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Cinnamon Knots Recipe

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★★★★★

4.5 from 61 reviews

Delight in these soft, twisty Cinnamon Knots featuring a sweet cinnamon-brown sugar filling and a luscious coffee-vanilla glaze. Perfectly golden and tender, these knots make a wonderful breakfast treat or afternoon snack.

Ingredients

Scale

Dough:

  • 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

Filling:

  • 1/4 cup (60 g) unsalted butter, softened
  • 1/3 cup (70 g) brown sugar
  • 2 teaspoons ground cinnamon

Icing:

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons brewed coffee (adjust to desired consistency)
  • 1/2 teaspoon vanilla extract

Instructions

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

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • Kneading by hand takes longer but gives great texture; use a stand mixer for convenience.
  • Make sure the dough rises in a warm, draft-free environment for best results.
  • Adjust the icing consistency based on preference—thicker for drizzling or thinner for dipping.
  • These knots are best served fresh but can be stored in an airtight container for up to 2 days.

Keywords: cinnamon knots, cinnamon pastry, breakfast knots, sweet bread, coffee icing, cinnamon sugar pastry

Find it online: https://biteandenjoy.com/cinnamon-knots-recipe/