This post may contain affiliate links, please see our privacy policy for details.

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.

This post is sponsored by  Fleischmann’s® Yeast

Cinnamon Knots with Coffee Icing |

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.

Cinnamon Knots with Coffee Icing |

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!

Cinnamon Knots with Coffee Icing |

Here are the details

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!

Cinnamon Knots with Coffee Icing |

The filling

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.

Cinnamon Knots with Coffee Icing |

Shaping the knots

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.

Cinnamon Knots with Coffee Icing |

The icing

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.

Cinnamon Knots with Coffee Icing |

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!

Cinnamon Knots with Coffee Icing

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 14 knots
Calories Per Serving: 237 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



Cinnamon Filling

  • 1 cup brown sugar
  • 1 tablespoon, plus 1 teaspoon cinnamon
  • 6 tablespoons salted butter, at room temperature

Coffee Icing


  • 1. 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.
    2. Cover the bowl and let sit at room temperature for 10 minutes.
    3. 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. 
    4. 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.
    5. 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 (see above photo).
    6. Bake 20 minutes, until golden.
    7. 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.


To Make Ahead: prepare the rolls through step 5. 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 through step 5, 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. 
Cinnamon Knots with Coffee Icing |

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi Tieghan, I tried this recipe over the weekend and while they tasted DELICIOUS, my dough turned out quite dense and my knots were not fluffy at all. I believe I followed the recipe correctly. Any idea what I may have done wrong? Wondering if may my dough didn’t rise well enough. I’d love to retry these for the holidays so tips would be appreciated! Thank you for all of your lovely recipes!

    1. Hey Mika,
      I love to hear that you liked this recipe, thanks a lot for giving it a try! So sorry to hear they were dense. What kind of yeast did you use? They definitely might have needed to rise more. xTieghan

  2. 2 stars
    I just made these. Looks wise, they turned out perfectly! However, the flavor was lacking for me. Despite the loads of butter and sugar, they still tasted more bready to me than anything. They’re definitely still edible, but won’t make again.

  3. 5 stars
    These taste amazing! But I feel like I’m missing a couple of steps. How are you able to spread the butter on the rolled out dough without tearing it? I had to warm mine in my hands and sort of smear it around, which was less than pleasant. And you just put the glaze on right after they come out? Mine didn’t harden at all. Too much liquid maybe?

    I agree with the other commenter who said 20mins seems long; I took mine out at 18, and wish I’d gone a few minutes earlier. But again: delicious.

    1. Hey there,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Your butter should be room temp to have it be spreadable. Yes, put the glaze on when they come out. Happy Thanksgiving! xTieghan

  4. I think I must be doing something wrong. I can’t get the dough to rise! I mixed the flour, salt, brown sugar and rapid yeast… then added in the milk/eggs. Any tips?? I love your recipes and was so excited for this one!

  5. These are good, but I found 20 minutes to be too long. I took out my second batch at 16 minutes, and everyone preferred those. So I would suggest to probably start checking on them at around 13 minutes. Other than that great flavor.

    1. Hi Anna,
      I would store in an airtight container on the counter. I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. These look lovely! Is there an egg replacement you would recommend? It’s often difficult to sub 3 or more eggs in a recipe without getting the same result.

    1. Hey there,
      So sorry, I have not tested this recipe without the egg. Please let me know if you give the recipe a try! xTieghan

  7. These sound so delicious – I’m a big fan of cinnamon – and I really like the fact that they only take an hour to make! I think I’ll be trying these this morning 😃.

  8. 5 stars
    Literally cannot tell you how awesome these are, or how many I ate ahh! So simple to make, just be careful to flour your surface well when you are rolling the dough as it is v sticky.

  9. 5 stars
    Amazing as always!! Substituted GF flour 1:1 and they were delicious. Had a hard time separating and twisting the strips because they were very soft – maybe because of the GF flour? Any suggestions on how to twist without the dough falling apart? I also used some warmed leftover pumpkin buttercream as my drizzle and it was to die for.

    1. Hey Caitlin! Yes, it could have been because of the GF flour! Is there anything else you did differently? xTieghan

  10. Thanks for adding the dry yeast note we don’t have that rapid rise yeast in Australia so now I know how to make them, they look amazing!

      1. 3 stars
        Unfortunately 20 minutes was way too long for something so buttery and sugary. Even though they ended up burnt, the tops were pretty tasty! I will try to remake them with less time. I will definitely use the frosting for other recipes too, great idea to add a light coffee flavor!

