CINNAMON KNOTS

"A twist on the original cinnamon roll, the knots get their name because cinnamon is incorporated into the dough as well as the topping. Margo Adamson has been using the recipe for nearly 40 years."

3 cups warm water
2 tablespoons yeast
2 cups sugar, divided use
1 tablespoon salt
1 3/4 cups butter, melted and cooled slightly, divided use
2 eggs, beaten
1/2 cup dry milk
1/2 cup raisins, optional
1 1/2 teaspoons plus 1/2 cup cinnamon, divided use
8 1/2 to 9 cups all-purpose flour

TO PREPARE THE DOUGH:
Place warm water, yeast and 1/2 cup sugar in large bowl. Let mixture sit until yeast becomes bubbly.

Add salt, 3/4 cup melted butter, beaten eggs, dry milk, raisins, 1 1/2 teaspoons cinnamon and flour. Beat until well blended. Dough should be quite soft. Place dough in a greased bowl, cover. Let dough rise in bowl 45 minutes.

TO PREPARE THE TOPPING:
Place 1 cup melted butter in a bowl. In a separate bowl, combine the remaining 1 1/2 cups sugar and 1/3 cup cinnamon.

TO SHAPE AND BAKE:
Butter hands and pinch off a piece of dough. Roll into a 5-inch log. Dip in melted butter, then in sugar/cinnamon mixture. Tie in a loose knot. Place in a greased muffin cup. Repeat with remaining dough and topping. Cover knots and let rise 30 minutes.

Preheat oven to 375 degrees F.

Bake cinnamon knots for 15 to 20 minutes or until lightly browned.

Makes about 5 dozen rolls
From: Margo Adamson
Source: Kathy Stephenson; The Salt Lake Tribune