Lemon Knots

Place rolls from freezer onto a baking sheet and allow to thaw for about 2-3 hours. Roll each dinner roll into a rope, about 6-8 inches long, twist into a knot and return to the baking sheet.

In small bowl mix vanilla sugar (you can use plain granulated sugar if you don’t have any vanilla sugar) with the lemon zest. Save the lemon to use the juice for the glaze. Mix the sugar and lemon zest. Brush each knot with melted butter and sprinkle generously with sugar.

Let rise until double in size, about 3-4 hours.

Bake in a 350ºF oven for 15 minutes. While baking, make the glaze by whisking powdered sugar with the lemon juice. Drizzle over warm lemon knots and enjoy!