1 Hour Cinnamon Roll Knots

Stir in 2 ¼ teaspoon dry active yeast and ⅓ cup granulated sugar. Cover with a clean dish towel or plastic wrap and allow to sit in a warm spot for 10-15 minutes, or until foamy.

Remove cover and stir in 3 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract.

In a separate large mixing bowl, whisk together the 4 ½ cups all-purpose or bread flour and 1 teaspoon salt. Pour the liquid mixture into the flour mixture and mix. You can use a spatula until you reach the end of adding the flour, and then switch to using your hands. If you have a Kitchenaid mixer, you can do this with the dough hook.
The dough should be soft but not sticky. If it's sticky, slowly knead in up to an additional ½ cup all-purpose or bread flour cup of flour.

Knead the dough for 1 minute, or until smooth. Gently shape the dough into a ball and return it to the bowl. Drizzle the dough ball with oil, cover the bowl, and let it rest in a warm area for 30 minutes. It will only rise slightly.

Once the dough has rested for 30 minutes, preheat the oven to 350℉.

Place dough on a flour-covered surface. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle some flour on top of the dough and on the rolling pin, then roll the dough into approximately a 12x16-inch rectangle.

In a small bowl, combine ½ cup light brown sugar and 1 ½ tablespoons cinnamon.

Spread softened 6 tablespoons unsalted butter on top of rolled out dough; be sure to spread all the way to the edges. Evenly sprinkle the cinnamon sugar mixture over it, again making sure to cover all edges.

Fold the dough in half horizontally and then cut it into 12 strips.

Twist each strip while pulling it outwards to create additional length. Tie the twisted strip into a knot, tucking the edges underneath. Some excess cinnamon-sugar mixture may spill out during twisting; this is normal.

Place each knot in a greased muffin tin and brush the top of each muffin with milk.

Important: Place a larger baking tray on the oven rack below the cupcake pan to catch any drippings from the butter. Depending on the softness of your butter, some filling may leak out.

Bake at 350℉ for 20-24 minutes, or until tops are lightly golden brown. Allow to cool for 15 minutes before removing from pan.