Cinnamon Knots with Coffee Icing Recipe

If you’ve ever dreamed of sinking your teeth into a soft, sweet pastry that perfectly balances cozy spices and a luscious glaze, then you’re in for a treat with Cinnamon Knots with Coffee Icing. These delightful treats offer a heavenly swirl of cinnamon-sugar goodness wrapped in tender, fluffy dough and finished with a rich coffee-flavored icing that adds a surprising and irresistible depth of flavor. Whether you’re enjoying them fresh from the oven with your morning brew or sharing them at a cozy brunch, these cinnamon knots are sure to become your new favorite indulgence.

Ingredients You’ll Need

Creating Cinnamon Knots with Coffee Icing is wonderfully straightforward because the ingredients are simple, wholesome, and each plays a vital role in crafting that perfect bite. From the warm milk that activates the yeast to the fragrant cinnamon filling and the unique coffee icing, every element adds layers of texture, taste, and aroma that make this recipe so special.

• 3 cups all-purpose flour: The essential base that creates soft, elastic dough perfect for knots.
• 1/4 cup granulated sugar: Adds just the right amount of sweetness to the dough.
• 2 1/4 teaspoons active dry yeast: The magic ingredient that makes the dough rise beautifully.
• 1 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 3/4 cup warm milk (110°F/45°C): Activates the yeast and keeps the dough moist.
• 1/4 cup unsalted butter, melted: Adds richness and tenderness to the dough.
• 1 large egg: Binds the dough and contributes to a golden crust.
• 1/4 cup unsalted butter, softened (for filling): Creates the creamy base for the cinnamon filling.
• 1/3 cup brown sugar: Provides a deep, molasses sweetness in the filling.
• 2 teaspoons ground cinnamon: Infuses the filling with a warm, comforting spice.
• 1 cup powdered sugar (for icing): Forms a smooth, sweet glaze that complements the coffee.
• 2 tablespoons brewed coffee: Adds a subtle bitterness that perfectly balances the sweetness in the icing.
• 1/2 teaspoon vanilla extract: Enhances the flavor complexity of the coffee icing.

How to Make Cinnamon Knots with Coffee Icing

Step 1: Prepare the Dough

Begin by gently warming your milk and stirring in the yeast with a little sugar. Wait until this frothy mixture bubbles with life—that’s your sign that the yeast is active and ready to work its magic. Meanwhile, combine your flour, remaining sugar, and salt in a large bowl. Add in the yeast mixture, melted butter, and egg, then mix until a dough forms. You can knead by hand on a floured surface for about 8 to 10 minutes or use a stand mixer with a dough hook for 5 to 7 minutes until you achieve a smooth, elastic dough. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for an hour until it has doubled in size.

Step 2: Make the Filling

While the dough is rising, whip up the luscious cinnamon filling. Combine softened butter with brown sugar and cinnamon until you have a spreadable, fragrant paste. This mixture is what will give your knots their signature sweet-spicy punch.

Step 3: Shape the Knots

Once your dough has beautifully risen, punch it down to release the air. Roll it out on a lightly floured surface into a 12 by 16-inch rectangle. Spread the cinnamon filling evenly over the dough’s surface, then fold the dough lengthwise to create a long, thick rectangle. Cut it into 12 strips and work your magic: gently twist each one before tying it into a charming knot. Arrange the knots on a parchment-lined sheet, tucking in the ends underneath to keep their shape.

Step 4: Second Rise

Cover the shaped knots with a clean towel and let them rise once more for about 30 to 40 minutes. This second rise ensures your cinnamon knots will be light, airy, and irresistibly soft once baked.

Step 5: Bake the Knots

Preheat your oven to 375°F (190°C). Bake the knots for 15 to 18 minutes or until they turn a gorgeous golden brown. Allow them to cool just slightly on the baking sheet — warm knots are what you want before adding the icing!

Step 6: Prepare the Coffee Icing

In a small bowl, whisk together powdered sugar, brewed coffee, and vanilla extract until the icing becomes silky smooth. Adjust the thickness by adding more coffee or sugar to reach your desired consistency. This coffee icing pools over the cinnamon knots with just the right touch of boldness and sweetness.

Step 7: Glaze and Serve

Drizzle the coffee icing generously over the warm cinnamon knots and serve them immediately. The contrast of the soft dough, the spiced filling, and the coffee glaze creates a treat you’ll crave again and again.

How to Serve Cinnamon Knots with Coffee Icing

Garnishes

Your Cinnamon Knots with Coffee Icing can be beautifully enhanced with simple yet flavorful garnishes. A light dusting of cinnamon or powdered sugar adds visual appeal while intensifying the warmth of flavors. For a touch of crunch, toasted chopped nuts like pecans or walnuts sprinkled on top can provide a delightful texture contrast.

Side Dishes

These cinnamon knots pair wonderfully with a hot cup of coffee, tea, or even a glass of cold milk. For a brunch spread, serve them alongside fresh fruit, a creamy yogurt parfait, or scrambled eggs to balance the sweet indulgence with some savory and fresh options.

Creative Ways to Present

For gatherings or special occasions, present the knots on a rustic wooden board, weaving fresh sprigs of mint or edible flowers around them. You can also place each knot in a pretty cupcake liner to keep them neatly portioned and ready for guests to grab. Another fun idea is to serve them with a side of slurry coffee icing dipping sauce for an interactive and delicious experience!

Make Ahead and Storage

Storing Leftovers

If you have any Cinnamon Knots with Coffee Icing left over (rare, but it happens!), store them in an airtight container at room temperature for up to two days. This keeps the knots soft and prevents the icing from hardening or absorbing moisture.

Freezing

You can freeze unglazed baked cinnamon knots by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge before warming gently and adding the coffee icing fresh.

Reheating

To bring your cinnamon knots back to life, warm them in a preheated oven at 300°F (150°C) for 5 to 7 minutes or microwave them briefly for about 15 seconds. Be sure to add the coffee icing after reheating to keep the glaze fresh and delightful.

FAQs

Can I use instant coffee for the coffee icing?

Yes, instant coffee works well for the icing; just dissolve the powder in a small amount of hot water before mixing it with the powdered sugar and vanilla. Adjust the liquid proportion as needed to maintain the glaze’s smooth consistency.

Are these cinnamon knots suitable for a vegan diet?

This particular recipe uses butter, milk, and eggs, so it’s not vegan. However, you can substitute plant-based milk, vegan butter, and an egg replacer to make a vegan-friendly version that’s still delicious.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and refrigerate it. Just allow it to come back to room temperature and complete any rising phases before shaping and baking.

What can I do if my coffee icing is too runny?

If your icing is too thin, add more powdered sugar, a little at a time, until it thickens to your liking. Alternatively, if it’s too thick, add a splash more brewed coffee to loosen it up.

Can I add nuts or raisins to the filling?

Definitely! Chopped nuts like walnuts or pecans and even plump raisins are wonderful additions to the cinnamon filling, adding delightful texture and extra bursts of flavor.

Final Thoughts

There’s something deeply comforting and utterly delicious about Cinnamon Knots with Coffee Icing, and sharing this recipe feels like passing on a little piece of joy. From the tender, flavorful dough to the sweet-spiced filling and the unexpected hint of coffee in the icing, every bite is a warm hug. I hope you give these a try soon and find as much pleasure in making and eating them as I do.

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