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Cinnamon Knots 

2 loaves of frozen bread dough, thawed

1/3-cup margarine, melted

1/2 cup firmly packed brown sugar

1 cup granulated sugar

2 tsps ground cinnamon

Chopped walnuts or pecans, optional

1/2 cup whipping cream


Preheat oven to 350 degrees.  Pour margarine into the bottom of a 9 by 13 baking pan; spread brown sugar evenly over margarine.  Set aside.


In a shallow bowl, combine granulated sugar and cinnamon, stirring well to combine; set aside.


Cut each loaf of bread into 8 equal pieces; roll each into an 8" long strip.  Dip strips in a bowl of water to moisten; roll in cinnamon-sugar mixture, tie each in a knot and place in a prepared baking pan.  Sprinkle with nuts if desired, and pour cream over top of knots; bake 35-45 minutes, or until puffy and lightly browned.  Separate the knots in the pan and turn over to coat tops with cinnamon-sugar sauce; place on serving plate crusty side up.  Spoon sauce over knots and serve.  (Or just serve them in the baking dish after turning)


Note: If you plan to make these for breakfast, allow the dough to thaw overnight in the refrigerator.  Because is isn't necessary for the dough to rise, it can sit in the refrigerator up to 24 hours, making these an easy treat the next morning, or in the evenings after work.