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Cinnamon Knots with Coffee Icing Recipe

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Delightful homemade Cinnamon Knots drizzled with a rich coffee icing. Soft, fluffy knots infused with warm cinnamon and topped with a sweet coffee glaze, perfect for breakfast or an afternoon treat.

Ingredients

For the Cinnamon Knots:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup milk (whole or plant-based)
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
  • 2 teaspoons active dry yeast
  • 1 teaspoon vanilla extract

For the Coffee Icing:

  • 1 cup powdered sugar
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm, then stir in the active dry yeast and let sit for 5 minutes to activate the yeast.
  2. Mix Dry and Wet Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and ground cinnamon. Add the melted unsalted butter, large egg, and the yeast-milk mixture along with the vanilla extract. Stir until a dough forms.
  3. Knead the Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 45 minutes or until doubled in size.
  4. Shape the Knots: Preheat your oven to 350°F (175°C). Punch down the risen dough to release air, roll it out into a rectangle, then cut into strips. Tie each strip into a knot and arrange them on a baking sheet lined with parchment or lightly greased.
  5. Second Rise: Let the shaped knots rise for another 15 minutes to puff slightly before baking.
  6. Bake the Knots: Place the tray in the preheated oven and bake the knots for 15-20 minutes or until they turn golden brown.
  7. Prepare the Coffee Icing: While the knots bake, whisk together the powdered sugar, brewed coffee, and optional vanilla extract until the icing is smooth and pourable.
  8. Glaze the Knots: Once the knots are baked and still warm, drizzle the coffee icing generously over them before serving.

Notes

  • You can use whole or plant-based milk depending on preference.
  • Ensure milk is lukewarm to activate yeast properly without killing it.
  • For a stronger coffee flavor, use espresso instead of brewed coffee in the icing.
  • The coffee icing should be drizzled on warm knots for better absorption and flavor.
  • Store leftovers in an airtight container for up to 2 days; reheat gently before serving.

Find it online: https://forkvista.com/cinnamon-knots-with-coffee-icing-recipe/