Cinnamon Knots with Coffee Icing are a delightful fusion of warm, spiced sweetness and rich, aromatic coffee flavor. These soft, buttery knots are perfect for breakfast, brunch, or a cozy afternoon treat. With their beautiful twisted shape and irresistible glaze, they’re sure to impress both in taste and presentation.
Why You’ll Love This Recipe
- Soft, fluffy knots with a cinnamon-sugar filling.
- Coffee icing adds a sophisticated and indulgent flavor.
- Fun and easy-to-make twist on traditional cinnamon rolls.
- Perfect for sharing at gatherings or enjoying with a cup of coffee.
- Customizable with additional toppings or flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- All-purpose flour
- Granulated sugar
- Instant yeast
- Salt
- Warm milk
- Unsalted butter (softened)
- Egg
For the Filling
- Brown sugar
- Ground cinnamon
- Unsalted butter (softened)
For the Coffee Icing
- Powdered sugar
- Strong brewed coffee (cooled)
- Vanilla extract
Directions
Make the Dough
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour, salt, egg, butter, and the yeast mixture. Knead until a smooth, elastic dough forms.
- Let it rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.
Prepare the Filling
- Mix the filling: In a small bowl, combine brown sugar and cinnamon.
Shape the Knots
- Roll out the dough: Roll the dough into a large rectangle on a floured surface, about 1/4-inch thick. Spread softened butter evenly over the surface and sprinkle the cinnamon-sugar mixture on top.
- Cut and twist: Slice the dough into strips, about 1 inch wide. Take each strip, twist it, and tie it into a loose knot.
- Final rise: Place the knots on a parchment-lined baking sheet, cover lightly, and let rise for 30–45 minutes until puffy.
Bake
- Bake the knots: Preheat the oven to 350°F (175°C). Bake for 15–20 minutes, or until golden brown.
Make the Coffee Icing
- Prepare the icing: In a bowl, whisk together powdered sugar, coffee, and vanilla extract until smooth. Adjust the consistency with more sugar or coffee as needed.
Finish and Serve
- Glaze the knots: Drizzle the coffee icing over the warm knots.
- Serve: Enjoy warm or at room temperature with a cup of coffee or tea.
Servings and Timing
- Servings: 12 knots
- Prep Time: 30 minutes
- Rising Time: 2.5 hours
- Cook Time: 20 minutes
- Total Time: 3 hours
Variations
- Chocolate Cinnamon Knots: Add mini chocolate chips to the filling for a decadent twist.
- Nutty Knots: Sprinkle chopped pecans or walnuts over the filling before shaping the knots.
- Spiced Coffee Icing: Add a pinch of cinnamon or nutmeg to the icing for extra warmth.
- Maple Glaze: Replace coffee in the icing with maple syrup for a sweet twist.
- Savory Knots: Skip the cinnamon-sugar filling and use garlic butter or pesto for a savory option.
Storage/Reheating
- Storage: Store the knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm knots in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds.
- Freezing: Freeze unglazed knots in a freezer-safe bag for up to 2 months. Thaw and glaze before serving.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, dissolve it in warm milk with sugar and let it proof for 10 minutes before using.
2. What’s the best way to tie the knots?
Twist each strip of dough and form a loose knot, tucking the ends under for a neat look.
3. Can I make these ahead of time?
Yes, shape the knots and refrigerate overnight. Let them rise at room temperature before baking.
4. How do I keep the icing from soaking into the knots?
Let the knots cool slightly before drizzling the icing for a thicker layer.
5. Can I use espresso powder in the icing?
Yes, dissolve 1/2 teaspoon of espresso powder in the brewed coffee for a bolder flavor.
6. Can I use whole wheat flour?
Yes, but mix it with all-purpose flour for a lighter texture.
7. How do I prevent the filling from leaking?
Roll the dough tightly and ensure the butter in the filling is evenly spread.
8. Can I skip the icing?
Absolutely! Dust the knots with powdered sugar for a simpler finish.
9. What if my dough is too sticky?
Add a little more flour, 1 tablespoon at a time, until the dough is manageable but still soft.
10. Can I make mini knots?
Yes, cut smaller strips and adjust the baking time to 12–15 minutes.
Conclusion
Cinnamon Knots with Coffee Icing are a delightful way to enjoy the comforting flavors of cinnamon and coffee in a unique form. With their soft texture, sweet filling, and rich glaze, these knots are sure to become a favorite treat for breakfast, brunch, or anytime you need a little indulgence. Try them today and savor the irresistible combination of flavors!
Print
Cinnamon Knots with Coffee Icing
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 knots 1x
- Category: Breakfast, Dessert
- Cuisine: European-Inspired
Description
Soft, buttery cinnamon knots with a hint of spice, tied into a beautiful twist, and drizzled with a smooth coffee icing. These delightful pastries are perfect for breakfast, brunch, or an afternoon pick-me-up.
Ingredients
For the 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
For the Filling:
- 1/4 cup (60 g) unsalted butter, softened
- 1/3 cup (70 g) brown sugar
- 2 teaspoons ground cinnamon
For the Coffee Icing:
- 1 cup (120 g) powdered sugar
- 2 tablespoons brewed coffee (adjust to desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy.
- In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until a dough forms.
- 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.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2. Make the Filling:
- In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.
3. Shape the Knots:
- 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.
- Fold the dough in half lengthwise to create a long rectangle. Cut into 12 equal strips.
- 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.
4. Second Rise:
- Cover the knots with a clean towel and let rise for 30–40 minutes, or until puffed.
5. Bake the Knots:
- 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.
6. Prepare the Coffee Icing:
- 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.
7. Glaze and Serve:
- Drizzle the coffee icing over the warm cinnamon knots. Serve immediately for the best flavor and texture.
Notes
- Substitute coffee with milk in the icing for a classic glaze.
- Add a sprinkle of coarse sugar or chopped nuts before baking for extra texture and flavor.
- Store leftover knots in an airtight container at room temperature for up to 2 days, or freeze unglazed knots for up to 1 month.