Cinnamon Knots with Coffee Icing Recipe

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The Heart of Cinnamon Knots with Coffee Icing Recipe

There’s something truly heartwarming about pulling soft, cinnamon-kissed knots fresh from the oven, then drizzling them with a silky coffee icing that melts right on contact. I love how these Cinnamon Knots with Coffee Icing Recipe blend gentle sweetness with a rich, aromatic finish — it’s like a cozy hug in every bite. Whether it’s a slow weekend morning or an afternoon treat, these knots bring a comforting buzz of warmth to the table. You’ll notice the dough is tender but pleasantly resilient, giving each knot a delicate crumb with crisp edges. And that coffee icing? It’s a game-changer—a lightly bitter contrast with a velvety texture that elevates every swirl of cinnamon. No wonder this recipe quickly became my go-to when friends come over for coffee or when I just need a little pick-me-up. If you’ve ever wondered how to create bakery-like pastries right in your own kitchen, this Cinnamon Knots with Coffee Icing Recipe will get you there step-by-step. I’ll share tricks and insights to help you nail the perfect dough texture, timing the rises, and getting that coffee icing just right — so you feel confident and excited to bake.

Ingredient Breakdown

• All-purpose flour (2 cups): The backbone of your dough, providing structure. You can try whole wheat for nuttier flavor but expect a denser knot.
• Granulated sugar (½ cup): Adds sweetness and helps caramelize the edges. Brown sugar works well too, giving a deeper molasses note.
• Salt (½ tsp): Balances sweetness and enhances flavor. Don’t skip it — it’s the secret to depth.
• Ground cinnamon (1 tbsp): For that warm spice kick. You can adjust it to your liking or add a pinch of nutmeg for complexity.
• Milk (½ cup): Use whole, or plant-based like oat or almond milk, warmed to lukewarm to activate the yeast gently.
• Unsalted butter (¼ cup melted): Brings rich moisture and softness to the knots. Substitute with coconut oil for a different twist.
• Large egg (1): Adds binding and a tender crumb.
• Active dry yeast (2 tsp): The magical leavener that makes the dough airy and soft. Make sure it’s fresh and not expired.
• Vanilla extract (1 tsp): A subtle sweet aroma enhancer that ties the flavors together.
• Powdered sugar (1 cup) & brewed coffee (2 tbsp) for icing: Powdered sugar ensures smooth glaze; fresh brewed coffee adds that unique bitter note balancing sweetness. Vanilla is optional but adds a lovely layer.

Before You Begin

Get your stations ready by measuring your ingredients in advance — known as mise en place — so you won’t feel rushed during the dough work. Preheat your oven to 350°F (175°C) about 15 minutes before baking, and remember to warm your milk just enough to feel comfortably warm to the touch, never hot; this wakes the yeast without killing it. I like to line my baking sheet early, which saves time when shaping knots later on.

How to Make Cinnamon Knots with Coffee Icing Recipe

1. Warm the milk until it feels lukewarm—about 100°F (38°C). Stir in the active dry yeast and let it bloom for 5 minutes until foamy. This allows the yeast to wake up gently, ensuring an airy dough.
2. Mix dry ingredients in a large bowl: flour, sugar, salt, and cinnamon. The cinnamon adds that irresistible warm spice aroma you’ll smell early on.
3. Add wet ingredients—pour in melted butter, the egg, vanilla extract, and the yeast mixture. Stir until you form a sticky, rough dough. You might feel it soft and somewhat elastic right away.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and slightly tacky but not sticky. I like to press with the heel of my hand, fold the dough and turn it, feeling it transform silkier and more stretchy with each fold.
5. Place dough in a greased bowl, cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 45 minutes until it doubles in size — gently poking it should leave a soft indentation.

6. Punch down the dough gently, then roll it into a roughly 12×8 inch rectangle. Cut into strips about 1 inch wide — the size lets the knots bake evenly with crisp, caramelized edges.
7. Tie each strip into a loose knot, allowing the dough to breathe and keep edges exposed. Place the knots spaced on a parchment-lined baking sheet — this helps them brown perfectly without sticking.
8. Let rise again for 15 minutes. You’ll notice the knots puff slightly, ready to bake.
9. Bake for 15-20 minutes until golden brown on top and bottom. The knots develop that buttery steam aroma and a soft interior while edges turn crisp.
10. Mix the coffee icing by whisking powdered sugar, brewed coffee, and vanilla until smooth and pourable. Adjust coffee for thickness; the aroma will be a gentle coffee buzz with sweet balance.
11. Drizzle icing over warm knots — the glaze sinks in lightly, coating every swirl and deepening the cinnamon flavor. Wait a few minutes to serve, letting that icing set just enough.

Creative Variations for Cinnamon Knots with Coffee Icing Recipe

• Nutty Upgrade: Sprinkle chopped toasted pecans or walnuts before baking for crunch and warmth.
• Seasonal Spice Mix: Add cardamom, cloves, or ginger to the cinnamon for festive warmth during holidays.
• Chocolate Drizzle: Swap coffee in the icing with melted dark chocolate or add cocoa powder for a mocha twist.
• Fruit Swirl: Spread a thin layer of jam (apricot or raspberry) on the rolled dough before cutting strips for a fruity surprise inside.
• Gluten-Free Version: Use a gluten-free flour blend with xanthan gum, kneading gently and slightly increasing rising time.
• Presentation Idea: Serve in a basket lined with a colorful napkin for casual brunch or plate with fresh berries and coffee for an elegant touch.

Storage, Freezing & Reheating

• Room Temperature: Keep knots in an airtight container for up to 2 days; they stay soft but best enjoyed fresh.
• Refrigeration: Store up to 5 days but expect slight firmness; warm briefly to revive softness.
• Freezing: Wrap knots individually or in a single layer, freeze for up to 1 month. Thaw at room temperature and warm in a 300°F oven for 5-7 minutes.
• Reheat Tips: Microwaving briefly can soften but might make knots gummy; warming in the oven preserves texture better.
• Icing Storage: Keep leftover coffee icing in the fridge up to a week; whisk before using as it may thicken.

Cinnamon Knots with Coffee Icing Recipe FAQs

• Can I use instant yeast instead of active dry yeast? Yes, but dissolve it directly into the warm milk and stir quickly; rising times may be slightly faster.
• What if my dough is sticky after kneading? Add a tablespoon of flour at a time on your kneading surface—but be cautious; too much makes the dough tough.
• How thick should the coffee icing be? Aim for a pourable glaze that drapes easily; if too thin, add more sugar; if too thick, add a bit more brewed coffee.
• Can I make this recipe vegan? Absolutely! Use plant-based milk and substitute the egg with a flax or chia egg; swap butter for coconut oil.
• Is it okay to prepare dough in advance? Yes, you can refrigerate the dough after the first rise overnight; just let it come back to room temp and rise a bit before shaping.

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