Thursday, January 24, 2013

Cinnamon Love Knots

Holy mother of tasty, these rolls are good. I mean, like, next level goodness. Quite possibly the most scrumptious bread/roll recipe I will ever share with you. That good.

Now I'm not going to lie here, these yeast rolls are a labor of love, but I swear to you,  they are worth every bit of effort. And if you aren't an early riser they're just dandy for brunch or an afternoon snack or whenever the mood strikes. And unlike some yeast rolls which can be a bit sub-par after they cool down, these are still great the next day with coffee or tea. There really is no downside to these delectable rolls other than the waiting around for rising times, which is a small price to pay for this much delicious.

Seriously, they are amazing. Go forth, my friends, and make them immediately.

Cinnamon Love Knots
adapted from Taste of Home 2001 Annual Recipes

makes 3 dozen

2 packages (1/4oz. each) active dry yeast or rapid rise yeast
1/2 cup warm water (110 - 115F)
1/2 cup warm milk (110 - 115F)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4 1/2 - 5 cups all-purpose flour

2 cups sugar
2 tablespoons cinnamon
3/4 cup butter or margarine, melted

 Combine cinnamon and sugar for topping in a shallow bowl, set aside.

In a large mixing bowl, dissolve yeast in water. Cover and let stand for 5 minutes. Add milk, butter, sugar, eggs and salt and mix until combined. Stir in enough flour to form a stiff dough. Knead on a lightly floured surface until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to coat top. Cover and let rise in a warm, draft free area until doubled, about 1 1/2 hours.

Punch dough down and divide into 3 portions. Cover two portions with plastic wrap. Shape remaining portion into 12 balls; roll balls into 8 inch ropes. Dip ropes in melted butter, roll in cinnamon sugar, and tie into knots, tucking the ends underneath. Repeat with remaining portions of dough.

Place knots on lined baking sheet; cover and let rise until doubled, about 30 minutes. Preheat oven to 375F, and bake for 12-15 minutes or until golden brown.

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