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Cinnamon Knots with Coffee Icing

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  • Author: clara
  • 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

Units Scale

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:

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy.
  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.
  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.
  4. 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:

  1. In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.

3. Shape the Knots:

  1. 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.
  2. Fold the dough in half lengthwise to create a long rectangle. Cut into 12 equal strips.
  3. 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:

  1. Cover the knots with a clean towel and let rise for 30–40 minutes, or until puffed.

5. Bake the Knots:

  1. 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:

  1. 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:

  1. 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.

Find it online: https://recipe.ukfinda.com/cinnamon-knots-with-coffee-icing/