Wholly Stromboli’s Cinnaknots
Author: Pizza Today
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
- Icing: Whip the butter and cream cheese using a stand mixer or hand blender until fluffy and completely incorporated.
- Then add the milk and the vanilla extract and mix on low.
- Slowly add powdered sugar until incorporated.
- Place in portioning gun cartridge, pastry bag or food pan and refrigerate.
- Dredge: Blend cinnamon and sugar in a container with a tight-fitting lid and set aside
- Fill a container with enough butter substitute to dunk 5 knots a time.
- 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.
- Remove knots from the pan and immediately dredge them in the cinnamon and sugar mixture.
- Serve with a side of icing.
