Why You’ll Love Cinnamon Knots with Coffee Icing Recipe

I enjoy this recipe because it feels indulgent while still being completely homemade. I like how the knots look beautiful without needing perfection, and the aroma of cinnamon filling the kitchen is always worth the wait. The coffee icing adds a subtle bitterness that keeps everything from feeling overly sweet.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cinnamon Knots:
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup warm milk (110°F or 43°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1 large egg
2 cups all-purpose flour (plus more for dusting)

For the Cinnamon Filling:
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon

For the Coffee Icing:
1 cup powdered sugar
2 tablespoons brewed coffee (cooled)
1/2 teaspoon vanilla extract
Milk (as needed for consistency)

Directions

I begin by activating the yeast, combining the warm milk, yeast, and one tablespoon of the sugar in a small bowl and letting it sit until frothy. In a large bowl, I mix the melted butter, remaining sugar, salt, and egg, then stir in the yeast mixture. I gradually add the flour until a soft dough forms, adjusting with more flour if needed.

I knead the dough on a floured surface until smooth and elastic, then place it in a greased bowl, cover it, and let it rise until doubled in size. While it rises, I mix the softened butter, brown sugar, and cinnamon for the filling.

Once risen, I roll the dough into a rectangle and spread the filling evenly over the surface. I cut the dough into strips, tie each into a knot, and place them on a parchment-lined baking sheet. I cover them and let them rise again before baking until golden brown.

While the knots cool slightly, I whisk together the powdered sugar, coffee, vanilla, and milk to make the icing. I drizzle the icing over the warm knots and serve immediately.

Servings and Timing

I usually get about 10 to 12 cinnamon knots from this recipe. The total time is approximately 1 hour and 15 minutes, including 15 minutes of prep, 1 hour of rising and baking, and a few minutes for icing.

Variations

I sometimes add chopped nuts to the cinnamon filling for extra texture. When I want a sweeter glaze, I replace part of the coffee with milk. I also enjoy adding a pinch of cardamom or nutmeg to the filling for deeper spice flavor.

Storage/Reheating

I store leftover cinnamon knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm them gently in the oven or microwave until soft and fragrant.

FAQs

Can I make the dough ahead of time?

I often prepare the dough the night before and let it rise slowly in the refrigerator.

Can I freeze the cinnamon knots?

I freeze them without icing and drizzle the glaze after reheating.

Why didn’t my yeast foam?

I check that the milk isn’t too hot, as high heat can kill the yeast.

Can I knead the dough in a mixer?

I use a stand mixer with a dough hook when I want less hands-on work.

How thick should the dough be rolled?

I aim for about 1/4 inch thickness for soft, fluffy knots.

Can I skip the second rise?

I don’t recommend it, as the second rise improves texture and volume.

Is the coffee flavor strong?

I find it mild and balanced, not overpowering.

Can I use instant coffee?

I dissolve instant coffee in hot water and let it cool before using.

How do I keep the knots soft?

I avoid overbaking and store them tightly covered.

Can I make these without icing?

I enjoy them plain as well, especially served warm.

Conclusion

I keep these cinnamon knots with coffee icing as a favorite baking project because they’re comforting, impressive, and incredibly satisfying. From the soft dough to the warm spice and smooth glaze, they’re a treat I love sharing and making again and again.