Cinnamon knots with coffee icing are soft, slightly chewy pastries braided into cute knots and finished with a glossy coffee-sweet glaze. They stand out because the coffee in the icing balances the sweetness and adds a grown-up depth I keep coming back to in my kitchen. For a cozy morning, these remind me of baking the Irresistible Apple Cinnamon Rolls — same comforting vibe, different shape.
Why Make This Recipe
- They taste like a warm bakery treat but you control the sweetness and butter quality.
- The coffee icing adds a subtle bitterness that cuts the sugar and pairs perfectly with morning coffee.
- Great for brunches, holidays, or a weekend baking project because knots are fun to shape and share.
- You can make dough ahead and bake fresh the next day for the best texture.
- I love this recipe because the knot shape gives more cinnamon-crust edges per bite than a roll, so every piece has caramelized flavor. Check out a seasonal twist like the pumpkin cinnamon pairing for autumn inspiration.
Recipe Overview
- Prep time: 30 minutes active, plus 1–1.5 hours total rising
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: ~2 hours (including rises)
- Servings: 10–12 knots
- Difficulty: Medium (basic yeast handling and shaping)
- Method: Enriched yeast dough (milk, butter, egg), roll out, spread butter and cinnamon-sugar, form knots, proof, bake, then drizzle coffee icing.
My Experience Making This Recipe
On my first run I under-kneaded the dough and the knots were too dense; a second test with 8–10 minutes in the stand mixer produced a noticeably lighter crumb. I also learned that brushing with melted butter before the cinnamon sugar gives a richer caramelized edge.
How to Make Cinnamon Knots with Coffee Icing
Make an enriched yeast dough with 3 1/2 cups (420 g) all-purpose flour, 2 1/4 tsp (1 packet) instant yeast, 1/4 cup (50 g) sugar, 1 tsp salt, 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C), 1 large egg, and 4 tbsp (56 g) softened butter. Knead until smooth and elastic (about 8–10 minutes in a stand mixer or 12–15 by hand). Let the dough rise until doubled, about 60–90 minutes at 75°F (24°C). Roll into a 12×16-inch rectangle, spread with 3 tbsp softened butter, sprinkle 1/2 cup (100 g) brown sugar mixed with 2 tbsp cinnamon, cut into strips, twist and tie into knots. Proof 30–45 minutes, bake at 375°F (190°C) until golden (18–22 minutes), then cool slightly and drizzle with icing made from 1 1/2 cups (180 g) powdered sugar, 2–3 tbsp strong brewed coffee (cooled), and 1 tbsp melted butter. Expect soft interiors with caramelized edges and a thin glossy coffee-flavored glaze.
Expert Tips for Success
- Use a digital thermometer: aim for milk at ~105–110°F to feed yeast without killing it.
- Knead for gluten development: dough should pass the “windowpane” test (stretch thin without tearing) for airy texture.
- Room temperature proofing: keep dough in a slightly warm (75–80°F) draft-free spot; cover with plastic or a damp towel to prevent skinning.
- Even strips: cut dough into uniformly sized strips (about 1 inch wide) so knots bake evenly; a bench scraper helps.
- Equipment: a stand mixer with dough hook speeds kneading; a baking stone or insulated sheet gives more even browning.
Include a cozy finishing detail like warming leftover knots briefly before serving — similar care improves many baked treats such as cinnamon-scented home projects.
How to Serve Cinnamon Knots with Coffee Icing
- Serve warm (5–10 minutes out of oven) with whole-bean coffee or a latte for contrast.
- Make a brunch platter with fresh fruit and soft cheeses to balance sweetness — roasted stone fruit works nicely, like in a baked nectarine side.
- Presentation tip: stack 3–4 knots on a small plate and drizzle extra icing at the table for drama.
- They’re great at holiday gatherings or as a thoughtful homemade gift in a paper-lined box.
Storage and Reheating Guide
- Room temp: Store in an airtight container for up to 2 days. Avoid refrigeration as it dries enriched dough.
- Refrigeration: If you must, wrap individually and refrigerate up to 4 days; bring to room temp and reheat.
- Freezing: Freeze cooled knots in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
- Reheating: Warm frozen or refrigerated knots at 325°F (160°C) for 8–12 minutes, or microwave 20–30 seconds (watch for sogginess). For best texture, reheat in a 350°F (175°C) oven for 5–7 minutes; brush lightly with butter before heating for a fresh-baked finish.
