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Cinnamon Knots with Coffee Icing Recipe

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★★★★★

4.5 from 105 reviews

Delight in these soft and flavorful Cinnamon Knots drizzled with a rich coffee icing. This recipe features homemade yeast dough rolled with a cinnamon-sugar butter filling, shaped into charming knots, and baked to golden perfection. Finished with a smooth coffee-flavored glaze, these treats are perfect for breakfast or an afternoon indulgence.

Ingredients

Scale

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

Filling

  • 1/4 cup (60 g) unsalted butter, softened
  • 1/3 cup (70 g) brown sugar
  • 2 teaspoons ground cinnamon

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 warm milk, yeast, and 1 tablespoon of sugar; let it sit for 5–10 minutes until frothy. In a large bowl, mix flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg, stirring until dough forms. Knead on a floured surface for 8–10 minutes or with a stand mixer dough hook for 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
  2. Make the Filling: In a small bowl, mix softened butter, brown sugar, and cinnamon to form a spreadable paste.
  3. Shape the Knots: Punch down the dough and roll it out into a 12×16-inch rectangle on a floured surface. Spread the cinnamon filling evenly over the dough. Fold the dough lengthwise to create a long rectangle. Cut into 12 equal strips. Twist each strip gently and tie into a knot. Place 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 until puffed.
  5. Bake the Knots: Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes until golden brown. Allow to cool slightly on the baking sheet.
  6. Prepare the Coffee Icing: Whisk powdered sugar, brewed coffee, and vanilla extract together in a small bowl until smooth. Adjust thickness by adding more coffee or powdered sugar as needed.
  7. Glaze and Serve: Drizzle coffee icing over the warm cinnamon knots. Serve immediately for the best taste and texture.

Notes

  • Ensure the milk is warmed to 110°F/45°C to properly activate the yeast without killing it.
  • Kneading well is crucial for a smooth and elastic dough, which results in light, fluffy knots.
  • Adjust the coffee icing consistency to your liking—it should be drizzleable but not too runny.
  • These knots are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving to restore softness.

Keywords: Cinnamon knots, coffee icing, yeast dough pastry, sweet breakfast, cinnamon sugar knots

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