Thursday, January 14, 2016

Cinnamon Ginger Knots. A Ridiculously Easy, and Yummy Treat!

It's the season of snow days, sick days, and lazy days thanks to this winter season. Let's face it, it's hard not to want to enjoy a nice baked treat on those super cold days, but sometimes you just do not want to get out all those ingredients and spend hours baking cookies and then cleaning up the mess. If you find yourself in this situation, I'm happy to say this recipe will make it seem like you spent alllll day baking, when really, it was maybe half an hour. 

These Cinnamon Ginger Knots will be a fun new recipe you and your kids will have fun baking together. And when they are done, you can sit down with some(many, lots, every last one) and a cup of hot chocolate and enjoy.

Cinnamon Ginger Knots


1 round of frozen/pre-made pizza dough thawed. If gluten intolerant, use your preferred pizza dough.
2/3 cups sugar
2 tsps real cinnamon 
1-2 tsps ginger. The more you add the more zing you get.
1/2 cup melted coconut oil/ butter if you are not a dairy free type


1. Preheat oven to 400.  In a shallow bowl mix together the sugar, cinnamon, and ginger. Then make sure your melted coconut oil is placed next to it. Have a baking sheet with parchment paper on top on the other side. You want an assembly line of dough, large plate for the knots, oil, sugar mix, and baking sheet.

2. With your area prepped, tear off about a 1" ball of dough. Roll out into a snake and then "tie" into a knot. I find it helps to make a loop and then tuck one end of the snake into the loop to make the knot.

3. Roll dough knot into oil and then move to sugar mix and roll until well coated. Place sugared knot onto the baking sheet. Make sure to leave about 2" around each knot. 

4. Once sheet is full, move into the oven and bake for 8-10 minutes. I find the convection oven needs only 8 minutes usually. 

5. Remove baking sheet from over and serve warm. (I love the way these taste fresh from the oven.)

Makes about 2- 2 1/2 doz knots.