Cinnamon Knots with Coffee Icing

• portions: 14 servings
• temps total: 1 hour

Ingrédients

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

1 cup brown sugar

1 tablespoon, plus 1 teaspoon cinnamon

6 tablespoons salted butter, at room temperature

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 16x14 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.

Nutrition

• Calories: 363 kcal