This last weekend is always the perfect weekend to bake! I normally make cinnamon rolls but this time I wanted to put a little twist on it. Cinnamon Knots are what I decided to go with.
These are better than regular if you like them a little more crunchy and very cool looking. I have messed around with these a couple different ways.
I opted to use a cream cheese frosting for these but a glaze would be absolutely perfect, as well. These tasted really good and were fun to make. Try these out, you won’t be disappointed. This recipe made 24 rolls.
- 1 package active dry yeast
- 1/2 c. warm water
- 2 c. milk, scalded then cooled to room temperature
- 4 Tbsp. melted butter, slightly cooled
- 1/2 c. sugar
- 6-7 c. flour
- 2 eggs
- 2 tsp. salt
- 1/2 c. honey
- 1 stick salted butter, softened
- 1 1/2 cup brown sugar
- 3 tablespoons cinnamon
- 1 8oz block of cream cheese, softened
- 1 stick of salted butter, softened
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/2 cups powdered sugar
- In a mixing bowl or stand mixer, combine yeast, warm water, and 1 Tbsp. sugar. Let the yeast get bubbly.
- Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
- Melt the butter in the microwave and set aside.
- Add the sugar, honey, milk, and 1/2 the flour to the yeast mixture. Beat together for two minutes.
- Add butter, eggs, and salt. Stir well.
- Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
- Knead the dough in the bowl for 5 minutes. If the dough seems sticky to you add a tablespoon of flour at a time until it reaches a good consistency.
- Remove dough from the bowl and grease the inside of the bowl.
- Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
- Loosely cover the bowl with plastic wrap and allow the dough to double in size, which takes a little over an hour and sometimes longer in my cold house.
- Once the dough has doubled, smash it down with your fists for about a minute.
- Roll out in a 1/4 inch, into a large square. Spread the butter all over the dough leaving a 1/2 inch on the edges without.
- In a medium bowl, mix together the cinnamon and brown sugar and then spread it over the butter evenly.
- Then you are going to fold the dough into 3rds. Fold 1/3 over the middle and then the other 3rd over the top of that. Then pinch the edges together and using a rolling pin roll it to even it out.
- Next, your going to cut into 2 inch strips, then cut two times to create 3 strands of dough, leaving about 1/4 inch at the top where it’s not cut all the way through. Then you’re going to braid the dough and tuck or fold the ends together. Put the braided dough in a greased muffin pan.
- Once I completed all the rolls, I covered them with plastic and left them in the fridge overnight. You can also just let them raise for another hour and bake them. I like the flavor of the dough after it’s been in the fridge overnight.
- When you are ready to bake, preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until golden brown on top.
- Once the rolls are done, allow them to cool for 15 to 20 minutes, before frosting.
- Put all the ingredients for the frosting in a bowl and blend until smooth. Top your rolls with the frosting and enjoy.
Did you try our Cinnamon Knots recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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