Description
Cinnamon Knots with Coffee Icing: Irresistible twist on classic cinnamon rolls, topped with rich coffee icing. Quick, comforting, crowd-pleasing treat!
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2¼ teaspoons (7g) active dry yeast
- 1 teaspoon salt
- ¾ cup (175ml) whole milk, warmed to 110°F
- ¼ cup (60ml) water, warmed to 110°F
- ⅓ cup (75g) unsalted butter, melted
- 1 large egg, room temperature
- ⅓ cup (75g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 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: Make the Dough In a large bowl, combine 3 cups flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, water, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Add remaining flour gradually until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1½ hours or until doubled in size.
- Step 2: Prepare the Filling While the dough rises, mix the softened butter, brown sugar, cinnamon, and vanilla extract in a small bowl until completely combined. This creates a smooth, spreadable paste that distributes evenly throughout your Cinnamon Knots. Set aside at room temperature.
- Step 3: Shape the Knots Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12×18-inch rectangle. Spread the cinnamon-sugar filling evenly across the surface, leaving a ½-inch border on all sides. Starting with the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces. To form each knot, roll each piece into a 12-inch rope, then tie into a simple knot, tucking the ends underneath. Place knots on parchment-lined baking sheets, leaving 2 inches between each.
- Step 4: Second Rise and Bake Cover the shaped Cinnamon Knots loosely with a clean kitchen towel and let rise again for 30-45 minutes, or until puffy. Preheat your oven to 350°F (175°C). Bake for 18-22 minutes, rotating pans halfway through, until the knots are golden brown. They should sound hollow when tapped on the bottom.
- Step 5: Make the Coffee Icing While the knots are baking, prepare your coffee icing. Whisk together powdered sugar, cooled coffee, heavy cream, vanilla extract, and salt until smooth. Adjust consistency as needed—add more powdered sugar to thicken or a few drops of coffee to thin. The perfect icing should coat the back of a spoon but still drizzle easily.
- Step 6: Glaze and Serve Allow the Cinnamon Knots with Coffee Icing to cool for 5-7 minutes on the baking sheet. Drizzle or spread the coffee icing generously over the still-warm knots, allowing it to seep into all the crevices. Serve immediately for the ultimate warm, gooey experience, or let cool completely for a firmer icing texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 knot
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg