Nothing welcomes a cozy morning or a sweet afternoon break quite like a batch of homemade Cinnamon Knots with Coffee Icing Recipe. These tender, fragrant knots are perfect when you want a treat that feels special yet effortless to whip up. You'll enjoy the soft, cinnamon-spiced dough paired with a glossy coffee-infused glaze that adds just the right touch of complexity. Whether it's a weekend brunch or a slow Sunday coffee moment, these knots never fail to bring comfort and delight.
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Why You'll Make This on Repeat
This Cinnamon Knots with Coffee Icing Recipe hits that perfect balance of sweet, spice, and a subtle coffee kick that feels both indulgent and approachable. It's a recipe that welcomes you to get a little hands-on with dough shaping but rewards you with reliably soft and glossy treats that never disappoint.
- Reliable Texture: Soft and tender knots that aren't dry or dense, thanks to the gentle kneading and proper yeast rise times.
- Balanced, Cozy Flavor: Cinnamon warmth is married beautifully with a subtly bitter and sweet coffee icing glaze for a grown-up twist.
- Pantry-Friendly: Uses basic ingredients you likely already have, so it's easy to pull together without a special trip.
- Weeknight Simple: The steps are straightforward, so even a busy evening can lead to a batch of fresh cinnamon knots.
Ingredient Highlights
I love keeping this Cinnamon Knots with Coffee Icing Recipe approachable by using common, pantry staples, but with small details that elevate flavor. For example, choosing freshly ground cinnamon and real brewed coffee for the glaze really makes a difference.
- All-purpose flour: Pick a good-quality, soft flour for the lightest, tenderest dough outcome.
- Ground cinnamon: Freshly ground or a fresh jar will give you that fragrant warmth that fills your kitchen.
- Active dry yeast: Make sure it's fresh-proof it in warm milk so you know it's alive and kicking before mixing dough.
- Brewed coffee: Use strong brewed coffee, cooled to room temp, to bring deeply nuanced flavor to the icing.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
Step-by-Step for Cinnamon Knots with Coffee Icing Recipe
Step 1 - Prep & Season
Start by warming your milk just until lukewarm-too hot will kill the yeast, and too cold won't activate it properly. Stir in your active dry yeast and let the mixture sit for about 5 minutes until it becomes foamy and fragrant, signaling that your yeast is alive. Meanwhile, mix your dry ingredients-flour, sugar, salt, and cinnamon-in a large bowl. This layering of spices and salt ensures even seasoning. When your yeast milk is ready, add it to the bowl along with melted butter, egg, and vanilla. Stir until it forms a slightly sticky dough. The smells right here are already inviting-sweet, a little toasty from cinnamon, plus that unmistakable warm vanilla note.
Step 2 - Build Flavor
Turn the dough out onto a lightly floured surface and knead it for 5 to 7 minutes. You'll notice it becomes smooth and elastic-the indicators of properly developed gluten that gives the knots that perfect springy texture. Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 45 minutes until it doubles in size. This resting time builds depth in flavor and lightness in crumb that you don't want to rush. Personally, I find a slightly warmed oven (turned off) is a great "proofing box" for the dough.
Step 3 - Finish for Best Texture
Preheat your oven to 350°F (175°C) while shaping the dough. Gently punch down the risen dough to release excess air, then roll it into a rectangle about ¼-inch thick. Cut the dough into strips-about one inch wide works well. Tie each strip into a loose knot, creating those lovely swirls of cinnamon inside. Arrange your knots spaced slightly apart on a greased or parchment-lined baking sheet. Let the knots rise another 15 minutes to get a final puff before baking; this step helps keep the texture soft and the crumb tender. Bake for 15 to 20 minutes, keeping an eye for a golden-brown top-not too dark, or they'll dry out. The aroma at this stage will fill your kitchen with warm cinnamon and a hint of buttery richness, which I always find so comforting.
Kitchen Notes I Rely On
When making this Cinnamon Knots with Coffee Icing Recipe, details matter. From ensuring your yeast blooms to watching closely while baking, these small habits keep the results consistent and delicious.
- Doneness Cue: Look for a soft golden brown color on your knots-not too pale, or they'll be gummy inside, and not too dark, or they dry out.
- Temperature Trick: Warm (not hot) milk activates yeast better; a quick test is it should feel like a warm bath, comfy to your wrist.
- Make-Ahead Move: Dough can be mixed and refrigerated overnight for a deeper flavor; just bring to room temp before shaping.
- Skip This Pitfall: Avoid over-kneading-the dough should be smooth but still tacky to keep the knots soft and tender.
Serving & Sides
Finishing Touches
The star of this Cinnamon Knots with Coffee Icing Recipe is definitely that glossy coffee icing. I like to drizzle it generously over the knots while they're still warm; it melts slightly into the cracks and swirls, adding a lovely sheen and a nuanced touch of bitter-sweet coffee flavor. If you want to go the extra mile, a dusting of powdered sugar or a tiny sprinkle of flaky sea salt can elevate the experience beautifully without overpowering the icing's delicate coffee notes.
