This is a fun spin on classic cinnamon rolls that everyone will love! This giant cinnamon roll has a golden, fluffy dough that is filled with a delicious cinnamon sugar mixture. All topped off with a cream cheese icing that is out of this world - you may never look at cinnamon rolls the same again!
This Giant Cinnamon Roll take a bit of extra time due to letting the dough rise. It also requires a bit of technique to coil the cinnamon roll dough just right. Don't worry, I have step by step instructions and a video to help you!
Even though this takes some extra time, trust me when I say these are worth every second of waiting! But if you are in a time crunch, try my easy No Yeast Cinnamon Rolls instead and you'll have delicious, tender cinnamon rolls on the table in no time (under 30 minutes!). This recipe is for my giant free cinnamon roll cake. If you would like a regular cinnamon roll recipe, you can check out my Classic Vegan Cinnamon Rolls Recipe!
Ingredients
This giant cinnamon roll is made with whole, good-for-you ingredients to make delicious and wholesome cinnamon rolls. Here's what you'll need:
Giant Cinnamon Roll Dough:
- Milk: For vegan cinnamon rolls, use a dairy-free milk like almond or oat milk. If you are not concerned about these being vegan, dairy based milk will work as well.
- Maple Syrup: A natural, delicious sweetener like maple syrup is great in the dough. If you prefer, you can use honey or agave syrup.
- Butter: Vegan butter or regular butter can be added here.
- Salt: A bit of salt is added for flavor and to control the yeast.
- Active Dry Yeast: Yeast is what makes these cinnamon rolls fluffy and enhances the flavor.
- Regular All Purpose Flour: I do not recommend substituting the flour in this recipe. I hope to develop a gluten-free version soon!
Giant Cinnamon Roll Filling:
- Butter: For a vegan filling, use regular or vegan butter.
- Sugar: I like organic cane sugar but any sugar or sugar substitute like purecane will work.
- Cinnamon: Ground cinnamon is essential for a classic cinnamon roll.
Cream Cheese Icing:
- Cream Cheese: Regular or vegan cream cheese can be used.
- Butter: Feel free to use vegan butter or dairy-based butter.
- Powdered Sugar
How To Make This Recipe
Prepare the Dough: Preheat the oven to 350 F. Mix the melted butter, warm milk, maple syrup, and salt together in a bowl. Sprinkle the yeast evenly across the top of the mixture, gently stir, and let sit for 10 minutes. Add the all purpose flour and mix until a dough forms.
Let the Dough Rest: Leaving the dough in the bowl, form it into a round mound and cover it with plastic wrap or a kitchen towel. Allow it to sit for 30 minutes. It helps if the dough is in a warm place, so I like to set the bowl on top of the oven as it preheats. This helps the yeast and makes the dough rise faster.
Roll it Out: Turn the dough out onto a well-floured surface and roll it into a ¼ inch thick rectangle or oval. Add more flour as needed if the dough is sticky. Spread the softened butter over the top and sprinkle with the cinnamon sugar. Cut the slab of dough, lengthwise, into 2 ½ inch thick strands.
Create the Roll & Bake: Starting with one strip, roll the strip into a pinwheel and place it in the center of the dish. Then, continue to wrap the remaining strips of dough around it, loosely, until you've used all the dough. Cover with a kitchen towel or plastic wrap and let them sit for another 30 minutes. Bake them for 30 minutes in the oven.
Make the Icing: While the giant cinnamon roll is baking, make the cream cheese frosting. Use an electric hand mixer to mix the butter, powdered sugar and cream cheese. Allow the rolls to cool and then spread the icing over the rolls. Enjoy!
Recipe Tips
- Don't skip the resting! Your giant cinnamon roll need time to let the yeast do its magic and rise, in order to be as fluffy as possible. Although this adds to the time if takes before you can be eating your giant cinnamon roll cake, it is totally worth it.
- If you are in a pinch and don't have time to let the dough rise, try my No Yeast Cinnamon Rolls! They are super easy to whip up in just 30 minutes.
- Make sure the milk is just warm when you mix it with the yeast. Warm liquid help the yeast develop, but if it is too hot, it can kill the yeast instead of making it thrive!
- To help the dough rise faster, place it on top of the preheated oven! You can do this in both the first rise with the dough in the bowl, and in the second rise with the cinnamon roll cake in the baking dish. This is a super great trick anytime you need something to rise faster!
Giant Cinnamon Roll
Ingredients
Giant Cinnamon Roll Cake Dough
- 1 cup cup warm (not hot) oat or almond milk regular milk will also work
- 2 tablespoon maple syrup
- ¼ cup melted regular or vegan butter
- ½ teaspoon salt
- 3 teaspoon active dry yeast
- 2 ½ cups regular all purpose flour
Cinnamon Roll Filling
- ⅓ cup softened regular or vegan butter
- ⅓ cup cane sugar or ¼ cup purecane sugar subsitute
- 3 teaspoon cinnamon
Cream Cheese Frosting
- 4 oz regular or vegan cream cheese
- 4 tablespoon softened regular or vegan butter
- 1 ½ cup powdered sugar or ¾ cup purecane powdered sugar substitute
Instructions
How To Make A Giant Cinnamon Roll Cake
Prepare the vegan cinnamon roll dough by mixing the warm milk, melted butter, maple syrup, and salt. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.- Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Expect the vegan cinnamon roll dough to nearly double in size.
- After the dough has risen for an hour place it on a floured surface and roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Top with the sugar and cinnamon.
- Preheat the oven to 350. Grease a 10-12 inch round baking dish with non-stick spray.
- Cut the slab of dough, lengthwise, into 2 ½ inch thick strands.
- Roll one of the stands into a pinwheel and place it into the center of your baking dish.
- Then, wrap the next strip around the pinwheel - working out. Continue until you've used all of the dough.
- Once you have used all of the dough, cover the cinnamon roll with a kitchen towel and set aside for another 30 minutes. Your cinnamon roll will nearly double in size.
- Remove the towel and bake the roll in the oven for about 35 minutes.
- While the cinnamon roll bakes, make the cream cheese frosting by using an electric hand mixer to mix together the softened butter, powdered sugar, and cream cheese. Allow the giant cinnamon roll to cool and spread the icing over the top before serving.
Robbie says
Could this be made with gluten free flour? Like a one to one?
Jillian Glenn says
I haven't tested this with gluten-free flour but I am thinking the brand Cup4Cup may work!