Cinnamon Knots with Coffee Icing
For the perfect snack, treat yourself to Cinnamon Knots with Coffee Icing. These knots are filled with cinnamon and brown sugar in every bite plus crunchy cinnamon sugar on the topping. For more decadence, drizzle the coffee icing over the top. Think cinnamon roll meets cuppa Joe! Outstanding!
By using instant yeast, the dough comes together in no time. You don’t even need a stand mixer. Just combine the flour, yeast, brown sugar and salt. Then add the milk, eggs and butter. Cover the bowl and let it stand at room temperature for 10 minutes. How ideal is that? So simple and quick!
Meanwhile, make the filling by mixing together brown sugar and cinnamon.
Once the dough is ready, roll it out to a rectangle on a floured surface. Spread 5 tablespoons of butter all over the surface of the dough and sprinkle the cinnamon sugar over. Fold the dough in half over the cinnamon sugar and press it together to get it to stick. Cut the dough into strips about an inch wide.
Now the fun begins…working with one strip at a time, tie it into a knot. Listen, these do not have to be perfect. If you look at my pics, you will see that some barely resemble a knot. It’s okay! No stressing these morsels! Got it?! Just give it a whirl…after a few, you’ll get better at forming something that looks like a knot!
Before you bake the knots, top them with some melted butter, brown sugar and yes, cinnamon! The topping will become crunchy. Pop them in the oven for about 20 minutes.
While they are baking, make the glaze by melting butter and maple syrup in a small saucepan. Whisk in powder sugar and coffee granules. Drizzle the glaze over the hot cinnamon knots.
These are ready to consume in one fell swoop or one at a time, depending on how strong your willpower is!!
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Cinnamon Knots with Coffee Icing
Makes: 14 knots
Prep Time: 40 minutes
Bake Time: 20 minutes
Total Time: 1 hour
Ingredients
Dough:
- 3 & 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 packet instant yeast (2 1/4 tsp)
- 2 tbsp brown sugar
- 1/2 tsp kosher salt
- 1 cup warm milk
- 3 large eggs
- 4 tbsp salted butter, at room temperature
Cinnamon Filling:
- 1 cup brown sugar
- 1 tbsp, plus 1 teaspoon cinnamon
- 6 tbsp salted butter, at room temperature
Coffee Icing:
- 4 tbsp salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 teaspoon instant coffee
Instructions
In a mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the milk, eggs, and butter. Mix until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time.
Cover the bowl and let sit at room temperature for 10 minutes.
Meanwhile, make the filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon. Preheat the oven to 375° F. Line a baking sheet with parchment.
On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with 5 tablespoons butter and sprinkle with cinnamon sugar. Fold the dough in half, directly over the cinnamon, pressing to adhere. Cut into 12-14 strips. Twist each strip into a loose knot, they don’t need to be perfect. Place on the prepared baking sheet.
In a bowl, combine 1 tablespoon melted butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Spoon clumps of the brown sugar over the knots. Bake 20 minutes, until golden.
Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot set over medium heat. Remove from the heat and whisk in the powdered sugar and instant coffee. Drizzle over the knots.
Chef’s Notes:
To Make Ahead: prepare the rolls all the way through the steps until baking. Cover the knots and place in the fridge (up to overnight). When ready to bake, remove the knots from the fridge 15 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls all the way through the steps until baking, then cover and freeze for up to 3 months. Thaw the knots overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
Recipe from Half Baked Harvest
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