Wake up and smell the Gingerbread Cinnamon Rolls! In this episode, Chris Tucker gives classic, doughy cinnamon rolls a holiday makeover with Miyoko’s European Style Cultured Vegan Butter and a plethora of holiday spices like cinnamon, nutmeg, and clove. It’s the perfect dish to make for breakfast on Christmas morning—or any other day and time!
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FULL RECIPE is at: https://miyokos.com/blogs/recipes/chris-tucker-butter-enriched-gingerbread-cinnamon-rolls?utm_campaign=veganbutterchannel&utm_medium=referral&utm_source=youtube.com&utm_content=mib5
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TRY IT YOURSELF!

Butter Enriched Gingerbread Cinnamon Rolls with Spiced Butter Cream Cheese Icing Recipe
Serves: 10
Prep time: 3 hours (1 ½ hours for proving the dough)
Cook time: 35-40 minutes

Ingredients:

For the Brioche:
- 150 g. (about 10 tbsp.) unsalted Miyoko’s European Style Cultured Vegan Butter, melted
- 1 cup aquafaba
- ⅓ cup caster sugar
- 1 tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1⁄2 tsp. clove
- 1⁄2 tsp. nutmeg
- 1⁄2 tsp. salt
- 4 ½ cups bread flour
- 1 cup almond milk
- 4 ½ tsp. active dry yeast

For the Filling:
- 170 g. (about 12 tbsp.) salted Miyoko’s European Style Cultured Vegan Butter, softened
- 45 g. (about 2 ½ tbsp.) molasses
- ¾ cup brown sugar
- 2 tsp. ground ginger
- 2 tsp. cinnamon
- 1⁄2 tsp. clove
- 1⁄2 tsp. nutmeg
- 1⁄2 tsp. salt

For the Frosting:
- 1 - 8 oz. container Miyoko’s Classic Plain Organic Cultured Vegan Cream Cheese
- 113 g. (about 8 tbsp.) salted Miyoko’s European Style Cultured Vegan Butter, softened
- 1 ¾ cup powdered sugar
- 2 tsp. molasses
- 2 tsp. cinnamon

Steps:

1. Prepare Wet Ingredients
- Add the aquafaba and 1 tbsp. of sugar to a stand mixer (or bowl)
- Whisk to stiff peaks
- Melt butter over low heat
- Pour the butter into a glass liquid measuring cup to cool
- Add the almond milk to the same pot the butter was in and heat to about 110° F
- Pour the almond milk into a separate liquid measuring cup

2. Prepare Dry Ingredients
- To a bowl, add in the bread flour, ginger, cinnamon, nutmeg, ground clove, and salt
- Whisk until the ingredients are mixed

3. Activate Yeast
- Add the active dry yeast and 1 tbsp. of sugar to the warmed almond milk
- Stir to incorporate the ingredients and allow the yeast to activate
4. Combine Wet and Dry Ingredients
- Add the remainder of the sugar into the bowl with the dry ingredients
- Add the dry ingredients, melted butter, and yeast mixture to the bowl of whipped aquafaba
- Knead for 8-10 minutes with a bread hook attachment or in a bowl with a wooden spoon
- Place the dough in a glass bowl and cover loosely with a towel
- Let the dough rest for 1 ½ hours

5. Make Filling
- While the dough is rising, cut up the softened unsalted butter and place it in a bowl with the molasses
- Combine the ingredients until smooth and glossy using a hand mixer or whisk
- In a separate bowl, add the brown sugar, clove, nutmeg, cinnamon, and ginger
- Mix the spices with your hands or a spoon

6. Roll Out Dough
- Turn proved dough onto floured surface
- Roll the dough out trim the edges to create a rectangle

7. Assemble and Shape Rolls
- Spread the butter molasses mixture over dough
- Layer the brown sugar spice mixture into the butter molasses
- Roll slowly and gently to ease dough into a uniform log
- Measure 1 ¾ “ slices, and cut with unflavored dental floss to keep swirls perfect
- Prove for another 30 minutes
- While the rolls are proving, preheat the oven to 375° F

8. Bake
- Bake the cinnamon rolls at 375° F for 35-40 minutes or until the internal temperature reaches 210° F

9. Make the Frosting
- Using a stand mixer and paddle attachment or wooden spoon, cream the butter and cream cheese for 1-2 minutes until smooth
- Add the cinnamon and molasses, and slowly add the powdered sugar.
- Continue to mix until fully incorporated, scraping the sides of the bowl down 1-2 times.

10. Frost Cinnamon Rolls
- After the cinnamon rolls are done baking, allow them to cool in the pan for about 15 minutes
- Dollop the frosting on top and spread
- Allow the frosting to melt and serve
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Featuring Chris Tucker (@veganchefchristucker)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV