Cinnamon Love Knots

Dip knotted yeast dough into cinnamon-sugar for a not-too-sweet treat that's perfect for a holiday brunch.
Photo by Venzie S.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

Dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from pinterest.com

Ingredients

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1/2

    cup warm water (110-115 degrees F)

  • 1/2

    cup warm milk (110-115 degrees F)

  • 1/2

    cup butter or margarine, softened

  • 1/2

    cup sugar

  • 2

    eggs, beaten

  • 1

    teaspoon salt

  • 4 1/2 to 5

    cups all-purpose flour

  • For the Topping:

  • 2

    cups sugar

  • 2

    tablespoons ground cinnamon

  • 3/4

    cup butter or margarine, melted

Directions

In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. 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 degrees F for 12-14 minutes or until golden brown.

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