Description
Take our classic cinnamon rolls to the next level with these Vegan Creme Brûlée Cinnamon Rolls! Soft, fluffy cinnamon rolls filled with creamy custard, then torched until caramelized and golden on top. It’s the perfect decadent breakfast for holiday brunch!
Ingredients
- 1 batch vegan cinnamon rolls
- 3 tablespoons + 1 teaspoon (26.66g) cornstarch
- ¼ cup + 2 tablespoons granulated sugar, divided
- ⅔ cup non-dairy milk
- 1 can (13.5 oz) coconut milk
- 1 tablespoon vegan butter
- 1 teaspoon vanilla extract or paste
- ¼ teaspoon salt
- ¾ cup non-dairy heavy cream
Assembly
- ¾ cup granulated sugar
Equipment Needed:
Instructions
- Begin the custard. In a medium-sized saucepan (over no heat), combine the cornstarch and 1/4 cup sugar. Add half of the non-dairy milk and whisk until the cornstarch and sugar are completely dissolved and no clumps remain. Then, whisk in the remaining non-dairy milk plus the coconut milk. Set the saucepan over medium heat and cook the mixture for 4-6 minutes, mixing constantly. When ready, the consistency should be slightly thinner than condensed milk. Remove the crème brûlée custard from the heat and continue to stir for another minute. Then, add the vegan butter, vanilla extract, and salt. Stir through until the butter is melted and the custard is completely smooth.
- Chill the custard. Pour the mixture into a heatproof bowl. Press a piece of plastic directly on the surface to prevent skin from forming. Place in the fridge to chill for at least 2 hours or overnight.
- Prepare the cinnamon rolls. If you haven’t already, prepare our cinnamon roll recipe found here. Once the cinnamon rolls have cooled, separate them from each other and place them on a baking tray or heatproof work surface. Set aside.
- Make the whipped cream. Once the custard mixture has chilled, add the non-dairy heavy cream and the remaining 2 tablespoons of granulated sugar to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks.
- Add the whipped cream to the custard. Remove the custard mixture from the fridge. To ensure you have a smooth cream mixture, it’s important that there are no undissolved clumps of cornstarch in the custard mixture before it thickens. If you find your mixture is lumpy after refrigerating, you can pass it through a mesh strainer before continuing. Briefly beat the custard with the electric mixer at low speed to loosen it. Then, add the whipped cream and beat together until combined.
- Fill the cinnamon rolls. Transfer the mixture to a piping bag. Generously pipe the cream into the spiral of each cinnamon roll. You might need to slightly separate the spirals to create more space for the cream mixture.
- Coat in sugar. Once all the cinnamon rolls are filled, you can prepare to torch them. Sprinkle about a tablespoon of sugar on top of the first cinnamon roll. Some of the sugar will likely roll off, but try to coat as much of the top as possible.
- Caramelize the sugar. Using a culinary torch, caramelize the sugar until hardened and golden. Repeat for the rest of the cinnamon rolls.
- Enjoy!
Notes
- Storage Instructions: These cinnamon rolls are best enjoyed fresh while the tops are crunchy and caramelized, but leftovers will keep at room temperature for up to 48 hours.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven