Description
Delight in these soft, twisted Cinnamon Knots coated with a rich coffee-infused icing. Perfectly spiced with cinnamon and brown sugar, these freshly baked treats combine the warmth of cinnamon with the unique depth of a maple and coffee glaze, making for an irresistible snack or breakfast pastry.
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
- Make the dough: In a mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the warm milk, eggs, and room temperature butter. Mix until the flour is completely incorporated. If the dough feels sticky, gradually add the remaining ½ cup flour a little at a time to achieve a smooth, workable dough.
- Rest the dough: Cover the bowl and let the dough sit at room temperature for 10 minutes to allow the yeast to activate and the dough to slightly rise.
- Prepare the filling and preheat oven: While the dough rests, mix ½ cup of the brown sugar with 1 tablespoon cinnamon in a small bowl. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out and assemble knots: On a floured surface, roll the dough into a 1/4-inch thick rectangle approximately 16×14 inches, adding flour as needed to prevent sticking. Spread the dough evenly with 5 tablespoons room temperature butter, then sprinkle the cinnamon sugar mixture on top. Fold the dough over in half directly on top of the filling, pressing gently to adhere. Cut the folded dough into 12-14 strips.
- Form knots and prepare for baking: Twist each strip into a loose knot shape, ensuring they don’t need to be perfect. Place each knot evenly spaced on the prepared baking sheet.
- Add topping: In a small bowl, combine 1 tablespoon melted butter, the remaining ½ cup brown sugar, and 1 teaspoon cinnamon. Spoon clumps of this sugar mixture over the formed knots to add extra sweetness and texture.
- Bake: Place the baking sheet in the oven and bake for 20 minutes or until the knots turn golden brown and are cooked through.
- Prepare coffee glaze: While the knots bake, melt together 4 tablespoons butter and 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 and well combined.
- Glaze and serve: When the knots are out of the oven and slightly cooled, drizzle the coffee icing generously over the top. Serve warm for the best flavor and texture.
Notes
- Use warm milk (not hot) to activate the yeast without killing it.
- The amount of flour needed may vary based on humidity and flour type; add gradually to avoid a dry dough.
- Ensure butter for spreading is soft at room temperature for easy application.
- You can adjust the amount of powdered sugar in the icing to your desired sweetness and consistency.
- These knots are best eaten fresh but can be warmed slightly the next day.
- Instant coffee can be substituted with espresso powder for a more intense coffee flavor if desired.
- For a dairy-free version, substitute butter with coconut oil or vegan butter alternatives.
Nutrition
- Serving Size: 1 knot
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
