oat milk (higher fat is better)
active dry yeast
plant butter, melted
plant butter, softened
Microwave oat milk and water until just slightly warmer than body temperature. Then add sugar and yeast. Stir well to dissolve. Let yeast mixture sit until foaming (approx. 5 min). If the yeast doesn't activate, you will need to set your bowl in warm water bath.
In large mixing bowl, combine bread flour, cornstarch, and salt. Add melted butter and oil to yeast mixture. Pour into dry mixture. Mix until combined.
Beat in stand mixer on medium high speed (or knead) until cohesive smooth ball forms (~10 min). Depending on climate, more water or flour may be needed to form a cohesive dough.
Spread thin layer of oil in large bowl. Add dough to the bowl. Cover in plastic wrap and let dough rise until doubled in size.
Remove dough and roll out into rectangle. Spread softened butter onto rolled dough.
Mix brown sugar and cinnamon in small bowl. Sprinkle and spread over butter.
Tightly roll dough up into long cylinder. Using floss, cut the dough into 1 inch slices. Place slices into baking pan. Cover pan and allow dough to proof for another 30 minutes.
Preheat oven to 350 F. Bake for 25 minutes, or until golden brown. When done, set aside to cool before drizzling on glaze.
Vietnamese coffee grounds
Heat water in kettle or on stove.
Fill coffee phin with coffee grounds. Screw in the filter.
Pour oat milk into a heat-safe glass. Cover top of glass with filled coffee phin.
Slowly pour hot water into the coffee phin. Allow coffee to slowly drip into milk in glass. When coffee done dripping, stir together milk and coffee.
In medium sized bowl, pour in powdered sugar. Slowly add in coffee 1 tbsp at a time and mix until you have a thick gooey glaze (4-5 tbsp of coffee). You will not use all the coffee.
Add melted butter to thick glaze and mix well.
Pour generous amount over cinnamon rolls.