Wholly Stromboli’s Cinnaknots

Published: August 31, 2021

Get Wholly Stromboli’s Cinnaknots recipe with its take on cinnamon rolls and a dessert version of a garlic knot

Make Wholly Stromboli’s signature cinnaknots with ingredients already stocked. Cinnaknots are fresh (un)garlicked knots baked in butter, then dredged in a cinnamon-sugar mixture, and served with our house-made cream cheese icing. They are unique to us and easy to make utilizing ingredients we already have in-house.

Wholly Stromboli’s Cinnaknots
Author: 
Recipe type: desserts
 
Ingredients
  • Cinnamon Dredge:
  • 4 ounces ground Saigon Cinnamon
  • 16 ounces granulated sugar
  • Your favorite butter substitute
  • 5 par-baked, un-sauced “un-garlic” knots
  • Cream Cheese Icing:
  • 8 ounces softened cream cheese
  • 12 ounces softened salted butter
  • 5 ounces whole milk
  • .4 ounce vanilla extract
  • 40 ounces powdered Sugar
Instructions
  1. Icing: Whip the butter and cream cheese using a stand mixer or hand blender until fluffy and completely incorporated.
  2. Then add the milk and the vanilla extract and mix on low.
  3. Slowly add powdered sugar until incorporated.
  4. Place in portioning gun cartridge, pastry bag or food pan and refrigerate.
  5. Dredge: Blend cinnamon and sugar in a container with a tight-fitting lid and set aside
  6. Fill a container with enough butter substitute to dunk 5 knots a time.
  7. Production: Dunk 5 knots completely in butter substitute and place them in a deep, oven safe pan and bake in pizza oven for 3 minutes, or until the butter is melted and the knots are hot.
  8. Remove knots from the pan and immediately dredge them in the cinnamon and sugar mixture.
  9. Serve with a side of icing.

 

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