Ingredients
Equipment
Method
- Step 1: Prepare the Dough: In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5–10 minutes until frothy and bubbly. In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt. Pour in the frothy yeast mixture, melted butter, and the large egg. Stir with a sturdy spoon or spatula until a cohesive dough forms.
- Step 2: Knead for Perfection: Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes, or with a stand mixer (dough hook) for 5–7 minutes, until smooth and elastic. Lightly grease a clean bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Step 3: Make the Filling: While the dough is rising, combine the softened butter, brown sugar, and ground cinnamon in a small bowl. Mix until a smooth, spreadable paste forms.
- Step 4: Shape the Knots: Once the dough has doubled, gently punch it down. Lightly flour your work surface and roll the dough into a 12x16 inch rectangle with even thickness. Spread the cinnamon filling evenly over the entire surface, all the way to the edges. Fold the dough in half lengthwise to create a long, narrow rectangle. Using a sharp knife or a pizza cutter, cut the folded dough into 12 equal strips. Take each strip, twist it gently a few times, and then tie it into a knot. Place the shaped knots on a parchment-lined baking sheet, gently tucking the ends underneath each knot.
- Step 5: Second Rise: Cover the knots with a clean kitchen towel and let them rise again for another 30–40 minutes, or until visibly puffed up and soft.
- Step 6: Bake the Knots: While the knots are on their second rise, preheat your oven to 375°F (190°C). Once preheated and the knots have puffed up, bake for 15–18 minutes, or until golden brown. Let them cool slightly on the baking sheet for a few minutes before moving them.
- Step 7: Prepare the Coffee Icing: While the knots are still warm, whisk together the powdered sugar, brewed coffee, and vanilla extract in a small bowl until a smooth, pourable consistency is reached. Adjust consistency with more coffee or powdered sugar if needed.
- Step 8: Glaze and Serve: Drizzle or generously spoon the coffee icing over the warm cinnamon knots. Serve immediately for the best flavor and texture.
Notes
Tips for Success: Always ensure your yeast is active (frothy in warm milk). Maintain milk temperature around 105-115°F (40-46°C) to avoid killing the yeast. Avoid over-flouring during kneading; a little stickiness is fine, but too much flour can make knots tough. Provide a warm, draft-free place for dough to rise (e.g., slightly warm, turned-off oven, sunny spot, or near a warm appliance). Use parchment paper for easy cleanup and to prevent sticking. Allow knots to cool for 5-10 minutes before icing to prevent the icing from disappearing completely. You can prepare the dough the evening before; after the first rise, punch it down, cover tightly, and refrigerate overnight. The next morning, let it come to room temperature for 30-60 minutes before rolling, shaping, and proceeding.
Substitutions & Additions: For icing, swap brewed coffee with milk or cream for a classic vanilla glaze, or with orange or lemon juice for a zesty twist. Add a pinch of nutmeg or cardamom to the cinnamon filling for extra warmth and spice. Sprinkle a handful of finely chopped pecans or walnuts over the cinnamon filling. Mix in some finely diced, patted-dry apples or pears with your cinnamon filling. Mini chocolate chips can be a delightful addition to the filling. These can be made dairy-free by using plant-based milk and butter substitutes.
Storage & Reheating: Store cooled, iced Cinnamon Knots in an airtight container at room temperature for up to 2-3 days. To reheat, pop a knot in the microwave for 10-15 seconds. Un-iced baked knots can be frozen for up to 1 month; let them cool completely, then wrap individually in plastic wrap and then in foil, storing in a freezer-safe bag. When ready to enjoy, thaw at room temperature, warm in the oven (or microwave), and then prepare and drizzle with fresh icing.