill for 2 hours in the refrigerator.
• Meanwhile, on a nonstick baking mat or parchment paper, roll the remaining pound of butter into an 8-inch square, between 1/8- to 1/4-inch-thick. Wrap in parchment paper, and let rest at cool room temperature, about 30 minutes.
• On a lightly floured surface, roll chilled dough into a 12-inch square. Center butter square over the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching together. Turn over dough, seam-side down. Roll into a 24-by-8-inch rectangle. Fold dough into thirds, aligning edges carefully and brushing off excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) This completes one turn.
• Repeat the process of rolling and folding once. Chill for 20 minutes, just until cold but not firm. Then repeat process twice, dusting work surface and dough generously with sugar, about 2 cups sugar total for the 2 turns. You will now have completed 4 turns. Refrigerate dough 20 minutes.
• Meanwhile, brush 2 jumbo muffin tins with melted butter; transfer to parchment-lined baking sheets. In a medium bowl, mix together brown sugar and cinnamon.
• Remove dough from refrigerator and divide in half. On a work surface lightly sprinkled with cinnamon-sugar mixture, roll out half of the dough into a 13-by-7-inch rectangle, 1/2-inch-thick. Cut crosswise into 18 even strips. Form 3 strips into a braid, pinching ends to secure. Bring the pinched ends together to form a circle, and pinch to secure. Place braid, pinched-side down, in prepared muffin tin. Repeat with remaining strips of dough, then repeat entire process with the remaining reserved half of dough. Cover with plastic wrap and let rise until puffed, 30 to 40 minutes.
• Meanwhile, preheat oven to 425 degrees. Bake until golden brown, 25 to 30 minutes. Let rest for about 3 minutes before carefully turning out onto a wire rack to cool upside down. Once completely cooled, invert and serve.

CINNAMON KNOTS RECIPE | BREAD BAKING

Steps:

• In bowl of stand mixer combine water and yeast. Dip spoon into honey, and use to stir water/yeast mixture until honey dissolves off spoon. Set mixture aside for ten minutes until foamy. Add remaining honey, eggs, milk, instant potatoes, and bread flour. Knead with dough hook at low speed until dough is smooth and elastic, about 4 minutes. Add salt and butter and continue kneading until butter and salt are completely incorporated, about 2 minutes longer.
• Drizzle small amount of olive oil into zipper-lock bag. Form dough into ball (it will be very soft) and put it into bag, making sure that it's coated with oil all over. Put bag in refrigerator overnight.
• The next morning, remove bag from refrigerator and lightly knead while still in bag, to knock out air. You may need to open bag to let air out; reseal it. Let bag sit out until it has come to room temperature, about 2 hours.
• Adjust oven racks to upper middle and lower middle position and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Mix cinnamon and sugar in a flat rimmed plate or pie pan. Flour work surface. Remove dough from bag and knead briefly. Divide dough into 16 roughly equal pieces. Roll each piece into a rope about 6 inches long, flouring work surface only as much as needed to keep the dough from sticking. You want the finished ropes to be a little sticky.
• Cover pans with plastic wrap and set aside to rise until doubled, about 45 minutes. Remove plastic wrap and bake until nicely browned, about 25 minutes. Remove to cooling rack to cool or serve immediately.

CINNAMON-SUGAR KNOTS

Steps:

• Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
• In a small bowl, combine sugar and cinnamon. Mix well and set aside.
• Unroll breadsticks and cut each in half lengthwise (to make a total of 24 pieces). Arrange pieces on prepared baking sheet and coat with cooking spray. Sprinkle 1/4 teaspoon of cinnamon-sugar mixture over each piece. Tie each piece into a knot (pulling dough gently if necessary). Sprinkle remaining cinnamon-sugar mixture over knots.
• Bake until puffed up and golden brown, about 15 minutes. Serve warm. Yields 2 knots per serving.

QUICK & EASY CINNAMON-SUGAR KNOTS

Steps:

• Preheat oven to 375°F. Coat a large baking sheet with cooking spray. In a small bowl, combine sugar and cinnamon. Mix well and set aside.
• Unroll breadsticks and cut each in half lengthwise (to make a total of 24 pieces). Arrange pieces on prepared baking sheet and coat with butter flavor cooking spray. Sprinkle 1/4 teaspoon of cinnamon-sugar mixture over each piece. Tie each piece into a knot (pulling dough gentle if necessary). Sprinkle remaining cinnamon-sugar mixture over knots.
• Bake until puffed up and golden brown, about 15 minutes. Serve warm.