Cinnamon Knots - Father's Day
Hello there!
I absolutely love cinnamon rolls but I wanted to try something a little different. I was inspired to make this recipe by a video I saw on YouTube by SortedFood which I will link at the end of this post as it can help to show you how to shape them and it is just a great channel to check out. These are perfect to make as a gift for Father's Day and you can add whatever nuts or spices your
dad likes the most! I put alternatives in the ingredients list so you can make these vegan, making them perfect for everyone. Enjoy!
The Recipe: Cinnamon Knots
Makes 8 knots
2 1/4 tsp dried yeast
1/4 tsp salt
1 tsp honey (or maple syrup to make vegan)
120ml warm water
1 tbsp butter, melted (or use vegan butter)
50g soft light brown sugar
1 1/2 tsp ground cinnamon
25g ground/chopped mixed nuts
2 tbsp butter, melted (or use vegan butter)
Make the dough by combining the flour, yeast and salt together in a bowl. Add the honey, water and melted butter and bring together to form a dough. Turn out onto a floured surface and knead for 5-10 minutes until smooth. Place in the bowl and cover with cling film or a clean tea towel then leave to prove at room temperature for 45 minutes to an hour until it has doubled in size.
Whilst it is proving, combine the caster sugar, brown sugar, cinnamon and chopped nuts together to form the filling. Once the dough has proved, turn it out onto a floured worked surface and roll out to a rectangle 24cm x 20cm. Brush the rectangle with the melted butter and sprinkle with the cinnamon sugar.
Fold the shorter side to the other side so the rectangle is folded in half. Trim the edges so they are straight, then cut stripes from the open edge to the folded edge about 3cm in length. Once you have 8 strips, cut each strip in half but keep the sealed end whole. Hold each end and twist in opposite directions and then wrap around two fingers and tuck the end over and under. I have linked a video to help with this process at the end of this post.
Once shaped, placed on a baking tray lined with greaseproof paper. If you have any sugar mixture left over, brush the knots with butter and sprinkle with the rest. Leave them to prove for another 30 minutes while the oven heats up to 200℃/180℃ Fan/Gas Mark 6. Bake for 10-15 minutes until golden and serve slightly warm.
This video inspired me to make this recipe and shows the shaping process well, so check it out:
Beat the Chef: Cinnamon Rolls - SortedFood
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
I absolutely love cinnamon rolls but I wanted to try something a little different. I was inspired to make this recipe by a video I saw on YouTube by SortedFood which I will link at the end of this post as it can help to show you how to shape them and it is just a great channel to check out. These are perfect to make as a gift for Father's Day and you can add whatever nuts or spices your
dad likes the most! I put alternatives in the ingredients list so you can make these vegan, making them perfect for everyone. Enjoy!
The Recipe: Cinnamon Knots
Makes 8 knots
For the dough:
130g bread flour, plus extra for rolling2 1/4 tsp dried yeast
1/4 tsp salt
1 tsp honey (or maple syrup to make vegan)
120ml warm water
1 tbsp butter, melted (or use vegan butter)
For the filling:
25g caster sugar50g soft light brown sugar
1 1/2 tsp ground cinnamon
25g ground/chopped mixed nuts
2 tbsp butter, melted (or use vegan butter)
Make the dough by combining the flour, yeast and salt together in a bowl. Add the honey, water and melted butter and bring together to form a dough. Turn out onto a floured surface and knead for 5-10 minutes until smooth. Place in the bowl and cover with cling film or a clean tea towel then leave to prove at room temperature for 45 minutes to an hour until it has doubled in size.Whilst it is proving, combine the caster sugar, brown sugar, cinnamon and chopped nuts together to form the filling. Once the dough has proved, turn it out onto a floured worked surface and roll out to a rectangle 24cm x 20cm. Brush the rectangle with the melted butter and sprinkle with the cinnamon sugar.
Fold the shorter side to the other side so the rectangle is folded in half. Trim the edges so they are straight, then cut stripes from the open edge to the folded edge about 3cm in length. Once you have 8 strips, cut each strip in half but keep the sealed end whole. Hold each end and twist in opposite directions and then wrap around two fingers and tuck the end over and under. I have linked a video to help with this process at the end of this post.
Once shaped, placed on a baking tray lined with greaseproof paper. If you have any sugar mixture left over, brush the knots with butter and sprinkle with the rest. Leave them to prove for another 30 minutes while the oven heats up to 200℃/180℃ Fan/Gas Mark 6. Bake for 10-15 minutes until golden and serve slightly warm. |
| Ta dah...Cinnamon Knots! |
This video inspired me to make this recipe and shows the shaping process well, so check it out:
Beat the Chef: Cinnamon Rolls - SortedFood
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
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