Steps

• Warm the milk and add the yeast. Stir and let it sit in a slightly warm place for 10 minutes until it forms a froth.
• In your stand mixer, combine the flour, sugar, oil, and plant-based milk along with the yeast. Use the dough hook to knead the mixture for 2 minutes until you get a smooth ball. Let it rest under a damp cloth for 1 hour and 30 minutes.
• Roll out the dough into a rectangle approximately 10 inches by 16 inches.
• Mix the espresso with the cinnamon and sugar (excluding the powdered sugar). Brush this mixture all over the dough (you will have some mixture left over, that’s normal).
• Fold the dough in half, then cut strips about 3 cm wide. For each strip: twist it, then roll it up into a small snail shape.
• Place the brioches on a baking sheet lined with parchment paper and bake for 25 minutes at 355°F (180°C).
• Add the powdered sugar to the remaining coffee and cinnamon mixture to make a glaze. Pour the glaze over the cooked rolls and it’s ready!