Serious Eats: Recipes

Bread Baking: Cinnamon Knots

[Photograph: Donna Currie]

I was out shopping and out of the corner of my eye, I saw some tempting "Cinnamon Pretzels." They were in the shape of pretzels, and huge, but it looked like they might have been made from a sweet dough. I almost bought one, then changed my mind. The last time I gave in to a store-bought sweet dough temptation, I was disappointed. So this time, I put it on the list to bake at home.

I didn't want to replicate the giant pretzels I saw; something smaller made a lot more sense to me. And I didn't want a super-sweet dough, either. I wanted it a little bit rich and eggy, and with honey instead of sugar for a bit more depth of flavor.


Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

The resulting rolls were sweet, and the luxurious flavor of honey was evident but not overwhelming. The cinnamon sugar topping was just right.

These rolls were best when warm, and they were still good when fresh but fully cooled. What surprised me most was how good they were a day or two later, microwaved for thirty seconds and eaten warm. Not quite as good as fresh out of the oven, but they were soft and tender. If I wasn't in such a hurry, they'd probably be even better gently re-warmed in the oven, but I used up all my patience before they were baked.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

Printed from http://www.seriouseats.com/recipes/2010/11/bread-baking-cinnamon-knots-cinnamon-buns.html

© Serious Eats