Orange Bow-Knot Cinnamon Rolls

*recipe from Barbara Burningham*

(yields 3-4 dozen)

Dough:

2 cups warm water

2 TBSP yeast

3/4 cup oil

3/4 cup sugar

5 eggs, beaten

2 tsp salt

8 1/2 cups flour

Dipping Mixture:

1 1/4 cups butter

3 cups sugar

6 TBSP cinnamon

Glaze:

3 cups powdered sugar

1/3 cup orange juice

Milk

1) Preheat oven to lowest setting, then turn off. 

2) Mix all ingredients in stand mixer (or spoon) until combined (dough will be sticky). Place dough in greased bowl, spray top of dough with cooking spray, then lay plastic wrap over the dough. Place in warm oven (with the temperature turned OFF) for about 1 hour, or until the dough doubles in size.

3) Melt 1 1/4 cups of butter in microwave or on the stove. Mix 3 cups sugar and 6 TBSP cinnamon in a bowl. Set aside.

4) Roll out dough on a large floured surface. Brush some of the melted butter on the rolled out dough with a basting brush until the top layer of dough is covered, then sprinkle some of the cinnamon/sugar mix over top of the butter.

5) Carefully fold the dough in half once.

6) Repeat brushing butter on the top of the folded dough, and sprinkle part of the cinnamon and sugar.

7) Carefully fold the dough in half one more time. Roll out dough once more to about 1/3 inch thick. 

8) Using a pizza cutter, cut strips of dough about 1 inch wide and 4 inches long.

9) Take one strip of dough, dip it into the melted butter (making sure the dough strip is coated in butter), then coat it in the cinnamon and sugar mixture. Tie dough strip into a knot, and place on a greased pan. Repeat process with each strip of dough.

10) Let rolls rise for 45 minutes.

11) Bake rolls at 350º for 15-20 minutes. **Using a baking mat (such as Silpat) will help prevent any burning on the bottoms of rolls

12) Move rolls to cooling rack, cover with glaze, and let cool.