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Giant Vegan Cinnamon Roll Cake Recipe

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This Giant Cinnamon Roll Cake Recipe is a vegan-friendly, indulgent treat featuring a soft, fluffy cinnamon roll dough rolled into a massive spiral cake. Topped with a luscious vegan cream cheese glaze, this dessert is perfect for sharing and ideal for brunch or a special occasion. The recipe involves proofing yeast, kneading dough, and baking to golden perfection, resulting in a moist, sweet, and cinnamony dessert.

Ingredients

Dough Ingredients

  • 2 cups unsweetened non-dairy milk, warm to the touch
  • 1/2 cup (100g) sugar
  • 1/2 cup (1 stick) vegan butter, melted
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 teaspoon vanilla extract
  • 6 cups (720g) all-purpose flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt

Cinnamon Sugar Filling

  • 1/2 cup (1 stick) vegan butter, softened
  • 3/4 cup (155g) light brown sugar
  • 2 tablespoons cinnamon

Cream Cheese Frosting

  • 2 ounces vegan cream cheese, softened
  • 1½ tablespoons melted vegan butter
  • 3/4 cup (90g) powdered sugar
  • Non-dairy milk, as needed to thin

Instructions

  1. Proof the yeast: In a large bowl, whisk together the warm non-dairy milk, sugar, and melted vegan butter until combined. Sprinkle the active dry yeast evenly over the mixture, stir gently, then let sit in a warm place for 10 minutes until the yeast is foamy and activated. Stir in the vanilla extract once proofed.
  2. Add the flour mixture: Add 4 cups of the all-purpose flour to the yeast mixture and stir with a wooden spoon until a sticky dough forms. Scrape down the edges to incorporate all flour.
  3. First rise: Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm area to let the dough rise for 1 hour or until it doubles in size.
  4. Prepare the cinnamon filling: While the dough rises, whisk together the softened vegan butter, light brown sugar, and cinnamon in a small bowl until smooth and well combined.
  5. Add remaining dry ingredients: After the dough has risen, remove the cover and add the remaining 2 cups flour, baking powder, and salt. Stir until fully incorporated.
  6. Knead the dough: Transfer the dough to a clean, floured surface and knead for at least 10 minutes until the dough is soft, smooth, and springs back when poked. Add flour as needed to prevent sticking.
  7. Roll out the dough: Roll the dough into a 12×16 inch rectangle with shorter ends on the left and right sides.
  8. Spread the cinnamon filling: Evenly spread the cinnamon sugar mixture over the rolled-out dough using a spatula.
  9. Cut the dough: Slice the dough horizontally into 4 even strips.
  10. Form the giant cinnamon roll: Starting with the top strip, roll it tightly from left to right to form a spiral. Place this on top of the second strip, roll again around the spiral, and repeat with the remaining strips to create one large cinnamon roll.
  11. Second rise: Loosely cover the giant cinnamon roll cake with an oiled piece of plastic wrap and let it rise in a warm place for an additional hour.
  12. Preheat oven: About 15 minutes before the end of the second rise, preheat the oven to 330°F (165°C).
  13. Bake the cake: Place the risen roll in a pie dish coated with nonstick spray and bake for 50-65 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
  14. Prepare the cream cheese frosting: While baking, whisk together softened vegan cream cheese and softened vegan butter in a medium bowl. Sift in powdered sugar and whisk until smooth. Add a splash of non-dairy milk if needed to thin the glaze.
  15. Frost and serve: Let the baked cake cool for 10 minutes, then drizzle generously with the cream cheese frosting or spread it with a butter knife. Slice and enjoy warm!

Notes

  • Ensure non-dairy milk is warm but not hot to activate the yeast properly without killing it.
  • Use a clean, floured surface to knead the dough to avoid sticking.
  • Cover dough during rising with oiled plastic wrap to prevent it from drying out.
  • If the top browns too fast during baking, tent with foil to avoid burning while the interior cooks.
  • Store leftovers covered in the refrigerator and reheat gently before serving.
  • Use vegan butter and cream cheese to keep the recipe fully vegan.

Find it online: https://marthatasty.com/giant-vegan-cinnamon-roll-cake-recipe/