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Cinnamon Knots w/topping

These have a different taste. They freeze great and you can take out how ever many you like at time.


2 cup milk 2 pkg yeast ½ cup warm water ⅔ cup sugar ½ cup crisco 2 Tbsp salt 2 eggs beaten 7 cups flour TOPPING 1 cup brown sugar ½ cup margarine 1 Tbsp white syrup 1 Tbsp warm water ½ cup Chopped nuts (optional)

Nutritional information

No nutrition information available


Combine sugar, shortening, salt in a large bowl. Scald milk and pour over sugar mixture, sitting until sugar dissolves and shortening mixed. Add softer yeast and ½ tablespoon sugar in warm water (110°-115°) until double size. Add 1 cup flour to sugar mixture & beat until smooth, then add yeast, eggs and 6 cups flour. Mix until smooth. Cover let rise until mixture bubbles. Then add enough flour to make a ball. Place in a greased bowl, turning dough until all dough in greased lightly. Cover, let rise until double size about 1 hour. Cut dough into 4 equal parts then cut each ball into 12 balls. Melt ½ cup margarine in a bowl add 2 tablespoons cinnamon, 1 cup sugar. Roll each ball into margarine mixture.Then roll between hands until dough is 4-6 inches long. Tie a knot,place in muffin pans.Let rise until double size. TOPPING- While dough is rising,cook your topping over low heat,until sugar & margarine is dissolved.Put a teaspoon of topping in each muffin pan with nuts. I spray my pans with Pam. Bake 400° for 10-15 mins.