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Brioche Cinnamon Buns Recipe (with Video)

Pescatarian, Peanut-free, American
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Discover our Brioche Cinnamon Buns Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 11h30min | Cook 30min


Vegan Butter Brioche Dough
- 1 recipe Vegan Butter Brioche Dough
Cinnamon Sugar Filling
- 57 g Vegan butter, unsalted, margarine-style (e.g. Violife), room temperature
- 1 tsp vanilla paste
- 220 g dark brown sugar
- 1 tbsp Cinnamon
- 0.25 tsp Kosher salt, Diamond Crystal or reduce by half
Vegan Cream Cheese Frosting
- 57 g Vegan butter, margarine-style, unsalted, room temperature
- 113 g vegan cream cheese, room temperature
- 330 g organic powdered sugar
- 1 tsp vanilla paste
- 1.25 tsp Kosher salt, Diamond Crystal or reduce by half
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Prepare the Cinnamon Sugar Filling
1. Combine the vegan butter and vanilla paste and mix until smooth
2. Combine the brown sugar, cinnamon and salt, and mix until combined
Assemble and proof the rolls
1. Line a 13 x 9 inch baking pan with parchment paper
2. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas
3. Roll the dough into an 18 x 15-inch rectangle, with the long side going left to right
4. Spread the dough with the vanilla butter and sprinkle with the cinnamon sugar, leaving about a 1/2-inch border around the edges
5. Roll the dough towards you, pulling the dough back as you roll to ensure a tight spiral; when you are almost done rolling, crush the edge of the dough closest to you against the counter, then finish rolling up your log, allowing the crushed portion of dough to adhere to the log; this will prevent your log from unraveling
6. Cut the log into 12 1.5-inch pieces; place the rolls in the prepared pan and press down slightly so they are more stable and squat
7. Cover the pan loosely with plastic and proof at 82 F for about 2.5 hours, until the rolls have roughly doubled in size and they are snugly touching
Make the Vegan Cream Cheese Frosting
1. While the rolls are proofing, use a rubber spatula to smooth out the vegan cream cheese in a large bowl
2. Add the vegan butter and mush the two together until they are as smooth as possible; switch to a whisk and beat the mixture until it is completely smooth and slightly lighter in color
3. Add the remaining frosting ingredients and beat until the mixture is smooth and creamy
4. Frosting keeps for up to 1 day on the counter or 1 week in the fridge; bring to room temperature and re-mix before using
Bake and frost the rolls
1. While the rolls are proofing, preheat the oven to 350 F and position a rack in the middle of the oven
2. Bake until the tops of the rolls are deep golden brown and the middle of the center rolls registers 195 F, about 30 mins
3. Allow the rolls to cool for at least 15 mins, then frost and serve warm or at room temperature
4. Rolls keep for up to 3 days in an airtight container in the fridge; for the best eating experience, if consuming more than 12 hours after baking, reheat the rolls in a 300 F oven for about 10 mins, until just warmed through

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