Cinnamon Love Knots
Total TimePrep: 45 min. + rising Bake: 15 min.
- 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 Nellie’s Free Range 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
- 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 Facts1 each: 174 calories, 7g fat (4g saturated fat), 29mg cholesterol, 136mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 2g protein.
Dec 11, 2014
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!
Mar 22, 2014
Instead of making cinn. knots I make them into cinn rolls --- they turn out great! This recipe is a keeper.
Apr 26, 2013
These are very good, nice dough to work with.
Mar 7, 2011
excellent taste. liked better than cinnamon rolls
Jan 23, 2011
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!
Feb 25, 2010
Wow these were so good! Kind of time consuming, but perfect to make on a long afternoon and so incredibly good!
Nov 26, 2009
The rolls are great. I make the dough in the bread machine. The dough is super easy to work with.
Feb 25, 2009
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.
Feb 20, 2009
I have been making these since 2001 and everybody loves them. Out of all the recipes for cinnamon roll these are fabulous.
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