Cardamom Cinnamon Knots Recipe

Cardamom Cinnamon Knots Recipe photo by Taste of Home

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Crushed cardamom seeds and cinnamon season these yummy yeast rolls. Writes Vivian Donner from Jackson, Michigan, "My sister and I translated all the pinches and dashes in our mom's instructions to get this recipe."

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Cardamom Cinnamon Knots Recipe

Prep: 35 min. + rising Bake: 15 min.

Yield: 36 Servings

35 15 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 teaspoon plus 2/3 cup sugar, divided
18 cardamom pods
1-1/3 cups warm milk (110° to 115°)
2/3 cup butter, cubed
1/3 cup shortening
2 eggs, lightly beaten
3/4 teaspoon salt
8 to 8-1/2 cups all-purpose flour
1/4 cup ground cinnamon
ICING:
2 cups confectioners' sugar
5 tablespoons milk
1 tablespoon butter, melted
1/4 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups of flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft 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 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 204 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 97 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cardamom Cinnamon Knots in Taste of Home October/November 2003, p13