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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.

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: 363 kcal

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



Cinnamon Filling

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. 
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Cinnamon Knots with Coffee Icing |

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  1. 5 stars
    I made these for Thanksgiving. I thought they’d be more crispy like cookies. They ARE delicious! Instead of knots I cut the strips 1″ wide X 4″ long and twisted twice. I used a pizza cutter and it worked like a charm. I found that I only needed about half of the coffee glaze. Next time I’ll make less. And ohhhh yeesss! There will be a next time. Thanks for a great recipe.

    1. Hey Mara,
      Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT

  2. These are fantastic!! I made these for coffee break. The maple & coffee glaze was
    a flavourful combination on top of the gooey, fluffy cinnamon knot!
    This will definitely be a repeat recipe! Thank you

    1. Hey Sandra,
      Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)

  3. I’ve been wanting to make these since I came across the recipe on Pinterest a while ago, and I’m finally gonna try them tomorrow morning. I’ll veganize them though and see how that works out! 😀

    1. I need a non dairy option and am curious about how your vegan version of this recipe turned out? What kind of milk sub did you use? Thanks for sharing!

  4. 5 stars
    I made these for a brunch this weekend, and so far, even before the topping, they are delicious! Since I won’t be serving them for a few days, I have them stored in an airtight container, then plan to ice them the day of serving. Should I keep them in the fridge or freezer rather than the counter?

    1. Hi Tony,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! I would keep them in the freezer:) xx

  5. 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

    1. Hi Alexandra,
      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

      1. oopsie – reading is an art and apparently I didn’t scroll far enough down. Disregard my question, I will try these for Christmas morning!

    1. Hi Nonna,
      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

      1. 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?

    1. Hi Tonya,
      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

    1. Hi Liz,
      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

    1. Hi Lauren,
      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

      1. 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

        1. Hi Gail,
          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

      2. Such a great recipe! However, I could use some advice. A lot of my filling seeped out of the bottom of the knot, leaving the bottoms burnt and the knot tasting somewhat dry. I am thinking there is something I could’ve done differently. Any tips for preventing this? Thanks!

  6. 5 stars
    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?)

    1. Hey Samara,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Monday! xx