Description
Fluffy Cinnamon Knots with Coffee Icing
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15–18 minutes
Total Time: ~2 hours 15 minutes
Ingredients
For the Dough
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2 ¾ cups all-purpose flour
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2 ¼ tsp instant yeast (1 packet)
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2 tbsp granulated sugar
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½ tsp salt
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¾ cup warm milk (110°F / 43°C)
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¼ cup unsalted butter, melted
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1 large egg
For the Cinnamon Filling
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¼ cup unsalted butter, softened
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⅓ cup light brown sugar
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1 tbsp ground cinnamon
For the Coffee Icing
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1 cup powdered sugar
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1 tbsp strong brewed coffee
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1–2 tsp milk, as needed
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Pinch of salt
Instructions
In a large bowl, whisk together flour, instant yeast, sugar, and salt.
Add warm milk, melted butter, and egg. Mix until a shaggy dough forms.
Knead 5–7 minutes by hand (or 4–5 minutes in a stand mixer) until smooth and slightly elastic.
Shape the dough into a ball. Place it in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Punch down the risen dough.
Roll into a 12×18-inch rectangle on a lightly floured surface.
Spread softened butter over the dough, leaving a ½-inch border on one long edge.
Mix brown sugar and cinnamon; sprinkle evenly over the butter.
Fold the dough in half lengthwise (making a 6×18-inch rectangle).
Press lightly to seal.
Cut into 12 strips (about 1.5 inches wide).
Twist each strip and tie into a loose knot, tucking ends underneath.
Place knots on a parchment-lined baking sheet.
Cover and let rise 20–30 minutes, until puffy.
Meanwhile, preheat oven to 375°F (190°C).
Bake for 15–18 minutes, until golden brown.
Optional: Brush warm knots with a little melted butter after baking.
In a bowl, whisk powdered sugar, coffee, pinch of salt, and milk (as needed) until smooth and drizzle-able.
Drizzle over warm (not hot) knots.
Notes
Yeast was expired, or milk was too hot/cold.
Icing too runny:
Add more powdered sugar.
Icing too thick:
Add milk or coffee 1 teaspoon at a time.
Using active dry yeast:
Proof in warm milk with the sugar first (5–10 minutes until foamy).