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Cinnamon Knots with Coffee Icing

Cinnamon Knots with Coffee Icing

Cinnamon Knots with Coffee Icing are a delightful vegetarian treat that fills your kitchen with warm aromas, perfect for any brunch gathering.
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Prep Time 30 minutes
Cook Time 18 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings: 12 knots
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3.5 cups All-Purpose Flour Consider gluten-free flour for a suitable alternative.
  • 0.25 cup Sugar Brown sugar can enhance the flavor profile.
  • 2.25 teaspoons Yeast Using instant yeast speeds up the process.
  • 0.25 cup Warm Milk Swap for non-dairy milk for a dairy-free option.
  • 0.25 cup Butter Melted; coconut oil or vegan butter works for dairy-free needs.
  • 1 piece Egg Replace with a flax egg for a vegan alternative.
  • 1 teaspoon Salt A pinch balances sweetness.
For the Cinnamon Filling
  • 0.5 cup Brown Sugar You can use white sugar, but flavor changes.
  • 1 tablespoon Ground Cinnamon Consider adding nutmeg for extra flavor.
For the Icing
  • 1 cup Powdered Sugar Adjust sweetness as preferred.
  • 2 tablespoons Brewed Coffee Sub with milk for a milder taste.
  • 0.5 teaspoon Vanilla Extract Adds complexity to icing flavor.

Equipment

  • Mixing Bowl
  • Wooden Spoon
  • Stand Mixer (optional)
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine warm milk, instant yeast, and sugar. Stir gently and let sit for 5-10 minutes until frothy.
  2. Whisk together all-purpose flour, sugar, and salt in a large mixing bowl.
  3. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes or in a stand mixer for 5-7 minutes.
  5. Place kneaded dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
  6. Mix softened butter, brown sugar, and ground cinnamon in a bowl for the filling.
  7. Roll out the dough into a rectangle, spread the cinnamon filling, fold, cut into strips, and twist into knots.
  8. Place knots on a parchment-lined sheet, cover, and let rise for 30-40 minutes.
  9. Preheat oven to 375°F. Bake for 15-18 minutes until golden brown.
  10. Whisk together powdered sugar, brewed coffee, and vanilla extract for icing until smooth. Drizzle over knots.

Nutrition

Serving: 1knotCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days; refrigerate for up to a week or freeze for up to 3 months.

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