Name: Cinnamon Knots with Coffee Icing Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 1/4 cup (60 g) unsalted butter, softened; 1/3 cup (70 g) brown sugar; 2 teaspoons ground cinnamon; 1 cup (120 g) powdered sugar; 2 tablespoons brewed coffee (adjust to desired consistency); 1/2 teaspoon vanilla extract

Ingredients

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

1/4 cup (60 g) unsalted butter, softened (for filling)

1/3 cup (70 g) brown sugar

2 teaspoons ground cinnamon

1 cup (120 g) powdered sugar (for icing)

2 tablespoons brewed coffee (adjust to desired consistency)

1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the dough by combining warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let it 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, stirring until a dough forms. Knead on a floured surface for 8–10 minutes or with a stand mixer 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.

Step 2: Make the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until spreadable.

Step 3: 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. Twist each strip gently and tie it into a knot. Place the knots on a parchment-lined baking sheet with the ends tucked underneath.

Step 4: Cover the knots with a clean towel and let them rise for 30–40 minutes, until puffed.

Step 5: Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, or until golden brown. Let them cool slightly on the baking sheet.

Step 6: Prepare the coffee icing by whisking together powdered sugar, brewed coffee, and vanilla extract in a small bowl until smooth. Adjust the consistency with more coffee or powdered sugar as needed.

Step 7: Drizzle the coffee icing over the warm cinnamon knots and serve immediately for the best flavor and texture.

Tips & Variations

Use strong brewed coffee for a more pronounced coffee flavor in the icing.

For a dairy-free version, substitute milk and butter with plant-based alternatives.

Add chopped nuts or raisins to the filling for extra texture and flavor.

Brush the knots with melted butter right after baking for a richer finish.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Mix it directly with the dry ingredients without needing to proof it separately.

How do I adjust the coffee icing consistency?

If the icing is too thick, add a small amount of brewed coffee a teaspoon at a time until you reach your desired consistency. If it’s too thin, gradually add more powdered sugar until it thickens.