  11. 5 stars
    These taste absolutely amazing!!! And are so easy to make. Even for my first time making any form of cinnamon rolls. Simply perfect! Thank you!!

  12. 5 stars
    So wonderful! Thank you for always sharing the best recipes! Whenever I want to cook or bake, I come right here!

  13. 5 stars
    I was a bit intimidated by these knots but actually found making them to be fun and they turned out better than I expected! My family loved them and I will definitely make them again. Next time I’ll add pecans. Great recipe!

  14. Hi, I’ve made a similar recipe of yours and it was really good! I’d like to try this one too, but I would prefer weight measurements. The conversion button doesn’t seem to be working for me, so what is your method for measuring flour?

    1. Hi there! I’m so sorry about that! 3 1/2 cups of flour is what this recipe calls for, which is 1 lb of flour or 438 grams 🙂 xTieghan

  15. 5 stars
    This recipe was amaaaazinggggg we made it this morning! Dough was perfect and the perfect amount of moist-ness and flavor. I was thinking, could you do the same dough recipe (maybe use regular sugar) and turn it into garlic knots?! Just thinking… super delicious! Thanks Teighan!

      1. 5 stars
        I just made these and they’re delicious!! I gave the dough a quick knead before rolling out and added 1/2 tsp of coffee extract in place of instant coffee.

  16. 4 stars
    These really were so good! I was a little intimidated but she made the recipe easy, but delicious. I can see how it may be a tad sweet for some people though. I’m excited to enjoy this with a hot cup of coffee tomorrow morning!

    1. 5 stars
      These were amazing – thank you! Just one little note…the dough was so wet for me that I had add a fair amount more than the extra half a cup. Not sure if my cups are slightly different sizes…(UK based).
      But otherwise all good and delicious 🤤

  17. These sound delish! What do you think about adding diced cinnamon apples to these?! Would you add to the baking time?

  18. 5 stars
    These were pretty easy to make. They smell delicious in the oven. We are having them before we eat dinner!!

  19. These are seriously amazing! And I’m not the best at baking bread but today after baking these I feel more confident! These are gonna make my Christmas Day bake list 🙂

  20. 5 stars
    Loved this recipe! Easy and delicious! Made my entire kitchen smell heavenly! I can’t wait to try some other recipes.

  21. 5 stars
    These were incredible! I made them yesterday and there are still warm hints of cinnamon in my kitchen as I turn on my oven to make my next HBH recipe. The glaze is perfect and the coffee cuts through the sweetness balancing everything. I just noticed that my Recipe Box looks like your blog because I add every recipe!!

    1. Hey Lynne! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  22. 4 stars
    Added bourbon to the icing and they were amazing. The icing ended up being the best part. The dough was a little dry and crumbly and I don’t know if that’s normal. I’ll try to make them again and see what happens. But def add bourbon to your icing– so good!

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! And the addition of the bourbon sounds so yummy! Have a wonderful week! xTieghan

    2. Hi Katie I thought the same thing about them being a little dry but they were still very good next time I would make more of the butter Brown sugar cinnamon topping

  23. 5 stars
    These were *chefs kiss*. My family has a homemade cinnamon roll recipe we always make around the holidays and these trumped those rolls— and not having to sit around for 2 hours while the dough rises? Can’t beat that. The topping melted and made a thin crispy candy-like coating, and I loved that there was not too much frosting and it was not too sweet— balanced by the coffee flavor. Definitely keeping this recipe in my books!

  24. Made these tonight and they turned out perfect! I didn’t have instant coffee so I brewed some strong coffee and used a bit of that in the glaze. The coffee flavor pairs amazingly with the cinnamon knots. Your recipes never disappoint, they are always so delicious! (I accidentally posted this on your recent nine favorite things so here it is in the right place lol 😅)

  25. 5 stars
    I made these today and Oh My! Amazing! The coffee icing is key and I added a sprinkle of sea salt. Yes! Definitely going to keep this recipe!
    Thank you, thank you! Delicious 😋

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  26. 5 stars
    These look amazing! I’m working on making them now but in terms of “warm” milk, what temperature should that be? I know if the milk is too hot, it will kill the yeast so I think adding some reference to how warm the milk should be would help.

