Cinnamon Knots.
Who doesn’t love cinnamon rolls? Sweet, warming and sticky they’re the perfect treat. But once frosted they don’t tend to keep for long. So why (k)not make a type of cinnamon roll that is perfect for breakfast? These cinnamon knots are perfect for one person, they’re not overly sweet and are perfect with a coffee in the morning. They also look very impressive but are deceptively simple!
The dough can be made the night before and kept in the fridge, and then shaped and baked off fresh in the morning filling your house with the buttery sweet cinnamon smell everyone loves!
If you want a more traditional bun, you can still top these with cream cheese frosting, or even swap out the filling for Nutella or Biscoff spread! I hope you enjoy these as much as I did, be sure to tag me on Instagram If you do make them, I’d love to see all your baking creations!
Ingredients
For the dough -
250 ml whole milk
60 g unsalted butter
500 g strong white bread flour
1 sachet of instant yeast
100 g caster sugar
1 tsp salt
1 medium egg
1 tsp vanilla extract
For the filling -
100 g unsalted butter, softened
150 g soft light brown sugar
2 tsp ground cinnamon
1 tsp vanilla extract
1 pinch of salt
1 small egg for glaze
2 tbsp icing sugar / pearl sugar for dusting
Method
1 -
Start by gently warming your milk together with your butter to melt the butter and bring the milk to a lukewarm (not hot) temperature. This should feel just warmed if you use your finger to test it. Lightly grease a 12-hole muffin tin and set aside.
2 -
Using a stand mixer with a dough hook attachment, or by hand using an electric mixer, mix together the flour, sugar, salt and yeast and stir briefly to mix. Then, add all of the milk and butter mixture as well as the egg. Mix first on low speed until the dough comes together and then increase the speed to medium and knead for 10 minutes. Alternatively, knead by hand. You will know the kneading is done when you have a smooth and elastic dough that no longer sticks to the sides of the bowl or counter if you are kneading by hand.
3 -
Transfer the dough to a lightly greased large bowl, cover with plastic wrap or a damp towel and leave in a warm draught free place for 1 hour or until it has doubled in size. You can also place it in the oven (turned off) with a tray of recently boiled water on the bottom shelf as this will retain a gentle heat. Just be sure no one turns the oven on!
4 -
In a meantime, prepare the filling. Place the softened butter and brown sugar in a bowl and beat together until pale and fluffy. Reduce speed and add ground cinnamon and vanilla. Mix until combined and set aside.
5 -
Remove the dough from the bowl onto a lightly floured surface. Then, gently stretch it into a rough rectangle shape then roll out to about 40 x 50 cm, with the longer edge facing you. It should be about 1 cm thick.
6 -
Spread the filling evenly over the top of the dough, leaving a small boarder around the edge. Fold one-third of rectangle towards the middle, then fold the other end of the dough on top of that (a letter fold). Use a rolling pin to flatten it out and make it an even long rectangle.
7 -
Using a sharp knife or a pizza cutter, trim off the short edges of the rectangle. Divide the rectangle into 12 equal pieces along the width of the dough. Each strip should be roughly 4 cm (2 inches) across. Once done, use a knife or pizza cutter to cut twice down the length of each strip to make three strips, ensuring to leave them attached at the top. Plait the three strands together and then gently roll it up along its length to create a knot. Then, gently lower them into the greased muffin tin and repeat with remaining strips to fill up your muffin tin. Cover with plastic wrap or a damp towel and allow to prove for 1 hour or until they have doubled in size. In the meantime, preheat the oven to 170 degrees C
8 -
Once risen and when pressed an indent remains, gently brush the knots with egg wash and sprinkle with the pearl sugar or demerara if using. Bake on the middle shelf of the oven for 15 to 18 minutes or until golden brown. Don't worry if some of the filling has leaked (you can put a tray underneath your muffin tin in the oven to catch any leaking filling). Remove from the oven and allow them to cool only for a minute or so and then transfer the knots onto a cooling rack. Do not leave them to cool in the tin as it will result in them sticking. Dust with some icing sugar (optional) and enjoy them while still a bit warm!
