Cinnamon Knots
These cinnamon knots (they’re cinnamon rolls, just knotted up!) are a delightful treat known for their soft, dough, fragrant cinnamon filling, and sweet icing, making them a beloved comfort food enjoyed by people around the world.
Ingredients
Tangzhong
113g milk
23g Flour
Dough
151 Milk, cold
300g Flour1 tsp Salt
25g Sugar
7g Instant Yeast
57g Unsalted Butter, softened
Filling
14g Butter, melted
107g Light Brown Sugar
15g Flour
10g Cinnamon
Pinch Salt
21g Melted Butter
Icing/Glaze
170g Powdered Sugar, sifted
28g, or more Milk
Instructions
Tangzhong: Whisk together milk and flour in a small saucepan. Stir until thickened. Transfer to a large bowl.
Dough: Immediately add the dough ingredients to the tangzhong bowl. Mix and knead to make a smooth, soft of tacky dough (maybe in a mixer with a dough hook?). Cover and let rise until puffy – approx. 60 to 90 minutes
Assemble: Transfer dough to a lightly oiled work surface. Pat and roll to a 10” x 12” rectangle. Mix together the filling and spread over the dough.
You can roll in a tradition way and cut into 8 equal pieces, or you can braid them. To braid:
Fold in the dough by 1.5” increments, on either end in, until you have a single strip. Cut off the very ends. I cut mine into 2” sections – I wouldn’t do that, try to cut them in 1.5” sections so you have 8. Roll each section so it’s longer, not fatter. Longwise, cut three equal lengths, leaving an intact tail. Braid the three ends, then starting with the intact tail roll it over itself so you have a ball.
I put mine onto a greased and lined baking sheet – upon thinking about it, put it in a greased muffin tin. Hopefully you have a small enough ball they pop right in.
Cover and let rise for 30 – 60 minutes. They will puff up.
Bake in a preheated 375 oven for 15 – 18 minutes, until golden brown. Remove from oven and brush with melted butter.
Icing: If you watch the video you’ll know this isn’t the same ingredients — I didn’t care for that glaze, and this one works on nearly everything. When the rolls are lukewarm, put the powdered sugar in a bowl and gradually add and mix in the milk until you have gotten a “glue-like” Consistency. Pour over as you see fit!