    1. Hi there! I would just warm it up in the microwave for about 25-30 seconds (depending on how strong your microwave is!) It definitely shouldn’t be hot, more just a warm temperature. Hope this helps! xTieghan

  27. 5 stars
    Delicious and surprisingly easy. I don’t use all the 2nd brown sugar/cinnamon mixture and my family appreciated that they were a little less sweet. They puffed up in the oven and look super impressive as well 🙂

  28. 2 stars
    I made this recipe and I must be doing something wrong as the texture of the knot was more biscuit than a roll. Should I knead dough more and/or let the dough rise longer? The gluten didn’t seem developed as the dough kept breaking. I loved the method, just need some guidance. Help!

  29. This looks delicious! Any chance I could use almond milk as a sub for the milk and use dairy free butter? We have a milk allergy in the family. Thank you!

  30. If I want to make 28 small knots, how long should I bake them for and at what temperature?
    I already made regular sized ones once and they’re delish!!!

  31. 5 stars
    Made these the other day, and they are perfect for fall! They would be great on their own, but the coffee maple glaze makes them even better. And my 7 year old had so much fun helping me make the knots. Definitely making these again!

  32. I’m so eager to make these but I have a large block of Fleishman’s instant yeast (not individual packets)…so, how many grams of yeast is in a packet? One of the photos displaying the packet says 21g, another is a bit blurry but looks like it might say 7g (?) but the comments say 8g. Could you please revise the recipe to include the correct measurement for those of us who buy yeast in “bulk”? 🙂

  33. 5 stars
    I was up at 3am feeding my newborn and saw this video just as you uploaded. Decided to make them this morning with her strapped in her carrier. They came out amazing! Love that I didn’t need a stand mixer. Definitely recommend measuring out the glaze because mine came out less creamy, I think because of less powdered sugar. I didn’t bother trying to knot them pretty but they still came out really nice once fluffed up in the oven and coated in glaze. Note: the video posted used granulated sugar as well but the write up has only brown (which is what I stuck to). So delicious, they won’t last long in our house 🙂

  34. 5 stars
    Suddenly, everyone likes me at the office after I brought these to share.

    Fantastic recipe!!!!! Easy, FAST, delicious! Thank you so much.

  35. Good morning! What temperature do you bake these on? I saw to bake for 20 mins., but didn’t see the temp. These look amazing and I can’t wait to try them!

    Thanks so much!!

  36. These look amazing, especially for a cinnamon lover like me. Do you twist the dough strips then circle them & make knot at the end to hold together a bit, probably doesn’t matter but the look of yours is so appealing when serving to others. TY

  37. These look amazing but can you pretty please do a video tutorial or show a photo specifically on how to make the knot?

    1. I’m wondering what the purpose of the yeast is if you don’t actually let the dough and then knots rise? I’ve never used yeast where I didn’t have a few hours rising period

    1. I just realized, if you’ve saved the recipe and go to it, the pictures go away. You can go back and find the original recipe by typing it in for pictures. I sometimes do that for things I need to see, like the knots in this case.

  38. Could you possibly share how much yeast is in a packet? I am not able to buy Fleischmann’s where I live! Thanks 😊

  39. If using active dry yeast, you only let the dough rise for 10-15 minutes? Do they need to rise after making into knots before placing in the oven. I’ve never used rapid rise yeast and don’t want to buy any since I have the other. P.S. I love and make your recipes often. Thank you!!!

    1. Hi there! I would let it rise for about 20-30 minutes just to be sure. Thanks so much! Hope you love this recipe! xTieghan

  40. I most definitely will be making these in the next week or so. They look delicious and I can’t wait to try this recipe!!

  41. Question: Is that a small bowl of maple syrup I see in the pictures? Do you suggest dipping the Knots?? Sounds yummy to me….
    Linda Floyd

  42. I am definitely making these! My daughter doesn’t do dairy.. can I substitute oat milk for the milk (more neutral taste than coconut milk which I prefer) and vegan butter (I prefer Mykonos brand).. thoughts? Thank you!

    1. 4 stars
      I made these and they turned out delicious, but when they were baking most of the butter from the filling melted out of the knots. Is there something I did wrong??

  43. These look divine, can’t wait to try them….your blog is the ONLY one I will try new recipes from. I can always depend on your recipes, as they are created as if I had created them!! Hugs to you and Happy Birthday to sweet Oslo!!

  44. I’m new here. I showed this to my husband and said: “Oh! Look what she’s done now!” This looks so cozy and yummy. Can’t wait to try it and have my house smell amazing and share with my boys.

  45. Hi Tieghen, Have I unintentionally done something with my computer or have you’ve removed the option to pin your recipes (to Pinterest)? Kindly confirm.

  46. Oh my goodness! Now you are really spoiling us haha. I have added these to make this coming weekend, so excited to make these 🙂