Cinnamon Knots

Icing drizzled over baked cinnamon roll knots.

Soft rolls shaped into a knot, and coated with butter and cinnamon-sugar. They’re easy to make and taste just like cinnamon rolls with a quick icing drizzled on top.

Author Amber Brady

Prep Time 20

Cook Time 20

Thaw Time 2

Total Time 2 40

Yields servings

Ingredients

12 Rhodes Rolls, thawed but still cold
6 Tbsp (100 g) butter, melted
¼ cup (50 g) light brown sugar, gently packed
¼ cup (50 g) granulated sugar
2 tsp ground cinnamon

Icing:

1 Tbsp (14 g) butter, melted
1 cup (120 g) powdered sugar
½ tsp vanilla extract
2 Tbsp milk, or more, if needed to reach desired consistency.

Instructions

THAW ROLLS: Place frozen Rhodes rolls on a silicone-lined sheet tray. Alternately grease pan with cooking spray. Cover the frozen rolls with sprayed plastic wrap. THAW at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.
Preheat oven to 350℉. Melt butter in a bowl. Whisk together the cinnamon and sugars in a separate bowl. Set aside.
TIE KNOTS: Roll a ball of dough into a 10-inch rope. Shape the rope into a knot: Criss-cross the ends creating a loop. Wrap the top piece around the back, and through the center of the loop, creating a single knot. Wrap the end of the piece coming through the center around towards the back. Then pull the end from behind up and over, tucking the tail into the hole in the center. NOTE: See photo tutorial in the blog post for help with shaping. Repeat with all remaining rolls.
Dip each knot in the melted butter; coating all sides. Then dip in the cinnamon-sugar mixture; coating all sides. Place the dipped knots back on the tray spacing them a few inches apart. Cover with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.
Bake the cinnamon knots at 350℉ for 15-20 minutes or until baked through. (To an internal temperature of 190-200℉.) NOTE: The dough may only brown on the bottom.
FOR THE ICING: Whisk together melted butter, powdered sugar, vanilla, and milk to desired consistency. Drizzle over warm rolls and enjoy! Best eaten immediately, while still warm.

Notes

Store leftover cinnamon knots in an airtight container at room temperature for 2-3 days.

Nuke leftovers in the microwave for 10-20 seconds to soften the bread.

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