Vegan Brioche Cinnamon Rolls

“God blesses those who are merciful, for they will be shown mercy. God blesses those whose hearts are pure, for they will see God. God blesses those who work for peace, for they will be called the children of God. God blesses those who are persecuted for doing right, for the Kingdom of Heaven is theirs.”

-Matthew 5:7-10 NLT

These Vegan Brioche Cinnamon Rolls are soft, fluffy, and filled with warm cinnamon sugar in every swirl. Traditional brioche is known for its rich, tender texture, and this plant-based version brings that same bakery-style feel without using eggs or dairy. The dough is enriched with vegan butter and plant-based milk, creating pillowy rolls with a delicate crumb and a beautiful golden finish.

The best part is the cinnamon-sugar filling that melts into the dough as the rolls bake. Brown sugar, cinnamon, and vegan butter create those sweet, gooey layers that make cinnamon rolls so irresistible. As they bake, the edges turn lightly golden while the centers stay soft and tender. The aroma of cinnamon and freshly baked bread filling your kitchen is reason enough to make these from scratch!

I love finishing these cinnamon rolls with a simple vegan cream cheese frosting over the top while they’re still slightly warm. It settles into all the little swirls and adds just the right amount of sweetness without overpowering the cinnamon filling.

These Vegan Brioche Cinnamon Rolls are perfect for a cozy weekend breakfast, holiday brunch, or whenever you’re craving a homemade bakery treat. They take a little patience while the dough rises, but the result is well worth it. Whether you’re fully plant-based or simply looking for a delicious dairy-free and egg-free baking recipe, these cinnamon rolls are a sweet, comforting treat to share!

Vegan Brioche Cinnamon Rolls

These soft & gooey Vegan Brioche Cinnamon Rolls are everything a cinnamon roll should be, pillowy soft, packed with a rich cinnamon sugar filling, and topped with a homemade vegan cream cheese frosting. The rolls bake up fluffy and tender while staying perfectly gooey in the center thanks to a generous layer of cinnamon filling and a splash of dairy-free cream before baking.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Rest Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 rolls

Course: Dessert

Ingredients Method

Ingredients

  

Dough

• 1 cup warm non-dairy milk (105-110℉)
• 2 ¼ tsp dry active yeast (1 packet)
• 1 Tbsp coconut sugar
• ¼ cup vegan butter melted
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp salt
• ½ cup vegan heavy cream

Cinnamon Filling

• ¾ cup coconut sugar
• ¾ cup packed lightly brown sugar
• 2½ Tbsp cinnamon
• ½ cup vegan butter softened
• 2 Tbsp all-purpose flour
• ½ tsp salt
• ½ tsp vanilla extract

Vegan Cream Cheese Frosting

• 4 oz vegan cream cheese
• ¼ cup vegan butter softened
• 1½ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• 1-2 Tbsp non-dairy milk

Method

 

Make cinnamon rolls dough

1. In a large bowl combine warm milk, yeast, and sugar.
2. Let sit for 5–10 minutes until foamy.
3. Add melted vegan butter, vanilla, and salt.
4. Gradually add flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.

Proofing and making cinnamon rolls filling

1. Place dough in a lightly greased bowl. Cover and let rise in a warm area for about 1 hour or until doubled in size.
2. Make the cinnamon roll filling by combining all the ingredients in a bowl and whisking well.

Rolling out cinnamon rolls

1. Roll dough into a rectangle approximately 14×18 inches.
2. Spread the entire cinnamon filling evenly over the dough, taking it all the way to the edges.
3. Starting from the long side, roll tightly into a log. Cut into 8 even rolls.
4. Place rolls in a greased 9×13-inch baking dish. Cover and let rise in a warm area for 30–45 minutes until puffy.

Baking cinnamon rolls

1. Preheat your oven to 350℉
2. Pour the non-dairy heavy cream evenly around and over the rolls right before baking.
3. Bake at 350°F for 22–25 minutes. The tops should be golden but not deeply browned.

Prepare cream cheese frosting

1. For the vegan cream cheese frosting, add the softened vegan butter and cream cheese to a mixing bowl.
2. Beat with a hand mixer or stand mixer on medium speed for about 1–2 minutes until smooth and creamy.
3. Gradually mix in the powdered sugar on low speed until incorporated.
4. Mix in the vanilla and salt. Beat for another 1–2 minutes until fluffy.
5. If the frosting is too thick to spread, add ½ teaspoon of non-dairy milk at a time, mixing between additions.
6. Frost over warm cinnamon rolls and serve immediately.