These cinnamon knots with coffee icing deliver warm, pillowy pastry braided into a knot and finished with a glossy coffee-spiked glaze. They’re special because the coffee cuts the sweetness and adds a deep, slightly bitter edge that makes each bite interesting and bakery-worthy. I’ve made these dozens of times for weekend brunches and found small technique tweaks that reliably give soft interiors and caramelized edges — I’ll share those below along with a cozy twist inspired by an apple coffee cake with cinnamon streusel I love to pair on cold mornings.
Why Make This Recipe
- Comforting, bakery-style flavor with an adult twist from the coffee icing that pairs well with morning coffee or dessert.
- Makes a visually impressive batch — each knot looks artisanal without requiring advanced braiding skills.
- Convenient for serving a crowd; you can shape knots ahead, refrigerate, then bake fresh.
- Versatile: easily adapt to dietary needs or switch spices for seasonal variations.
- Personal note: I love this recipe because the coffee icing transforms ordinary cinnamon pastry into something that tastes a little grown-up and unexpectedly balanced by the espresso notes (try pairing with apple crisp for a fruit-forward brunch).
Recipe Overview
- Prep time: 30 minutes active (plus 1–1.5 hours rising)
- Cook time: 12–15 minutes per batch
- Total time: ~2 hours (includes rising)
- Servings: 10–12 knots
- Difficulty: Medium — basic dough skills helpful (rolling and shaping)
- Method: Enriched yeast dough (butter, milk) is rolled, spread with cinnamon-sugar, cut into strips, knotted, proofed briefly, baked at 375°F (190°C), then topped with a coffee icing made from powdered sugar and strong brewed espresso.
My Experience Making This Recipe
I tested this recipe multiple times to dial in the dough hydration so knots stay soft but still hold shape when baked. The biggest discovery was glazing while the knots are warm: the icing sets beautifully without making them soggy. I also learned that a quick overnight retard in the fridge improves flavor if you want to prepare ahead.
How to Make Cinnamon Knots with Coffee Icing Recipe
Start with an enriched yeast dough (about 2¼ teaspoons active dry yeast, 1 cup warm milk at 100–110°F, 3 tablespoons sugar, 3 tablespoons melted butter, 1 egg, 3½–4 cups all-purpose flour, 1 teaspoon salt). Mix and knead until the dough is smooth and slightly tacky (about 6–8 minutes by stand mixer or 10–12 minutes by hand). Let it rise until doubled, roll to about 1/4 inch thick, spread with softened butter and a cinnamon-sugar mix, cut into 1-inch strips, tie into loose knots, and place on a parchment-lined sheet. Proof 30–45 minutes, bake at 375°F (190°C) for 12–15 minutes until golden brown, then brush warm with a coffee icing made of 1½ cups powdered sugar, 1–2 tablespoons strong espresso (or cooled brewed coffee), 1 tablespoon melted butter, and a pinch of salt to taste.
Expert Tips for Success
- Use a thermometer to keep milk at 100–110°F when proofing yeast — too hot kills yeast, too cool slows rise.
- Knead until windowpane forms for a light, chewy crumb; if you don’t have time, do a 10–15 minute stretch-and-fold during the first rise.
- Chill the dough for 20 minutes if it becomes too soft to cut and shape cleanly; slightly firmer dough makes tighter, neater knots.
- Bake on a preheated sheet pan and rotate halfway through the bake for even browning; a dark pan will brown faster, so watch the last 3–5 minutes.
- For icing consistency, add espresso 1 teaspoon at a time — aim for a pourable but slightly thick glaze so it clings to the knots (visual inspiration and plating techniques can be helpful, as seen in this black velvet cake write-up).
How to Serve Cinnamon Knots with Coffee Icing Recipe
- Serve warm straight from the oven on a wire rack so icing sets without pooling on the bottom.
- Pair with brewed coffee or an espresso-based drink; the icing and coffee complement each other. I also like a side of fresh fruit or a tart compote for balance.
- For brunch presentation, arrange knots on a wooden board sprinkled with extra cinnamon-sugar and garnish with finely chopped toasted pecans. You can also offer extra icing in a small pitcher for guests who want more. For a savory brunch plate, add a simple pasta side like cheese tortellini with summer veggies.
Storage and Reheating Guide
- Room temp: Store cooled knots in an airtight container at room temperature for up to 2 days. Use parchment between layers to prevent sticking.
- Refrigeration: Keep up to 5 days in the fridge; bring to room temperature or reheat before serving.
- Freezing: Freeze un-iced knots on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temp for 2–3 hours. Re-ice after reheating.
