Ingredients:

  • 1 cup Whole Milk, slightly warmed (105–115°F)
  • 2 ¼ tsp Instant Dry Yeast
  • ¼ cup Granulated Sugar
  • 1 Large Egg, room temperature, lightly beaten
  • 6 Tbsp Unsalted Butter, melted, slightly cooled (for dough)
  • 3 ½ cups All-Purpose Flour, plus extra for dusting
  • 1 tsp Fine Sea Salt
  • 6 Tbsp Unsalted Butter, very soft (for filling)
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar (for filling)
  • 2 Tbsp Ground Cinnamon
  • ¼ tsp Salt (for filling)
  • 1 cup Powdered Sugar, sifted (for glaze)
  • 2–3 Tbsp Whole Milk or Cream (for glaze)
  • ½ tsp Vanilla Extract

Instructions:

  1. Activate Yeast: In a mixing bowl, combine the warm milk, yeast, and the ¼ cup sugar. Let sit for 5–10 minutes until the mixture is visibly foamy (this confirms the yeast is active).
  2. Mix Wet Ingredients: Whisk in the lightly beaten egg and the melted butter until combined.
  3. Combine Dry Ingredients: Add the flour and salt to the wet mixture.
  4. Knead: Mix the dough on low speed (or knead by hand) until a smooth, elastic dough forms. This typically takes 6–8 minutes in a stand mixer or 10–12 minutes by hand.
  5. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turn to coat, cover with a damp cloth, and let rise in a warm spot until doubled in size (60–90 minutes).
  6. Make the Filling: While the dough proofs, cream together the very soft butter, brown sugar, granulated sugar, cinnamon, and the pinch of salt until the mixture is light and fluffy. Set aside.
  7. Roll the Dough: Gently punch down the proved dough to release the gas. On a lightly floured surface, roll the dough out into a large rectangle, approximately 18 x 12 inches (45 x 30 cm).
  8. Spread Filling: Spread the cinnamon sugar filling evenly over the entire surface of the dough rectangle, ensuring coverage right up to the edges.
  9. Roll and Slice: Tightly roll the rectangle from the long side to create a long cylinder. Using a sharp knife or dental floss, slice the cylinder into 12 equal pieces.
  10. Shape the Knots: Take each slice, gently unroll it slightly, and twist the strip into a tight knot or simple spiral shape. Place the shaped knots onto prepared, parchment-lined baking sheets, leaving adequate space between them.
  11. Second Proof: Cover the knots loosely and allow them to rise again until puffy and almost doubled in size (30–45 minutes).
  12. Preheat Oven: Preheat the oven to 375°F (190°C).
  13. Bake: Bake for 18–20 minutes, rotating the trays halfway through, until the knots are golden brown on top and cooked through.
  14. Glaze: While the knots cool slightly (about 10 minutes), whisk together the powdered sugar, 2–3 Tbsp milk/cream, and vanilla extract until smooth. Drizzle the glaze generously over the warm knots. Serve immediately.