CINNAMON KNOTS
Provided by Kelsey Nixon
Time 2h40m
Yield 18 knots
Number Of Ingredients 13
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.
BRAIDED CINNAMON ROLL KNOTS
Perfect for a holiday morning, these beautiful, individually baked rolls take a little more care and attention as you braid each one, but the finished product is well worth it. They are a showstopper that will have everyone asking how you did it-and lucky for you the process is much easier than it looks. Be sure to use a nonstick muffin tin so the rolls slip right out while they are still warm and gooey.
Provided by Food Network Kitchen
Time 2h40m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
- Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
- Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
- Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
- Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
- Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
- Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.
ALMOND CINNAMON BRAID
Presented in the Simple & Delicious Mag from Dec '06 and submitted by N. Gunn. I've not had to change one thing. This is a recipe that uses refrigerated crescent rolls. Passive time includes up to 15 minutes baking and 10 minutes cooling.
Provided by HokiesMom
Categories Breads
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Line a 15x10x1" baking pan with parchment paper.
- Unroll crescent dough into prepared pan; seal seams and perforations.
- Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
- On each long side, cut 1-inch wide strips about 2.5 inches into center.
- Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
- Bake at 375 for 10-15 minutes or until golden brown.
- Cool for 10 minutes and remove to a wire rack.
- For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
- Drizzle over braid and then sprinkle with cinnamon.
- Serve warm.
CINNAMON KNOTS
Note that prep time does not include overnight rest in refrigerator. Bread Baking: Cinnamon Knots by Donna Currie http://bit.ly/dKkx3H
Provided by DrGaellon
Categories Breads
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In bowl of stand mixer combine water and yeast. Dip a spoon into the 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 a small amount of oil into zip-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. Lightly flour a 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. The finished ropes should still be a little sticky.
- Roll each rope in sugar/cinnamon mixture to coat, then tie each rope into a knot and place on prepared baking sheet. When all knots are formed, sprinkle any remaining sugar/cinnamon mixture on top of them (adding extra cinnamon/sugar, if desired).
- 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.
Nutrition Facts : Calories 175.5, Fat 4.1, SaturatedFat 2.2, Cholesterol 35.1, Sodium 180.4, Carbohydrate 30.5, Fiber 1.2, Sugar 7.6, Protein 4.3
CINNAMON LOVE KNOTS
My sister-in-law and I enjoy these flavorful yeast rolls for breakfast, brunch or dessert, served with cups of steaming coffee and a hearty helping of love. -Marlene Fetter, Alpena, Michigan
Provided by Taste of Home
Time 1h
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 174 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
More about "braided cinnamon roll knots recipes"
HOW TO MAKE STICKY BRAIDED CINNAMON KNOTS ... - FAB …
From fabfoodflavors.com
Cuisine AmericanTotal Time 2 hrs 55 minsCategory Bread
- Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Add yeast to one side of the bowl, then add the salt and sugar to the other side. Add the butter.
- Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
- Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
- Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 (11"-¾" x 16½" or 2297mm x 420mm) sheet of paper. (Note: I simply rolled it out to the size of my pastry mat.)
CINNAMON KNOTS - VEGAN TWISTED BUNS - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
BRAIDED CINNAMON ROLL KNOTS - PINTEREST.COM
From pinterest.com
CARDAMOM CINNAMON KNOTS - BRITTAMISSCHOCOLATE.COM
From brittamisschocolate.com
BRAIDED CINNAMON ROLL - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CINNAMON BRIOCHE BABKA KNOTS - FOOD DUCHESS
From foodduchess.com
BRAIDED CINNAMON ROLL KNOTS RECIPE | FOOD NETWORK KITCHEN ...
From scitech.yuksemangat.com
BEST BRAIDED CINNAMON BREAD - I HEART EATING
From ihearteating.com
BRAIDED CINNAMON BREAD - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
BRAIDED CINNAMON ROLLS - NATUREFRESHGLOBAL.COM
From naturefreshglobal.com
HOW TO MAKE CINNAMON ROLL TWIST BREAD | EASY BRAIDED ...
From youtube.com
EASY CINNAMON ROLL KNOTS – GRANDER FOOD
From granderfood.wordpress.com
BRAIDED CINNAMON ROLL KNOTS | STACY FISHER’S FAVORITE ...
From copymethat.com
CINNAMON ROLL KNOTS – TREKS & BITES
From treksandbites.com
CINNAMON KNOTS BY MILLSANDBUNS | QUICK & EASY RECIPE | THE ...
From thefeedfeed.com
BRAIDED ALMOND ROLL RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST BRAIDED CINNAMON BUNS RECIPE - COOK.ME RECIPES
From cook.me
BRAIDED CINNAMON ROLL KNOTS | RECIPE | CINNAMON ROLLS ...
From pinterest.co.uk
PRETTY NEW TO BREAD MAKING BUT I FEEL WITH THIS BRAIDED ...
From reddit.com
CARDAMOM BRAIDED BUNS (KARDEMMUMABULLARS) – SOURDOUGH ...
From breadandmore.org
RICHARD BERTINET’S TWISTED CINNAMON BUNS - BAKING HEAVEN
From foodheavenmag.com
BRAIDED CINNAMON ROLL | RECIPE IN 2021 | CINNAMON ROLLS ...
From pinterest.ca
FOOD NETWORK - BRAIDED CINNAMON ROLL KNOTS ARE A... | FACEBOOK
From facebook.com
CINNAMON CRESCENT ROLL BRAIDS - IN THE KIDS' KITCHEN
From inthekidskitchen.com
BRAIDED CINNAMON ROLL KNOTS | RECIPE | CINNAMON ROLLS ...
From pinterest.de
PUMPKIN-SPICE BRAIDED BRIOCHE KNOTS - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
BRAIDED CINNAMON ROLL KNOTS - ALL INFORMATION ABOUT ...
From therecipes.info
BRAIDED CINNAMON BUNS/KNOTS – EXOTICMUSINGS
From exoticmusings.com
BRAIDED CINNAMON ROLLS - ESPRESSO AND LIME
From espressoandlime.com
CINNAMON KNOTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAIDED CINNAMON ROLL KNOTS | RECIPE IN 2021 | CINNAMON ...
From pinterest.com
CINNAMON BUNS RECIPE | RICHARD BERTINET | GOZNEY
From gozney.com
23 CINNAMON BUNS, KNOTS & ROLLS IDEAS | YUMMY FOOD ...
From pinterest.ca
BRAIDED APPLE CINNAMON BREAD RECIPE FROM SCRATCH - FOOD NEWS
From foodnewsnews.com
PASTRY BRAID GONE WRONG. “KILLLLL MEEEEE……” : BREADIT
From reddit.com
EVERYTHING BAGEL BRAIDED BRIOCHE KNOTS | FOODTALK
From foodtalkdaily.com
STICKY BRAIDED CINNAMON KNOTS ARCHIVES - FAB FOOD FLAVORS
From fabfoodflavors.com
CINNAMON ROLL BRAID - ASHLEE MARIE - REAL FUN WITH REAL FOOD
From ashleemarie.com
BRAIDED CINNAMON ROLL | RECIPELION.COM
From recipelion.com
You'll also love