Best Braided Cinnamon Roll Knots Recipes

CINNAMON BUN TWISTS

Steps:

• Place all ingredients except for the butter into a medium bowl. Bring together into a rough dough, then turn out onto a work surface (do not add more flour).
• Knead the dough for 8-10 minutes. It will start off as very rough, then will come together and become smooth and elastic, and when pressed lightly with a finger, the dough should spring back slightly.
• Flatten the dough out into a rough rectangle and add the butter to the surface of the dough. This part will get sloppy, so make sure that you have a bench scraper nearby. Incorporate the butter into the dough by squeezing it and kneading it in. Keep scraping any excess butter back onto the dough and kneading it in. Don't freak out. It will all work together.
• Once the butter has incorporated into the dough, knead for a further 2-3 minutes.
• Shape the dough into a ball and then transfer to a lightly buttered bowl. Cover with plastic wrap. Leave to sit on the counter for about 20 minutes to kick start the rising process, then transfer to the fridge to rise for at least two hours, and up to overnight.
• Combine all filling ingredients in a bowl and mix until well incorporated.
• Grease a muffin pan with melted butter and a brush - you need 8 holes of the pan filled. If you are worried about the buns sticking, you can place a small piece of parchment paper into the cup of each pan to help with removal. I like to leave a gap between rolls where I can - with 8 holes in a 12 cup muffin pan there will be some with rolls next to each other.
• Turn the chilled dough out onto a lightly floured surface. Shape into a rectangle by patting down and squaring off the edges with a bench scraper. Starting with the dough in a rectangle means you are more likely to get a nice even rectangle of dough when you roll it out.
• Roll the dough to a rectangle that is 32x36cm (12.5 x 14 inches).
• Spread the dough evenly with the filling using an offset spatula. Take it right to the edges.
• Holding one of the SHORT ends of the dough, fold the dough into thirds like you would a business letter. To do this, take one end and fold it to 2/3 of the way across, then fold the other third over it. (see video at top of post for demonstration).
• You should now have a rectangle of dough that is 12cm (4.7 inches) wide and 32 cm long.
• Pat the rectangle of dough out gently just to make sure there are no air bubbles.
• Arrange the dough so one of the short sides is facing you. Cut the dough into 8 strips, each 4cm (1.5") wide (so you will be left with 8 strips each measuring 4x12cm / 1.5x4.7"
• Place the strip of dough onto a parchment paper lined sheet pan, cover lightly with plastic wrap, and chill in the fridge for 15 minutes. This helps firm up the dough and set the filling, and makes the next step a little cleaner.
• Remove the dough from the fridge. Working with one piece of dough at a time, cut the strip of dough into 3 pieces, leaving an end intact (see images). Braid the strips of dough together to form a single braid.
• Starting with the clean joined end, roll the whole braid up into a ball. Place into one of the cavities of the muffin pan.
• Repeat the process with the remaining strips of dough until you have 8 buns.
• Cover the pan lightly with plastic wrap, and leave in a warm spot until the buns are puffy and when pressed lightly with a finger, the dough an indentation is left that slowly springs back.
• Toward the end of the rising period for the buns, preheat the oven to 375°f / 190°c.
• Remove the plastic wrap from the risen buns, and brush the tops with egg wash, being careful not to drip too much down the sides or brush too much of the filling onto the dough.
• Bake the buns for 15-20 minutes, until they are golden brown. If you like, you can measure the temperature of the buns with a probe thermometer inserted into the dough. Fully baked dough reads at about 190°f / 90°c.
• Remove the buns from the oven and transfer them to a wire rack soon after removing them, so that they do not stick to the pan.
• Leave to cool on the wire rack.
• Dust with powdered sugar and serve.

CINNAMON LOVE KNOTS

Steps:

• 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.

CINNAMON KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the cinnamon knots and preheat the oven to 375 degrees F.
• Mix the butter with sugar and cinnamon.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining butter.
• Once the knots come out of the oven, baste them with the melted butter. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature; it should just feel warm to the touch.

NO-KNEAD CINNAMON ROLLS

Steps:

• In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
• Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
• Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
• Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.