In a small bowl, combine 1/2 cup of warm milk with 1 packet of yeast and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt.

Add the yeast mixture to the dry ingredients along with 1/4 cup of melted butter and 1 beaten egg. Stir until a soft, shaggy dough forms.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, until doubled in size.

Prepare the filling by mixing 1/4 cup of softened butter, 1/2 cup of brown sugar, and 2 tablespoons of ground cinnamon.

Punch down the dough and roll it out into a 12x16 inch rectangle. Spread the cinnamon filling evenly over the surface.

Fold the rolled dough in half lengthwise and cut into 12 strips. Twist each strip to form knots.

Place the twisted knots on a parchment-lined baking sheet, cover, and let them rise for another 30-40 minutes.

Preheat oven to 375°F. Bake the knots for 15-18 minutes until golden brown.

While baking, make the icing by whisking together 1 cup of powdered sugar, 1/4 cup of brewed coffee, and 1 teaspoon of vanilla extract.

Once the knots have cooled slightly, drizzle the coffee icing over them.