These light, airy breakfast rolls are as delicious as classic cinnamon buns - but half as messy, and much less likely to give you a cavity.
For about 8 large rolls, you'll need:
+ lukewarm water, 2/3 cup
+ dry yeast, 1 .25-ounce package
+ sugar, 3 tablespoons + 1/3 cup, divided
+ 3 eggs
+ butter, 4 tablespoons + 2 tablespoons, divided and melted
+ shortening, 2 tablespoons (plus extra for greasing the bowls)
+ flour, approx. 4 cups
+ heavy cream, 2 tablespoons
+ brown sugar, 2/3 cup
+ ground cinnamon, 2 teaspoons
Lightly grease two large mixing bowls with shortening; set aside.
In a small bowl, combine water, yeast and 3 tablespoons of sugar. Set aside for five minutes.
Using the bread hook in a large mixer or the dough blade in a food processor, combine the eggs, 4 tablespoons of butter, and sugar. The yeast mixture should be puffy and thick. If it is, add the contents of the bowl to the egg mixture. If it's not, you may not have viable yeast, and should try again. Remember: if the water is too hot, it will kill the yeast.
To the egg-yeast mixture, add the 1/3 cup of sugar. Gradually incorporate flour until a soft ball of dough forms. Remove approximately 2/3 of the dough; knead gently, and place in a mixing bowl. To the remaining dough, add the heavy cream, brown sugar and cinnamon. Combine. Remove dough, and knead gently. Place in second mixing bowl. Allow doughs to rise, covered, in a warm place for 1 hour. Punch down; rise for 1 hour.
Divide each ball of dough into eighths. To form a roll, you will need an eighth of the cinnamon dough and an eighth of the plain dough. Roll both into ropes, about 1 foot in length. Tie the plain dough in a knot around the middle of the cinnamon dough, loop the cinnamon rope around, and tuck the ends underneath. Rise for 30 minutes.
Preheat oven to 375 degrees F. Brush knots with reserved melted butter; bake for 10-15 minutes, or until golden brown. Enjoy!