Warm, pillowy cinnamon knots topped with a coffee-spiked icing are the kind of bake that fills the kitchen with irresistible aroma and makes mornings feel special. I’ve made these several times for weekend brunch and scaled the icing and proofing to get consistent texture and flavor. For a bright, healthy contrast, I often serve them with a refreshing green smoothie with superfoods.
Why Make This Recipe
- They taste like a bakery treat at home — soft, buttery dough with pronounced cinnamon and a subtle coffee kick.
- Great for sharing at brunches, holidays, or as a comforting weekend bake.
- Dough is forgiving: you can make it by hand or in a stand mixer depending on equipment.
- Make-ahead friendly — you can shape and freeze before the final rise if you want a fresh bake later.
- Personal insight: I love this recipe because the coffee icing sneaks flavor depth without masking the warm spice; it turned a simple cinnamon roll idea into something grown-up and memorable. Also works well with a morning berry-green smoothie for a balanced plate.
Recipe Overview
Prep time: 25 minutes active, plus 1–1.5 hours rising
Cook time: 12–15 minutes per batch at 375°F (190°C)
Total time: About 2 hours including rises
Servings: 12 knots
Difficulty: Medium — basic yeast work and shaping required
Method: Enriched yeast dough (butter, milk, eggs) is mixed, kneaded, allowed to rise, rolled, filled, twisted into knots, proofed again, baked, then glazed with a coffee icing.
My Experience Making This Recipe
I tested this recipe multiple times to nail the rise and icing consistency. The biggest discovery was that slightly underbaking (by 1–2 minutes) keeps the interior tender, and the coffee icing must be slightly thick so it clings without pooling.
How to Make Cinnamon Knots with Coffee Icing
You’ll start by warming milk to about 105–110°F (40–43°C) and blooming active dry yeast with a touch of sugar. Mix in melted butter, an egg, flour, salt, and sugar, then knead until smooth — about 7–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook. After a 60–75 minute bulk rise, roll the dough thin, spread softened butter and cinnamon-sugar, cut strips, tie into knots, proof 30–45 minutes, then bake at 375°F (190°C) until golden. Finish with a coffee-vanilla icing while knots are warm so it absorbs beautifully.
Expert Tips for Success
- Use an instant-read thermometer to get milk to 105–110°F for reliable yeast activation; hotter liquid will kill yeast.
- Weigh flour if possible — 1 cup all-purpose flour ≈ 120 g — for consistent dough hydration.
- For a silkier crumb, use room-temperature butter and an egg at room temperature so the dough emulsifies properly.
- When shaping, dust the surface lightly with flour and avoid over-flouring the dough; a slightly tacky dough yields a softer interior.
- If you don’t have a stand mixer, use the slap-and-fold method for 6–8 minutes to build gluten by hand.
How to Serve Cinnamon Knots with Coffee Icing
- Serve warm on a platter dusted lightly with powdered sugar and a few toasted pecans for contrast.
- Pair with coffee, black tea, or a fruit-forward green smoothie for energy to balance sweetness.
- Offer small ramekins of extra icing and soft butter so guests can customize.
- These work well for brunch, office treats, or a weekend bake-and-share.
Storage and Reheating Guide
Store cooled knots in an airtight container at room temperature for up to 48 hours. For longer storage, place in a freezer-safe bag and freeze for up to 2 months — flash freeze on a sheet first so they don’t stick together. Reheat from thawed or room temp in a 350°F (175°C) oven for 5–8 minutes to refresh texture, or microwave individual knots for 10–15 seconds for a quick warm-up (cover with a paper towel to retain moisture). Keep extra icing refrigerated for up to 5 days and stir before using.
Recipe Variations
- Gluten-free: Substitute a tested 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if the blend lacks it; hydrate a little longer and handle gently.
- Dairy-free/vegan: Use plant-based milk and vegan butter; replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water). Expect slightly denser crumb but similar flavor.
- Nutty twist: Add 1/2 cup finely chopped toasted pecans or almonds to the cinnamon filling for crunch.
- Citrus coffee icing: Add 1 teaspoon orange zest to the coffee icing for a bright lift that complements the cinnamon. Also pairs nicely with a budget-friendly green smoothie on busy mornings.
Nutritional Highlights
- These are an enriched pastry — expect calories from butter and sugar; enjoy as an occasional treat.
- Contains common allergens: wheat (gluten), dairy, and egg — see the dairy-free/vegan variation if needed.
- Portion guidance: one knot (1/12) is a reasonable single-serve treat; pair with protein or fruit to make it more balanced.
Troubleshooting Common Issues
- Dough too sticky: Add flour 1 tablespoon at a time; avoid adding too much. The dough should be tacky but not paste-like.
- Knots flatten or lose shape: Tighten the knot when shaping and allow a proper second proof (30–45 minutes); underproofed knots can burst open in the oven.
- Icing too runny: Add more powdered sugar 1 tablespoon at a time and chill briefly; a thicker icing clings and gives that glossy finish.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes — after the first rise, punch down, shape into a ball, cover, and refrigerate overnight. Bring to room temperature (about 45–60 minutes) before rolling, shaping, and finishing the recipe. Chilling develops flavor but you may need a slightly longer second proof.
Q: Can I use instant yeast instead of active dry yeast?
A: Absolutely. Reduce the instant yeast by about 25% (e.g., use 2¼ teaspoons instant for 1 packet active) and mix directly into dry ingredients. Proofing times may be slightly faster.
Q: How strong should the coffee flavor be in the icing?
A: Aim for a gentle coffee note that supports the cinnamon. Start with 1–2 teaspoons espresso or very strong brewed coffee for a cup of icing and adjust to taste. Stronger coffee can make the icing bitter, so balance with powdered sugar and a pinch of salt.
Q: How do I avoid overbaking the knots?
A: Use oven thermometers for accuracy and remove when tops are golden brown and an instant-read thermometer reads about 190–200°F (88–93°C) in the center. Overbaking dries them out quickly.
Conclusion
If you want extra inspiration or a visual reference while making these, check this version of Cinnamon Knots with Coffee Icing – Half Baked Harvest for ideas on presentation and flavor tweaks.
Print
Cinnamon Knots with Coffee Icing
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, pillowy cinnamon knots topped with a coffee-spiked icing, perfect for brunch and special mornings.
Ingredients
- 1 cup whole milk
- 1 packet active dry yeast (2¼ teaspoons)
- 3 tablespoons granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup softened butter (for spreading)
- ½ cup sugar (for cinnamon filling)
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar (for icing)
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
Instructions
- Warm the milk to about 105–110°F (40–43°C) and bloom the yeast with a touch of sugar.
- Mix in the melted butter, egg, flour, salt, and the remaining sugar.
- Knead the dough until smooth (7–10 minutes by hand or 5–6 minutes with a stand mixer).
- Allow the dough to rise for 60–75 minutes until doubled in size.
- Roll the dough thin, spread softened butter, and sprinkle with cinnamon-sugar.
- Cut strips, tie into knots, and place on a baking sheet.
- Proof the knots for 30–45 minutes.
- Bake at 375°F (190°C) for 12–15 minutes until golden.
- Prepare the coffee icing by mixing powdered sugar with brewed coffee and vanilla.
- Glaze the knots while warm with the coffee icing.
Notes
For best results, slightly underbake by 1–2 minutes to maintain a tender interior. Store any extras in an airtight container.
- Prep Time: 85 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg