Saturday, December 17, 2011

Twist & Knot Cinnamon Rolls for Sharing

This recipe comes from the college kitchen where I work.  It is the most requested “special coffee break treat”.  These taste best when freshly baked.  The batch makes 6 pie plates or cake pans - the perfect amount for sharing!  I made a 1/2 batch at a time so that I could use my KitchenAid mixer - it was calling out to me to be used and it does such a great job of the kneading for me - how could I refuse on this Saturday afternoon with nothing else to do in preparation for Christmas Day - lol!

Don't be afraid to try these - it's so worth while.

Twist & Knot Cinnamon Rolls with Caramel Glaze

4 pkgs. Yeast                                                       ½ lb. butter
2 Cups warm water                                             1 Tbsp. Salt
2 tsp. sugar                                                          4 Eggs - beaten
2 Cups Milk – scalded                                         1 tsp. nutmeg   
1 Cup Sugar - divided                                          9-11 Cups Flour
Place yeast in a bowl, add 2 Cups warm water.  Sprinkle 2 tsp. sugar on top.  Stir slightly.
Scald the milk with 1/3 of the sugar.  Place the butter in a large mixing bowl and pour the hot milk over it to melt.  Stir and cool slightly.  Add salt, eggs, 2/3 Cup sugar, nutmeg and yeast mixture.  Stir in the flour.   Knead – keeping dough quite sticky.  Let rise till double in bulk – approx. 1 hr.  Roll out dough into a large rectangular shape, spread with melted butter, sprinkle with brown sugar and cinnamon.  Fold the dough into thirds (take longest side and fold in 1/3 of the way and then fold the other long side over top making three layers of dough).  Cut into 1 inch strips starting at short end of folded dough.  Twist each strip and make a knot.  Place knots in 9” greased pie plates, knot side up.  Let rise again for ½ hour or so.
Bake at 325 degrees for 20-25 minutes.  Top with caramel sauce while still warm.
Caramel Sauce (don't substituted this glaze - it's what makes these rolls so special):
½ lb. butter
1 Cup Brown Sugar
½ Cup Milk or Cream
Boil until smooth.
Add 3 ½ Cups Icing Sugar while warm and beat well.  Spoon onto warm rolls.

Now we just need to decide if we want to deliver them tonight or wait till tomorrow a.m. at church...but we have a warm wood fire going and it's cold and dark outside...but they taste the best when fresh baked and could be a breakfast treat...what to do?

Another Saturday ending and the next one will be Christmas eve!  Take time this busy week for a cup of coffee and maybe a cinnamon bun too.


  1. Wow Rosella, these look awesome..probably 1000 calories each!!! Wish I had a nice quiet Saturday to bake...not this year! I would love to do this next year. One more year and I am retiring, then I might have time! love you guys, A&G Nafziger

  2. Those look so yummy. I could eat one right now at 1:55 am. Can't sleep so I travel on the internet.
    When did you say you were turning 60?
    I'm waiting...we all love to cheer each other on.
    Oh by the way, I would of delivered them while they were fresh...that's the best for all the work that you have done.

  3. bet these taste as great as they look,wish i could tie knots like that but i have enough trouble tying my shoe laces,thats why i use velcro.keep cooking and making everyone so hungry

  4. Hey there sleepless one - don't you just hate it when you can't sleep!! Travelling the internet is a good use of time and I'm so glad you stopped here. Just so you know, we did deliver the cinnamon buns while fresh instead of waiting till today.
    The big 6-0 is just around the corner - ugh! Actually on the 3rd day of the New Year! What about you - when is/was your big day and how are you feeling about this? I'm trying to embrace this but I think my arms are too short :).

    Anonymous - I think you CAN tie knots so go for it - it's easy.

  5. Rosella! those rolls look so beautiful. I will try to do this too. Oh what a joy to have you vist us so often. Thank you for being such a tremendous support to all of us at MGCC.

  6. This is very similar to my mother's dressing recipe too, except for the cinnamon. She also added a little poultry seasoning. When I make it I do add the cinnamon because that's how Dwight's aunt makes it and I love it. Thanks for posting this!

  7. sorry, I posted my comment with the wrong recipe! This was about your dressing recipe, not Twisted Knot buns. You definitely need cinnamon, but no poultry seasoning to these buns! I love this recipe too and it's on my Thursday night "To Do" list this week!

  8. Wow! I have to make those soon! I love how you made them up for gifts!
    And I agree with Lovella about the fact that we love visitors. Don't we all? =)

  9. Have fun baking Ruth - you are the one who gave me this CGUC kitchen recipe in the first place and have made them many more times than I!!!

    Cinnamon in the dressing must be an Amish twist to dressing??? At least that's my parents and grandparents on both sides background.


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