Directions
- 1Spray a 9x13 inch pan with cooking spray. Place frozen loaves of bread in it. Spray plastic wrap with nonstick spray and place over the pan. Thaw for 4-5 hours.
- 2Place parchment liners in muffin tins or spray with nonstick spray.
- 3When dough is thawed, place on a lightly floured surface, roll into a large rectangle.
- 4Stir together softened butter, brown sugar, and cinnamon in a microwave-safe bowl. Microwave for 10-15 seconds.
- 5Spread 1/3 of the filling on the first loaf, fold in half lengthwise. Slice into 6-8 segments.
- 6Braid the dough segments and place in prepared muffin cups.
- 7Whisk together eggs and milk for egg wash. Brush on top of knots.
- 8Let knots rise for another 45-60 minutes.
- 9Preheat oven to 350°. Bake cinnamon knots for 22-26 minutes.
- 10While baking, mix together all frosting ingredients.
- 11Frost knots while they are hot.
Ingredients
- 1 pkg Rhodes White Bread Frozen Dough
- 2 eggs
- 1 tablespoon milk
- 1 cup butter
- 1.25 cup brown sugar
- 2 tablespoons cinnamon
- 4 oz cream cheese
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 tablespoons milk or half and half
- 1.5 tablespoons brown sugar
- 3 cups powdered sugar
Equipment
9x13 inch baking panplastic wrapmuffin tinparchment paper linersbowlmicrowave safe bowlrolling pinpizza cutter or knifewhiskpastry brushstand mixer
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