Description
Deliciously soft and buttery cinnamon knots topped with a rich coffee-infused maple glaze. These homemade treats combine a tender yeast dough with a cinnamon sugar filling and a decadent coffee icing, perfect for breakfast or an indulgent snack alongside your favorite cup of coffee.
Ingredients
Scale
Dough:
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 packet Fleischmann’s® RapidRise® Instant Yeast
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1 cup warm milk
- 3 large eggs
- 4 tablespoons salted butter, at room temperature
Filling:
- 1 cup brown sugar
- 1 tablespoon plus 1 teaspoon cinnamon (divided)
- 6 tablespoons salted butter, at room temperature
Topping:
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4 – 1 cup powdered sugar
- 1 teaspoon instant coffee
Instructions
- Prepare the dough: In a large mixing bowl, combine 3 ½ cups of flour, instant yeast, 2 tablespoons brown sugar, and kosher salt. Add warm milk, eggs, and 4 tablespoons of softened butter. Mix until the flour is fully incorporated. If the dough feels sticky, gradually add the remaining ½ cup flour until manageable.
- Rest the dough: Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 10 minutes to slightly rise and allow gluten development.
- Make the cinnamon filling: In a small bowl, mix 1/2 cup brown sugar with 1 tablespoon cinnamon. This will be used to fill the knots.
- Roll and spread dough: On a floured surface, roll the dough into a 16×14 inch rectangle about 1/4 inch thick. Spread 5 tablespoons of softened butter evenly over the dough’s surface, then sprinkle the cinnamon sugar mixture over the butter.
- Fold and cut dough: Fold the dough in half lengthwise over the cinnamon sugar filling, pressing down gently to seal. Cut the folded dough into 12-14 strips.
- Shape the knots: Twist each strip into a loose knot shape and place them on a parchment-lined baking sheet, spacing them apart evenly.
- Add topping sugar: In a small bowl, combine 1 tablespoon melted butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Spoon generous clumps of this mixture over each knot for an extra sweet crust.
- Bake: Preheat oven to 375°F (190°C). Bake the knots for approximately 20 minutes or until they are golden brown and cooked through.
- Prepare coffee icing: While the knots bake, melt 4 tablespoons butter with 1/3 cup maple syrup in a small saucepan over medium heat. Remove from heat and whisk in 3/4 to 1 cup powdered sugar and 1 teaspoon instant coffee until smooth and well combined.
- Glaze the knots: After baking, drizzle the warm coffee icing over the cinnamon knots. Serve warm for the best flavor experience.
Notes
- Use warm milk (about 100-110°F) to activate the yeast properly but not kill it.
- Add flour gradually to achieve a slightly sticky but manageable dough; overworking can produce dense knots.
- Instant coffee adds subtle depth without overpowering the sweetness—adjust amount to taste.
- For best results, serve cinnamon knots fresh and slightly warm.
- Can be stored in an airtight container for 2-3 days; reheat before serving.
- Feel free to substitute salted butter with unsalted butter but add a pinch of salt to the dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon knot (approx. 70g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Cinnamon knots, cinnamon rolls, coffee icing, breakfast pastry, sweet bread, maple syrup glaze
