Cinnamon Twist Knots

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Granulated sugar
• 1 Egg
• 1/4 cup Butter, melted
• 3/4 tsp Salt
• 3 cups All-purpose flour

Filling

• 1/4 cup Butter, softened
• 1/2 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon

Icing

• 3/4 cup Icing (powdered) sugar
• 1 1/2 tbsp Milk

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.
2. Arrange on a lined sheet, cover, and let rise until puffy.

Fill

1. Roll into a 16x12 inch rectangle, spread with softened butter over one half lengthwise, and sprinkle with brown sugar and cinnamon.

Shape

1. Fold the unfilled half over the filled half like a book, then cut into 12 long strips. Twist each strip several times and tie loosely into a knot, tucking the ends underneath. (Tip: Twist first, then knot — trying to knot an untwisted strip just gives you a flat pretzel shape with much less exposed surface.)

Bake

1. Bake at 190°C (375°F) until golden — this is a shorter bake than a full-sized bun.

Icing

1. Whisk the icing sugar and milk together and drizzle over the warm knots.