Ingredients:
Dough:
1 tablespoon instant yeast
1 cup unsweetened oat milk, warm 115 F
1/3 cup granulated sugar
1/2 cup butter
1 teaspoon kosher salt
2 large eggs room temperature
4 cups all purpose flour
Filling:
1/3 cup granulated sugar
1/3 cup brown sugar
2 tbsp cinnamon
4 tbsp butter, softened
Coffee Glaze:
2 cups powdered sugar
1/2 cup brewed coffee
2 tsp espresso powder or instant coffee
1 tsp vanilla
1 tsp maple syrup
Directions:
Make the dough. In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until combined. Add the flour 1 cup at a time until incorporated. The dough will still be a little sticky.
Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic.
Place the dough in a greased bowl and cover with a towel. Let it rise for 8 hours or overnight until doubled in size. Dough rises best in a room that is set at 72 degrees.
Preheat the Oven to 350 F.
When the dough has risen. Punch down with a floured hand and roll out into a large rectangle. Brush the dough with the butter and sprinkle with cinnamon sugar mixture, getting all the way to the edges. Starting at one long end, roll dough up tightly.
Use a sharp knife or unscented floss to cut into 12 even rolls. Once they are cut, place them in a cast iron skillet lined with parchment paper on the bottom. Let them rise for another 30 minutes while the oven preheats.
Bake for 10-12 minutes.
For the coffee glaze, combine everything into a bowl and whisk until incorporated and smooth. You can add more coffee or powdered sugar to reach your desired consistency.
Pour the coffee glaze over the cinnamon rolls when they are still hot and serve!
