Could anything be better than cinnamon love knots and milk after a cool autumn photo walk? I don't think so. These just might become our next Photo Walk post-snack staple.
Cinnamon Love Knots (from Taste of Home's Prize Winning Recipes 2007)
2 packages (1/4 oz each) active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 tsp salt
4-1/2 to 5 cups all-purpose flour
Topping: (note--I don't think you need nearly this much; I personally would half this for next time)
2 cups sugar
2 tbs ground cinnamon
3/4 cup butter, melted
In a large mixing bowl, dissolve yeast in water. Let stand for five 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 with plastic wrap. Shape one portion into 12 balls. Roll each ball into 8-in. rope. Combine sugar and cinnamon. Dip rope in melted butter, then coat with cinnamon sugar. Tie into a knot (make sure to tie the knot after dipping in the butter and cinnamon-sugar mix--trust me, it's better!). 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 degrees for 12-14 minutes or until golden brown. Yield: 3 dozen.
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