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sliced vegan cinnamon roll cake

One GIANT Maple ‘Brown Butter’ Cinnamon Roll – No eggs, No Dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Cinnamon Rolls
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This GIANT gooey and rich cinnamon roll cake is infused with brown vegan butter and swirled with a molten, sticky maple brown butter cinnamon filling!! Just 9 simple dairy free ingredients, no eggs, and smeared with a vanilla bean maple brown butter ‘cream cheese’ frosting – oh, it’s too good! Especially that perfect gooey center bite!

Ingredients

Scale

Brown Butter:

  • 1 cup (220 g) salted vegan butter

Cinnamon Roll Dough:

  • 3 cups (378 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface)
  • 1 packet (8 g) activated yeast
  • 1/3 cup (70 g) granulated sugar, divided
  • 1 cup (240 mL) dairy-free milk, unsweetened, heated to 110F.
  • 1/4 cup (60 g) unsweetened dairy free yogurt, room temperature
  • 1/4 cup (40 g) brown vegan butter, from above
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Brown Butter Maple Cinnamon Filling:

  • 1/3 cup (80 g) brown vegan butter, room temperature, but semi-solid
  • 1/4 cup (60 mL) maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 2 tbsp ground cinnamon
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (60 mL) vegan heavy cream, to use right before baking

Maple Brown Butter Cream Cheese Frosting:

  • 1/4 cup (56 g) brown vegan butter, room temperature, but semi-solid
  • 2 tbsp maple syrup
  • 1/2 cup (113 g) vegan cream cheese, room temperature
  • 2 cups (240 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla bean powder, optional

Instructions

  1. Prep: Measure out all ingredients for the brown butter and the dough portion. Grease and line a 9″ cheesecake pan or glass pie dish with parchment paper and oil.  Set aside.
  2. Start by browning the vegan butter: Start by melting the vegan butter in a medium saucepan on the stove at medium heat. Stir continuously until melted, then bring the heat up to medium-high. Let the butter bubble and brown, stirring every 30 seconds or so until the flecks of solids begin to brown (about 3-4 minutes). Because vegan butter bubbles so much, you’ll need to occasionally remove the butter from the heat, stir and let the bubbles settle to see how far along you are. Once the butter is browned and aromatic, pour the butter into a separate heat-safe bowl, and set aside to cool down closer to room temperature, about 5-7minutes.
  3. Make the dough: Either in the bowl of a stand mixer with dough attachment or in a large bowl, whisk together the warmed dairy free milk and a tablespoon of sugar. Add in the yeast and cover to let sit until foamy and bubbling, about 2-3 minutes. Once foamy and visibly increased in volume (it should also smell yeast-y), add in the dairy free yogurt, browned vegan butter, remaining sugar, vanilla extract and sea salt. Mix with a spatula or turn the stand mixer onto medium speed to combine the wet ingredients. Then add in the flour. Either turn on the stand mixer to medium speed or begin to mix the dough with a wooden spoon then knead the dough in the bowl until a smooth ball forms, about 10 minutes. If kneading by hand, you can continue to knead the dough on a clean surface until the dough becomes slightly tacky and smooth, about 10 minutes. You can use a tablespoon or two of extra flour to help the dough knead and not stick to the table.
  4. Rest: Cover the bowl and allow the dough to rest in the bowl in a warm area (about 85F or warmer) until about doubled in size (about 60 minutes). If you’re making this in winter time and your kitchen is particularly cold, I place my bowl into an OFF oven with the oven light on!
  5. Chill the vegan brown butter: While the dough is rising, place the remaining vegan brown butter into the fridge to chill. You want the butter to resemble cold butter that’s been brought to room temperature (so able to have an indentation) and not just liquid vegan butter that’s room temperature for both the filling and the frosting.
  6. Make the maple brown butter: When you’re almost ready to shape the cinnamon cake (about 10-20 minutes left of rising time), make the maple brown butter mixture. In a small bowl, whisk the room temperature brown butter and maple syrup together vigorously, along with the vanilla extract and sea salt. In a separate small bowl, whisk together the light brown sugar and cinnamon. Set aside.
  7. Shape the cinnamon roll cake:  Flour a clean surface and rolling pin, and place the dough in the middle. Roll the dough to be about 12″ by 15″. Spread the dough with the browned vegan butter maple mixture, then sprinkle on an even layer of the brown sugar cinnamon mixture. Using a pizza cutter,, slice the dough into six that each measure 2″x15.” Then shape the cake:
    1. Roll one strip into a cinnamon roll. Then take that cinnamon roll and place it onto the next strip to continue rolling into a larger cinnamon roll. Place that large cinnamon roll into your baking pan.
    2. Then take another strip and line it up with the end of the large cinnamon roll in the pan, continuing to wrap the strip around the cinnamon roll. Repeat for the remaining 3 strips so you have one large cinnamon roll in the prepared pan.
  8. Rest the rolls: Cover the baking dish and rest the rolls by the oven while it preheats to 350F. Let the roll double in size.
  9. Bake: Before baking, pour the vegan heavy cream over the cinnamon roll. Then place the cinnamon roll into the oven to bake for 33-35 minutes, or until the tops are lightly golden. Let the cinnamon roll cool for 10-15 minutes before serving, as it’ll be really hot!
  10. Frost and serve: Whisk together the cream cheese, maple syrup, and remaining browned butter together, then add in the powdered sugar and vanilla. Spread on top of your cinnamon roll, slice, and enjoy!

Notes

Brown butter: I recommend Miyoko’s vegan butter for the best vegan butter to brown.

Overnight option: You can either do the overnight option for the first proof or for the second proof. I find the vegan maple brown butter filling is easier to spread if you chill on the first proof, but that means about an hour+ the next day of work before enjoying your cinnamon roll cake. If you’re making this for a later brunch, that’s totally doable! Otherwise, I would do the second proof in the fridge overnight so you can bake the cinnamon roll cake immediately the next morning for serving 🙂

Find it online: https://thebananadiaries.com/giant-vegan-cinnamon-roll/