Oh man, I wish I could start every morning this way. A cup of coffee and a warm gooey brioche cinnamon roll covered in cream cheese goodness. Even though I am on vacation right now, escaping the cold weather back home, I would still gobble one of these down despite it being 90 degrees and 100% humidity (but I’ll take it because, holy cow my paper-white legs needed a tan, they could almost blind you).
But alas, I don’t have access to a kitchen so I will just have to dream about them until I return home. I have the beach so I guess I’ll live…
Many non-vegans tried this recipe and said it was the fluffiest and softest cinnamon roll they had. Gone are the days of hard stale treats that are vegan, your family and friends will never guess. It will even fool you, and you are totally in the know.
This cinnamon rolls do require some prep work. Luckily you can do quite a bit of it the day before and refrigerate it overnight. The brioche bread recipe has step by step instructions on how to get the dough to the first rise, this is what can all be done the night before.
getting the dough prepped
The first step to making this is to make your brioche dough for the cinnamon rolls. Just a reminder, this is a VERY sticky dough and that’s okay. Just follow each step through the first rise where it doubles in size.
- Once the dough has doubled in size on the first rise, gently beat down the dough into a 9″ x 13″ baking sheet lined with plastic wrap (this is very important! completely line and even grease your pan with plastic wrap BEFORE putting the dough on it).
- Cover the dough with plastic wrap and place in the fridge overnight (or at least 4 hours).
- The next day, take your chilled dough and slide it out of the pan onto a flat surface covered in parchment paper (again VERY important!). Roll out the dough only if you think it may be too thick. Ideally you want it about 1/4″ thick. If you do roll it, maintain the rectangle shape.
- Spread the cinnamon butter over the dough leaving a one inch border. You can easily double the cinnamon butter recipe if you want extra gooey rolls.
- With your fingers, gently start rolling the dough tightly and as even as possible.
- Once you have the roll started, begin lifting up the parchment paper to continue the roll. Use your fingers to guide it evenly.
- Once your dough is rolled, cut in to 12 even pieces with a sharp knife.
- Shape the slices into a circle (they may be smushed a little from the cutting) and place in a greased 9″ x 13″ baking pan with as much room to breathe as possible (see below).
- Cover the cinnamon rolls with plastic wrap and set in a warm place in your home. Let the rolls rise for an hour or until doubled in size.
- Preheat the oven to 350F.
- Brush your beautiful rolls with the melted butter and bake at least 25 minutes. 28-30 minutes was the sweet spot for this batch.
Now your rolls are in the oven! Take a big breath and make the cream cheese frosting. Taste it to make sure it’s perfect. Sometimes it takes 3-4 taste tests to really make sure…
When ready, pull your gorgeous brioche cinnamon rolls out of the oven, pour on the cream cheese within 5-10 minutes of removing them so the frosting really soaks into the roll.
Now you have done it! They are ready to serve and indulge in – and make sure to really take your time with the “heart” of the roll. That soft middle part that is covered in cinnamon sugar butter and cream cheese is just the best. thing. ever.
I found these cinnamon rolls to be just as good the next day when I brought them to work for everyone. Just cover with plastic wrap overnight. You can stick them in the microwave for 5-10 seconds if you love them warm.
Brioche Cinnamon Roll
- 1 Batch Brioche Bread
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
- 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 9×13), 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!