Cinnamon Crunch Knots

These cinnamon crunch knots are the ideal pastry. Made with instant yeast, you don’t have to wait for the dough to rise. It is such a quick and easy treat!

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Ingredients

Dough

  • 3-1/2 – 4 cups all-purpose flour, plus more for dusting
  • 1 packet (2-1/4 teaspoons) rapid rise instant yeast
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup warm milk
  • 3 large eggs
  • 4 tablespoons (1/2 stick) salted butter, room temperature

Cinnamon Filling

  • 1 cup brown sugar
  • 1 tablespoon + 1 teaspoon cinnamon
  • 6 tablespoons salted butter, room temperature

Maple Coffee Icing

  • 4 tablespoons (1/2 stick) salted butter
  • 1/3 cup maple syrup
  • 1/4 teaspoon maple extract
  • 3/4 to 1 cup powdered sugar
  • 1 teaspoon instant coffee

Ingredients

  1. In the bowl of a stand mixer, combine 3-1/2 cups flour, the yeast, brown sugar, and salt. Add the warm milk, eggs, and butter. Mix until the flour is completely incorporated, about 5-6 minutes. If the dough seems sticky, add the remaining 1/2 cup flour a little at a time.  The dough should come together in a smooth ball.
  2. Cover the bowl and let sit at room temperature for about 10 minutes to let the gluten relax. Meanwhile, make the filling.
  3. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon. Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
  4. On a floured surface, roll the dough out into a rectangle about 1/4-inch thick and 16×14-inches, adding flour as needed. Spread the dough with 5 tablespoons butter and sprinkle with the cinnamon sugar mixture.
  5. Fold the dough in half, directly over the cinnamon mixture, pressing to adhere. Cut into 12-14 strips. Twist each strip into a loose knot, they don’t need to be perfect. Place knots on the prepared baking sheet.
  6. In a separate bowl, combine 1 tablespoon melted butter, the remaining 1/2 cup brown sugar, and remaining 1 teaspoon cinnamon. Spoon clumps of the brown sugar over the knots.
  7. Bake 20 minutes or until golden, in the preheated oven.
  8. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the maple extract, powdered sugar, and instant coffee.
  9. Drizzle the glaze over the knots and eat immediately!
  10. Cinnamon crunch knots are best served warm. Store at room temperature in an airtight container for up to 3 days.

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