Ingredients
Method
- In the bowl of a stand mixer using dough hook attachment, combine flour, instant yeast and salt. If you dont have a stand mixer, you can use a wooden spoon to mix.
- Add warm milk or water, honey and 1 tbsp of soft butter. Knead dough on medium speed until dough comes together and forms into a ball. Knead with hands if you dont have stand mixer or dough hook attachment.
- Cover dough and let rise in warm place for 1 hour. If its cool out, I put my bowl of dough in microwave to let rise.
- When dough is done rising, preheat oven to 375°. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, mix together granulate sugar and cinnamon.
- On a floured surface, roll dough out into a rectangle shape, about 1/4 inch thick.
- Spread 4 tbsp of soft butter onto rolled out dough.
- Sprinkle cinnamon and sugar mixture on top of butter.
- Fold dough in half.
- Cut into 12 thin strips.
- Twist each strip and tie into a loose knot.
- Place each knot on lined baking sheet.
- In a medium bowl, mix together brown sugar, 2 tbsp melted butter and 2 tsp of cinnamon.
- Top each knot with mixture, and bake in preheated oven for 16-20 minutes, or until they start to turn golden brown.
- Enjoy!
Notes
Recipe inspiration: https://www.halfbakedharvest.com/easiest-cinnamon-crunch-knots/?t=1&cn=ZmxleGlibGVfcmVjc18y&refsrc=email&iid=eaa9417b69a64bdf989ceb5ed3bd64db&fl=4&uid=885795450640519168&nid=244+276893704
To store these cinnamon crunch knots, keep in air tight container at room temperature up to 3 days, or freeze for up to 2 months!