Cinnamon 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
Scale
For the Dough:
- 3½ to 4 cups all-purpose flour, plus extra for dusting
- 1 packet (2¼ 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
- ¾ 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 ¼ 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 (2¼ 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.
Find it online: https://recipe.newsvks.com/cinnamon-knots-with-coffee-icing/