The Comfort of Cinnamon Knots with Coffee Glaze Recipe
There’s something undeniably warm and soothing about the smell of cinnamon swirling through the air on a quiet morning. When you pair those golden, velvety knots with a lightly crisp exterior and finish them with a rich coffee glaze, it feels like the perfect weekend treat. I love how these Cinnamon Knots with Coffee Glaze Recipe blend that cozy spice with a subtle mocha sweetness — it’s like a gentle hug in pastry form. Whether you’re brewing your morning cup or looking for a friendly afternoon pick-me-up, these cinnamon knots will quickly become a staple. You’ll notice that once the dough rises just right and bakes to a delicate golden brown, it transforms into a tender knot bursting with warm cinnamon flavor. Then, drizzling on the aromatic coffee icing adds an unexpected depth that’s both comforting and sophisticated. Let me walk you through every step so your kitchen fills with this beautiful aroma—and you get that perfect bite every time. One of the things I find truly special about this Cinnamon Knots with Coffee Glaze Recipe is how approachable it is. If you’re new to yeast baking, don’t worry. I’ll share tips on how to easily handle the dough, shape the knots, and nail that smooth coffee glaze. Plus, it’s flexible for swaps and small twists to suit your pantry or mood. Ready to dive in?🔥
What Makes It Irresistible
- Layered flavor: Comforting, rich, and beautifully balanced.
- Easy method: Steps designed for any skill level.
- Adaptable: Works with pantry swaps and seasonal twists.
- Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
- All-purpose flour (2 cups): The foundation for tender yet structured knots; you can substitute up to half with whole wheat for a nuttier taste.
- Granulated sugar (1/2 cup): Adds sweetness but also helps with browning and yeast activation.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the cinnamon’s warmth.
- Ground cinnamon (1 tablespoon): Brings that iconic aromatic spice that defines the knots.
- Milk (1/2 cup): Use whole milk for a richer dough, or plant-based milk for dairy-free.
- Unsalted butter (1/4 cup, melted): Adds richness and keeps the dough tender.
- Large egg (1): Binds ingredients for a smooth, elastic dough.
- Active dry yeast (2 teaspoons): The magic that makes the dough rise and get fluffy.
- Vanilla extract (1 teaspoon): Subtly deepens flavor and complements cinnamon.
- Powdered sugar (1 cup): For the coffee glaze; ensures a smooth, delicate sweetness.
- Brewed coffee (2 tablespoons): Adds a touch of bitterness and complexity to the glaze.
- Vanilla extract (optional, 1 teaspoon): Enhances the coffee glaze’s aroma.
Prep Before You Begin
Before diving into the dough, set your oven to 350°F (175°C) so it’s ready when your knots need baking. Mise en place matters here — having your ingredients measured and your milk warmed to lukewarm (not hot!) ensures the yeast wakes up nicely without being shocked. This takes about 5 minutes, but you’ll know it’s right when the milk feels just warm to your skin. Patience during the rising phases will reward you with that signature light, tender texture.🧂
Tools & Setup
Here’s what you’ll want on hand so your Cinnamon Knots with Coffee Glaze Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Cinnamon Knots with Coffee Glaze Recipe
1. Prepare the Dough: Gently warm your milk to lukewarm — about the temperature of a cozy bath. Sprinkle in the active dry yeast, stirring lightly, then let it sit for 5 minutes until it foams up. This little bubble party signals your yeast is alive and ready to give you that perfect rise. Meanwhile, whisk together your flour, sugar, salt, and fragrant cinnamon in a large mixing bowl. Pour in the melted butter, cracked egg, vanilla extract, and the bubbly yeast mixture. Stir until a shaggy dough begins to form; it’ll feel soft and slightly sticky at this stage. 2. Knead the Dough: On a lightly floured surface, knead your dough for 5 to 7 minutes. You’ll start to notice it smooth out and become elastic—the texture should be soft, smooth, and just a little tacky. This step builds the gluten structure that gives your knots their tender chew without being dense. Once kneaded, place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 45 minutes. It should almost double in size, looking fluffy and inviting. 3. Shape the Knots: Once your dough has risen, punch it down gently to release air pockets — this helps keep your knots tender rather than too airy. Roll the dough out into a rough rectangle, about half an inch thick. Cut into 1-inch strips and tie each strip into a knot — it’s surprisingly satisfying, like crafting little cinnamon loops of comfort. Place the knots spaced apart on a parchment-lined baking sheet. Cover them loosely and let rise another 15 minutes. You’ll see them puff up slightly, ready to toast to a light golden brown.🚀
Expert Tips to Nail It
For the softest dough, avoid adding too much flour while kneading—the dough should be slightly tacky but not sticky. If your kitchen is cool, warming your rising spot (like inside an off oven with the light on) helps the yeast work better. When tying knots, don’t pull too tight; you want the loops to stay airy. And for a richer glaze, use freshly brewed coffee that’s cooled to avoid melting the icing too quickly.
