Cinnamon Knots- AKA Easy Yummy Cinnamon Rolls

It’s 7am and I want cinnamon rolls for breakfast.  Oh, but by the time I mix, knead, let rise, knead, let rise again, roll out, coat with cinnamon,  roll up, cut, faint from exhaustion, bake, frost it will be 2pm maybe even midnight…  This was the unfortunate dilemma I was faced with a couple weeks ago.  Luckily, I had recently worked with a patient who happened to work in the food industry.  You see, I am an occupational therapist at a rehab hospital.  No, I don’t find people new jobs… An occupational therapist trains people, with health difficulties, how to take care of themselves and be independent with tasks like dressing or higher level skills like meal prep.  So I was with this patient in our kitchen and she gave me a wonderful tip.  When you don’t have time to create dough from scratch use roll dough. I will tell you from experience, this tip saves time without sacrificing taste!  So thank you to that wonderful patient who changed my life when it comes to sweet rolls.

So on that lovely morning I created these decadent Cinnamon Knots and had a cinnamon roll like pastry ready in time for breakfast.  I used rhodes frozen roll dough.  I let the dough thaw and then coated it in butter and cinnamon sugar.  I tied the dough in a knot to add a fun texture.  After my rolls baked I frosted them with my divine buttercream to add the perfect amount of sweetness.  So wake up, throw these pastries together and sit back and pour yourself a glass of milk because these are DELICIOUS. These rolls made my morning sweeter, I hope they make your morning sweeter too!

Cinnamon Knots

(Makes 12)

12 Rhodes Frozen Rolls

1/2 cup melted butter

1/4 cup cinnamon

1 cup sugar

Place rolls on baking sheet.  Let thaw and rise for time specified by directions on roll package.  Once thawed stretch and dip in melted butter.  Coat in cinnamon sugar mixture.  Tie dough in knot and place on covered baking sheet.  Bake in oven set to 350 degrees for 18-20 minutes until golden brown.   Let cool then frost with buttercream using piping bag fitted with large star tip.  Enjoy!

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