First things first, line a baking sheet with foil or parchment paper, lightly spray with cooking spray, place the frozen rolls on the baking sheet and cover with plastic wrap sprayed with cooking spray to keep it from sticking to the dough and allow the dough balls to fully thaw and come to room temperature.

Mix the sugars and cinnamon together.

Melt butter and add a few tablespoons to the bottom of a casserole dish and sprinkle some sugar cinnamon mix to cover the bottom of the dish.

Oil your hands if needed and roll a strip or about 9-inch rope from each thawed dough piece.

Lightly dip each strip of dough into melted butter then into the sugar mixture.

Coat the strip of dough on all sides and tie a loose knot. Dip the top and sides of the knot into the mix again if needed.

Add the dough knots into the prepared dish side by side and repeat the same process with the remaining dough.

Allow the cinnamon knots to rise for about an hour or until they double in size.

Preheat Oven to 350F and bake for 25-30 minutes or until they are golden brown and fully cooked.