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Strawberry Icebox Shortcake

Strawberry Icebox Shortcake

Home / Cinnamon

30 Minute Cinnamon Sugar Knots


30 Minute Cinnamon Sugar Knots


INGREDIENTS

CINNAMON SUGAR KNOTS

  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoon instant yeast
  • 1/4 cup butter
  • 3-3 ½ cups all-purpose flou

BUTTER AND SUGAR

  • 1 cup granulated sugar
  • 1 heaping tablespoon ground cinnamon
  • 1/4 cup butter melted

ICING

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-3 tablespoons milk
  • 1 tablespoon butter melted


INSTRUCTIONS

  1. In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
  2. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  3. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  4. Add salt and egg, and stir until combined. Stir in 2 ½ cups of flour.
  5. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
  6. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
  7. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
  8. Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
  9. Divide dough into 12 pieces. Roll piece of dough into rope 8 inches long.
  10. Dip in butter, and then roll in cinnamon-sugar mixture.
  11. Tie dough into knots, and place dough on prepared baking sheet. If you'd like a how-to on shaping the knots, check out the video just above the recipe.
  12. Repeat process with remaining dough. Cover, and let dough rest for 10 minutes. Bake for about 9-12 minutes, or until lightly golden brown.
  13. While the knots are baking, prepare the icing. Stir together melted butter, powdered sugar, and vanilla.
  14. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
  15. Remove knots from oven, and let cool for 5-10 minutes. Drizzle icing over knots, and serve warm.
  16. Enjoy!