Recipe Variations
- Gluten-free: Use a tested 1:1 gluten-free flour blend with 1 tsp xanthan gum and reduce hydration slightly; expect a denser crumb.
- Dairy-free / Vegan: Swap non-dairy milk and vegan butter, and replace the egg with 1/4 cup unsweetened applesauce or a flax “egg” (1 tbsp ground flax + 3 tbsp water).
- Nutty twist: Add 1/3 cup finely chopped toasted pecans or walnuts to the filling for crunch.
- Citrus-cinnamon glaze: Replace some coffee with 1 tsp orange zest and 1 tbsp orange juice for a brighter glaze.
For richer holiday variations, borrow ideas from spiced treats like a gingerbread-cinnamon pairing.
Nutritional Highlights
- These are an indulgent treat: expect higher calories from butter, sugar, and enriched dough — enjoy in moderation.
- Coffee icing reduces total powdered sugar compared with thick cream cheese frosting, which lowers sugar per serving slightly.
- Allergens: contains wheat, dairy, and egg (unless adapted). Serve portion-sized (one knot) to moderate intake.
Troubleshooting Common Issues
- Dense knots: likely under-kneaded or under-proofed. Knead until smooth and let dough double in volume; give it more time in a warm spot.
- Over-browned tops but raw centers: knots may be too large or oven temperature too high. Lower oven to 365°F (185°C) and bake longer, or make smaller knots.
- Runny icing: too much liquid. Thin glaze with 1 tsp extra powdered sugar at a time until you reach desired thickness.
Frequently Asked Questions
Q: Can I make the dough ahead and bake the next morning?
A: Yes. After the first rise, punch down, shape into knots, place on a lined baking sheet, cover tightly, and refrigerate overnight. Remove from fridge and allow 45–60 minutes at room temperature to proof before baking.
Q: How do I get a shiny, caramelized edge on the knots?
A: Brush knots with melted butter immediately after shaping, and ensure the cinnamon-sugar is pressed into the surface. A light egg wash (1 beaten egg + 1 tbsp water) before baking yields extra shine and color.
Q: Why did my knots lose shape while baking?
A: Over-proofing can cause them to collapse. Shape knots snugly and give them a 30–45 minute proof; they should be puffy but still hold definition. Chilling shaped knots briefly (10–15 minutes) can help them keep their form during the oven spring.
Q: Can I replace coffee in the icing with espresso or brewed tea?
A: Yes. Use 1–2 tsp strong espresso or 1–2 tbsp brewed tea (like earl grey) for aromatic variation. Adjust powdered sugar to get the proper glaze thickness — start with less liquid and add gradually.
Conclusion
For a professional take and visual guide, see this version of Cinnamon Knots with Coffee Icing – Half Baked Harvest, which inspired some of my technique notes and glazing ideas.
Print
Cinnamon Knots with Coffee Icing
- Total Time: 120 minutes
- Yield: 10–12 knots 1x
- Diet: Vegetarian
Description
Soft, slightly chewy pastries braided into cute knots and finished with a glossy coffee-sweet glaze, ideal for cozy mornings or special occasions.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 2 1/4 tsp (1 packet) instant yeast
- 1/4 cup (50 g) sugar
- 1 tsp salt
- 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
- 1 large egg
- 4 tbsp (56 g) softened butter
- 3 tbsp softened butter (for spreading)
- 1/2 cup (100 g) brown sugar
- 2 tbsp cinnamon
- 1 1/2 cups (180 g) powdered sugar (for icing)
- 2–3 tbsp strong brewed coffee (cooled, for icing)
- 1 tbsp melted butter (for icing)
Instructions
- Make an enriched yeast dough by combining flour, yeast, sugar, salt, warm milk, egg, and softened butter in a stand mixer. Knead until smooth and elastic, about 8–10 minutes in a stand mixer or 12–15 minutes by hand.
- Let the dough rise until doubled, about 60–90 minutes at 75°F (24°C).
- Roll the dough into a 12×16-inch rectangle, spread with softened butter, and sprinkle with brown sugar mixed with cinnamon.
- Cut the dough into strips, twist, and tie into knots.
- Proof the knots for 30–45 minutes.
- Bake at 375°F (190°C) until golden for 18–22 minutes.
- Cool slightly then drizzle with icing made from powdered sugar, brewed coffee, and melted butter.
Notes
For best texture, brush with melted butter before adding cinnamon sugar and serve warm for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg