Cinnamon Knots with Coffee Icing Recipe
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.
- 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
