Description
Cinnamon Knots with Coffee Icing: Irresistible homemade treats with warm cinnamon, sweet icing, perfect for satisfying cravings and sharing with friends.
Ingredients
Scale
- 3½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ¾ cup (180ml) whole milk, warmed to 110°F (43°C)
- ¼ cup (60ml) water, warmed to 110°F (43°C)
- 3 tablespoons (42g) unsalted butter, melted
- 1 large egg, room temperature
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (135g) brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- 1½ cups (180g) powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. In a separate microwave-safe bowl, warm the milk, water, and butter to 110°F (43°C)—it should feel warm but not hot to the touch. Pour the warm liquid mixture into the dry ingredients, add the egg, and mix until combined. Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 60-90 minutes until doubled in size.
- Step 2: Create the Filling While the dough rises, prepare your cinnamon filling. In a medium bowl, mix the softened butter, brown sugar, cinnamon, and salt until you achieve a smooth, spreadable paste. Set aside at room temperature until needed—this ensures it will spread easily across your dough without tearing it.
- Step 3: Shape the Knots Once the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll it into a 16×12-inch rectangle. Spread the cinnamon filling evenly across the surface, leaving a ½-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, about 1-inch wide. To shape each knot, gently stretch each strip to about 8 inches, then tie it into a simple knot, tucking the ends underneath. Place the knots on parchment-lined baking sheets, leaving 2 inches between each one.
- Step 4: Second Rise and Bake Cover the shaped cinnamon knots loosely with plastic wrap and allow them to rise again in a warm place for 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the knots for 15-18 minutes until golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom.
- Step 5: Prepare and Apply the Coffee Icing While the knots cool slightly, prepare your coffee icing by whisking together the powdered sugar, cooled coffee, heavy cream, vanilla extract, and salt until smooth. For a thinner glaze, add more coffee a teaspoon at a time. For thicker icing, add more powdered sugar. When the Cinnamon Knots with Coffee Icing have cooled for about 5 minutes (they should still be warm but not hot), drizzle or spread the coffee icing generously over the tops, allowing it to seep into all the nooks and crannies.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 knot
- Calories: 270 calories
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg