Introduction

Cinnamon knots are a delightful twist on classic cinnamon rolls, featuring soft, twisted dough knots packed with a sweet cinnamon filling. Topped with a smooth coffee-infused icing, these treats are perfect for breakfast or an indulgent snack any time of day.

The image shows a close-up of five cinnamon rolls arranged closely together on a white plate. Each cinnamon roll has a golden-brown fluffy dough base with dark brown cinnamon swirl layers inside. On top, there is a thick, creamy, light beige frosting glaze that covers most of the rolls unevenly, giving a shiny and slightly glossy texture. The rolls look soft and freshly baked. The plate is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (375 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon salt
3/4 cup (180 ml) warm milk (110°F/45°C)
1/4 cup (60 g) unsalted butter, melted
1 large egg
1/4 cup (60 g) unsalted butter, softened (filling)
1/3 cup (70 g) brown sugar (filling)
2 teaspoons ground cinnamon (filling)
1 cup (120 g) powdered sugar (icing)
2 tablespoons brewed coffee (adjust to desired consistency) (icing)
1/2 teaspoon vanilla extract (icing)

Instructions

Step 1: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until frothy.
Step 2: In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until a dough forms.
Step 3: Knead the dough on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes, until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 5: In a small bowl, mix the softened butter, brown sugar, and cinnamon until spreadable.
Step 6: Punch down the dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough.
Step 7: Fold the dough in half lengthwise to create a long rectangle. Cut into 12 equal strips.
Step 8: Take each strip, twist it gently, and tie it into a knot. Place the knots on a parchment-lined baking sheet, tucking the ends underneath.
Step 9: Cover the knots with a clean towel and let them rise for 30–40 minutes, or until puffed.
Step 10: Preheat your oven to 375°F (190°C). Bake the knots for 15–18 minutes, or until golden brown. Let cool slightly on the baking sheet.
Step 11: In a small bowl, whisk together powdered sugar, brewed coffee, and vanilla extract until smooth. Adjust consistency with more coffee or powdered sugar as needed.
Step 12: Drizzle the coffee icing over the warm cinnamon knots. Serve immediately for the best flavor and texture.

Tips & Variations

For a richer flavor, substitute half of the milk with cream in the dough.
Try adding chopped nuts or raisins to the cinnamon filling for extra texture.
If you prefer a stronger coffee flavor, use espresso instead of brewed coffee in the icing.
To make the dough ahead, refrigerate it after step 4 and let it rise overnight for deeper flavor.

Storage

Store cinnamon knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled knots in a sealed container for up to 1 month. Reheat gently in a warm oven or microwave before drizzling with icing.

How to Serve

A white round plate holds five twisted cinnamon pastries arranged closely together. Each pastry has multiple layers of golden-brown, flaky dough with visible swirls of cinnamon sugar. A shiny, white glaze with a slightly thick texture is drizzled unevenly over the tops, catching the light. The background shows a blurry street view through a window, and the plate rests on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast by mixing it directly with the dry ingredients without proofing, but reduce the yeast amount slightly (about 2 teaspoons) and proceed with the recipe as usual.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy when it has risen enough. A simple test is to gently press your finger into the dough—if the indentation remains, it is ready.