Holiday Cinnamon Knots - healthy and yummy!

Picture of Holiday Cinnamon Knots  - healthy and yummy!
Super simple, divinely delicious with an old fashion technique and modern goodness!

Only 4 ingredients for the dough this is a simple and easy to make 2 part process.  Each part only takes minutes before the fun begins of dipping and tying!  After baking you end up with healthy, delicious, holiday treats!
Remove these adsRemove these ads by Signing Up

Step 1: Dough

Picture of Dough
Ingredients Dough:
1 cup natural leaven (sour dough start)
6 cups water
2 TB sea salt
13 - 16 cups whole grain flour, freshly ground, (soft white wheat berries)

Step 2: Get the flour first!

Picture of Get the flour first!
Instructions dough:
To start with freshly ground flour you'll need a wheat grinding mill.  I use the finest setting, because the finer the flour, the fluffier the bread!

Step 3: Mix er good!

Picture of Mix er good!
Add leaven, water, salt, and half of needed flour to a bosch mixing bowl (or other large mixer) mix till it is a gooey paste consistency.  Next, while mixing on low, add remaining flour 1 cup at a time until dough pulls away from the sides.   You'll know you have enough flour if it is just barely sticking to your fingers then releasing.  Next knead the dough for 10 minutes on low.   (You can also used a plain old fashioned bowl to mix and then knead by hand 15 minutes.)

Step 4: Watch it grow!

Picture of Watch it grow!
Now let the dough rise overnight or for at least 10 hours at room temperature (around 70 degrees Fahrenheit is best, lower temp = longer time, higher temp = shorter time).

If you're not ready to use the dough right away store it in the fridge if it's a few hours till your ready to use it, or the freezer if it will be longer than that so the dough doesn't continue to sour.

Dough will rise during this time, so watch it grow awe natural!

Step 5: The fun begins!

Picture of The fun begins!
Now to make the sweet yummy knots!

In a 9x 13 pyrex dish pour about 1 TB of melted butter, enough to coat the bottom and a thin layer of cinnamon sugar.

Melt butter over low heat.  Pour it onto a plate for easy dipping of the dough.  Add essential oils to the butter, if using.

Pour the sugar and cinnamon onto another plate.
clarson62 years ago
How would someone make these without a mixer? Also what about having frosting on them do you know any somewhat healthy options for frosting?
Janae10 (author)  clarson62 years ago
you can just knead the dough by hand as you would for bread. Start it all in a large bowl and once it's dough consistency move it to the counter and knead for 5 - 10 min. As far as frosting, they are very sweet on their own and the butter and sugar and cinnamon on the bottom turn into a glaze so I wouldn't recommend adding frosting. If you still want to I would use coconut oil, raw honey vanilla and salt, but it would be just as gooey as the glaze. :)
mikeswa882 years ago
Looks tasty! I wouldn't exactly call these "healthy", but most certainly "yummy"!
Janae10 (author)  mikeswa882 years ago
Thank you so much for your comment. :) They most definitely are yummy, and compared to many other treats they are a healthier choice. Which is why I call them healthy. Simple ingredients made from whole foods in my opinion constitutes a healthy treat. The sugar is the only thing that is not in the healthy category, but hey... life's gotta be a little sweet right? ;D
doodlecraft2 years ago
Hey Janae! Love to see you here and glad to know you are conquering the world with healthy food still! :) Let's be neighbors again someday! In the meantime, we'll make some sugary knots! :) Mine wont be as healthy though!
Janae10 (author)  doodlecraft2 years ago
Hi Natalie! Love your work here too! You're so amazing and I would so love to be neighbors, in the mean time I'm gonna paint me some awesome frames and make a picture collage on my wall inspired by you of course! :D
WriterChick2 years ago
They look really yummy. Your title is a little misleading, though, as sourdough starter still contains yeast. It may not be the commercial stuff, but it's still yeast.
Janae10 (author)  WriterChick2 years ago
You know what, you're right... it's been awhile since I studies breads and yeasts. I'll have to look into that. I suppose even wild yeast would constitute yeast. Thanks for the comment. :)
scoochmaroo2 years ago
Oh wow, these look divine!