Cardamom Cinnamon Knots

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1/2 teaspoon plus 2/3 cup sugar, divided
• 18 cardamom pods
• 1-1/3 cups warm milk (110u0b0 to 115u0b0)
• 2/3 cup butter, cubed
• 1/3 cup shortening
• 2 large eggs, lightly beaten
• 3/4 teaspoon salt
• 8 to 8-1/2 cups all-purpose flour
• 1/4 cup ground cinnamon
• 2 cups confectioners' sugar
• 5 tablespoons milk
• 1 tablespoon butter, melted
• 1/4 teaspoon vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased
4. . Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 375u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls.

active dry yeast, warm water, sugar, pods, warm milk, butter, shortening, eggs, salt, flour, ground cinnamon, sugar, milk, butter, vanilla

Taken from www.tasteofhome.com/recipes/cardamom-cinnamon-knots/ (may not work)