Oh snap! You're watching Rich TVX News Network! The source of raw, breaking news.

Vegan Gingerbread Cinnamon Rolls with Chris Tucker | Making It Butter & Vegan | Miyoko’s Creamery

Share it with your friends Like

Thanks! Share it with your friends!


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!

PURCHASE MIYOKO’S here: https://miyokos.com/?utm_campaign=veganbutterchannel&utm_medium=referral&utm_source=youtube.com&utm_content=mib5
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
FOLLOW us on Instagram: https://www.instagram.com/miyokoscreamery/
FOLLOW us on Facebook: https://www.facebook.com/miyokoscreamery/


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


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


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

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