Description

Soft, fluffy cinnamon knots filled with a rich cinnamon-sugar swirl and finished with a smooth coffee icing, creating a cozy, bakery-style treat perfect for any time of day.

Ingredients

2 1/4 tsp active dry yeast (1 packet)

1/2 cup warm milk (110°F / 43°C)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 tsp salt

1 large egg

2 cups all-purpose flour, plus more for dusting

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 tbsp ground cinnamon

1 cup powdered sugar

2 tbsp brewed coffee, cooled

1/2 tsp vanilla extract

Milk, as needed for icing consistency

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Instructions

In a small bowl, combine warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, mix melted butter, remaining sugar, salt, and egg. Stir in the yeast mixture.
Gradually add flour until a soft dough forms.
Knead dough on a floured surface for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled in size.
Mix softened butter, brown sugar, and cinnamon to make the filling.
Roll dough into a rectangle about 1/4-inch thick and spread filling evenly.
Cut into strips, tie each strip into a knot, and place on a parchment-lined baking sheet.
Cover and let rise again until puffy.
Bake at 350°F (175°C) for 15–18 minutes until golden brown.
Whisk powdered sugar, coffee, vanilla, and milk to make icing.
Drizzle icing over warm knots and serve.

Notes

Do not overheat the milk to avoid killing the yeast.

Second rise improves texture and softness.

Icing can be adjusted for sweetness or coffee strength.

Best served warm for maximum flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 knot
Calories: 280
Sugar: 22g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg