Brioche Cinnamon Roll
The softest & fluffiest cinnamon rolls filled with warm cinnamon happiness. Nobody will believe this is vegan! I recommend Miyoko's or Country Crock's olive oil based butter.
Filling (double if you like them extra sweet & cinnamon-y)
- 50 g (¼ cup) Sugar
- 50 g (¼ cup) Brown Sugar
- ½ cup Plant-Based Butter melted & divided
- 1 heaping Tbsp Cinnamon
Cream cheese frosting
- 8 oz Vegan Cream Cheese I use Trader Joe's
- 4 oz Plant-Based Butter soft
- 240 g (2 cups) Powdered Sugar
- 1 tsp Vanilla
Add to Pinterest
Make dough according to the instructions up to the first rise. Line a 13"x18" baking sheet with plastic wrap and spray with oil or butter. Once the first rise is completed, press the dough evenly into the baking sheet and cover with plastic wrap. Refrigerate for at least two hours or overnight.
Combine the sugar, brown sugar, half (¼ cup) butter and cinnamon in a bowl and stir until well combined. Set aside.
Take the chilled dough and flip the pan onto parchment paper, removing plastic wrap from the top of the dough once you remove the pan. Roll out slightly if needed, keeping the rectangle shape - dough will be around ¼" - ½" thick. With a spatula, carefully spread the cinnamon mixture evenly over the dough, leaving an inch border around the edge.
Now roll the dough up long wise, using your fingers and lifting up the parchment paper to guide you. Try to make the roll's thickness as even as possible. Cut the dough log into 12 even pieces with a sharp knife.
Place the rolls in a lightly greased baking pan (about 9x13), making sure they have empty space around each one to grow. Cover with a tea towel or plastic wrap and set aside somewhere warm for 55-65 minutes, or until doubled in size.
Once they have doubled in size, preheat the oven to 350F. Take the remaining melted butter and brush the tops of the rolls. Bake for 28-32 minutes or until the tops are very golden brown.
While your rolls are baking, place the cream cheese and butter in a mixing bowl. Beat on medium high for 3-4 minutes or until very creamy. Add the powdered sugar and vanilla and beat for another 3-4 minutes. Set the frosting aside.
Remove the baked rolls from the oven and let cool 5-10 minutes. Then coat the top with the cream cheese frosting. These last covered for a day or two!