If you’re searching for a revamped approach to cinnamon rolls, this recipe should do the trick. This giant cinnamon roll is vegan. Bake the roll in a cheesecake pan for a delicous giant cinnamon roll that is the perfect combination of a soft inside and crunchier edges.
To show off the creative pattern of the cinnamon roll, it can be cut and served like a regular slice of pie. To make this treat for breakfast without having to wake up early, read my SIS tip.
Looking for more breakfast bread ideas? Try my Pecan Sticky Buns and Chocolate Poppy Seed Babka. Note: neither of these is vegan.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS Tip – Simple is Smart Tip
You can have a giant hot fresh cinnamon roll for breakfast without having to get up 3 hours early. After the dough rests in the fridge for two hours(step 4), continue with the recipe through step 10. Instead of letting the giant cinnamon roll rise at room temperature, cover and put in the fridge overnight. The next day, take it out of the fridge and let it rest on the counter while the oven heats up. Finally, bake it according to the recipe instructions.
Neuroscience Nutrition Nugget
The Vegan butter used in this recipe is rich in Omega 3 – ALA Alpha Lipoic Acid. A tablespoon of Vegan Butter has a quarter of the daily recommendation for ALA. Ala is important in brain growth and development. ALA is both water- and fat-soluble, which allows it to work in every cell or tissue in the body. Meanwhile, most other antioxidants are either water- or fat-soluble. This property makes ALA a powerful antioxidant that help protect the body and brain against oxidative stress from free radicles. Remember that free radicles cause damage to fat, protein, and our DNA. ALA helps the body get rid of damaging free radicles. Research into the role of free radicles in the brain shows that they play a role in the development of dementia.
Ingredients for the Bread Dough
- All-Purpose Flour: This flour has less gluten than bread flour, giving the cinnamon roll a softer texture.
- Granulated Sugar: I’ve also usd honey.
- Instant Yeast: Try to find the SAF Gold Instant Yeast. If you can’t find it, make sure the yeast you use isn’t outdated.
- Sea Salt: Sea salt has less sodium molecules which makes it a better choice for a low-salt diet.
- Just Eggs: These are my favorite egg substitute in my Vegan recipes. 3 Tbsp equals an egg.
- Vegan butter: Contains Palm and Coconut oil.
Cinnamon Roll Filling
- Brown Sugar: Brown sugar gives the cinnamon roll a softer texture than granulated sugar.
- Vegan Butter: The cinnamon roll is so moist with all of the vegan butter.
- Cinnamon: I used Madagasgar Cinnamon.
Glaze/Frosting:
- Powdered sugar: Powdered sugar dissolves and mixes into the frosting giving it a smooth texture.
- Coconut cream: If you don’t have coconut cream, use coconut milk, and skim off the cream to add to the frosting.
- Vanilla: Don’t use imitation vanilla. Use pure vanilla extract.
Step by Step Instructions:
- In the bowl of the stand mixer, add the flour, sugar, salt, and yeast. Mix.
- Add the eggs and water. Mix into the flour on medium-low. Mix until well combined. The dough will be very stiff.
- Add the six Tbsp of vegan butter, 1-2 Tbsp at a time, mixing in on medium-low until incorporated. It will look like the butter isn’t going to incorporate. However, if you keep mixing, it will corporate.
- Once the vegan butter is incorporated, the dough will be a smooth, soft ball. Mix for another 8 minutes on medium speed. Cover the dough and let it rise for at least one hour. Then place in the refrigerator for at least two hours. This will chill the dough, making it easier to handle.
- Split the dough into two equal parts and use a rolling pin to roll out each piece into a 9 X 13-inch rectangle on a floured surface.
- Spread each piece of dough with 2 tbsp. Of the Vegan butter, then sprinkle with half of the brown sugar and cinnamon. Spread the filling out to the edges of the dough.
- Line a 9-inch cheesecake pan with baking parchment. Then stack one of the 9 X 13 pieces of dough on top of the other piece.
- Cut the dough into six pieces. Each piece is 1½ inches wide by 13 inches long. Line the bottom of a nine-inch cheesecake pan with a piece of round baking parchment.
