Almond Cinnamon Knots (2024)

Ingredients

Scale

Dough
3 ¾ - 4 Cups All Purpose Flour
¼ Cup Light Brown Sugar
1 packet (¼ ounce) Fleischmann’s® RapidRise®
1 teaspoon Ground Cinnamon
1 teaspoon Salt
1 ½ Cup Whole Milk, Warmed
⅓ Cup Unsalted Butter, Melted
1 Egg

Almond Cream Filling
¼ Cup Unsalted Butter, at room temperature
¼ Cup Granulated Sugar
1 Egg
½ Cup Almond Flour
2 teaspoons All Purpose Flour
⅛ teaspoon Vanilla Extract
⅛ teaspoon Almond Extract

Cinnamon Sugar Filling/Topping
½ Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
¼ Cup Raw Almonds, Chopped (topping only)
1 Tablespoon Unsalted Butter, Melted (topping only)

Cook ModePrevent your screen from going dark

Prepare The Dough

1. In a mixing bowl with dough hook attachment, combine the flour, Fleischmann’s® RapidRise®1, light brown sugar, cinnamon and salt; mix on low speed until combined
2. Warm the milk and butter in a microwave safe bowl and heat in 30 second increments until the temperature of the milk reaches 120 degrees F (its ok if the butter is not fully melted)
3. Add the warm milk and butter mixture to the flour mixture and then add the egg
4. Mix on medium speed until all ingredients are combined, scraping down the sides to be sure that all ingredients are incorporated
5. Turn the mixer up to medium/high and continue kneading for 4-5 minutes or until the dough starts to pull away from the sides of the bowl (the dough will still be sticky but should start to form a ball; add more flour if needed)
6. Remove the dough from the mixer and place on a lightly floured surface to bring the dough together to form a ball
7. Place the dough in a bowl and cover with plastic wrap or a towel and let it rest for 15-20 minute or until if has doubled in size
8. While the dough is resting, prepare the almond cream filling and the cinnamon sugar filling

Almond Cream Filling

1. In a mixing bowl with paddle attachment, cream together the butter and sugar until light and fluffy
2. Add the egg and mix until fully incorporated
3. Slowly add the almond flour and all purpose flour to the butter mixture
4. Add the vanilla extract and almond extract and mix on medium speed until the almond cream is smooth
5. Remove the almond cream from the mixing bowl and set aside until you are ready to use (if you are not using immediately, store the almond cream in the refrigerator)

Cinnamon Sugar Filling

1. In a small mixing bowl, combine the cinnamon and sugar; set aside until ready to use

Assemble Almond Cinnamon Knots

1. Preheat the oven to 350 degrees F and prepare 3 baking sheets with parchment paper
2. Once the dough has rested and is ready to use, place the dough on a lightly floured surface and using a rolling pin, press the dough down to release air bubbles
3. Roll the dough out into a 16 x 16 inch square and spread the almond cream filling to cover the entire square of dough and then sprinkle ¾ of the cinnamon sugar filling to cover all of the almond cream
4. Fold one half of the dough over to meet the edge of the other half of the dough to create an 8x16 inch rectangle
5. Cut the dough into ¾ inch strips, twist each strip, knot each strip, tuck the ends under and place each on a parchment lined baking sheet (spaced apart about 3 inches each)
6. Once all the dough is knotted, egg wash the top of each knot
7. Make the cinnamon sugar almond topping by combining the remainder of the cinnamon sugar filling, chopped almonds, and melted butter; sprinkle on the top of each knot
8. Bake the Almond Cinnamon Knots for 15-16 minutes until lightly golden and dough is cooked through
9. Remove from the oven and ENJOY!