Activate the yeast

• Warm the honey and milk in a bowl in the microwave until warm, not too hot or cold.
• Pour in the cold brew and mix, then add the dry yeast, stir and set aside until risen and activated.

Make the dough

• In a mixing bowl combine the flour, coconut sugar and salt.
• Melt the butter and add it to the dry ingredients, then pour in the activated yeast mixture.
• Knead with the mixer fitted with a dough hook until a dough ball forms and stops sticking to the sides of the bowl.

First rise

• Grease a large bowl, place the dough in it and turn it over so it is greased.
• Cover with a damp towel and let rise until almost doubled in size.

Make the filling

• Mix the coconut sugar, salt and cinnamon with the softened butter in a bowl.

Shape the buns

• Punch down the dough, place it on the counter and roll it out into a rectangle.
• Spread the filling over the dough with a spatula.
• Roll the dough up into a cigar and cut into 8-10 slices with a sharp knife.

Second rise

• Line a baking dish and arrange the cinnamon buns in it.
• Cover and let rise until puffy.

Preheat the oven

• Preheat the oven to 180 °C while the buns rise.

Make the frosting

• Beat the cream cheese, butter, cold brew, vanilla bean extract and icing sugar together until smooth.

Bake

• Bake the buns until golden.

Frost and serve

• Spread the frosting over the warm buns with a spatula and enjoy.