Vegan Brioche Rolls with Smooth Vanilla Custard Filling

Vegan brioche rolls with custard are brioche-style buns similar in appearance to cinnamon rolls but filled with creamy custard and plump raisins. They’re fun to make and a joy to eat. The rolls are soft, sweet and aromatic, easy to prepare, and commonly enjoyed for breakfast in Italy — perfect with cappuccino or as a grab-and-go treat.

We make these rolls with a fluffy brioche dough that can be kneaded by hand in 5–10 minutes or with a stand mixer. The dough becomes light, airy and aromatic. For the filling we use a simple vegan custard — egg-free, quick to prepare and easy to handle. Spread the cooled custard over the rolled-out dough, sprinkle with raisins, roll up, slice into little rounds and bake until golden.

The neatest way to cut the rolls without squeezing the custard out is to use clean dental floss instead of a knife. Wrap the floss under the roll and pull both ends to slice cleanly — this preserves the round shape and keeps the filling contained.

Made without eggs or dairy, these custard brioche rolls are suitable for people with those allergies and for anyone following a plant-based diet.

Ingredients & Substitutions

For the dough

• Flour: First-clear flour is ideal; if unavailable use bread flour or all-purpose flour.
• Sugar: Plain granulated sugar works best.
• Instant dry yeast: Convenient because it doesn’t need pre-activating. If using fresh yeast, use about three times the weight. Follow package instructions for activation if using active dry or fresh yeast.
• Soy milk and water: Any plant milk can be used. Mixing plant milk with water keeps the dough light and soft.
• Sunflower oil: A neutral vegetable oil works well; olive oil with a mild flavor can be used but will change the aroma.
• Vanilla extract and orange zest: Both add essential aroma; use organic orange if possible.

For the custard filling

• Plant milk: Unsweetened soy milk is used here; any plant milk is fine. For a richer custard, use half soy and half coconut milk.
• Cornstarch: Essential for thickening the custard.
• Sugar: Plain white sugar is used, but other sweeteners work too.
• Vanilla extract and lemon peel: Add flavor; omit lemon if necessary and increase vanilla slightly.
• Turmeric (optional): A tiny pinch adds a yellow color without noticeable flavor.
• Raisins: Add texture and sweetness to the filling.

Equipment

You’ll need a clean work surface, a rolling pin and dental floss to cut the rolls neatly.

Tips

• Use dental floss to cut rolls: A knife compresses the rolls and forces custard out. Floss slices cleanly and preserves shape.
• Use lukewarm liquids: Lukewarm plant milk and water speed up proofing. Avoid hot liquids, which can kill the yeast.
• Proof twice: Allow about 2 hours for the first rise and about 1 hour after shaping. This yields light, airy rolls.
• Proof in a warm place: A slightly warmed, turned-off oven works well. Turn the oven on for 30–45 seconds, then off, and place the dough inside to proof protected from drafts.
• Cover with a damp cloth: A lightly damp kitchen cloth keeps the dough moist during proofing and helps the yeast work evenly.

FAQ

Storage

How to store uncooked brioche rolls

The best method is to freeze them before the second proof. Arrange the slices on a tray, freeze for about 30 minutes until firm, then transfer to a freezer-safe bag for up to 3 months. To use, place frozen rolls on a lined baking tray, let thaw in a turned-off slightly warm oven, then allow about 1 hour for a final proof before baking at 180°C / 360°F for 13–15 minutes.

How to store cooked brioche rolls

Once cooled, store baked rolls in a plastic bag to keep them soft for 3–4 days. If storing longer than a day, refrigerate and reheat in a preheated oven at 180°C / 360°F for 5 minutes before serving.

Variations

The traditional Italian version uses plain custard and raisins, but you can adapt the dough for many similar pastries: custard-filled croissants (cornetti), sweet cream buns (maritozzi), jam-filled bomboloni, or simple breakfast brioche with jam.

Vegan brioche rolls with custard

By: Nico Pallotta

Soft, sweet vegan brioche rolls filled with creamy plant-based custard and raisins — ideal for breakfast or a sweet snack.

Prep Time: 30 mins

Cook Time: 13 mins

Proofing: 3 hrs

Total Time: 3 hrs 43 mins

Servings: 20 rolls

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Equipment

• Rolling pin
• Dental floss (for clean slicing)

Ingredients

Dry Ingredients

• 500 g bread flour or all-purpose flour (+ 2–3 tbsp for kneading)
• 100 g sugar
• 7 g instant dry yeast (or 20 g fresh yeast)

Wet Ingredients

• 150 g plant milk (soy, almond or oat)
• 150 g lukewarm water
• 60 g sunflower oil
• 2 tsp vanilla extract
• Zest of 1 orange
• Pinch of salt

For the Custard

• 500 g plant milk (soy, almond, oat or rice)
• 80 g sugar
• 50 g cornstarch
• 1 tsp vanilla extract
• Peel of ½ lemon
• ⅛ tsp turmeric (optional, for colour)
• 150 g raisins

Instructions

• Make the dough: In a bowl combine flour, sugar and instant dry yeast. Add orange zest, lukewarm plant milk, lukewarm water, sunflower oil, vanilla extract and a pinch of salt. Mix until just combined.
• Knead: Add 2 tbsp flour to a work surface and knead for about 5 minutes until the dough is elastic, soft and slightly tacky. You can use a stand mixer if preferred.
• First proof: Lightly oil a large bowl, place the dough inside, brush the surface with a little oil and cover with a damp cloth. Let proof in a warm place for about 2 hours, until doubled.
• Roll out: On a lightly floured surface roll the dough into a rectangle approximately 55 cm × 35 cm (21 × 14 inches).
• Fill: Spread a layer of cooled custard evenly over the dough, then sprinkle with raisins.
• Shape: Roll the dough tightly from the long side into a log. Use a scraper if it sticks.
• Slice: Cut the log into 2 cm (0.8 in) wide rolls using dental floss: slip floss under, tie like a loop and pull both ends to slice cleanly.
• Second proof: Arrange rolls on a parchment-lined baking tray, leaving space between them. Let proof for about 1 hour in a warm spot.
• Bake: Preheat oven to 180°C / 360°F. Brush tops with soy milk and bake on the central rack for about 13 minutes or until golden but still soft inside.
• Cool: Allow the rolls to cool slightly before serving.

Custard

• In an off-heat pot whisk together plant milk, sugar, vanilla, turmeric (if using), lemon peel and cornstarch until smooth. Place over medium heat and stir continuously until it thickens to a smooth, creamy custard. Remove from heat and cool before spreading on the dough.

Notes

Store baked rolls in a plastic bag once cooled to keep them soft for 3–4 days. For freezing raw rolls, see the storage section above. Measurements are provided in metric units for accuracy.

Nutrition

Per roll (approx): Calories 205 kcal; Carbohydrates 38 g; Protein 4 g; Fat 4 g; Sugar 11 g; Dietary fiber 2 g.