This is a take on a cinnamon roll, without the frosting. In my opinion these are a million times better than the classic cinnamon roll. The cinnamon knot is still cake-like, but it is not overly sweet.
The cinnamon knots reminds me of the Danish kanelstang without the custard.
Yum, yum, yum.

This recipe is adapted from Claus Meyer.

Makes 12-15.

Ingredients:

Dough:

500 ml cold milk
50 g live yeast, 4 tsk dry yeast
1 egg
975 g all-purpose flour
150 g sugar
10 g salt
15 g cardamom
150 g butter, diced room temperature

Filling:

200 g butter, soft
200 g sugar
20 g cinnamon

Directions:

In the bowl for a stand mixer dissolve the yeast in the cold milk. Add sugar, salt, cardamom, egg and flour. Knead the dough for 7-8 minutes until you have a smooth not sticky dough.

Add the butter dices to the bowl and mix the butter into the dough on low speed. It's a bit messy, but the dough will come together again. Knead the dough for another 7-8 minutes. Let the dough rise covered for about 60-80 minutes. Place the dough in the refrigerator for 60 minutes.

Mix the filling by whisking it together with a hand mixer, set aside.

Preheat the oven to 400℉ (200℃).

Divide the dough into 12-15 even balls.

Roll out each dough ball into thin rectangles-ish. Spread some of the filling onto the dough in a thin layer. Roll up the dough to a log. Seal the log by pinching the edge into the dough.

Cut the roll in two almost all the way, and twist the now two strings around each other, filling-side up, and finally tie a knot on the dough.

Place the knots on a parchment paper lined baking sheet.
Bake the cinnamon knots for 12-14 minutes.

Serve cinnamon knot with a nice cup of tea or coffee.

Enjoy!