Cappuccino Knots

• 4 tablespoons unsalted butter, melted, plus more for the pan
• 2/3 cup granulated sugar
• 1 tablespoon instant espresso powder
• 1 batch Basic Sweet-Roll Dough, without nutmeg
• 1 1/4 cups confectioners' sugar
• 1 tablespoon instant espresso powder
• 1/4 cup plus 2 tablespoons heavy cream, plus more if needed

1. Make the knots: Put the melted butter in a bowl.
2. Whisk the granulated sugar and espresso powder in another bowl.
3. Butter a 12-cup muffin pan.
4. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope.
5. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar.
6. Tie the dough into a knot.
7. Place in a muffin cup with one end of the knot facing up.
8. Repeat with the remaining dough.
9. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.
10. Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes.
11. Transfer to a rack and let cool 10 minutes in the pan.
12. Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary.
13. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth.
14. Transfer the white glaze to a resealable plastic bag.
15. Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes.
16. Snip a small corner of the bag with the white glaze and pipe over the knots.
17. Photograph by Johnny Miller

unsalted butter, granulated sugar, espresso powder, batch, sugar, espresso powder, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cappuccino-knots-recipe.html (may not work)