Brioche Cinnamon Rolls (Vegan)

These cinnamon sugar filled, pillow soft sweet rolls are absolutely irresistible. They are egg free, dairy free, easy to make and just as easily disappear.

What is better than the aroma of cinnamon rolls baking in the morning? Along with smelling amazing, these rolls are light, fluffy and sweet with an irresistible cinnamon center. These rolls have a beautiful brioche texture. To get this, the dough was enriched with extra plant based butter and plant based yogurt. They can be baked same day or made ahead of time and stored in the fridge until you are ready to bake them. There is nothing like a lazy Sunday morning sweet treat. Give them a try this weekend, you won’t regret it.

What you will need:

I used rapid rise yeast in this recipe. If you aren’t familiar with rapid rise yeast, it doesn’t have to be combined with a liquid and activated before being added to the recipe. Rapid rise can be added directly to the bowl and mixed in with the other ingredients. This being said, you can use whichever yeast you have on hand, active dry or rapid rise. If using active dry yeast, just remember to bloom it before adding it to the recipe.

• bread flour
• plant based butter with salt
• yeast – I used rapid rise yeast, active dry yeast can be used, remember to bloom first
• salt
• plant based yogurt – I used almond milk based vanilla flavor, any yogurt should work
• plant based milk – I used oat milk, any milk should work
• cane sugar
• filling = cinnamon, plant based butter and cane and coconut sugar
• frosting = plant based cream cheese, plant based heavy cream, powdered sugar and vanilla extract
• proofing bag (optional) – I discovered that the large turkey roasting bags found at the grocery store are perfect for proofing. They are large enough to fit different size bowls, baking dishes and pans. They can also be cleaned and reused.

How to:

This recipe can be done with a stand mixer or by hand. If using a stand mixer, add all the ingredients to the bowl of the stand mixer. With a dough hook attached, mix on medium speed until a soft ball forms and the dough starts coming away from the bowl, then continue on medium speed for another 5 to 8 minutes. Once done kneading, place the dough in a lightly greased bowl.

If doing this by hand, add all of the ingredients to a bowl. With your hand or a spoon, mix the ingredients together until all the flour is absorbed. Turn the dough out onto a lightly oiled surface, continue bringing the dough together with your hands and begin kneading. I knead the dough no more than 10 minutes. You are looking for the dough to become smoother and more stretchy. Once done kneading, place the dough in a lightly greased bowl.

Cover the bowl with a towel or place in a “proofing bag” and leave in a warm place to double in size. Once doubled in size, roll the dough out to a 12×9 rectangle, spread the butter/sugar/cinnamon mixture on top of the dough. Divide the dough into six strips and roll each strip up. Place the rolls in a lightly greased baking dish. Cover the dish or place in a “proofing bag” and set aside for the rolls to double in size. Bake at 350F for 30 minutes. While the rolls are baking, the cream cheese frosting can be prepared. Once the rolls are frosted, they are ready to be served.

Helpful tools/tips

A stand mixer is helpful but not required for this recipe. I personally like bringing the dough together by hand. I enjoy feeling the dough transform from wet and sticky to smooth and stretchy right under my hands. As far as dividing the dough into 6 strips, I used a pizza cutter, but feel free use whatever utensil you are most comfortable with. The filling is a spreadable combination of sugar, butter and cinnamon. I prefer a spreadable filling rather than sprinkling the sugar and cinnamon on to the dough. These rolls can be made the day before, just place them in the refrigerator for their second proof (make sure they are covered or in a “proofing bag”). Bring them out of the refrigerator the next morning, let them come to room temperature ( we want them to double in size) and bake.

Alright, let get started. Please make, bake and enjoy!

Brioche Cinnamon Rolls (Vegan)

These cinnamon sugar filled, pillow soft sweet rolls are absolutely irresistible. They are egg free, dairy free, easy to make and just as easily disappear.

5 from 1 vote

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Prep Time 3 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 6 sweet rolls

Ingredients

  

• 270 grams / 2½ cups bread flour
• 4 tbsp / 56 grams plant based butter with salt (room temperature)
• 5 grams / 1½ tsp rapid rise yeast
• 2 grams / ¼ tsp salt
• 2 tbsp / 25 grams cane sugar
• 4 tbsp / 60 grams plant based yogurt (room temperature)
• ⅔ cup plant based milk (room temperature)

Cinnamon/Sugar Filling

• 3 tbsp / 42 grams plant based butter – melted
• 3 tbsp / 37 grams cane sugar
• 3 tbsp / 37 grams coconut sugar
• 1½ tsp cinnamon

Cream Cheese Frosting

• 1 cup / 120 grams powdered sugar (suggest sifting)
• 4 tbsp / 60 grams plant based cream cheese (room temperature)
• 1 tsp vanilla extract
• 1 tbsp plant based heavy cream (cold)

Instructions

 

• In a medium bowl add the flour, salt, yeast, sugar and room temperature butter. Mix well with a spoon. ***please see note below if using a stand mixer***
  
• Add the room temperature milk and room temperature yogurt to the flour mixture, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together. Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes LESS sticky (will stay somewhat sticky) and becomes smooth. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. ***Please see note below about proofing***
  
• To make the filling, combine the melted butter, both sugars and the cinnamon, mix until well combined and set aside.
• Once the dough has doubled in size, punch the air out and turn out onto a lighly floured surface.
  
• Roll the dough out to a 12×9 rectangle and spread the cinnamon/butter mixture over the top. Divide the dough into 6 strips (I used a pizza cutter to do this), roll each strip up individually and place into a lightly greased baking dish or pan. Cover or return to the proofing bag and leave in a warm place to double in size (about 45 minutes depending on how warm the environment is.)
  
• Here is a video of forming the rolls if you need a visual
• Once the rolls have doubled in size, preheat the oven to 350℉ and bake for 30 minutes or until golden brown.
  
• While the rolls are cooling, the cream cheese frosting can be made. In a medium bowl combine the powdered sugar, cream cheese, vanilla and heavy cream. Blend with a hand mixer until fully combined and creamy.
  
• Spread the frostiing over warm rolls and serve.
  

Notes

***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium speed with a dough hook attachment until the ingredients come together to form a ball.  Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough.  It should be becoming smooth and stretchy and pulling away from the bowl.  Form your dough into a ball and place in a lightly greased bowl.  Cover or place in a proofing bag, leave to double in size.

***When it comes to proofing, I use what I call a “proofing” bag.  I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag.  They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes fit well inside them.  I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof.  During the cold months, I find that the inside of the oven with the oven light on ONLY is a great place to proof.  

***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.

***Want to make these the day before? Follow all the instructions through forming the cinnamon rolls and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator.  The next morning remove the rolls from the refrigerator and leave on the counter (could go in the oven with ONLY the oven light on while still covered or in the proofing bag) and let the rolls reach room temperature and double in size.  This process has taken up to 2 hours for me (the warmer the environment the, faster this will happen).  Once they double in size you can follow the rest of the instructions above.

Keyword cinnamon, dairy free, egg free, vegan