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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!
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!
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.
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.
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.
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
Servings: 14 knots
Calories Per Serving: 363 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
Cinnamon Filling
- 1 cup brown sugar
- 1 tablespoon, plus 1 teaspoon cinnamon
- 6 tablespoons salted butter, at room temperature
Coffee Icing
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 teaspoon instant coffee
Instructions
- 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.
Notes
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.
I’m still working on making these. I’m having the issue of the dough being too sticky. . . I added more flour and it just keeps staying sticky. I had to use regular yeast and I followed the instructions but nothing seems to solve the issue. I put the dough in the fridge hoping it will firm up.
I’ve heard so many amazing things about HBH recipes but I’m really struggling with this one
Hi Elizabeth,
Thanks for giving this recipe a try, sorry to hear you are having issues. When you say you used regular yeast, was it instant yeast? Did you proof the yeast first. I need some more info to help you:) xTieghan
These look really good. Does the maple syrup mean real maple syrup or like Mrs. Butterworth?
Thanks so much!! I always like to use real maple syrup:) I hope you love the recipe! xT
These cinnamon knots are outrageously delicious! I made them this morning and promptly ate two of them! I can’t recommend them enough!
Hey Hope,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
Would i use a dough hook on my mixer for this recipe?
Hey Denise,
You bet:) I hope you love this recipe, please let me know if you give it a try! xT
We tried them yesterday and we absolutely loved them 🙂 Thanks for sharing this recipe!
Hey Jennifer,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
I did and like all of your recipes they are fantastic!
Thanks Denise!
Just made these and am OBSESSED! I just want to put the icing on everything! Going to have one a la mode for dessert!!
Hey Kayla,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
So dissapointing 🙁 tried to make these for Mother’s Day brunch and the dough was too sticky to be anywhere close to the photos. Followed the recipe to a T. Dough stuck to the roller and floured surface so intensely. What a mess to clean up and throw away. This has happened to me for multiple HBH recipes where dough is involved. I had to throw away my pizza dough and other things as well. Maybe put a warning that this is for experienced bread makers or something? Or a video of exactly how to do the dough? Now I need to find a back up plan…
Hi Allison,
Thanks for trying the recipe, so sorry to hear this. It’s hard for me to say what might be happening without seeing you dough. But, what kind of yeast are you using? This could be the culprit of your issues. Have you tried adding more flour until the dough is workable? What kind of machine are you using to mix the dough? Let me know so I can help! xT
Hi there, thanks for replying. I used the Fleishman’s rapid rise yeast and added nearly a 1/2 cup extra flour before covering the dough to rise, like the recipe mentioned to do if it was sticky..which it was. After rising (which I didn’t notice much of a rise, but it had been more than ten minutes) I dumped the dough onto a floured surface. And by dump, I mean scraping the dough out with a spatula because it was completely stuck to the bowl, and now to the spatula. From there I tried to roll it with a floured roller, but the dough latched onto the roller and was so hard to scrape off. SO sticky. So I added tons more flour to try to salvage the dough (little bits at a time, but in the end it was probably sooooo much extra flour). The dough only got slightly less sticky, and nowhere near able to roll out and proceed with the recipe and cut into strips. It took like 20 minutes to scrape it all off the counter and throw it away. Any clues what might be going wrong? I really want to try these recipes, but I’m worried I will just keep wasting ingredients since this always has happened to me.
I’m wondering if the liquid you are using is too hot and ends up killing the yeast. This would prevent the dough from rising correctly. Also, what are you using to mix the dough? It could possibly be that it should be kneaded longer:)
Im dying to make these delicious looking knots.. but can’t find any rapid yeast in Australia, only standard instant yeast.. would i be best to just let them rise for 30mins or so once shaped into knots?
Oh oops.. just saw your note on active yeast.. pays to read further down?
Hey Leannda,
You can follow the instructions in the notes above for active yeast:) Let me know if you give the recipe a try, I hope you love it! xTieghan
They were absolutely beautiful! And worked perfectly with the active yeast!! So much quicker than waiting for all the rising in normal bread recipes!
Hey Leannda,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
Does anyone know if these would work using a sourdough starter instead of instant yeast?
Hi Grace,
I’ve never tested this, but I bet it would work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made these for an office meeting snd everyone wanted the recipe. Now we all share what recipes we have tried. These are delicious. They look amazing but are pretty easy to make. Have become a go to recipe.
Hey Pam,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
I wish I knew how to show you how much my kids enjoyed these. The perfect snow day breakfast and they came out looking just like yours! So easy and delicious! Love all your recipes!
Hi Julia,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
These really did come together quickly but tasted like they took much longer. Tasty even when reheated in the microwave the next day!
Hey there,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
These were so good! Can’t wait to eat them in the morning!
Hi Jennifer,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Can I substitute reg coffee for instant? Any suggestions for doubling the recipe? Sounds amazing so planning to make for Bible Study.
Hi Pam,
Sorry, you will want to use instant coffee here and for best results I would do 2 batches. I hope you love this recipe, please let me know if you give it a try! xTieghan
They turned out amazing. Everyone enjoyed them at Bible Study. It was a blessing.
Hi Pam,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
If I’m using Active Dry yeast, I still incorporate butter, salt and eggs correct? After I add in the flour..
It says to follow through the rest on your pinpoint, but I wasn’t too sure.
Hi Melanie,
Yes, that is correct. I hope you love the recipe, please let me know if I can help in any other way! xTieghan