Giant Cinnamon Roll Cake

• 
  Prepare the vegan cinnamon roll dough by mixing the warm oat or almond milk, melted vegan 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 vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the giant cinnamon roll to cool and spread the icing over the top before serving.