Cinnamon Crunch Knots

I made these for breakfast when Cole's mom visited us and oh boy did they turn out delicious. They reminded me a little bit of the Cinnamon Crunch Bagels from Panara and my mouth is watering just thinking of them.

These knots are made with yeast dough (which is actually a pizza dough), with cinnimon baked into the dough and a brown sugar cinnamon topping that bakes up nice and crispy. This would also make a great loaf which, now that I think about it, I'm going to try to tackle soon!

Back to these knots, they're quite easy to make and they use pretty much just pantry ingredients, so if you're even a novice baker, this'll be a cinch to make.

---

Servings: 12

Prep Time: 30 min (with 1 hr rising time)

Total Time: 2 hrs

INGREDIENTS:

• 2 1/2 cups flour

• 2 1/4 (or one packet) yeast

• Pinch of salt

• 1 cup warm milk

• 2 tsp honey

• 7 Tbsp butter, softened

• 1/4 cup sugar

• 3 tsp cinnamon

• 1/2 cup brown sugar

DIRECTIONS:

1. With a stand mixer fitted with a dough hook, combine 2 1/2 cups flour, the yeast, and salt. Add the milk, honey, and 1 Tbsp butter.

2. Knead on medium speed for about 2 minutes so the dough starts to come together. If it is not coming together, add a little more flour (about 2 Tbsp at a time) until it does. You'll know the dough is ready when it is smooth and pulls away from the sides of the bowl.

3. Cover the bowl and let the dough rise for 1 hour in a warm place.

4. Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicon baking mat.

5. In a small bowl, combine the sugar and 1 tsp cinnamon.

6. On a floured surface, roll out the dough into a rectangle about 1/4 inch thick. Add flour if the dough is too sticky.

7. Spread the dough to the edges with 4 Tbsp of butter and sprinkle with the cinnamon sugar. Fold the dough in half long ways and cut into 12 wide strips. Twist each strip then tie them each into a loose knot. Place on the prepared baking sheet.

8. Melt the remaining 2 Tbsp of butter and stir the butter together with the remaining 2 tsp of cinnamon and the brown sugar. Spoon the clumps of the brown sugar mixture over the knots to create the crunchy layer.

9. Bake 8-10 minutes. Spoon any of the brown sugar that has melted off the knots back over the rolls. Then return to the oven for another 8-10 minutes.

10. Allow to cool for at least 10 minutes before serving.