Prep 45 mins
Cook 15 mins
Perfect to serve for a special breakfast or brunch! If your bread machine can handle it, the dough can be mixed in the machine. Two packages of yeast is equal to 4 1/2 teaspoons of bulk yeast. This recipe is adapted from a magazine.
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water (110 to 115)
- 1⁄2 cup warm milk (110 to 115)
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 2 eggs, beaten
- 1 teaspoon salt
- 4 1⁄2-5 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons ground cinnamon
- 3⁄4 cup butter, melted
- In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; divide into three portions. Cover two portions with plastic wrap.
- Shape one portion into 12 balls. Roll each ball into an 8-in. rope.
- Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar.
- Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 12-14 minutes or until golden brown.
YUM! They were pretty time consuming but WELL worth it. I stored them overnight in a plastic bag and they were still great the next day - cold or warmed in the microwave.
I tried this from TOH cookbook. While they were wonderful straight from the oven, they did not hold up well overnight...very stale and dried out (even though I had them in a plastic bag) AND they were time consuming to roll out all those ropes. I am making bread pudding out of the 30 rolls that are too tough/stale to eat. Thanks for posting!