Cinnamon Roll Twist Knots
Serves: 9
  • -DOUGH-
  • ½ cup warm water
  • 1⅛ teaspoon active dry yeast
  • 2 cups all purpose flour
  • 2 tablespoons + 2 teaspoons vegetable oil (or butter)
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • -ICING (optional)-
  • ½ cup powdered sugar (maybe a little more)
  • 1 tablespoon salted butter, melted
  • ¼ teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream (or milk)
  1. Use your preferred dough kneading method (bread machine, stand mixer, or by hand). I use a bread machine to knead the dough.
  2. First add warm water & yeast, then add in the rest of the ingredients. Start dough kneading. If the mixture is too dry add in a little extra water. If the dough is too wet add in more flour until a slightly sticky dough ball forms. Kneading about 7-10 min.
  3. Cover & let dough rise for 1 hour or until double in size.
  4. Punch dough down. Roll out dough on a lightly floured surface. (I use a rolling pin). Roll to form a 11"x17" rectangle.
  5. Sprinkle the cinnamon/sugar filling over the top of dough.
  6. Fold the dough in half width wise, then press down gently. Cut into 1-1½" strips width wise so you start cutting at the seam where the dough is folded (I used a pizza cutter).
  7. Take the strips of dough one at a time, holding both ends twist it several times. Take the twisted strip of dough & a make a tight circle with it, take the end of it & tuck it into the center of the circle. (See photos above).
  8. Place on a greased cookie sheet. Space them out about 2 inch apart on cookie sheet.
  9. Let rise 30 minutes.
  10. Preheat oven to 350 degrees. Bake 15-17 min. or until the edges are turning golden brown & the bottoms.
  11. Mix up the icing, adding more powdered sugar or cream if needed to get a thin enough consistency to pour onto top of cinnamon rolls. Spoon the icing over cinnamon rolls & serve warm.