- Reheating: Warm in a 325°F (160°C) oven for 5–8 minutes (from room temp) or 10–12 minutes if refrigerated. For a quick option, microwave 15–20 seconds per knot, but the oven keeps the exterior crisp while preserving interior texture.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour blend with 2 teaspoons xanthan gum per batch; expect slightly denser texture and adjust hydration as needed. See tips on structure in that context.
- Dairy-free: Substitute plant milk (unsweetened almond or oat) and vegan butter; use dairy-free powdered sugar if needed. Dough may be slightly less tender, so don’t overbake.
- Maple-coffee glaze: Replace half the powdered sugar liquid with 1 tablespoon pure maple syrup and reduce espresso by 1 teaspoon for a maple-forward finish.
- Festive twist: Add chopped crystallized ginger and orange zest to the filling, or finish with toasted nuts and a sprinkle of flaky sea salt — great for holiday presentation (for festive plating ideas, check a colorful bundt approach like this colorful Halloween bundt cake recipe).
Nutritional Highlights
- These knots are an indulgent pastry — expect moderate to high calories from flour, butter, and sugar; shareable portions make them easy to enjoy in moderation.
- Coffee icing reduces perceived sweetness, which helps cut added sugar per bite. Consider halving the glaze for fewer calories.
- Allergen info: contains wheat, dairy, and eggs (unless adapted). If adding nuts, note tree nut allergens. Portion guidance: one knot (1 of 12) is a reasonable serving for most adults.
Troubleshooting Common Issues
- Dough too sticky to shape: Chill for 15–20 minutes in the fridge, flour your surface lightly, or add up to 2 tablespoons more flour while kneading until manageable.
- Knots unravel during baking: Tie them loosely but tuck ends under; a quick egg wash helps the layers adhere. Also avoid overproofing — proof until puffy but not collapsing.
- Icing too runny: Add powdered sugar 1 tablespoon at a time until it thickens to a pourable glaze. If too thick, thin with 1/4 teaspoon espresso or milk at a time.
Frequently Asked Questions
Q1: Can I make the dough the night before?
A1: Yes. After kneading, let the dough complete its first rise, then punch it down and refrigerate overnight in an airtight bowl. Cold fermentation deepens flavor and makes shaping easier in the morning; allow 30–45 minutes at room temperature before shaping if the dough is very cold.
Q2: What if I don’t have espresso — can I use instant coffee?
A2: You can dissolve 1/2–1 teaspoon instant espresso granules in 1–2 tablespoons of hot water to mimic strong espresso flavor. Brewed strong coffee works too, but espresso gives a more concentrated, less watery result for the glaze.
Q3: How do I get a shiny finish on the knots?
A3: Brush an egg wash (1 egg beaten with 1 tablespoon water) right before baking for a glossy, evenly browned surface. For extra shine after baking, brush with a thin apricot jam glaze (warmed and strained) before icing.
Q4: Can I freeze already iced knots?
A4: I don’t recommend freezing iced knots because the icing can change texture and become chalky. Instead, freeze plain, un-iced knots and add the coffee glaze after reheating for best flavor and texture.
Conclusion
If you want a visual reference and another take on cinnamon knots with coffee-inspired glaze, see Cinnamon Knots with Coffee Icing. – Half Baked Harvest.
Cinnamon Knots with Coffee Icing
- Total Time: 105 minutes
- Yield: 10–12 knots
- Diet: Vegetarian
Description
Warm, pillowy pastry braided into knots and finished with a glossy coffee-spiked glaze, delivering a comforting bakery-style flavor perfect for brunch.
Ingredients
- 2¼ teaspoons active dry yeast
- 1 cup warm milk (100–110°F)
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1 egg
- 3½–4 cups all-purpose flour
- 1 teaspoon salt
- Softened butter for spreading
- 3 tablespoons cinnamon-sugar mix
- 1½ cups powdered sugar
- 1–2 tablespoons strong espresso (or cooled brewed coffee)
- 1 tablespoon melted butter for icing
- A pinch of salt to taste
Instructions
- Mix and knead yeast dough ingredients until smooth and slightly tacky (6–8 minutes by stand mixer or 10–12 minutes by hand).
- Let the dough rise until doubled in size.
- Roll the dough to about ¼ inch thick and spread with softened butter and cinnamon-sugar mix.
- Cut into 1-inch strips and tie into loose knots.
- Place knots on a parchment-lined sheet and proof for 30–45 minutes.
- Bake at 375°F (190°C) for 12–15 minutes until golden brown.
- Brush knots warm with coffee icing made from powdered sugar, espresso, melted butter, and salt.
Notes
Chill dough if too soft to shape and use parchment between layers when storing. Icing consistency can be adjusted by adding espresso or powdered sugar gradually.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American