Creme Brûlée Cinnamon Rolls
Gooey cinnamon rolls meet creamy Creme Brûlée with pillowy soft dough covered in a creamy custard with a lightly caramelised sugar crisp top.
We’re keeping these cinnamon rolls extra gooey so that the custard rolls into each layer however make that top as crispy as you like!
For this recipe, you won’t need any eggs and I also don’t use any dairy so these cinnamon rolls can be fully vegan.
Creme Brûlée Cinnamon Rolls
We start by making the vegan Creme Brûlée with a combination of dairy free milk, cornflour, sugar and vanilla extract.
Whilst the Creme Brûlée sets, we are going to make classic cinnamon rolls using my 7 ingredient cinnamon roll dough with a buttery brown sugar filling. The set custard is spread over the top of the still slightly warm cinnamon rolls before being covered with a dusting of sugar. A blowtorch is used to caramelize the sugar until browned for a slightly crispy top.
Tips for making the best cinnamon rolls:
Don’t overheat your milk - milk too hot will kill your yeast! It should be a similar temperature to a warm bath. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. The time this takes can vary but should take around 15 minutes.
Make sure to use room-temperature butter for the filling - melting the butter will cause it to seep out of the rolls whilst baking and if it is too solid you won't be able to spread it!
Use bread flour for the softest and fluffiest rolls.
Do not over-proof or under-proof your rolls - they are ready to bake when they have increased in volume, and an indentation springs back when you press the edge of the dough with your finger.
Recipe
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