Introduction

These Cinnamon Knots with Coffee Icing are a delightful twist on classic cinnamon rolls. Soft, sweet, and perfectly spiced, they’re topped with a rich icing that adds a subtle coffee flavor. They make an irresistible treat any time of day.

Five cinnamon rolls are placed closely together on a white plate, each roll showing three visible layers of soft, golden-brown dough swirled with dark cinnamon filling. A shiny, creamy glaze with a light beige color is generously drizzled over the top, pooling slightly in the crevices of the rolls and giving them a moist, sticky texture. The cinnamon rolls’ surfaces are slightly uneven, with some raised edges and baked spots that add a rustic look. The plate sits on a wooden surface, but the background is edited to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
3/4 cup (180 ml) warm milk (110°F/45°C)
1/4 cup (60 g) unsalted butter, melted
1 large egg
1/4 cup (60 g) unsalted butter, softened (filling)
1/3 cup (70 g) brown sugar (filling)
2 teaspoons ground cinnamon (filling)
1 cup (120 g) powdered sugar (icing)
2 tablespoons brewed coffee (adjust to desired consistency) (icing)
1/2 teaspoon vanilla extract (icing)

Instructions

Step 1: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes, until frothy.
Step 2: In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until a dough forms.
Step 3: Knead the dough on a floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 5–7 minutes, until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Step 5: In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.
Step 6: Punch down the dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough.
Step 7: Fold the dough in half lengthwise to create a long rectangle. Cut into 12 equal strips.
Step 8: Take each strip, twist it gently, and tie it into a knot. Place the knots on a parchment-lined baking sheet, tucking the ends underneath.
Step 9: Cover the knots with a clean towel and let rise for 30–40 minutes, or until puffed.
Step 10: Preheat your oven to 375°F (190°C). Bake the knots for 15–18 minutes, or until golden brown. Let cool slightly on the baking sheet.
Step 11: In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth. Adjust the consistency with more coffee or powdered sugar as needed.
Step 12: Drizzle the coffee icing over the warm cinnamon knots. Serve immediately for the best flavor and texture.

Tips & Variations

Use strong brewed coffee or espresso for a more pronounced coffee flavor in the icing.
Substitute whole milk with almond or oat milk to make these dairy-free.
Sprinkle chopped nuts like pecans or walnuts inside the filling for added crunch.
If you prefer a less sweet treat, reduce the sugar in the filling or icing slightly.

Storage

Store the cinnamon knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without icing for up to 1 month. Reheat gently in a warm oven or microwave before drizzling with coffee icing.

How to Serve

A white plate holds five cinnamon rolls arranged in a circle, each roll featuring multiple golden-brown layers with visible flaky textures and darker cinnamon swirls. A smooth, creamy white icing is drizzled generously over the top of each roll, pooling slightly in the folds and catching the light. The surface beneath the plate is a white marbled texture, adding a clean, bright contrast to the warm tones of the pastries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it back to room temperature before shaping and baking.

What if I don’t have active dry yeast?

You can substitute with instant yeast using the same amount, but mix it directly with the dry ingredients instead of dissolving in milk first.

Cinnamon Knots with Coffee Icing Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

Delight in these soft and buttery Cinnamon Knots topped with a rich, coffee-flavored icing. Perfectly twisted and baked golden, these sweet treats feature a cinnamon-sugar filling inside a tender dough, then finished with a luscious coffee glaze for a delightful morning or afternoon snack.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 2 hours 5 minutes
Yield: 12 cinnamon knots 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 cups (375 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
3/4 cup (180 ml) warm milk (110°F/45°C)
1/4 cup (60 g) unsalted butter, melted
1 large egg

Filling

1/4 cup (60 g) unsalted butter, softened
1/3 cup (70 g) brown sugar
2 teaspoons ground cinnamon

Icing

1 cup (120 g) powdered sugar
2 tablespoons brewed coffee (adjust to desired consistency)
1/2 teaspoon vanilla extract

Instructions

Activate Yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
Make Dough: In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until a cohesive dough forms.
Knead Dough: Knead the dough on a floured surface for 8–10 minutes by hand, or use a stand mixer with a dough hook for 5–7 minutes, until the dough is smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.
Roll and Fill: Punch down the dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Evenly spread the cinnamon filling over the dough.
Fold and Cut: Fold the dough lengthwise to create a long rectangle, then cut it into 12 equal strips.
Shape Knots: Take each strip, gently twist it, then tie into a knot. Arrange the knots on a parchment-lined baking sheet, tucking the ends underneath for a neat look.
Second Rise: Cover the knots with a clean towel and let them rise for 30–40 minutes until puffed up nicely.
Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon knots for 15–18 minutes, or until they turn a beautiful golden brown. Allow them to cool slightly on the baking sheet after baking.
Make Icing: Whisk together powdered sugar, brewed coffee, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more coffee or powdered sugar as needed.
Serve: Drizzle the coffee icing over the warm cinnamon knots and serve immediately to enjoy their best flavor and texture.

Notes

For a richer flavor, use freshly brewed strong coffee in the icing.
Make sure the milk is warm, not hot, to avoid killing the yeast.
You can prepare the dough the night before and refrigerate it for a slower rise, then shape and bake the knots the next day.
Store leftover cinnamon knots in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
If you prefer a stronger cinnamon flavor, increase the ground cinnamon in the filling to 3 teaspoons.

Keywords: cinnamon knots, coffee icing, sweet bread, cinnamon sugar pastry, coffee glaze, breakfast recipe, soft cinnamon knots