Prepare to elevate your breakfast and dessert game with this truly magnificent creation: a GIANT, irresistibly gooey, and deeply rich cinnamon roll cake. This isn’t just any cinnamon roll; it’s a monumental baking achievement, masterfully infused with the nutty depth of brown vegan butter and exquisitely swirled with a molten, sticky maple brown butter cinnamon filling. Crafted with just 9 simple, dairy-free ingredients and absolutely no eggs, it culminates in a luxurious vanilla bean maple brown butter ‘cream cheese’ frosting. Every bite is pure bliss, especially that coveted, perfectly gooey center!
Indulge in the Ultimate Cinnamon Roll Cake Experience
If your heart beats for the tender, sticky delight of classic gooey cinnamon rolls, but you’re seeking an innovative and shareable way to savor that exquisite flavor, then allow us to introduce you to the cinnamon roll cake. Imagine one colossal cinnamon roll, baked to golden perfection in a cake pan, designed to be sliced and shared. It’s not merely a larger version; it’s an evolution, combining the best elements of a fluffy cake with the undeniable charm of a traditional cinnamon roll, making it an ideal centerpiece for any gathering.
This isn’t just any giant bun; it’s a ginormous, soft, brioche-like marvel that promises an unparalleled texture. But the true magic lies within its core: a homemade, dairy-free brown butter maple brown sugar cinnamon filling. This filling isn’t just sweet; it bakes down into the most luxuriously *gooey* and caramelized texture imaginable, creating pockets of sticky, warm spice throughout the cake. As if that weren’t enough, we crown this masterpiece with a luscious maple ‘brown butter’ dairy-free cream cheese frosting. Speckled with fragrant vanilla bean seeds, this frosting melts gently into every warm crevice of the sliced bun, creating an utterly decadent experience that will have everyone reaching for another slice.
This remarkable creation is destined to become your new go-to holiday breakfast, brunch showstopper, or special occasion treat. And the best part? It’s surprisingly simple to make, defying expectations by requiring no eggs and no dairy. Yes, you heard that right – it’s entirely vegan, yet so rich and satisfying, you’d never guess its plant-based origins. Get ready to impress and delight!
Crafting Perfection: Egg-Free & Dairy-Free Secrets Revealed
For many, the idea of a rich, brioche-like cinnamon roll cake, let alone one featuring the deep, nutty flavor of brown butter, might seem impossible without eggs and dairy. However, modern plant-based baking has evolved to an incredible degree, allowing us to achieve superior results without traditional animal products. The key lies in smart substitutions that replicate the functional properties of eggs and dairy, ensuring a cake that’s every bit as moist, tender, and flavorful as its conventional counterparts.
Here’s how we achieve this remarkable feat:
- Dairy-Free Yogurt for Eggs: This is a game-changer in vegan baking, serving as my absolute favorite egg replacement. Eggs contribute essential fats and moisture to baked goods, creating that desired soft texture, while also aiding in leavening. Dairy-free yogurt, especially the unsweetened varieties, steps in beautifully, providing the necessary fats for a melt-in-your-mouth crumb. Its slight acidity also reacts with baking soda (if used) or works in conjunction with yeast, contributing to a lovely rise, much like eggs do in traditional recipes. The result is a dough that’s incredibly tender and fluffy, not dense or dry.
- Vegan Butter for Dairy Butter: If you’re new to vegan baking, you might be skeptical, but trust us – vegan butter has come a long way! Today’s high-quality vegan butters are exceptional, mirroring the taste, texture, and performance of their dairy counterparts almost perfectly. Crucially for this recipe, many premium vegan butters can be browned, creating that signature nutty, caramelized flavor that elevates the entire dish. Most brands offer a 1:1 substitution ratio for regular butter, making them incredibly easy to work with. When browned, vegan butter contributes a complex depth of flavor and helps achieve that characteristic beautiful, brioche-like richness in our giant cinnamon roll cake. You’ll be amazed at how indistinguishable the end result is from a dairy-based version!
