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Cinnamon Crunch Knots

Cinnamon Crunch Knots for a Sweet Morning Boost

These Cinnamon Crunch Knots are a delightful breakfast option, promising a warm, fluffy treat and irresistible cinnamon aroma.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 knots
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Substitute with whole wheat for a heartier texture.
  • 1 cup milk Use almond milk for a dairy-free version.
  • 1 packet yeast Instant yeast can be used to skip proofing.
  • 1/2 cup butter Coconut oil is a good dairy-free alternative.
For the Cinnamon-Sugar Mixture
  • 2 tablespoons cinnamon Consider using Mexican cinnamon for a unique flavor twist.
  • 1/2 cup granulated sugar Can be reduced or replaced with coconut sugar.

Equipment

  • mixing bowl
  • wooden spoon
  • Floured surface
  • Parchment paper
  • baking sheet
  • wire rack

Method
 

Dough Preparation
  1. In a large mixing bowl, combine all-purpose flour, granulated sugar, and yeast, whisking until well blended.
  2. Gradually pour in warm milk and melted butter while stirring with a wooden spoon. Mix until a dough begins to form.
  3. The mixture should be slightly sticky but workable.
Kneading
  1. Lightly flour a clean surface and transfer the dough onto it.
  2. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
First Rise
  1. Place the kneaded dough in a greased bowl, covering with a damp cloth or plastic wrap.
  2. Let it rise in a warm area for approximately 1 hour, or until doubled in size.
Slicing & Shaping
  1. After the first rise, punch down the dough and turn it out onto a floured surface.
  2. Roll into a rectangle about ¼-inch thick, brush with melted butter, and sprinkle the cinnamon-sugar mixture.
  3. Cut into strips and tie each strip into knots.
Second Rise
  1. Arrange the shaped knots on a parchment-lined baking sheet, covering them with a kitchen towel.
  2. Let them rise for another 30 minutes in a warm spot.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Bake the Cinnamon Crunch Knots for 15-20 minutes until golden brown.
Cooling & Serving
  1. Remove the knots from the oven and let them cool on a wire rack for about 5 minutes.
  2. Brush with melted butter for extra richness.

Nutrition

Serving: 1knotCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in the oven for best texture.

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