Easy Cinnamon Roll Knots

• In a large glass mixing bowl, warm milk (1 cup) in the microwave for 30-45 seconds. It should be warm to the touch but not hot.
• Stir in dry active yeast (2¼ teaspoon, i.e. 0.25-ounce packet) and granulated sugar (⅓ cup). Cover with a clean dish towel or plastic wrap and allow to sit in a warm spot for 10-15 minutes, or until foamy.
• Remove cover and stir in eggs (3 large), vegetable oil (⅓ cup), and vanilla extract (1 teaspoon).
• In a separate large mixing bowl, whisk together the all-purpose flour (4½ cups) and salt (1 teaspoon). Pour the liquid mixture into the flour mixture and mix. You can use a spatula until you reach the end of adding the flour, and then switch to using your hands. If you have a Kitchenaid mixer, you can do this with the dough hook.

  The dough should be soft but not sticky. If it's sticky, slowly knead in up to an additional ½ cup of flour.
• Knead the dough for 1 minute, or until smooth. Gently shape the dough into a ball and return it to the bowl. Drizzle the dough ball with oil, cover the bowl, and let it rest in a warm area for 30 minutes. It will only rise slightly.
• Once the dough has rested for 30 minutes, preheat the oven to 350℉.
• Place dough on a flour-covered surface. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle some flour on top of the dough and on the rolling pin, then roll the dough into approximately a 12x16-inch rectangle.
• In a small bowl, combine light brown sugar (½ cup) and cinnamon (1½ tablespoons).
• Spread softened butter (6 tablespoons) on top of rolled out dough; be sure to spread all the way to the edges. Evenly sprinkle the cinnamon sugar mixture over it, again making sure to cover all edges.
• Fold the dough in half horizontally and then cut it into 12 strips.
• Twist each strip while pulling it outwards to create additional length. Tie the twisted strip into a knot, tucking the edges underneath. Some excess cinnamon-sugar mixture may spill out during twisting; this is normal.
• Place each knot in a greased muffin tin and brush the top of each muffin with milk.
• Important: Place a larger baking tray on the oven rack below the cupcake pan to catch any drippings from the butter. Depending on the softness of your butter, some filling may leak out.
• Bake at 350℉ for 20-24 minutes, or until tops are lightly golden brown. Allow to cool for 15 minutes before removing from pan.

To make icing:

• Add softened butter (2 tablespoons), powdered sugar (1 cup), vanilla extract (1 teaspoon), and a pinch of salt to a medium-sized bowl. Use a hand or stand mixer to mix until smooth and creamy (about 30-60 seconds). Add milk, one teaspoon at a time, until it's a drizzle consistency. Pour over slightly cooled cinnamon knots and enjoy!