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.