Cider Braised Short Ribs with Caramelized Onions.
Sweet warming Cinnamon Knots with Coffee Icing, for the ideal autumn treat. All made using pantry staple ingredients. Including a good amount of cinnamon, a touch of sweet brown sugar, and the most delicious coffee icing – for an extra special cinnamon knot. Beyond delicious and the easiest to make, these extra cinnamony knots have a little crunch with every bite.
For the most part, I reserve my cinnamon rolls for Christmas time…and Christmas time only. It makes them feel even more special to me and we always look forward to them on Christmas Eve.
I did, of course, make an exception for the apple cinnamon rolls I shared a few weeks back. But those felt so very fall, and not at all holiday, so they were OK in my mind.
These are my cinnamon knots. They’re not quite a cinnamon roll, but kind of similar. And either way, they’re so delicious that I just had to share them. Plus knots allow me to get around my little rule.
What I love most about these rolls is just how quickly they can be made. All you need is one hour! I used Fleischmann’s® RapidRise® Instant Yeast, which makes the process of making and baking the cinnamon knots so simple and easy.
Fleischmann’s® RapidRise® Instant Yeast cuts down on rising time, allowing you to skip those lengthy waits. It contains fine granules that activate faster, without the need to dissolve first. Using their rapid rise yeast makes baking any kind of yeasted dough simple and straightforward.
You don’t even need a stand mixer for these knots!
The dough is the simplest to make. Simply mix flour with Fleischmann’s® RapidRise® Instant Yeast and add a pinch of salt. Next, add in warmed milk, a touch of brown sugar, eggs, and salted butter. Mix until smooth and let the dough rest for ten to fifteen minutes. And that’s the beauty of Fleischmann’s® RapidRise® Instant Yeast!
We get to skip an entire hour-long rise. Yet we still get the softest, fluffiest cinnamon knots!
For the filling, I spread the dough with butter, then sprinkle on a simple mix of brown sugar and cinnamon.
I like to use brown sugar for a nice depth of flavor. And I go heavy on the cinnamon for a knot that’s super delish.
Shaping the knots is easy. You shouldn’t stress about making them perfect.
In fact, the more imperfect they end up being, the better. Trust me, once they bake up they’ll be delicious and pretty…because cinnamon sugar has that effect on everything.
To make them even more special, we’re also making a cinnamon topping. This is a mix of brown sugar, cinnamon, and butter. Simply sprinkle the topping over top each knot before baking. As the knots bake, the topping begins to caramelize over the knots.
I do want to note that some of the cinnamon will fall off the knots onto the pan. What I like to do is spoon/scoop the sugar up off the pan. Then simply spoon it back over each knot. This is why it’s important to line your baking sheets with parchment paper.
While the knots are baking, I like to make the icing. It’s simply butter, maple syrup, powdered sugar, and instant coffee.
Not too strong, not too sweet, but just right. Especially when drizzled on top of a warm knot. Delicious!
As the knots bake, your home will be filled with scents of sweetness and cinnamon.
As soon as the rolls come out of the oven, ice them and serve. These knots are beyond good, soft, fluffy, perfectly sweet, and there’s a little crunch with every bite.
Looking for other easy fall breakfast? Here are my favorites:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Cider Pumpkin Waffles with Salted Maple Butter
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make these Cinnamon Knots with Coffee Icing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I have a family member who is GF. I would love to make these for her for Christmas. My GF go-to is KA Measure for Measure. I’m still learning the quirks of baking gluten free, my question is – do I simply substitute M4M for the all-purpose flour or do I have to make other adjustments.
Thanks – I sure do love your recipes, your creativity, you family stories and all that you share with us. Merry Christmas to you and yours
oops, never mind the question, I should have scrolled a bit further down!
Yes, an equal amount of gluten free flour will work well for you! Happy Holidays! xx
Can you use GF flour instead?
Yes, an equal amount of gluten free flour will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
oopsie – reading is an art and apparently I didn’t scroll far enough down. Disregard my question, I will try these for Christmas morning!
I milk my own flour. What flour would you advise? Soft white? Spelt?
So sorry, I really am not sure, I used basic all purpose flour so whatever is similar to that:) I hope you love the recipe! xx
Wondering what the difference in texture of the knots in this recipe with coffee icing is compared to your easiest knots that don’t use eggs?
These are softer than the easiest knots:) Please let me know if you have any other questions! xx
I would use soft white!
Thanks so much Jan!!
Is there a substitute for the maple syrup?
You could use honey in place of the maple syrup. I hope you love this recipe, please let me know if you give it a try! xx
I don’t have instant yeast. How would I adapt this recipe for regular yeast? Thank you.
You will just want to allow the yeast to proof in a bowl with the warm milk and brown sugar. I hope you love this recipe, please let me know if you give it a try! xT
Is there any way to sub regular brewed or ground coffee for instant coffee?
Unfortunately, those will not give the same results as instant coffee, you will want to stick with that:) Please let me know if you have any other questions, I hope you love this recipe! xT
Is a package of “instant dry yeast” correct? I’ve never made anything with yeast where I didn’t mix it in water first! The recipe in the magazine just says to mix it all together! I feel the rolls didn’t rise sufficiently and could maybe use double the icing? What do you think? THX!!
G in greenville
Instant yeast can just be mixed in with flour, no need to proof before:) Was there anything you adjusted in the recipe? Sure, you could double the icing. Let me know how I can help! xx
I cant get that yeast where I live…would I sub it for 21g of other instant yeast? (I can see 21g in the picture of the packet?)
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
love! they puffed up so nicely in the oven. these made the house smell delish. perfect little goodies!
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Monday! xx