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Sweet warming Cinnamon Knots with Coffee Icing, for the ideal autumn treat. All made using pantry staple ingredients. Including a good amount of cinnamon, a touch of sweet brown sugar, and the most delicious coffee icing – for an extra special cinnamon knot. Beyond delicious and the easiest to make, these extra cinnamony knots have a little crunch with every bite.
For the most part, I reserve my cinnamon rolls for Christmas time…and Christmas time only. It makes them feel even more special to me and we always look forward to them on Christmas Eve.
I did, of course, make an exception for the apple cinnamon rolls I shared a few weeks back. But those felt so very fall, and not at all holiday, so they were OK in my mind.
These are my cinnamon knots. They’re not quite a cinnamon roll, but kind of similar. And either way, they’re so delicious that I just had to share them. Plus knots allow me to get around my little rule.
What I love most about these rolls is just how quickly they can be made. All you need is one hour! I used Fleischmann’s® RapidRise® Instant Yeast, which makes the process of making and baking the cinnamon knots so simple and easy.
Fleischmann’s® RapidRise® Instant Yeast cuts down on rising time, allowing you to skip those lengthy waits. It contains fine granules that activate faster, without the need to dissolve first. Using their rapid rise yeast makes baking any kind of yeasted dough simple and straightforward.
You don’t even need a stand mixer for these knots!
Here are the details
The dough is the simplest to make. Simply mix flour with Fleischmann’s® RapidRise® Instant Yeast and add a pinch of salt. Next, add in warmed milk, a touch of brown sugar, eggs, and salted butter. Mix until smooth and let the dough rest for ten to fifteen minutes. And that’s the beauty of Fleischmann’s® RapidRise® Instant Yeast!
We get to skip an entire hour-long rise. Yet we still get the softest, fluffiest cinnamon knots!
The filling
For the filling, I spread the dough with butter, then sprinkle on a simple mix of brown sugar and cinnamon.
I like to use brown sugar for a nice depth of flavor. And I go heavy on the cinnamon for a knot that’s super delish.
Shaping the knots
Shaping the knots is easy. You shouldn’t stress about making them perfect.
In fact, the more imperfect they end up being, the better. Trust me, once they bake up they’ll be delicious and pretty…because cinnamon sugar has that effect on everything.
To make them even more special, we’re also making a cinnamon topping. This is a mix of brown sugar, cinnamon, and butter. Simply sprinkle the topping over top each knot before baking. As the knots bake, the topping begins to caramelize over the knots.
I do want to note that some of the cinnamon will fall off the knots onto the pan. What I like to do is spoon/scoop the sugar up off the pan. Then simply spoon it back over each knot. This is why it’s important to line your baking sheets with parchment paper.
The icing
While the knots are baking, I like to make the icing. It’s simply butter, maple syrup, powdered sugar, and instant coffee.
Not too strong, not too sweet, but just right. Especially when drizzled on top of a warm knot. Delicious!
As the knots bake, your home will be filled with scents of sweetness and cinnamon.
As soon as the rolls come out of the oven, ice them and serve. These knots are beyond good, soft, fluffy, perfectly sweet, and there’s a little crunch with every bite.
Looking for other easy fall breakfast? Here are my favorites:
Apple Cinnamon Rolls with Brown Butter Maple Icing
Cider Pumpkin Waffles with Salted Maple Butter
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make these Cinnamon Knots with Coffee Icing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Knots with Coffee Icing
Servings: 14 knots
Calories Per Serving: 363 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Dough
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 packet Fleischmann’s® RapidRise® Instant Yeast
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1 cup warm milk
- 3 large eggs
- 4 tablespoons salted butter, at room temperature
Cinnamon Filling
- 1 cup brown sugar
- 1 tablespoon, plus 1 teaspoon cinnamon
- 6 tablespoons salted butter, at room temperature
Coffee Icing
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 teaspoon instant coffee
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 16×14 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.
This post was originally published on October 12, 2021
If using active dry yeast, you only let the dough rise for 10-15 minutes? Do they need to rise after making into knots before placing in the oven. I’ve never used rapid rise yeast and don’t want to buy any since I have the other. P.S. I love and make your recipes often. Thank you!!!
Hi there! I would let it rise for about 20-30 minutes just to be sure. Thanks so much! Hope you love this recipe! xTieghan
Do you think this would work with milk and butter alternatives? I’m currently dairy free but these look so good!
Yes that should work just fine! xTieghan
I most definitely will be making these in the next week or so. They look delicious and I can’t wait to try this recipe!!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
How do you mix the dough, with a kitchen aid and dough hook? What do you recommend?
Question: Is that a small bowl of maple syrup I see in the pictures? Do you suggest dipping the Knots?? Sounds yummy to me….
Linda Floyd
Coffee
I am definitely making these! My daughter doesn’t do dairy.. can I substitute oat milk for the milk (more neutral taste than coconut milk which I prefer) and vegan butter (I prefer Mykonos brand).. thoughts? Thank you!
Yes, oat milk and vegan butter for this recipe! xTieghan
I made these and they turned out delicious, but when they were baking most of the butter from the filling melted out of the knots. Is there something I did wrong??
How big are they? My husband said bite size I think cup size!
I would say they are a little bit in between that! Maybe like a small-ish cookie? 🙂 xTieghan
Could you make this with a 1:1 Gluten Free Flour?
Yes! 🙂 xTieghan
Hi! How long can i keep the icing on the fridge? Does it freeze well? Thanks
These look divine, can’t wait to try them….your blog is the ONLY one I will try new recipes from. I can always depend on your recipes, as they are created as if I had created them!! Hugs to you and Happy Birthday to sweet Oslo!!
If we don’t have instant coffee, can we sub with brewed coffee? Would it be a 1:1 measure?
Aw thanks so much! I really appreciate the support. xTieghan
I’m new here. I showed this to my husband and said: “Oh! Look what she’s done now!” This looks so cozy and yummy. Can’t wait to try it and have my house smell amazing and share with my boys.
Welcome! Thanks so much, I hope you enjoy these recipes! 🙂 xTieghan
Is it possible to make these gluten free?
Can you substitute honey for the maple syrup in the glaze?
Can you substitute instant yeast , not rapid rise, and let dough double?
Hi Tieghen, Have I unintentionally done something with my computer or have you’ve removed the option to pin your recipes (to Pinterest)? Kindly confirm.
I can’t seem to find it either!
Left hand side of the screen/browser there’s the option to pin.
These look delicious. Could I use espresso powder in place of the instant coffee?
Oh my goodness! Now you are really spoiling us haha. I have added these to make this coming weekend, so excited to make these 🙂