Soft, gooey, and ultra-fluffy coffee cinnamon rolls. These are the ideal addition to your holiday spread.
Grease an 8x12” baking dish with vegan butter. Combine non-dairy milk and apple cider vinegar. Set aside for 5 minutes.
To the bowl of a stand mixer using the paddle attachment, cream together the vegan butter, sugar, honey, and salt on medium speed until smooth. Add milk mixture and vegetable oil. Mix until combined.
Add flour, ground coffee, spices, and yeast. Combine on medium speed until a soft dough starts to form. Switch to a dough hook once the mixture has come together. Knead for 5 minutes until a soft dough ball is formed and it springs back when touched. It will be slightly tacky, but will not stick to your hands.
Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm environment to rise for 1 hour or until doubled in size.
Transfer dough to a lightly floured surface. Roll out into a 12x14” rectangle. Spread the 3 tbsp of softened vegan butter over the surface. Sprinkle over brown sugar and cinnamon evenly. Roll dough into a slightly tight log. Cut into nine even portions.
Place rolls in the prepared baking dish. Cover with plastic wrap and allow to rise in a warm environment for 30-45 minutes.
Preheat the oven to 350 degrees. Bake rolls for 30 minutes or until golden brown. Drizzle over with icing no more than 5 minutes after taking out of the oven.