The Secret for Super Soft, Brioche-Like Dough & Caramelized Filling
Achieving that coveted super-soft, almost pillowy brioche texture and a wonderfully caramelized, gooey filling is easier than you might think, thanks to one simple, yet transformative, trick. Just before baking, we introduce about 1/4 cup (60 mL) of vegan heavy cream or a luscious homemade cashew cream. This step involves carefully pouring the cream over the proofed and shaped cinnamon roll cake. As the cake bakes in the hot oven, the warmth encourages the dough to absorb the rich cream. This absorption isn’t just about moisture; it sets off a magical process where the cream and the sugars in the filling caramelize together. This creates an unbelievably tender, moist interior and an even gooier, more intensely flavored filling, sealing in the moisture and adding an extra layer of indulgence to every single bite. This simple addition is the key to unlocking an unparalleled depth of flavor and an exquisite texture that will make your cinnamon roll cake truly unforgettable.
Essential Ingredient Notes & Expert Tips for Success
Crafting this incredible giant vegan cinnamon roll cake relies on a few key ingredients, and choosing the right ones can make all the difference in achieving that perfect gooey texture and rich flavor. Here are some detailed notes and tips to guide you:
- Vegan Butter Selection: For achieving the best brown butter flavor, the choice of vegan butter is crucial. My top recommendation for browning is Miyoko’s Kitchen Cultured Vegan Butter. Its unique composition allows it to brown beautifully, developing a complex, nutty flavor very similar to dairy brown butter. However, it’s important to note that Miyoko’s contains nuts. If you have nut allergies or prefer a nut-free option, Violife’s plant-based butter is an excellent alternative. It browns significantly better and offers a cleaner, less processed flavor when browned compared to other brands like Earth Balance, which can sometimes have a slightly artificial aftertaste when exposed to heat for browning. If browning feels daunting or you don’t have access to these specific brands, you can simply skip the browning step and use regular (unbrowned) vegan butter in the amounts specified for the brown butter. While it won’t have the same depth of nutty flavor, it will still yield a delicious result.
- Choosing Vegan Cream Cheese: The frosting is a vital component of this cake, and the vegan cream cheese plays a starring role. Your choice here largely comes down to personal preference for flavor and texture. I often make my homemade vegan cream cheese, which is absolutely divine in this recipe, offering a fresh, tangy, and rich profile. For store-bought options, Kite Hill and Tofutti are both excellent choices that consistently deliver a smooth, creamy frosting. I would advise against using Miyoko’s cream cheese for this particular frosting. While I adore their butter, their cream cheese tends to be a bit firmer and can sometimes result in a less silky, spreadable frosting texture compared to other brands. Look for a brand that is soft, spreadable, and has a pleasant tangy flavor.
- Dairy-Free Yogurt for Dough: The dairy-free yogurt contributes significantly to the dough’s softness and rise. Again, this is a matter of preference, but I generally bake with either Kite Hill or Forager Project brands. Both their unsweetened and unsweetened vanilla varieties work wonderfully in this recipe. You can also confidently use their Greek-style varieties, which are thicker and can add a slightly richer texture to the dough. The key is to ensure it’s unsweetened to control the sugar content of your dough and to allow the natural flavors to shine. Using room temperature yogurt also helps integrate it smoothly into the dough mixture, promoting a consistent rise.
The remaining ingredients are wonderfully straightforward and foundational to any great cinnamon roll: reliable active dry yeast for that perfect lift, granulated sugar for sweetness, light brown sugar for depth in the filling, fragrant ground cinnamon for warmth, and all-purpose flour for structure. And, of course, a generous amount of high-quality maple syrup is essential. My personal favorite is Crown Maple – its pure, unadulterated flavor is simply exceptional and makes a noticeable difference in the overall taste profile of this magnificent cake, especially in the filling and frosting. Each ingredient plays a crucial role in creating the rich, complex, and comforting flavors of this ultimate treat.
