Description
Delight in these soft and sweet Cinnamon Knots topped with a rich Coffee Icing. Perfectly twisted dough strips filled with a cinnamon-sugar mixture, baked to golden perfection and drizzled with a smooth coffee-infused glaze for a deliciously aromatic treat ideal for breakfast or dessert.
Ingredients
Units
Scale
Dough
- 3 1/2-4 cups all-purpose flour, plus more for dusting
- 1 packet Fleischmann’s® RapidRise® Instant Yeast
- 2 tbsp brown sugar
- 1/2 tsp kosher salt
- 1 cup warm milk
- 3 large eggs
- 4 tbsp salted butter, at room temperature
Cinnamon Filling
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 6 tbsp salted butter, at room temperature
Coffee Icing
- 4 tbsp salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 tsp instant coffee
Instructions
- Prepare the Dough: In a mixing bowl, combine 3 ½ cups flour, yeast, brown sugar, and salt. Add warm milk, eggs, and room temperature butter. Mix thoroughly until the flour is fully incorporated. If dough is sticky, gradually add up to ½ cup more flour for manageable consistency.
- Rest the Dough: Cover the bowl and let the dough sit at room temperature for 10 minutes to slightly activate the yeast and begin fermentation.
- Make the Filling and Prep Oven: Meanwhile, in a small bowl, mix ½ cup brown sugar with 1 tablespoon cinnamon. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll and Shape Dough: On a floured surface, roll the dough into a 16×14 inch rectangle about ¼ inch thick. Spread 5 tablespoons of butter over the dough, then evenly sprinkle with the cinnamon sugar mixture. Fold the dough in half over the filling pressing gently to seal, then cut into 12-14 strips. Twist each strip into a loose knot and place them on the prepared baking sheet.
- Add Extra Cinnamon Sugar Topping: In a small bowl, combine 1 tablespoon melted butter, ½ cup brown sugar, and 1 teaspoon cinnamon. Spoon clumps of this mixture over the cinnamon knots for extra sweetness and texture.
- Bake: Bake the knots in the preheated oven for 20 minutes or until they turn golden brown and cooked through.
- Prepare the Coffee Icing: While the knots bake, melt 4 tablespoons butter with ⅓ cup maple syrup in a small pot over medium heat. Remove from heat and whisk in ¾ to 1 cup powdered sugar and 1 teaspoon instant coffee until smooth.
- Glaze the Knots: Drizzle the coffee icing evenly over the warm cinnamon knots just before serving for an aromatic, sweet finish.
Notes
- For best texture, use room temperature butter in both the dough and filling.
- Add flour gradually to avoid a dry or overly sticky dough.
- Twist the knots loosely to keep them tender and airy.
- Adjust powdered sugar in the glaze to control sweetness and consistency.
- Serve warm for the best flavor and texture experience.
Nutrition
- Serving Size: 1 knot
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
