Cinnamon Knots with Coffee Icing

• servings: 12 servings
• active time: 1 hour 30 minutes
• total time: 2 hours

Ingredients

3 cups (375 g) all-purpose flour

1/4 cup (50 g) granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon salt

3/4 cup (180 ml) warm milk (110°F/45°C)

1/4 cup (60 g) unsalted butter, melted

1 large egg

1/4 cup (60 g) unsalted butter, softened

1/3 cup (70 g) brown sugar

2 teaspoons ground cinnamon

1 cup (120 g) powdered sugar

2 tablespoons brewed coffee (adjust to desired consistency)

1/2 teaspoon vanilla extract

Directions

1. Prepare the Dough:

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, until frothy.

In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and egg. Stir until a dough forms.

Knead the dough on a floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 5–7 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

2. Make the Filling:

In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.

3. Shape the Knots:

Punch down the dough and roll it out on a lightly floured surface into a 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough.

Fold the dough in half lengthwise to create a long rectangle. Cut into 12 equal strips.

Take each strip, twist it gently, and tie it into a knot. Place the knots on a parchment-lined baking sheet, tucking the ends underneath.

4. Second Rise:

Cover the knots with a clean towel and let rise for 30–40 minutes, or until puffed.

5. Bake the Knots:

Preheat your oven to 375°F (190°C). Bake the knots for 15–18 minutes, or until golden brown. Let cool slightly on the baking sheet.

6. Prepare the Coffee Icing:

In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth. Adjust the consistency with more coffee or powdered sugar as needed.

7. Glaze and Serve:

Drizzle the coffee icing over the warm cinnamon knots. Serve immediately for the best flavor and texture.