Cinnamon Crunch Knots

Cinnamon Crunch Knots
(Adapted from recipe at Half Baked Harvest)
Makes 12 knots

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Ingredients

1 cup warm water
2 1/4 tsp yeast
2 tsp honey
2 cups flour
1/4 tsp salt
1 tbsp olive oil
6 tbsp unsalted butter, divided in two
3/4 cup brown sugar, divided in two
1.5 tsp cinnamon, divided in two

Glaze:
1 cup brown sugar
2 tbsp cream cheese
1 tsp vanilla extract
Water

Directions

1. Combine the water, yeast, honey, flour, salt, and olive oil in a bowl. Mix with a wooden spoon until the dough comes together into a ball, about 1 minute - it will be sticky. Cover and let sit in a warm place for 1 hour.

2. Preheat the oven to 375 F. Line a baking sheet with parchment paper.

3. In a small bowl, combine 1/4 cup brown sugar and 1/2 tsp cinnamon to make cinnamon sugar.

4. On a generously floured surface, roll the dough out into a rectangle about 1/4 inch thick. Spread the dough with 4 tablespoons melted butter and sprinkle with cinnamon sugar. Fold the dough in half and cut into 12 strips. Twist each strip and then tie into a loose knot. Place on the prepared baking sheet.

5. Melt the remaining 2 tablespoons butter. Stir the melted butter together with the remaining 1 teaspoon cinnamon and 1/2 cup brown sugar. Spoon the mix over the knots. Transfer to the oven and bake for 18 minutes.

6. Meanwhile, make the Glaze. In a medium bowl, beat together the brown sugar, cream cheese and vanilla. Add water one tbsp at a time until the glaze is smooth, but not runny.

7. Drizzle glaze over the knots.

Note: These should be eaten within a few days or they go stale.