Step-by-Step Guide: How to Bake Your Giant Vegan Cinnamon Roll Cake
For the comprehensive written instructions and precise ingredient measurements, please refer to the recipe card located at the bottom of this post. You can also easily jump directly to the recipe by clicking the “jump to recipe” button at the top of this page! This section offers a brief, visual overview of the key steps, complete with photos, to give you a clearer understanding of the process and ensure your baking success.
While you can find a full video tutorial on Instagram, these step-by-step photos and descriptions are designed to guide you through crafting this delectable vegan cinnamon roll cake with confidence. Pay attention to the details, and you’ll be rewarded with a truly impressive dessert!
Streamline Your Morning: Two Convenient Overnight Options
There’s nothing quite like waking up to the aroma of freshly baked cinnamon rolls, especially on a special occasion like Christmas morning or Easter brunch. This giant cinnamon roll cake is truly a showstopper when served warm, and to make that magical morning a breeze, I highly recommend utilizing one of these two overnight preparation options. Planning ahead ensures you can enjoy a leisurely morning without sacrificing the joy of a homemade, warm breakfast treat.
You have two distinct approaches for overnight preparation: either letting the **first proof** occur overnight, or allowing the **second proof** to happen while you sleep. The latter option, where the shaped cinnamon roll cake rests overnight for its second proof, offers the smoothest holiday morning. Imagine: you simply remove the pan from the fridge, let the cinnamon roll cake come to room temperature while your oven preheats, and then bake! This method allows you to serve a warm, fresh-from-the-oven cake with minimal effort on the day of.
However, I must admit a personal preference for the overnight bulk rise during the *first* proof. My reasoning is practical: when the dough is chilled, the maple brown butter filling becomes firmer and is much less likely to spread out everywhere when you roll the dough. This is a common issue with room temperature butter fillings, which can sometimes make shaping a little messy. So, by doing the first proof overnight in the fridge, your dough is perfectly chilled and firm for shaping the next morning. The trade-off? This means you’ll be shaping the cake on the morning you plan to bake it, adding an extra hour or so to your morning schedule before you get to enjoy that first glorious slice.
Ultimately, the choice is yours and depends on your morning priorities. Do you prefer a completely hands-off morning, ready to bake? Or do you value the ease of shaping a chilled dough, even if it means a little extra prep on the day? Rest assured, either option will lead to a truly beautiful, incredibly soft, and undeniably GINORMOUS cinnamon roll cake, all made unbelievably without any eggs or dairy. Whichever method you choose, prepare for a delicious and satisfying experience!
Don’t forget to save this incredible recipe for later! Add it to your favorite recipe board on Pinterest!
If you make this delightful recipe, please take a moment to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback truly helps others discover and enjoy these recipes! As always, I absolutely adore seeing your beautiful culinary creations, so be sure to tag me on Instagram and Pinterest!
One GIANT Maple ‘Brown Butter’ Cinnamon Roll – No eggs, No Dairy!
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5 from 4 reviews
- Author: Britt Berlin
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 Cake (serves 12)
- Category: Cinnamon Rolls, Cake, Dessert
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegan, Dairy-Free, Egg-Free, Plant-Based
Description
This magnificent GIANT vegan cinnamon roll cake is a true masterpiece of plant-based baking. Infused with rich brown vegan butter and boasting a decadent, molten maple brown butter cinnamon filling, it’s a dream come true for cinnamon roll lovers. Crafted with just 9 simple dairy-free ingredients and completely egg-free, this cake is generously slathered with a luscious vanilla bean maple brown butter ‘cream cheese’ frosting. Prepare for an unforgettable treat, especially that perfect, ultra-gooey center bite!
