Quick Cinnamon Knots

FinishedRollWhen I was working as a substitute teacher, the school had cinnamon rolls on Fridays.  I was friendly with the cook and she showed me how they made so many that fast.  I also love orange rolls and have come up with a way to make them this easy way, and also, lemon works as well.
1/2 package Rhodes Bake and Serve Rolls
1/3 cup white sugar
1/3 cup brown sugar
1 Tbs. ground cinnamon
1/2 cup butter

Thaw rolls.  To thaw the rolls, spray a baking sheet with cooking spray, place the desired amount of rolls out to thaw, spray the top of them with the cooking spray. Cover them with plastic wrap and place them in the refrigerator.  For this recipe I use 18 rolls.


Plan to make the rolls about two hours before you want to serve them if you wish them to be warm when you serve them.  Remove the rolls from the refrigerator and let set at room temperature while you make the sugar mixture.   Mix together the sugar and cinnamon in a bowl.  Melt the butter in another bowl.  Spray two round 9 inch cake pans with cooking spray.

Roll one bun between your hands to form a 6 inch log shape. Dip it in the butter, then roll them in the sugar mixture.  Tie them in a knot and place them in a pan; one in the center and the other eight around it.  There will be a little of the sugar mixture and butter left over.  Sprinkle it on the knots and in the pans.  Drizzle the remaining butter over the knots as well.

Set the pans in a warm spot and cover them with plastic wrap or a dish towel.  Let raise until double in size.  Preheat the oven to 375.  Bake for 12 to 15 minutes or until golden brown.  Remove from the oven and let cool for about 15 minutes then drizzle with icing.

Icing for Cinnamon Knots
3 ounces cream cheese
1/2 tsp. vanilla
1 Tbs. soft butter
1 1/2 cups powder sugar
milk to make desired thinness

Put cream cheese, vanilla, and soft butter in a bowl. Mix with an electric mixer until smooth.  Add the powder sugar and 1 Tbs. milk.  Beat and keep adding milk a little at a time until the consistency of the icing is thin enough to drizzle on the knots.

Orange Knots
1/2 package Rhodes bake and Serve Rolls (18 rolls)
2/3 cup sugar
finely grated zest of one orange (orange part only)
1/2 cup butter, melted

Thaw the rolls as for the cinnamon knots.  Melt the butter in one bowl.  Combine sugar and zest in another bowl, mixing them with your fingers until you have an orange colored sugar. Form the dough into logs, dip in butter, roll in sugar-orange mixture, and tie in knots.  Place in pans that have been sprayed with cooking spray.  Let raise, then bake as the directions for the cinnamon knots.

Icing for the Orange Knots is the same except instead of using milk, use the juice from the orange.

Thursday, November 26th, 2009 Quick Cinnamon Knots

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