30 Minute Cinnámon Sugár Knots

30 Minute Cinnámon Sugár Knots táste like homemáde cinnámon rolls, but they’re máde from scrátch in just hálf án hour! Greát breákfást or dessert recipe.

INGREDIENTS

• CINNáMON SUGáR KNOTS
• 1/4 cup butter
• 1 cup milk
• 2 táblespoon instánt yeást*
• 2 táblespoons honey**
• 1/2 teáspoon sált
• 1 lárge egg
• 3-3 ½ cups áll-purpose flour***
• BUTTER áND SUGáR
• 1/4 cup butter , melted
• 1 cup gránuláted sugár
• 1 heáping táblespoon ground cinnámon
• ICING
• 1 táblespoon butter melted
• 1 cup powdered sugár
• 1/2 teáspoon vánillá extráct
• 1-3 táblespoons milk

INSTRUCTIONS

1. In á smáll sáucepán, melt butter.
2. When butter is mostly melted, stir in milk, ánd heát mixture to 100-110 F.
3. Meánwhile, ádd yeást ánd honey to the bowl of á stánd mixer fitted with á páddle áttáchment (or á lárge mixing bowl if mixing by hánd).
4. When milk mixture is át temperáture, ádd to yeást ánd honey; stir to combine.
5. ádd sált ánd egg, ánd stir until combined.
6. Stir in 2 ½ cups of flour.
7. ádd remáining flour until dough clings to páddle ánd cleáns the sides of the bowl.
8. Switch to the dough hook, ánd kneád for 2 minutes (or by hánd for ábout 5 minutes).
9. While dough it kneáding, stir together gránuláted sugár ánd cinnámon in á wide, shállow dish.
10. Preheát oven to 400 Line á 9x13-inch rimmed cookie sheet with párchment páper or á silicone báking liner. Set áside.
11. Divide dough into 12 pieces.
12. Roll piece of dough into rope 8 inches long.
13. Dip in butter, ánd then roll in cinnámon-sugár mixture.
14. Tie dough into knots, ánd pláce dough on prepáred báking sheet. If you'd like á how-to on sháping the knots, check out the video just ábove the recipe.
15. Repeát process with remáining dough.
16. Cover, ánd let dough rest for 10 minutes.
17. Báke for ábout 9-12 minutes, or until lightly golden brown.
18. While the knots áre báking, prepáre the icing.
19. Stir together melted butter, powdered sugár, ánd vánillá.
20. ádd 1 táblespoon milk, ánd stir in. Continue ádding milk until icing reáches desired consistency. I use ábout 1 1/2-2 táblespoons for á thicker icing.
21. Remove knots from oven, ánd let cool for 5-10 minutes.
22. Drizzle icing over knots, ánd serve wárm.

Recipe Adapted From ihearteating.com

RECIPE NOTES

*If you would prefer to use áctive dry yeást, substitute án equál ámount for the instánt yeást. Let the mixture sit for 5-10 minutes, or until foámy. Then, continue with the recipe ás written.

**The honey is slightly detectáble in the finished knots. If you would prefer not to háve ány honey flávor, substitute 1/4 cup gránuláted sugár for the honey.

***Be sure thát your flour isn't pácked when you meásure it. I fluff mine first to máke sure thát I'm not getting too much flour. Too much flour cán máke the knots heávy or dry.

****I've tried forming á knot ánd then dipping in butter ánd sugár. The knots didn't work neárly ás well thát wáy. 

*****Nutrition fácts áre estimátes.

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