Cinnamon Knots with Coffee Icing Recipe

Introduction

Cinnamon Knots with Coffee Icing are soft, sweet treats that combine the warm flavors of cinnamon and coffee in a delightful twist. These fluffy knots are perfect for breakfast or an indulgent snack, sure to impress with their rich aroma and delicious taste.

Ingredients

• 4 cups all-purpose flour
• 1 package (2 ¼ teaspoons) instant yeast
• ½ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 2 large eggs
• ½ cup brown sugar, packed
• 3 tablespoons ground cinnamon
• ¼ cup walnuts or pecans, chopped (optional)
• Powdered sugar (for icing)
• Brewed coffee (for icing)
• Vanilla extract (for icing)
• Pinch of salt (for icing)

Instructions

1. Step 1: In a large bowl, combine the flour, instant yeast, granulated sugar, salt, and ground cinnamon. Mix well to distribute all dry ingredients evenly.
2. Step 2: In a separate bowl, whisk together the warmed milk, melted butter, and eggs until fully combined.
3. Step 3: Gradually add the wet mixture to the dry ingredients, stirring continuously until a soft dough forms.
4. Step 4: Turn the dough onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
5. Step 5: Place the kneaded dough into a greased bowl, cover it with a towel, and let it rise in a warm spot for 30-45 minutes, or until it doubles in size.
6. Step 6: Punch down the risen dough and roll it out on a floured surface into a rectangle approximately ¼ inch thick.
7. Step 7: Mix the brown sugar and ground cinnamon in a small bowl, then spread this filling evenly over the rolled-out dough.
8. Step 8: If using, sprinkle the chopped walnuts or pecans over the cinnamon sugar filling.
9. Step 9: Cut the dough into strips and tie each strip into a knot. Place the knots on a baking sheet lined with parchment paper.
10. Step 10: Cover the knots with a towel and let them rise again for 15-20 minutes.
11. Step 11: While the knots are rising, preheat your oven to 350°F (175°C).
12. Step 12: Bake the knots in the preheated oven for 20-25 minutes until they turn golden brown.
13. Step 13: While the knots cool, prepare the coffee icing by whisking together powdered sugar, brewed coffee, vanilla extract, and a pinch of salt until smooth.
14. Step 14: Drizzle the coffee icing over the warm cinnamon knots before serving.

Tips & Variations

• For a vegan option, substitute milk with almond milk and replace eggs with flaxseed eggs or applesauce.
• Add a pinch of nutmeg or cardamom to the filling for extra warmth and complexity.
• Try using different nuts like almonds or pecans for varied texture and flavor.
• If you prefer a stronger coffee flavor, use espresso instead of brewed coffee in the icing.

Storage

Store cooled cinnamon knots in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and refresh the coffee icing as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and proceeding with the recipe.

How do I prevent the cinnamon knots from drying out?

Keep them stored in an airtight container and apply the coffee icing before serving to add moisture and flavor. Reheating with a damp paper towel wrapped around the knots can also help maintain softness.

Cinnamon Knots with Coffee Icing Recipe

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★★★★★

4.9 from 112 reviews

Delight in these soft, aromatic Cinnamon Knots with a rich, flavorful coffee icing perfect for a cozy breakfast or indulgent snack. Soft homemade dough is filled with a cinnamon-sugar mixture and optionally nuts, baked to golden perfection, then drizzled with a smooth coffee glaze that adds a subtle mocha sweetness.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 knots 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 package (2 ¼ teaspoons) instant yeast
• ½ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 2 large eggs

Filling Ingredients

• ½ cup brown sugar, packed
• 3 tablespoons ground cinnamon
• ¼ cup walnuts or pecans, chopped (optional)

Coffee Icing Ingredients

• 1 cup powdered sugar
• 2 tablespoons brewed coffee
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, instant yeast, granulated sugar, salt, and ground cinnamon. Stir these dry ingredients together until evenly mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk together the warmed milk, melted butter, and eggs until fully combined, ensuring the mixture is smooth.
3. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients while stirring. Continue until a soft dough begins to form.
4. Knead the Dough: Transfer the dough onto a floured surface and knead it for approximately 5 minutes until the dough becomes smooth and elastic.
5. First Rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 30-45 minutes until it doubles in size.
6. Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle roughly ¼ inch thick.
7. Spread Filling: Mix the brown sugar and ground cinnamon in a small bowl. Evenly spread this cinnamon-sugar mixture over the rolled-out dough.
8. Add Nuts: If desired, sprinkle the chopped walnuts or pecans evenly over the cinnamon sugar filling to add a crunchy texture.
9. Shape the Knots: Cut the dough into strips and tie each strip into a knot shape. Arrange the knots on a baking sheet lined with parchment paper, spacing them slightly apart.
10. Second Rise: Cover the shaped knots with a towel and let them rise for an additional 15-20 minutes to puff up slightly.
11. Preheat Oven: While the knots undergo their second rise, preheat your oven to 350°F (175°C).
12. Bake: Bake the knots for 20-25 minutes or until they turn a beautiful golden brown color and are cooked through.
13. Prepare Icing: While the knots cool slightly, whisk together the powdered sugar, brewed coffee, vanilla extract, and a pinch of salt until the icing is smooth and pourable.
14. Ice the Knots: Drizzle the coffee icing generously over the warm cinnamon knots before serving for a perfect finishing touch.

Notes

• You can substitute whole milk with 2% milk if preferred, but whole milk yields a richer dough.
• For a nuttier flavor and crunch, walnuts or pecans work best, but you can omit nuts for a nut-free version.
• Ensure your yeast is fresh and the milk is warm (not hot) to activate the yeast properly during rising.
• Use brewed coffee cooled to room temperature for the icing to prevent melting the powdered sugar.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
• Reheat gently before serving to restore softness and help icing soften.

Keywords: Cinnamon Knots, Coffee Icing, Breakfast Pastry, Homemade Cinnamon Rolls, Sweet Knots, Baked Cinnamon Treats, Easy Cinnamon Dough