Quick Easy Cinnamon Sugar Knots Recipes

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.

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.

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.