These delightful cinnamon knots are soft, buttery, and infused with warm spices, making them the perfect treat for breakfast, brunch, or an indulgent snack. Topped with a sweet and aromatic coffee icing, they strike a perfect balance between cozy comfort and an elevated flavor profile.
Why You’ll Love This Recipe
- The cinnamon knots are irresistibly soft and fluffy with just the right amount of sweetness.
- The coffee icing adds a unique twist, elevating the flavor and making them a memorable treat.
- Perfect for any occasion, from a lazy Sunday morning to a special holiday brunch.
- They are easy to make yet look impressively intricate, thanks to the knotted design.
- The recipe is highly versatile, with plenty of options to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Salt
- Instant yeast
- Whole milk
- Unsalted butter
- Egg
- Ground cinnamon
- Brown sugar
For the coffee icing:
- Powdered sugar
- Brewed coffee
- Vanilla extract
Directions
- Prepare the dough:Â In a large bowl, mix the flour, sugar, salt, and yeast. Warm the milk and butter until melted, then combine with the dry ingredients. Add the egg and mix until a soft dough forms. Knead until smooth and elastic.
- First rise:Â Cover the dough and let it rise in a warm place until it doubles in size, about 1-1.5 hours.
- Prepare the filling:Â Mix the brown sugar and cinnamon together in a small bowl.
- Shape the knots:Â Roll out the dough into a rectangle and spread softened butter over the surface. Sprinkle the cinnamon sugar mixture evenly. Fold the dough into thirds, then cut into strips. Twist each strip and tie into a knot.
- Second rise:Â Place the knots on a baking sheet lined with parchment paper. Cover and let rise again for 30-45 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the knots for 15-18 minutes, or until golden brown.
- Make the coffee icing:Â Whisk together powdered sugar, brewed coffee, and vanilla extract until smooth. Drizzle over the warm knots and serve.
Servings and Timing
- Servings:Â This recipe makes about 12 cinnamon knots.
- Preparation Time:Â 25 minutes
- Rising Time:Â 1.5-2 hours
- Baking Time:Â 15-18 minutes
Variations
- Glaze options:Â Substitute the coffee icing with vanilla glaze or cream cheese frosting.
- Spice blend:Â Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for extra warmth.
- Savory version:Â Skip the sugar and cinnamon, and use herbs and cheese for a savory take.
- Vegan-friendly:Â Use plant-based milk and butter, and replace the egg with a flaxseed egg.
Storage/Reheating
- Storage:Â Store the cinnamon knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes to regain their softness.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and let it rise overnight in the refrigerator.
2. What type of coffee works best for the icing?
Freshly brewed strong coffee or espresso provides the best flavor for the icing.
3. Can I freeze cinnamon knots?
Absolutely! Freeze the baked knots without icing for up to 3 months. Thaw and reheat before adding icing.
4. How do I prevent the knots from untying during baking?
Make sure to twist and knot the dough tightly and let them rise properly before baking.
5. Can I use active dry yeast instead of instant yeast?
Yes, but dissolve the yeast in warm milk first and allow it to activate for about 5 minutes.
6. How do I make the knots more golden?
Brush the knots with an egg wash (a mixture of beaten egg and water) before baking.
7. Can I make these gluten-free?
Use a gluten-free all-purpose flour blend, but note that texture may vary slightly.
8. What’s the best way to serve these?
Serve warm with coffee or tea for the ultimate treat.
9. Can I double the recipe?
Yes, simply double all the ingredients and adjust the rising and baking times accordingly.
10. What if my dough isn’t rising?
Check the yeast’s freshness, ensure the rising spot is warm, and allow more time if needed.
Conclusion
Cinnamon Knots with Coffee Icing are a delightful fusion of classic flavors and creative flair. Whether you enjoy them for breakfast or dessert, these soft, spiced knots drizzled with coffee-infused icing are sure to impress. Give this recipe a try, and savor the perfect balance of sweet, spiced, and aromatic flavors.
PrintCinnamon Knots with Coffee Icing
Cinnamon Knots with Coffee Icing are a delightful twist on traditional cinnamon rolls, offering a soft, fluffy texture with a hint of crunch and a rich coffee-flavored icing. They’re perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
For the Dough:
- 3½ to 4 cups all-purpose flour, plus extra for dusting
- 1 packet (2ÂĽ teaspoons) instant yeast
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- 1 cup warm milk
- 3 large eggs
- 4 tablespoons salted butter, at room temperature
For the Cinnamon Filling:
- 1 cup brown sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 6 tablespoons salted butter, at room temperature
For the Coffee Icing:
- 4 tablespoons salted butter
- â…“ cup maple syrup
- Âľ to 1 cup powdered sugar
- 1 teaspoon instant coffee granules
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine 3½ cups of flour, instant yeast, brown sugar, and salt.
- Add the warm milk, eggs, and room-temperature butter. Mix until a soft dough forms. If the dough is sticky, gradually add the remaining ½ cup of flour as needed.
- Cover the bowl with a clean cloth and let the dough rest at room temperature for 10 minutes.
- Prepare the Filling:
- In a small bowl, mix together ½ cup of the brown sugar and 1 tablespoon of the cinnamon.
- Assemble the Knots:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out the dough into a rectangle approximately 16×14 inches and ÂĽ inch thick.
- Spread 5 tablespoons of the room-temperature butter evenly over the dough.
- Sprinkle the cinnamon-sugar mixture over the buttered dough.
- Fold the dough in half lengthwise, pressing gently to seal.
- Cut the folded dough into 12 to 14 strips. Twist each strip into a loose knot and place them on the prepared baking sheet.
- Add the Topping:
- In a bowl, combine the remaining ½ cup brown sugar, 1 teaspoon cinnamon, and 1 tablespoon melted butter.
- Spoon small clumps of this mixture over each knot.
- Bake:
- Bake the knots in the preheated oven for about 20 minutes, or until golden brown.
- Prepare the Coffee Icing:
- While the knots are baking, melt 4 tablespoons of butter with the maple syrup in a small saucepan over medium heat.
- Remove from heat and whisk in the powdered sugar and instant coffee granules until smooth.
- Glaze and Serve:
- Once the knots are out of the oven, drizzle the coffee icing over them while they’re still warm.
- Serve immediately and enjoy!
Notes
- To make ahead: Prepare the knots through step 4, cover, and refrigerate overnight. When ready to bake, let them sit at room temperature for 15 minutes before baking as directed.
- To freeze: After shaping the knots, place them on a baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- For active dry yeast: Dissolve 1 packet (2ÂĽ teaspoons) of active dry yeast in the warm milk along with the brown sugar. Let it sit for 5-10 minutes until foamy, then proceed with the recipe as directed.