When life gives you fresh sticks of cinnamon, make Cinnamon Rolls! I made Mexican Cold Brew Coffee this past week which left me with a craving for some Cinnamon Rolls. It also left me with some Mexican Cold Brew Coffee to make a sugar glaze. And since I had some Vanilla Flavored Almond Milk I used that for the rolls instead of milk. There's still a stick of butter but, milk free!
1CupVanilla Flavored Almond Milk
1/2CupBrown Sugardark or light
2Tbsfreshly ground Cinnamon
1-2TbsMexican Cold Brew Coffee
Divide one stick of butter in half and bring to room temp.
Heat 1 cup almond milk to 110°F. Add to the bowl of a stand mixer with 1/4 cup sugar and whisk to dissolve. Add 2 tsp or 1 package of active yeast. Allow to proof for 10 minutes.
Add 1 cup of flour and 1/4 cup softened butter to the bowl and begin mixing with paddle attachment on low then high speed for 2 minutes. Add 1 more cup of flour and mix on low then medium speed until flour is incorporated. Exchange paddle for dough hook. Add egg and salt and knead for 5 minutes on medium speed. Dough should be soft and supple.
Roll dough out of bowl on to a lightly floured surface. Knead for one minute to form in to a taught ball.
Lightly grease a medium bowl with cooking spray. Transfer dough to bowl and cover with a damp towel. Transfer to a cool oven to rise for 1 hour or until nearly doubled in size.
Prep your baking pan by spraying with a bit of cooking spray then lining with parchment paper. Spray the parchment paper as well.
Preheat the oven to 375°F with a rack in the middle position.
Once the dough has doubled in size remove it from the bowl and stretch out to a rectangle shape on a clean surface. Use a rolling pin to make it even and use your hands to stretch dough to make right angled corners. Dough should be roughly 15x9 inches.
Evenly spread room temp butter over the surface of the dough leaving one inch of the long side nearest you dry. Dust the butter with brown sugar and cinnamon and pat it down. Coat the dry one inch area with milk, almond milk or water.
Roll the dough towards you in to a log. Start from one corner and roll a bit towards you as you move across to the other side. Reverse direction rolling a bit towards you at a time as you move across the width of the dough. Once you get near the seem side roll the log so you can see the bottom. Press gently on the seem to assure it's sealed.
If using a square pan, divide the log in to 9 pieces using a piece of thread or other thin string. Place each roll in the baking pan then transfer to the oven to bake.
Bake for about 25 minutes or until a toothpick removes cleanly.
Combine 1-2 tbs Mexican cold brew coffee with 1/2 cup powdered sugar. Allow the rolls to cool for at least five minutes before using a spoon to drizzle the glaze over top.
Cinnamon Rolls with Mexican Cold Brew Coffee Glaze by Eat Up! Kitchen at https://eatup.kitchen/cinnamon-rolls/