These Cinnamon Knots with Coffee Icing turn a Cinnamon Butter Braid® Pastry into individual twists filled with sweet cinnamon goodness and finished with a maple coffee icing. Each knot bakes until golden and flaky, while a brown sugar and cinnamon topping adds an extra layer of sweetness.
We love recipes that find a new way to enjoy a familiar favorite, and these cinnamon knots do exactly that. They’re perfect alongside a morning cup of coffee, as part of a holiday brunch, or as a sweet afternoon treat. The best part? They look impressive but are surprisingly simple to put together.
Materials Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Pizza cutter or sharp knife
- Small saucepan
- Pastry brush
- Whisk
Storage Information
Store leftover Cinnamon Knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For the best texture, warm the knots in a 300°F oven for 5–8 minutes before serving. Individual knots can also be warmed briefly in the microwave, though the oven will help bring back more of their flaky texture.
If preparing the knots ahead of time, assemble them without baking, cover tightly, and refrigerate overnight. Let them sit at room temperature for about 15 minutes before baking as directed.
Tips for Making Cinnamon Knots
- Make sure the Cinnamon Butter Braid® Pastry is thawed enough to easily deconstruct and roll out without tearing.
- Don’t worry about making every knot look identical. A loose, rustic shape gives them plenty of character once baked.
- Add powdered sugar to the icing gradually until it reaches your preferred consistency. For a thicker icing, add a little more; for a thinner drizzle, use a little less.
- Drizzle the coffee icing over the knots while they’re slightly warm so some of the icing melts into all those cinnamon-filled layers.
How to Make Cinnamon Knots with Coffee Icing
Cinnamon Knots with Coffee Icing
Course: BreakfastCuisine: AmericanDifficulty: Moderate12-14
servings350
kcal8
Ingredients
- Cinnamon Knots
1 Cinnamon Butter Braid® Pastry, thawed
Cinnamon filling from the Cinnamon Butter Braid® Pastry
All-purpose flour, as needed for rolling
1 tablespoon salted butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon
- Coffee Icing
4 tablespoons salted butter
⅓ cup pure maple syrup
¾–1 cup powdered sugar
1 teaspoon instant coffee
Directions
- Prepare the Pastry
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Start by carefully deconstructing the thawed Cinnamon Butter Braid® Pastry, separating the pastry dough from the cinnamon filling. Set the filling aside.
- On a lightly floured surface, roll the pastry dough into a rectangle approximately ¼-inch thick, adding a little flour as needed to prevent sticking.
- Spread the reserved cinnamon filling evenly over the dough, making sure to get plenty of that cinnamon goodness from edge to edge.
- Fold the dough in half over the filling and gently press the layers together.
- Shape the Cinnamon Knots
- Using a pizza cutter or sharp knife, cut the folded dough into 12–14 strips.
- Take one strip at a time, gently twist it, and form it into a loose knot. The knots don’t need to be perfect—the twists and folds are what create all those flaky layers.
- Arrange the finished knots on the prepared baking sheet, leaving a little space between each one.
- Add the Brown Sugar Topping
- Combine the melted butter, brown sugar, and cinnamon in a small bowl until crumbly.
- Spoon small clumps of the brown sugar mixture over each knot. As the knots bake, the topping will melt into the pastry and create sweet, caramelized spots throughout.
- Bake
- Bake for approximately 20–25 minutes, or until the Cinnamon Knots are puffed and golden brown.
- Remove from the oven and allow them to cool slightly while preparing the icing.
- Make the Coffee Icing
- Melt the butter and maple syrup together in a small saucepan over medium-low heat.
- Once the butter has melted, remove the pan from the heat. Whisk in the powdered sugar and instant coffee until the icing is smooth.
- Start with ¾ cup powdered sugar and add more as needed until the icing reaches a thick but pourable consistency.
- Drizzle and Serve
- While the Cinnamon Knots are still slightly warm, generously drizzle the maple coffee icing over the top.
- Let the icing set for a few minutes, then serve warm with your favorite cup of coffee and enjoy!
Tips for Making Cinnamon Knots with Coffee Icing
- Make sure the Cinnamon Butter Braid® Pastry is thawed enough to easily deconstruct and roll out without tearing.
- Don’t worry about making every knot look identical. A loose, rustic shape gives them plenty of character once baked.
- Add powdered sugar to the icing gradually until it reaches your preferred consistency. For a thicker icing, add a little more; for a thinner drizzle, use a little less.
- Drizzle the coffee icing over the knots while they’re slightly warm so some of the icing melts into all those cinnamon-filled layers.
- Storage Information: Store leftover Cinnamon Knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For the best texture, warm the knots in a 300°F oven for 5–8 minutes before serving.