Ingredients
Scale
For the Brown Vegan Butter:
- 1 cup (220 g) high-quality salted vegan butter (Miyoko’s or Violife recommended for browning)
For the Vegan Cinnamon Roll Dough:
- 3 cups (378 g) + 1 tbsp all-purpose flour, divided (plus extra for dusting)
- 1 packet (8 g) active dry yeast
- 1/3 cup (70 g) granulated sugar, divided
- 1 cup (240 mL) unsweetened dairy-free milk (almond or soy work well), warmed to 110°F (43°C)
- 1/4 cup (60 g) unsweetened plain dairy-free yogurt, at room temperature
- 1/4 cup (40 g) cooled brown vegan butter, reserved from the amount above
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
For the Brown Butter Maple Cinnamon Filling:
- 1/3 cup (80 g) brown vegan butter, at room temperature but semi-solid (from the initial browned butter batch)
- 1/4 cup (60 mL) high-quality maple syrup
- 1/2 tsp pure vanilla extract
- 1/8 tsp fine sea salt
- 2 tbsp ground cinnamon
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (60 mL) vegan heavy cream or cashew cream, to be used right before baking
For the Maple Brown Butter Cream Cheese Frosting:
- 1/4 cup (56 g) brown vegan butter, at room temperature but semi-solid (from the initial browned butter batch)
- 2 tbsp maple syrup
- 1/2 cup (113 g) vegan cream cheese, at room temperature (Kite Hill or Tofutti recommended)
- 2 cups (240 g) powdered sugar (confectioners’ sugar), sifted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/4 tsp vanilla bean powder, optional (for extra visual appeal and flavor)
Instructions
- Preparation: Begin by accurately measuring all the ingredients required for both the brown butter and the dough. Carefully grease and line a 9-inch cheesecake pan or a glass pie dish with parchment paper, ensuring it’s also lightly oiled. Set this prepared pan aside.
- Brown the Vegan Butter: In a medium-sized saucepan, melt the entire cup of vegan butter over medium heat, stirring consistently until fully liquid. Increase the heat to medium-high and allow the butter to bubble. Continue stirring every 30 seconds or so. Vegan butter tends to bubble quite a bit, so you might need to occasionally lift the pan off the heat, stir, and let the bubbles subside to monitor the browning. Look for golden-brown flecks forming at the bottom of the pan and a wonderfully nutty aroma, typically within 3-4 minutes. Once achieved, immediately pour the browned butter into a separate heat-safe bowl to stop the cooking process. Allow it to cool down to closer to room temperature for approximately 5-7 minutes.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough attachment, or in a large mixing bowl if kneading by hand, gently whisk together the warmed dairy-free milk with one tablespoon of the granulated sugar. Add the active dry yeast, then cover the bowl and let it sit for about 2-3 minutes until it becomes visibly foamy and bubbling, indicating the yeast is active. It should also have a distinct yeasty smell. Next, incorporate the dairy-free yogurt, the pre-measured cooled brown vegan butter, the remaining granulated sugar, vanilla extract, and sea salt. Mix these wet ingredients thoroughly using a spatula or by running the stand mixer on medium speed. Gradually add in the flour. If using a stand mixer, knead on medium speed until a smooth, elastic ball of dough forms, which usually takes about 10 minutes. If kneading by hand, continue kneading the dough on a lightly floured, clean surface until it becomes slightly tacky yet smooth to the touch, again, for approximately 10 minutes. You may use an additional tablespoon or two of flour if the dough is too sticky.
- First Rise (Proofing): Cover the bowl containing the dough with a clean kitchen towel or plastic wrap. Place it in a warm environment (ideally around 85°F or warmer) to allow the dough to undergo its first proof until it has roughly doubled in size. This typically takes about 60 minutes. During colder months, if your kitchen is cool, you can place the covered bowl into an OFF oven with just the oven light on to create a warm, consistent environment for rising.
- Chill Vegan Brown Butter for Filling & Frosting: While your dough is busy rising, take the remaining portion of brown vegan butter designated for the filling and frosting, and place it into the refrigerator to chill. The goal is to achieve a consistency that resembles cold butter that has been left out at room temperature for a short while – soft enough to easily indent with your finger, but not fully melted and liquid. This semi-solid state is crucial for both the filling and the frosting to prevent them from becoming too runny.
- Craft the Maple Brown Butter Filling: Approximately 10-20 minutes before your dough finishes its first rise and you’re ready to shape the cake, prepare the maple brown butter mixture. In a small bowl, combine the chilled, semi-solid brown vegan butter with the maple syrup, vanilla extract, and sea salt. Whisk these ingredients vigorously until well combined and creamy. In a separate small bowl, whisk together the light brown sugar and ground cinnamon until fully blended. Set both mixtures aside.