Pairs Nicely With
These cinnamon knots shine alongside simple cups of black coffee or your favorite latte. I often serve them with a lightly whipped cream cheese spread or fresh fruit to balance the sweetness. The contrast of creamy textures and fresh acidity from berries is something you'll notice instantly. For a brunch spread, pairing with scrambled eggs or a savory quiche makes for an unforgettable sweet-salty combo.
Simple Plating Upgrades
For a casual weekend, pile the knots on a rustic wooden board and let guests drizzle their coffee icing. On special occasions, you can serve them on pretty plates with a side of edible flowers or finely chopped toasted nuts sprinkled on top of the glaze. A small pot of warm coffee or a frothy chai alongside completes the inviting presentation effortlessly.
Make-Ahead & Storage
Storing Leftovers
Store any leftover cinnamon knots in an airtight container at room temperature for up to 2 days. If it's warm and humid where you are, a loosely covered container in the fridge works too, though you might notice the texture becomes a touch denser. The sugar in the glaze helps preserve moistness, but for best texture, enjoy them fresh or reheat gently before serving.
Freezer Tips
These knots freeze well if you want to prep ahead. Wrap them individually in plastic wrap, then place in a freezer-safe zip bag for up to 3 months. To thaw, leave them at room temperature for 1-2 hours or overnight in the fridge. I like to rewarm them gently to bring back that soft, fresh-from-the-oven feel.
Reheating Cinnamon Knots with Coffee Icing Recipe Without Drying Out
To reheat without drying out, wrap the cinnamon knots loosely in foil and warm them in a 300°F oven for about 8-10 minutes. If you're pressed for time, the microwave works too-cover the knots with a damp paper towel and heat in 20-second bursts to keep moisture in. Air fryer lovers might warm them at 320°F for 3-5 minutes, checking frequently so the icing doesn't scorch. Add a little fresh drizzle of coffee icing after reheating to refresh their flavor.
Frequently Asked Questions
Yes, you can swap instant yeast, but skip the proofing step with warm milk. Just mix it directly into the flour and proceed as usual.
A strong brewed coffee with bold flavor works best, like a medium or dark roast brewed fresh. Avoid instant coffee for the icing to retain smoothness and depth.
Absolutely! Refrigerate the dough overnight after kneading. Bring it to room temp before shaping and rising, then bake for fresh, warm cinnamon knots.
Roll to about ¼ inch thickness to keep the knots tender but sturdy enough to hold their shape after tying.
Final Thoughts
Making this Cinnamon Knots with Coffee Icing Recipe has been one of my favorite ways to connect with simple pleasures in the kitchen. Each knot's soft spiral feels like a little gift, especially when gilded with that glazy coffee icing that brings together warmth and richness. You'll find the process both relaxing and rewarding, especially when sharing these tender treats with someone you care about. So, grab your ingredients, roll up your sleeves, and trust yourself-you'll love the cozy results.
PrintPrintable Recipe
Cinnamon Knots with Coffee Icing Recipe
Delightful homemade Cinnamon Knots topped with a rich, smooth coffee icing. These soft, cinnamon-spiced knots are perfect for breakfast or a cozy afternoon treat, featuring a fluffy yeast dough hand-tied into charming knots and baked to golden perfection, then drizzled with a sweet coffee glaze that adds a subtle, aromatic kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 cinnamon knots
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
For the Cinnamon Knots:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup milk (whole or plant-based)
- ¼ cup unsalted butter (melted)
- 1 large egg
- 2 teaspoons active dry yeast
- 1 teaspoon vanilla extract
For the Coffee Icing:
- 1 cup powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Dough: Warm the milk until lukewarm, then stir in the active dry yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is activated. In a large bowl, combine the flour, sugar, salt, and ground cinnamon. Add the melted butter, the egg, vanilla extract, and the yeast mixture, stirring until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 5-7 minutes until the dough is smooth and elastic. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for 45 minutes or until it has doubled in size.
- Shape the Knots: Preheat your oven to 350°F (175°C). Punch down the risen dough to release the air, then roll the dough into a rectangle. Cut the rectangle into strips and carefully tie each strip into a knot. Place the knots on a baking sheet lined with parchment paper, spaced apart.
- Bake the Knots: Allow the shaped knots to rise for an additional 15 minutes to achieve a light, airy texture. Bake in the preheated oven for 15-20 minutes or until the knots turn golden brown on top.
- Prepare the Coffee Icing: While the knots bake, whisk together the powdered sugar, brewed coffee, and optional vanilla extract until the icing is smooth and pourable.
- Glaze the Knots: Once the knots are baked and still warm, drizzle the coffee icing generously over the top. Serve warm for the best flavor and texture experience.
Notes
- Milk can be substituted with any plant-based milk to make it dairy-free.
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- The coffee icing can be adjusted in consistency by adding more powdered sugar for a thicker glaze or more coffee for a thinner drizzle.
- For extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
- Store leftover cinnamon knots in an airtight container and reheat before serving for best texture.
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