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.
- 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
- 200 g butter, soft
- 200 g sugar
- 20 g cinnamon
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.