Cinnamon Knots with Cream Cheese Dip

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cups Brown sugar, packed light
  • 1 1/2 tbsp Brown sugar
  • 1 1/2 tbsp Cinnamon
  • 2 1/2 tsp Fleischmann's active dry yeast
  • 3/4 tsp Fleischmann's cornstarch
  • 5 1/2 cups Flour
  • 1 cup Icing sugar
  • 1/2 cup Sugar

• Dairy

  • 11 tbsp Butter
  • 3/4 cup Homogenized milk
  • 8 oz Light cream cheese
  • 3 tbsp Milk

• Liquids

  • 1/2 cup Water

Found on noshingwiththenolands.com

Ingredients

• 2½ tsp. Fleischmanns active dry yeast
• ½ cup warm water
• ½ cup sugar
• ¾ cup warm homogenized milk
• 2 large eggs
• 7 Tbsp. butter, divided
• 5½ - 6 cups flour
• ¼ cup butter, softened
• ¾ cups packed light brown sugar
• 1¼ Tbsp. cinnamon
• ¾ tsp. Fleischmanns cornstarch
• 8 oz. light cream cheese
• 1 cup icing sugar
• 3 Tbsp. milk, more if needed
• 1½ Tbsp. brown sugar
• ½ tsp. cinnamon

Directions

• In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
• Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
• When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
• Lightly dust a work surface and take dough out and knead a few times by hand.
• Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
• While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
• When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18x24 wide rectangle. Spread on the ½ cup softened butter. Leave a 1 border around the edge.
• Sprinkle half the dough lengthwise, with the brown sugar mixture. Fold it over to make a rectangular pocket. Roll gently with a rolling pin. Take a small amount of water and run it around the edges. Press gently to seal. With a sharp knife or pizza cutter cut into 1 strips. They should be about 9 long. Take each strip and tie it into a knot. Place on a lightly greased baking sheet. Cover with plastic wrap and a tea towel, let rise for 30 min.
• Preheat oven to 350F. and bake until golden brown for about 20 min. Rotate pan halfway through. Let cool 5 min. and then serve warm. You may want to cool completely and store in a sealed container, reheat when ready to serve.
• While the knots are baking make the dip. In a standup mixer add all the ingredients. With the paddle attachment, beat first on low until smooth and then on high until thoroughly mixed and not lumpy. Serve with the warm knots.