Maple-glazed Cinnamon Knots Recipe

Warm the milk to about 100–110°F (slightly warm to the touch). In a small saucepan or microwave, heat milk and butter together until butter is melted; cool to 105°F if necessary.

In the bowl of a stand mixer fitted with a dough hook (or large bowl if mixing by hand), combine 2 cups of the flour, instant yeast, 1 tablespoon granulated sugar and salt. Mix briefly to combine.

Add the warm milk-butter mixture and eggs to the dry ingredients. Mix on low to combine, then increase speed and add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms (about 2 to 3 cups more depending on humidity). Total flour should be about 3 1/2–4 cups.

Knead the dough with the hook for 6–8 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. Dough should be soft, slightly tacky but not sticky; add small extra flour if needed.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

When dough has doubled, punch down gently and turn onto a lightly floured surface. Divide dough into 12 equal portions (about 2–2.5 oz each) and let rest 5 minutes under a towel so gluten relaxes.

While dough rises, combine the organic cane sugar and ground cinnamon in a shallow wide bowl or tray and stir until evenly blended.

After resting the divided dough, roll each portion into a rope about 10–12 inches long and 1/2 inch thick. Tie each rope into a loose knot (tucking ends under) and place on a parchment-lined baking sheet.

Lightly brush each knot with a thin layer of water or melted butter (this helps the sugar adhere), then roll each knot in the cinnamon-sugar so it is evenly coated. Set coated knots aside on the baking sheet.

Preheat oven to 375°F (190°C).

In a small saucepan over medium heat, combine 1 cup pure maple syrup, 4 tablespoons butter and 2 tablespoons light brown sugar. Bring to a gentle simmer, stirring occasionally, and cook 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla extract and a pinch of salt. Keep warm.

Place the sugar-coated knots into a single layer in a shallow baking pan or cast-iron skillet (the knots can touch slightly). Pour or spoon half of the warm maple glaze over the knots so the glaze pools around and soaks into the dough bottoms.

Bake in the preheated oven 12–14 minutes, until knots are golden brown and glaze is bubbling in the pan. Watch closely to avoid over-browning.

Remove the pan from oven. Using tongs or a spatula, gently flip each knot so the other side gets briefly glazed. Spoon remaining maple glaze over the tops, then return to the oven for 1–2 minutes to set the glaze.

Immediately after removing from oven, roll each glazed knot back into the reserved cinnamon-sugar mixture briefly to recoat them while glaze is still tacky (this creates the double coating described).

Place knots on a cooling rack set over a sheet pan to catch drips. Lightly dust each knot with about 1/4 teaspoon powdered sugar (total 2 tablespoons across batch) using a fine sieve or shaker.

Drizzle additional maple syrup (about 1–2 teaspoons per knot, total 2 tablespoons) over the knots for shine and extra maple flavor just before serving.

To make a quick maple buttercream, beat softened butter in a medium bowl with an electric mixer until smooth and pale, about 1–2 minutes.

Gradually add 1 cup powdered sugar, then add 2 tablespoons maple syrup and 1 teaspoon vanilla. Beat until smooth and fluffy, adding up to 1 teaspoon milk if needed to reach a spreadable consistency.

Transfer frosting to a piping bag or small bowl. Serve alongside warm maple-glazed cinnamon knots for dipping or spreading.