Cinnamon love knots My sister in law and I enjoy these flavorful yeast rolls for breakfast, brunch or dessert, served with cups of steaming coffee and a hearty helping of love. From Marlene Fetter of Alpena Michigan.

Ingredients 

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

TOPPING:

2 cups sugar

2 tablespoons ground cinnamon

3/4 cup butter, melted

Method 

In a large mixing bowl, dissolve yeast in water. 

Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls.

Roll each ball into an 8-in. rope. Combine sugar and cinnamon. 

Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets.

Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.