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vegan brioche cinnamon rolls

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
Cook Time 25 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
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 14x18 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 9x13-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.