Cinnamon Knots with Coffee Icing Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a separate bowl, whisk together the warmed milk, melted butter, and eggs until fully combined, ensuring the mixture is smooth.
- Combine Mixtures: Slowly add the wet ingredients to the dry ingredients while stirring. Continue until a soft dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for approximately 5 minutes until the dough becomes smooth and elastic.
- 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.
- 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.
- Spread Filling: Mix the brown sugar and ground cinnamon in a small bowl. Evenly spread this cinnamon-sugar mixture over the rolled-out dough.
- Add Nuts: If desired, sprinkle the chopped walnuts or pecans evenly over the cinnamon sugar filling to add a crunchy texture.
- 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.
- Second Rise: Cover the shaped knots with a towel and let them rise for an additional 15-20 minutes to puff up slightly.
- Preheat Oven: While the knots undergo their second rise, preheat your oven to 350°F (175°C).
- Bake: Bake the knots for 20-25 minutes or until they turn a beautiful golden brown color and are cooked through.
- 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.
- 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
