Sourdough Cinnamon Knots
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Who doesn’t love a good cinnamon roll? As much as I love making traditional cinnamon rolls I dont love how messy and ugly the edges look when pulling them apart so I wanted to create something that would be beautiful as individual rolls. These knots were inspired from other knotted dough recipes I’ve seen but when I stumbled upon a youtube video for swedish cardamom buns by East Meets Kichen I knew I had to to make my own version using sourdough and since I’m not a huge fan of cardemom I switched it for Vietnamese Cinnamon which is a family favorite in my household. See the link below for great visuals on rolling, twisting and knotting these babies and if' you’re not a sourdough baker then she gives a great traditional yeast recipe on her Youtube channel as well!
Approx. 17hrs start to finish
Recipe inspired by
@eastmeetskitchn on Instagram
Dough
160g plain unsweetened plant milk
28g plant based butter
100g active starter
24g sugar
300g all purpose flour
5g salt
Filling
4 ½ Tablespoons plant based butter
1/3 cup dark brown sugar
3 heaping Teaspoons Vietnamese Cinnamon
Topping
5 Tablespoons Agave
2 Tbl Pearl sugar or turbinado sugar
The night before baking day:
1 . Prepare the Dough. Combine warm butter and milk in a small saucepan until butter is melted and well combined, let cool so it’s not boiling hot but room temp or mildly warm, if it’s too hot when you add it to the starter it will kill the starter.
2. In the bowl of a stand mixer combine starter and sugar and mix with a Danish whisk or wooden spoon to combine.
3. Add the warm milk/butter mixture to the starter/sugar mixture and blend well.
4. Add the flour and salt to the mixture and combine until a shaggy dough forms. Cover and let dough rest 30 min.
5. Use the dough hook on the stand mixer and set on speed #2 or #3 for 6-8min until dough becomes supple, smooth and pulls away from the bowl when ready. Perform a set of stretch and folds and cover.
6. Perform 2-3 more sets of stretch and folds 30 min apart covering dough in between each set.
7. Cover and proof 8-12hrs the dough should more than double
On baking Day : Prepare a baking sheet with parchment
Cut dough into strips and then cut each strip up the middle leaving 1.5” at the top
8. Mix the filling in a shallow bowl with a spatula combine butter, brown sugar and cinnamon by smashing the butter and sugar together until well combined and loosened, set aside
9. Turn the dough out onto a lightly floured surface and knead it for 30 seconds or so to wake it up and then use a rolling pin to roll into a rectangle approx. 21” long and 14” wide. It’s important to get it as close to a rectangle as possible
10. Carefully spread the butter/sugar mixture evenly and to the edges.
Twist the two ends together and then stretch the dough before knotting
11. Fold the rectangle by taking the left side and folding it to the center and then folding the right side over it so you end up with a smaller rectangle that layers the cinnamon mixture.
12. Stretch the edges of the dough if needed to form a more perfect rectangle and then use a pizza cutter to cut 1 ½” strips (you should get approx. 10) Then cut each strip up the middle leaving approx. 1 ½” at the top of each strip (see pic)
13. Holding a strip in one hand twist the two strands of dough with the other hand continuing to twist and gently stretch the dough and then wrap it around two fingers and tuck the end down through the center of the knot. Set each knot onto the parchment lined baking sheet. Twist and knot each piece. Set your oven to preheat to 400F and then Cover and let the knots rest 30 min (this should be about the time it will take to preheat your oven)
14. Bake 20-25min or until golden brown (don’t worry if some of the mixture leaks out it’s no big deal)
15. Baste with agave and sprinkle with sugar and enjoy.
