Cold Brew Cinnamon Rolls

There’s no better way to start the morning than with a strong cup of coffee — unless, by chance, there are also sweets involved. And I say, why not have both? These soft, vegan baked cinnamon rolls, drizzled with a healthy pour of cold brew-infused icing, are the perfect combination.

The recipe for the cinnamon rolls themselves (from Sweet Like Cocoa) is my go-to, because it’s simple and quick (many cinnamon rolls have to rise for hours before you can bake them). The only alteration I make is doubling the filling (which is reflected in the recipe below). And the icing comes together in no time, too! Perfect for a lazy weekend brunch or even a weekday treat to bring to the office.

Cold Brew Cinnamon Rolls

Adapted from Sweet Like Cocoa’s “Best Ever Vegan Cinnamon Rolls”

Ingredients

For the Cinnamon Rolls:

Yeast Mixture:

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup dairy-free milk (I used almond), warmed
• 1 tablespoon sugar

Dough:

• 2 1/2 – 3 cups all-purpose flour
• 1/4 cup sugar
• 5 tablespoons vegan butter, melted (I used Earth Balance)
• 1 teaspoon salt

Filling:

• 1/2 cup brown sugar
• 3 tablespoons cinnamon
• 4 tablespoons vegan butter, melted

For the Cold Brew Icing:

• 1 cup powdered sugar
• 1 tablespoon dairy-free milk
• 2 tablespoons cold brew concentrate (I used Chameleon brand’s vanilla flavored)

Directions

1. Prepare the Yeast Mixture:

1. Carefully warm 1 cup of dairy free milk on the stove or in the microwave, taking care to make sure it’s not too hot (this could kill the yeast). It should feel warm to the touch, not hot, around 110ºF.
2. Add 1 tablespoon of sugar and stir into the warm milk.
3. Sprinkle the 2 1/4 teaspoons of yeast into the milk and sugar mixture and stir.
4. Allow to sit for ~10 minutes, until the mixture gets frothy. If this doesn’t happen, your yeast may be too old or the milk may have been too hot.

2. Make the Dough:

1. Add all dry ingredients (2 1/2 cups flour, 1/4 cup sugar, and 1 teaspoon salt) into a large bowl and sift together.
2. Gently melt the 5 tablespoons butter and add to flour mixture.
3. Pour the yeast mixture into the flour mixture.
4. Slowly stir everything together until a dough starts forming. The dough will be super soft and should be a little sticky, but if it’s too wet or sticky, add an additional 1/2 cup of flour.
5. When you have a reasonably formed ball of dough, turn it out onto a floured surface and gently knead several times (or use the hook attachment on your stand mixer to knead the dough).
6. Oil a bowl and place the dough ball into it. Place dough in a dark, warm place to rise for 1 hour. Tip: Turn oven onto its lowest setting and place the bowl, covered with a towel, on top of the stove (not in the oven).

3. Prepare & Add the Filling:

1. Once the hour has passed, combine 1/2 cup brown sugar and 3 tablespoons cinnamon in a small bowl. In a separate mug or bowl, melt 4 tablespoons vegan butter and set aside.
2. Take your newly risen dough ball and knead a couple times on a well floured surface.
3. Roll dough out into a rectangle. The size will depend on how thick you want the dough to be and how wide you ultimately want the rolls to be. I aimed for about 10″x15″. Keep the longer edges laying horizontal and the shorter edges laying vertical.
4. Spread the melted vegan butter onto the rectangle, leaving about an inch border of each edge butterless, except for the edge closest to you.
5. Spread sugar and cinnamon mixture all over the buttered dough. Using your rolling pin, gently press the filling down onto the butter.
6. Starting with the edge closest to you, gently begin rolling the dough away from you.
7. When finished, orient the roll so that the seam is facing down on your surface.
8. Using a serrated knife, cut off about 1 inch from each side, where there is no filling. Cut the roll into 10 sections of about 1 – 1 1/2 inches in thickness.
9. Place rolls into a nonstick or lightly greased pan (I used a 9″ round pie pan).
10. Cover rolls with a towel once more for a mini-rise while the oven preheats.

4. Preheat Oven to 350°F & Bake:

1. When the oven is heated, bake rolls for 25 minutes, or until they are golden and feel firm to the touch.

5. Make Glaze & Drizzle Over Rolls:

1. Whisk together 1 cup powdered sugar, 1 tablespoon dairy-free milk, and 1 tablespoon cold brew concentrate in a bowl. Continue adding cold brew concentrate, a tablespoon at a time, until desired consistency is reached.
2. Pour glaze over warm cinnamon rolls and enjoy!

This looks like a lot of work, but I promise, it’s really not! These are likely one of the easiest sweet treats you’ll ever make.

Let me know what you think if you give these a try!

xo, Aly