This gigantic vegan cinnamon roll is chewy & soft on the inside and flaky & buttery on the outside. Just be prepared to share this with all your friends and family!
This gigantic vegan cinnamon roll was inspired by the enormous cinnamon rolls they serve at Camp 18 here in Oregon. Their cinnamon rolls are literally bigger than your head. They ought to wheel it out in a stroller to your table. The recipe is also based off Tasty’s recipe for a giant cinnamon roll. I tweaked it a bit to make it vegan, by replacing the butter and milk with non-dairy alternatives. You can make some icing to drizzle on top, but honestly this gigantic vegan cinnamon roll doesn’t even need icing. It is so sweet and moist and rich on its own!
The cinnamon roll gets cooked all the way through to the perfect texture. It is chewy and soft on the inside, like an edible pillow of goodness, and flaky and buttery on the outside, almost like a croissant. The layers upon layers upon layers are divine. The cinnamon sugar filling adds an addictive sweetness, while the dough is buttery-tasting and rich. ENJOY!!! —Carissa Erzen
- Prep time 1 hour 30 minutes
- Cook time 1 hour 20 minutes
- Serves 12
dairy free butter, like sunflower butter, divided
icing to drizzle on top, op
nut, hemp or oat milk, of your choice
active dry yeast
all-purpose flour, divided (plus more for kneading)
fine sea salt
- Grease a 1-inch cast-iron skillet or cake pan with cooking spray or vegan butter. Warm the diary-free milk in the microwave on 30 second intervals until it's warm to the touch. Melt ½ cup of the dairy-free butter in the microwave.
- In a LARGE mixing bowl, whisk together the warm dairy-free milk, melted dairy-free butter and granulated sugar. (Your mixture should be somewhere between 100°F and 110°F, so you don't burn the yeast in the next step.)
- Sprinkle the yeast over the warm milk/butter/sugar mix. Let it sit for one minute. (It won't look much different after a minute.)
- Add 4 cups of the flour and mix it in with a wooden spoon until there's no more dry flour visible. Cover with a clean kitchen towel and place it in the oven with the light for 1 hour on to rise. Set the remaining ¾ cup sunflower butter on the counter to soften.
- Check the risen dough – it should have about doubled in size. Add the other ¾ cup flour, baking powder and salt to the bowl. Mix well.
- Sprinkle some flour on a clean work surface. Gently dump out to dough onto the floured surface and knead it, adding more flour as needed, until the dough no longer sticks to your fingers and the counter.
- Roll out the dough in a large rectangle. It should be ½ inch thick. Pinch and roll the corners so they are as close to right-angles as possible.
- In a small bowl, make the filling by mixing together the softened sunflower butter, brown sugar and cinnamon.
- Spread the filling evenly on the dough rectangle, making sure the filling gets all the way to the edges and corners.
- Make three cuts length-wise down the dough rectangle to create four long, even strips of dough. Starting from an edge, roll one strip of the dough. Gently lift that roll of dough and place it on top of the edge of the next strip of dough. Roll the first roll into the second strip of dough, to create a larger roll. Repeat with the remaining two strips of dough, trying to keep the edges as even as possible.
- Carefully place the gigantic dough roll into the greased skillet or cake pan. Lightly cover it with plastic wrap and place it back in an oven with the light turned on for 30 minutes, to rise again.
- Take the cinnamon roll out of the oven and preheat the oven to 325°F.
- Bake the cinnamon roll for 45 minutes. Then cover the cinnamon roll with aluminum foil and bake for another 35 minutes, to prevent the outside from burning.
- Once the cinnamon roll is done baking, let it cool for about 20 minutes before digging in!