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Cinnamon Knots with Coffee Glaze Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://oliviabakes.com/cinnamon-knots-with-coffee-glaze-recipe/