Hands down one of the hardest things I have had to do is keep this giant cinnamon roll recipe from you guys.
I am kidding (but not really). I made this recipe in early June since I knew I was going to be traveling in Europe for the first half of July and wanted to get a head start on my recipes for the rest of the month (anal much?). Any who I did not expect for this GIANT Cinnamon Roll to turn out as great as it did. It is gluten-free, refined sugar-free and it is the most epic to make for brunch, breakfast or heck when you just want a big a$$ cinnamon roll like I did.
This recipe is kind of more labor intensive than others (don’t hate me) but only because rolling the cinnamon roll into one giant piece requires patience and some muscle. You’ll see the full directions below but just go with it. I promise it is worth it.
Also let’s chat about how cinnamon rolls aren’t complete without some butter. Sorry but the rolls just aren’t the same without a little grass-fed butter involved. I use Vital Farm’s grass-fed butter all the time and it is amazing. It’s butter I trust and that actually helped me get over my butter fear. You would have thought my head would fall off if I ate it in the past.
Any of my veg heads, you can use coconut oil too or ghee if you prefer. Even a vegan butter. But for anyone who can tolerate dairy, try it with Vital Farm’s grass-fed butter. The salted or unsalted variety both work.
Don’t forget to share this recipe with me on social or just show up at my door with a giant cinnamon roll – whichever you prefer.. 😉 And here are a few of my other fave cinnamon roll recipes for ya: Healthy Vegan Cinnamon Rolls, Mini Sweet Potato Cinnamon Rolls and Dark Chocolate Cinnamon Buns.
Cinnamon roll dough
- 2 1/2 cups unsweetened non-dairy milk (almond, oat, anything!)
- 4 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 6 tablespoons liquid coconut oil
- 4 2/3 cups gluten-free oat flour, gluten-free all purpose flour or sprouted spelt flour
- 5 teaspoons baking powder
- 1/3 cup coconut sugar
Cinnamon sugar filling
- 1/3 cup coconut sugar
- 4 teaspoons cinnamon
- 1/4 cup Vital Farms Grass-fed Butter, softened (salted or unsalted)
- Preheat oven to 400 degrees and grease a cast iron skillet with a little Vital Farms grass-fed butter
- Whisk together the nut milk and apple cider vinegar in a medium bowl and set aside for 5-10 minutes
- Add in the vanilla extract then coconut oil and mix again
- In a large bowl, mix together 4 cups of the flour, baking powder and coconut sugar
- Then pour the wet mixture into the dry and gently mix with a spatula
- Add in the other 2/3 cup flour and mix well
- Let the dough sit for 30 minutes (cover bowl with paper or dish towel)
- Form the dough into a round sphere and add to a floured-surface and sprinkle some on top to roll it out (you can use a water bottle like I did and used about 1/3 cup additional flour total between top and bottom)
- Roll out the dough so it is a large rectangle about 1 - 1.5 inch thick
- Once the dough is in a large rectangle, mix together the butter, coconut sugar and cinnamon then spread on top of the dough, evenly distributing across the rectangle
- Slice the dough into four rectangles (width wise) then roll the bottom rectangle up from one side to another creating one small roll
- Add that roll on top of the following rectangle and roll again
- Repeat until one large cinnamon roll is formed
- Gently add to the cast-iron skillet and bake in oven for 15 minutes or until the top feels firm (don't over cook or it will be dry!)
- Allow the skillet to cool for about 12-15 minutes then slice and enjoy while warm
Store extras on the counter for a couple days then in the fridge for up to a week! You can also freeze and warm up when you'd like to eat!
Thank you Vital Farms for sponsoring this post! It means so much to me to work with brands I love and believe in!