Why Make This Recipe
Giant Cinnamon Roll Cake is the perfect blend of comfort and sweetness. Whether you’re looking for a show-stopping dessert for a gathering or a special treat for yourself, this cake offers a delicious twist on the classic cinnamon roll. Its fluffy texture and rich flavors make it ideal for breakfast or dessert. Plus, it’s vegan, so everyone can enjoy it!
How to Make Giant Cinnamon Roll Cake
Ingredients:
- 2 cups unsweetened non-dairy milk, warm to the touch
- 1/2 cup sugar
- 1/2 cup vegan butter, melted
- 1 packet active dry yeast
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/2 cup vegan butter, softened
- 3/4 cup light brown sugar
- 2 tablespoons cinnamon
- 2 ounces vegan cream cheese, softened
- 1 1/2 tablespoons melted vegan butter
- 3/4 cup powdered sugar
- Non-dairy milk, as needed to thin
Directions:
- Proof the yeast: In a large bowl, whisk together the non-dairy milk, sugar, and melted vegan butter. Sprinkle yeast on top, stir to combine, and let sit for 10 minutes.
- Add flour mixture: Stir in 4 cups of flour until a dough forms.
- Rise for 1 hour: Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour.
- Prepare cinnamon filling: In a bowl, mix together the softened vegan butter, light brown sugar, and cinnamon.
- Add remaining flour: Once the dough has risen, add the remaining flour, baking powder, and salt. Stir until combined.
- Knead the dough: On a floured surface, knead the dough for at least 10 minutes.
- Roll out dough: Roll the dough into a 12×16 rectangle.
- Add cinnamon mixture: Spread the cinnamon mixture evenly over the dough.
- Cut the dough: Cut into 4 strips.
- Roll the cake: Roll each strip, stacking them to form a giant spiral.
- Rise for an additional hour: Cover and let rise again for 1 hour.
- Preheat oven: Preheat your oven to 330°F.
- Bake: Bake the cake in a pie dish for 50-65 minutes until golden brown.
- Prepare frosting: Whisk together vegan cream cheese, melted butter, and powdered sugar.
- Drizzle over the warm cake and enjoy!
How to Serve Giant Cinnamon Roll Cake
Serve your Giant Cinnamon Roll Cake warm, drizzled with the creamy frosting. It makes a delightful treat at breakfast or as a sweet snack throughout the day. You can also add fresh fruits like strawberries or bananas for a colorful touch!
How to Store Giant Cinnamon Roll Cake
To store leftover cake, let it cool completely, then wrap it in plastic wrap or foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week. Before serving, warm it slightly for the best taste!
Tips to Make Giant Cinnamon Roll Cake
- Make sure your non-dairy milk is warm but not hot when adding yeast; this helps it activate properly.
- Knead the dough well to ensure a fluffy texture.
- You can add nuts or raisins to the cinnamon mixture for extra flavor and texture.
- If the frosting is too thick, add a little non-dairy milk to reach your desired consistency.
Variation
For a chocolate twist, you can add cocoa powder to the cinnamon filling or use a chocolate frosting instead of cream cheese. Experimenting with different spices like nutmeg can also change up the flavor!
FAQs
1. Can I use regular milk instead of non-dairy milk?
Yes! If you’re not concerned about making it vegan, you can use regular milk.
2. Can I prepare this cake in advance?
Absolutely! You can prepare the dough, let it rise, and then refrigerate it overnight. Just bake it the next day.
3. How do I make the cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes a binding agent like xanthan gum.
Giant Cinnamon Roll Cake
Ingredients
Dough Ingredients
- 2 cups unsweetened non-dairy milk, warm to the touch Ensure it's warm but not hot for yeast activation.
- 1/2 cup sugar
- 1/2 cup vegan butter, melted
- 1 packet active dry yeast
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour, divided 4 cups for the initial dough, 2 cups for later.
- 1 teaspoon baking powder
- 2 teaspoons salt
Cinnamon Filling
- 1/2 cup vegan butter, softened
- 3/4 cup light brown sugar
- 2 tablespoons cinnamon
Frosting
- 2 ounces vegan cream cheese, softened
- 1 1/2 tablespoons melted vegan butter
- 3/4 cup powdered sugar
- as needed cup non-dairy milk To thin the frosting.
Instructions
Preparation
- In a large bowl, whisk together the non-dairy milk, sugar, and melted vegan butter. Sprinkle yeast on top, stir to combine, and let sit for 10 minutes.
- Stir in 4 cups of flour until a dough forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour.
Cinnamon Filling
- In a bowl, mix together the softened vegan butter, light brown sugar, and cinnamon.
Final Dough Preparation
- Once the dough has risen, add the remaining flour, baking powder, and salt. Stir until combined.
- On a floured surface, knead the dough for at least 10 minutes.
- Roll the dough into a 12x16 rectangle.
- Spread the cinnamon mixture evenly over the dough.
- Cut the dough into 4 strips.
- Roll each strip and stack them to form a giant spiral.
- Cover and let rise again for 1 hour.
Baking
- Preheat your oven to 330°F.
- Bake the cake in a pie dish for 50-65 minutes until golden brown.
Frosting Preparation
- Whisk together vegan cream cheese, melted butter, and powdered sugar.
- Drizzle over the warm cake and enjoy!