Cinnamon Roll Twist Knots (Dairy Free)

1. Use your preferred dough kneading method (bread machine, stand mixer, or by hand). I use a bread machine to knead the dough.
2. First add warm water & yeast, then add in the rest of the ingredients. Start dough kneading. If the mixture is too dry add in a little extra water. If the dough is too wet add in more flour until a slightly sticky dough ball forms. Kneading about 7-10 min.
3. Cover & let dough rise for 1 hour or until double in size.
4. Punch dough down. Roll out dough on a lightly floured surface. (I use a rolling pin). Roll to form a 11"x17" rectangle.
5. Sprinkle the cinnamon/sugar filling over the top of dough.
6. Fold the dough in half width wise, then press down gently. Cut into 1-1½" strips width wise so you start cutting at the seam where the dough is folded (I used a pizza cutter).
7. Take the strips of dough one at a time, holding both ends twist it several times. Take the twisted strip of dough & a make a tight circle with it, take the end of it & tuck it into the center of the circle. (See photos above).
8. Place on a greased cookie sheet. Space them out about 2 inch apart on cookie sheet.
9. Let rise 30 minutes.
10. Preheat oven to 176 degrees. Bake 15-17 min. or until the edges are turning golden brown & the bottoms.
11. Mix up the icing, adding more powdered sugar or water if needed to get a thin enough consistency to pour onto top of cinnamon rolls. Spoon the icing over cinnamon rolls & serve warm.

I tried to take several pictures of the process so you could tell how I made the knot shape.

• You roll out the dough into a rectangle about 11″ x 17″ & spread the cinnamon & sugar mix over it. (I used a rolling pin to roll out dough).
• Then you fold the dough over in half, width wise. Along the folded seam you cut the dough into 1-1.5″ strips (I used a pizza cutter to cut the strips). Then you twist the dough a few times.
• Take the twisted strip of dough & a make a tight circle with it, take the end of it & tuck it into the center of the circle.