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Cinnamon Knots with Coffee Icing | halfbakedharvest.com
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4.34 from 431 votes

Cinnamon Knots with Coffee Icing

The easiest to make, these knots are soft and fluffy with a little crunch in every bite...delicious! The ideal autumn treat!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Servings: 14 knots
Calories: 237kcal

Ingredients

Dough

Cinnamon Filling

Coffee Icing

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 16x14 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. 

Nutrition

Calories: 237kcal