These Cinnamon Knots with Coffee Icing are soft, fluffy, and filled with warm cinnamon sugar, then finished with a smooth coffee glaze. They’re the perfect sweet treat for breakfast, brunch, or an afternoon coffee break, combining bakery-style comfort with homemade goodness.
Why You’ll Love This Recipe
- Soft, tender dough with beautiful knotted shape
- Rich cinnamon filling in every bite
- Coffee icing adds depth without overpowering sweetness
- Perfect for weekend baking or special occasions
- Family-friendly and halal-friendly
Cinnamon Knots with Coffee Icing
Soft cinnamon knot rolls with buttery filling
Ingredients
Dough
- 3 cups 375 g all-purpose flour
- 1/4 cup 50 g granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup 180 ml warm milk
- 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
Coffee Icing
- 1 cup 120 g powdered sugar
- 2 tablespoons brewed coffee adjust as needed
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, melted butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Mix softened butter, brown sugar, and cinnamon to form the filling.
- Roll dough into a 12×16-inch rectangle. Spread filling evenly. Fold lengthwise and cut into 12 strips.
- Twist each strip and tie into a knot. Place on a lined baking sheet.
- Cover and let rise 30–40 minutes until puffy.
- Bake at 375°F (190°C) for 15–18 minutes until golden.
- Whisk powdered sugar, coffee, and vanilla. Drizzle over warm Cinnamon Knots with Coffee Icing.
Notes
Swap coffee icing with vanilla or maple glaze if preferred
Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup (180 ml) warm milk
- 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
Coffee Icing
- 1 cup (120 g) powdered sugar
- 2 tablespoons brewed coffee (adjust as needed)
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, melted butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Mix softened butter, brown sugar, and cinnamon to form the filling.
- Roll dough into a 12×16-inch rectangle. Spread filling evenly. Fold lengthwise and cut into 12 strips.
- Twist each strip and tie into a knot. Place on a lined baking sheet.
- Cover and let rise 30–40 minutes until puffy.
- Bake at 375°F (190°C) for 15–18 minutes until golden.
- Whisk powdered sugar, coffee, and vanilla. Drizzle over warm Cinnamon Knots with Coffee Icing.
Tips & Tricks
- Dough should be soft, not sticky; add flour gradually
- Use espresso for a stronger coffee flavor
- Let knots cool slightly before glazing for best texture
Details
- Prep Time: 20 minutes
- Rise Time: 1 hour 40 minutes
- Bake Time: 18 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 knots
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Medium
- Dietary Notes: Halal-friendly, vegetarian
Notes
- Swap coffee icing with vanilla or maple glaze if preferred
- Serve warm with extra coffee on the side
Nutrition (Approximate, per knot)
- Calories: 280
- Protein: 6g
- Carbohydrates: 38g
- Fat: 11g
FAQ
Can I make the dough ahead of time?
Yes, refrigerate overnight after the first rise.
Can I freeze cinnamon knots?
Yes, freeze unglazed knots for up to 2 months.
What coffee works best for icing?
Strong brewed coffee or espresso gives the best flavor.
Can I use instant yeast?
Yes, mix it directly into the dry ingredients.
Why are my knots dry?
Overbaking or too much flour can dry them out.
Storage
- Room Temperature: 1 day in an airtight container
- Refrigerator: Up to 3 days
- Freezer: Up to 2 months (unglazed)
- Reheating: Warm gently in the oven or microwave
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Conclusion
These Cinnamon Knots with Coffee Icing are a cozy, bakery-style treat that feels special yet approachable. With their soft texture, warm spices, and rich glaze, they’re guaranteed to impress at any table.