Cinnamon Love Knots Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 4-1/2 to 5 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons ground cinnamon
- 3/4 cup butter, melted
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.
1 serving (1 each) equals 174 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
Reviews for Cinnamon Love Knots
"delicious-- I just made these and ate 3 - yummy! I made 1/2 batch-- I put them in well greased muffin pans after making the knots -and sprinkled a little more butter on top and cinnamon -- gives a crispy crust - thanks for posting recipe- its a easy recipe and dough so good!"
"Instead of making cinn. knots I make them into cinn rolls --- they turn out great! This recipe is a keeper."
"These are very good, nice dough to work with."
"excellent taste. liked better than cinnamon rolls"
"These were delicious! I did alter the recipe to make it healthier. I substituted 2 cups whole wheat flour for some of the all-purpose and used light butter (I also reduced the salt to 1/2 teasp because the lt. butter was salted). For the topping, I only used 1/4 cup melted light butter, and I halved the cinnamon sugar (and still had a little left over). I did the mixing/kneading using a mixer w/ a dough hook. I plan to freeze the leftovers, and I will definitely be making these again when they are gone!"
"Wow these were so good! Kind of time consuming, but perfect to make on a long afternoon and so incredibly good!"
"The rolls are great. I make the dough in the bread machine. The dough is super easy to work with."
"I tried these but replaced the sugar with Splenda and the a.p. flour with mostly whole wheat flour. Time consuming but they were great. Will make these again."
"I have been making these since 2001 and everybody loves them. Out of all the recipes for cinnamon roll these are fabulous."