Creative Variations for Cinnamon Knots with Coffee Glaze Recipe
- Swap cinnamon for cardamom or pumpkin pie spice for a seasonal twist that adds depth.
- Add chopped toasted pecans or walnuts to the dough for delightful crunch.
- Drizzle the glaze with a splash of cream or almond milk for extra smoothness.
- Use espresso instead of brewed coffee for a bolder, richer icing.
- Mix a bit of orange zest into the dough to brighten the flavor profile.
- Make mini knots for bite-sized snacks perfect for brunch spreads or parties.
Storage, Freezing & Reheating
- Store leftover knots in an airtight container at room temperature for up to 2 days without glazing.
- For longer storage, freeze unglazed knots tightly wrapped for up to 3 months; thaw overnight in the fridge before warming.
- Reheat knots gently in a low oven (300°F/150°C) for 5-7 minutes to recapture that freshly baked softness.
- Apply glaze after reheating to maintain the best texture and flavor contrast.
- Use a microwave for quick reheating, but do so briefly to avoid drying out the knots.
Cinnamon Knots with Coffee Glaze Recipe FAQs
- Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast at the same amount, mixing it directly with the dry ingredients. - What if my dough doesn’t rise properly?
Check that your milk isn’t too hot or cold—it should feel just warm to touch. Also, make sure your yeast is fresh. - How do I make the knots dairy-free?
Simply swap butter for a plant-based margarine and use plant-based milk. - Can I make the coffee glaze thicker?
Use less brewed coffee or add more powdered sugar until you reach the desired thickness. - Is it better to glaze the knots while warm or at room temperature?
I find glazing while the knots are still warm helps the icing settle into all the nooks, but both work well.
Cinnamon Knots with Coffee Glaze Recipe
These delightful Cinnamon Knots with Coffee Icing are soft, aromatic, and perfectly sweetened pastries ideal for breakfast or a cozy afternoon treat. The dough is enriched with cinnamon and baked to golden perfection, then drizzled with a smooth coffee-infused icing that adds a rich, flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 knots
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
For the Cinnamon Knots:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup milk (whole or plant-based)
- 1/4 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 and stir in the active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is activated. In a separate bowl, combine the all-purpose flour, granulated sugar, salt, and ground cinnamon. Add the melted butter, egg, and the yeast mixture to the flour mixture. Stir until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rise in a warm place for 45 minutes until it doubles in size.
- Shape the Knots: Preheat your oven to 350°F (175°C). Punch down the risen dough to release air. Roll it out into a rectangular shape and cut into strips. Tie each strip loosely into a knot and arrange them on a baking sheet lined with parchment paper or lightly greased.
- Bake the Knots: Let the shaped knots rest and rise for an additional 15 minutes to puff slightly. Bake in the preheated oven for 15 to 20 minutes, or until the knots turn a golden brown color and are fully cooked inside.
- Prepare the Coffee Icing: While the knots bake, mix the powdered sugar with brewed coffee and vanilla extract if using, stirring until the icing is smooth and pourable but not too runny.
- Glaze the Knots: Once the cinnamon knots are warm and slightly cooled, drizzle the coffee icing generously over each knot. Serve them warm for the best texture and flavor experience.
Notes
- Make sure the milk is lukewarm, not hot, when activating the yeast to avoid killing the yeast.
- The dough can be made the night before and refrigerated; bring to room temperature before shaping and baking.
- For a vegan version, use plant-based milk and a vegan egg substitute.
- If coffee flavor is not desired, substitute brewed coffee in the icing with milk or vanilla extract alone.