- Shape the Giant Cinnamon Roll Cake: Lightly flour a clean work surface and your rolling pin. Transfer the risen dough to the center of your floured surface. Roll the dough out into a rectangle approximately 12 inches by 15 inches. Evenly spread the prepared brown vegan butter maple mixture over the entire surface of the dough, leaving a small border. Next, sprinkle an even layer of the brown sugar cinnamon mixture over the maple butter. Using a pizza cutter or a sharp knife, slice the dough into six strips, each measuring about 2 inches wide and 15 inches long. Now, assemble your giant cake:
- Carefully roll one of the dough strips into a tight, traditional cinnamon roll coil. Take this coiled strip and place it at the end of a second strip. Continue rolling the second strip around the first, extending the coil to create a larger central cinnamon roll. Transfer this larger central roll into the middle of your prepared baking pan.
- Take another strip of dough and align one end with the outer edge of the large cinnamon roll already in the pan. Gently wrap this strip around the existing roll, extending the spiral. Repeat this process for the remaining three strips, seamlessly attaching them to create one continuous, impressively large cinnamon roll cake that fills your prepared pan.
- Second Rise & Preheat: Once the giant cinnamon roll cake is fully shaped in its baking dish, cover the dish with plastic wrap or a clean towel. Place it in a warm spot, ideally near your oven, as it preheats to 350°F (175°C). Allow the shaped roll to rest and rise for a second time, until it has visibly puffed up and nearly doubled in size again.
- Bake to Golden Perfection: Just before placing the cinnamon roll cake into the oven, uncover it and evenly pour the vegan heavy cream over the entire surface. This crucial step contributes to the ultimate gooeyness and a beautifully caramelized crust. Transfer the pan to the preheated oven and bake for 33-35 minutes, or until the top is a beautiful golden brown and the cake is cooked through. Once baked, remove from the oven and allow the cinnamon roll to cool in the pan for about 10-15 minutes before serving. It will be extremely hot directly out of the oven, and this cooling period helps the filling set slightly and prevents burns.
- Frost and Serve: While the cinnamon roll cake cools, prepare the decadent frosting. In a mixing bowl, whisk together the room temperature vegan cream cheese, maple syrup, and the remaining chilled brown vegan butter until smooth. Gradually add in the powdered sugar, a little at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract and sea salt until the frosting is light and fluffy. Generously spread this irresistible frosting over the warm (but not piping hot) giant cinnamon roll cake. The slight warmth of the cake will allow the frosting to melt just enough to seep into every crevice. Slice into individual portions and prepare to savor every single mouth-watering bite!
Notes
Brown Butter Selection: For the most authentic and deep nutty flavor, I highly recommend using Miyoko’s vegan butter when browning. Its composition allows it to develop a rich, complex flavor that truly elevates this recipe.
Convenient Overnight Options: To simplify your baking schedule, especially for special mornings, this recipe offers two flexible overnight options. You can choose to chill the dough during its first proof (bulk rise) or during its second proof (after shaping). I often find that allowing the first proof to happen overnight results in a chilled dough that’s firmer and easier to handle the next day, preventing the maple brown butter filling from spreading excessively – a common issue with room temperature butter. However, this method means you’ll still need about an hour or more of work the following morning (shaping, second rise, baking) before you can enjoy your cinnamon roll cake. If you’re preparing this for a leisurely late brunch, this is perfectly manageable and can even be an enjoyable part of your morning ritual.
Alternatively, for a truly hands-off morning, you can perform the second proof (after shaping the cake in its pan) in the refrigerator overnight. This allows you to simply pull the pan out, let it come to room temperature while your oven preheats, and then bake immediately. This option is ideal for those busy holiday mornings when you want to serve a fresh, warm cinnamon roll cake with minimal effort right before serving. Both methods yield an incredibly delicious and giant vegan cinnamon roll cake, so choose the option that best fits your schedule and preferences!