A wholesome twist on a timeless classic – apple whole wheat cinnamon knots!
Cross country is all done for the year! Let’s not even talk about how I only have one more season left… it’s absolutely insane how fast time is flying by. Basketball will be starting in just a few weeks so it’s time to get into shape for that! I’ve reallllly been slacking on lifting lately so I’m itching to get back into pumping the iron. And eating a little healthier! What better way to kick it off with a recipe for cinnamon knots 😂
This recipe got lost in the swirl of life that’s been, uh, all summer and then some. But wait no longer because it’s coming today. I mean, it wouldn’t have made sense to post it back in March when I made it, because everyone knows blogging’s all about being “seasonal” and stuff – in other words, I totally meant to post these whole wheat cinnamon knots in October, seven months after I made them 😉
Like usual I used Red Star Platinum Yeast to make these. I can’t use any other yeast – I don’t know what it is, but Platinum is the best.
Cinnamon knots are a fun change from regular cinnamon rolls. I find them more portable and easy to store. And just look how cute they are! Little balls of cinnamon and love.
You can go two ways with this – knots or cinnamon rolls. If you want to go the cinnamon roll route, spread the melted butter and cinnamon/sugar mixture all over the rolled out dough, before rolling up and cutting. If you want knots, read on!
- 1/2 cup apple cider
- 1/2 cup water
- 1 package Red Star Platinum Yeast
- 1 tbsp brown sugar
- 1/8 cup melted butter or coconut oil
- 3 cups whole wheat flour (may need up to 1/2 cup more)
- 1 tbsp vital wheat gluten
- 1/2 tsp salt
- 1/2 cup chopped apple
- 3-4 tbsp melted butter
- 2 tbsp cinnamon
- 1/2 cup brown sugar
- Heat cider and water in a small saucepan to a VERY small boil. Test with a candy thermometer if you're not used to baking with yeast, and if it reads 100F-110F, add the package of yeast. Let it sit for about five minutes. The yeast will dissolve and may be foamy - this is good! Add in the sugar and melted butter, then pour the whole mixture into the bowl of a stand mixer fitted with a dough hook.
- Add in 3 cups of flour, wheat gluten, and salt. Mix for upwards to ten minutes, adding the chopped apples after about three minutes. Add in flour a little at a time if it's too sticky. You want the dough to be beautiful and pillowy and smooth. Transfer the dough to a floured surface and knead a few times with your hands. When you have it nice and round, let it rise until doubled in an oiled bowl covered with a dishcloth in a draft free place, about 90 minutes.
- Dump the dough out onto the floured surface. Using a pastry/dough scraper, cut the dough in half. Roll out one of the pieces to a rectangle of about 9 x 13 inches. Spread 1/2 the melted butter on ONE SIDE of the dough and sprinkle the cinnamon/brown sugar on top of the butter. (Think of folding it hamburger style, put it on one half.) Carefully bring the clean side over and lay it on top, so now each side is essentially coated on the inside. Press the edges to seal together.
- Using a pizza cutter or the pastry cutter, slice pieces about an inch high. If you folded horizontally, slice horizontally. You'll end up with about nine slices.
- Take each slice and twist it around a few times (optional). Grab one end with your hand, the other with your other hand, and wrap it around your fingers. Tuck the end you wrapped in the bottom and pinch to seal together. Watch this video for help! Repeat steps 3-5 with the other half of the dough.
- Place on a parchment lined baking sheet. Let them rise for about a half hour before baking in a 400F oven for 10-12 minutes.
- Freeze the other half of the dough for future use. Or make cinnamon rolls with it!
A huge thanks for Red Star Yeast for sponsoring this post and me. They very generously support all my bread baking adventures!