- Loosely roll up one strip and place it in the middle of the parchment-lined cheesecake pan. Continue placing the strips of dough around the centerpiece. Leave a little room between the pieces to give the cinnamon roll room to expand during rising. If it is easier, after the centerpiece is placed, cut the rest of the strips in half before adding them to the roll.
- Cover and let rise until puffy, about one hour
- Preheat the oven to 350°F (170°C) during the last half hour of rising.
- Bake for 50-60 minutes. Check the internal temperature in the middle of the pan at 50 minutes. If it is 190°F (88°C) in the center, the cinnamon roll is done. Cover with a piece of aluminum foil after 30 minutes to keep the top from over-browning. Remove the cinnamon roll from the oven when it is done. Let it cool in the pan for 15 minutes, and then remove from the pan.
Make The Glaze and Glaze the Giant Cinnamon Roll.
- Mix together all of the ingredients for the glaze. Use the coconut cream to thin the glaze enough so it
ribbons” off the mixing spoon. - Glaze the cinnamon roll with the glaze while it is still warm, letting some of the glaze run down the sides of the roll.
- Cut the cinnamon roll into wedge-shaped pieces like pieces of a pie and serve warm.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
Giant Cinnamon Roll - Vegan
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Dough
- 4 cups All-purpose flour
- ⅓ cup Sugar
- 4 tsp SAF instant yeast
- 1 tsp Sea salt
- ⅓ cup Water
- ¾ cup Just Egg (plant based eggs) equivalent of 4 large eggs
- 6 tbsp Vegan Butter
Filling
- 4 tbsp Vegan Butter
- ¾ cup Packed brown sugar
- 1 tbsp Cinnamon
Glaze
- 1¼ cup Powdered sugar
- 1 tsp Vanilla
- 2-3 tbsp coconut cream
Instructions
Make the Dough
- In the bowl of the stand mixer, add the flour, sugar, salt, and yeast. Mix
- Add the eggs and water. Mix into the flour on medium low. Mix until well combined. The dough will be very stiff.
- Add the six Tbsp. of vegan butter 1-2 Tbsp at a time, mixing in on medium-low until incorporated. It will look like the butter isn't going to incorporate. However, if you keep mixing, it will corporate.
- Once the vegan butter is incorporated, the dough will be a smooth, soft ball. Cover the dough and let it rise for at least one hour. Then place in the refrigerator for at least two hours. This will chill the dough, making it easier to handle.
- Split the dough into two equal parts and roll each piece into a 9 X 13 inch rectangle on a floured surface.
- Spread each piece of dough with two tbsp. vegan butter, then sprinkle with half of the brown sugar and cinnamon. Spread the filling out to the edges of the dough.
- Line a 9-inch cheesecake pan with baking parchment. Then stack one of the 9 X 13 pieces of dough on top of the other piece.
- Cut the dough into 6 pieces. Each piece is 1½ inches wide by 13 inches long. Line the bottom of a nine inch cheesecake pan with a piece of round baking parchment.
- Loosely roll up one strip and place it in the middle of the parchment lined cheesecake pan. Continue placing the strips of dough around the center piece. Leave a little room between the pieces to give the cinnamon roll room to expand during rising. If it is easier, after the center piece is placed, cut the rest of the strips in half before adding them to the roll.
- Cover and let rise until puffy, about one hour. Preheat the oven to 350°F (170°C) during the last half hour of rising.
- Bake for 50-60 minutes. Check the internal temperature in the middle of the pan at 50 minutes. The cinnamon roll is done if it is 190°F (88°C) in the center, the cinnamon roll is done. Cover with piece of aluminum foil after 30 minutes to keep the top from over-browning. Remove the cinnamon roll from the oven when it is done. Let it cool in the pan for 15 minutes, and then remove from the pan. Make the glaze and glaze the roll. Cut and serve warm.
Make The Glaze and Glaze the Giant Cinnamon Roll.
- Mix together all the ingredients for the glaze. Use the coconut cream to thin the glaze enough so it "ribbons" off the mixing spoon.
- Glaze the cinnamon roll with the glaze while it is still warm, letting some of the glaze run down the sides of the roll.
- Cut the cinnamon roll into wedge shaped pieces like pieces of a pie serve warm.
