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These jumbo vegan cinnamon rolls are a Christmas tradition in my house, and I have to say, they’re probably what I look forward to most around the holidays. They’re just so soft and fluffy with the perfect amount of sweetness and crunch from the brown sugar filling all topped off with a light cream cheese frosting. The recipe is adapted from these amazing Orange Scented Olive Oil Sticky Buns by FiveandSpice over at Food52 which calls for olive oil in the dough. It keeps them incredibly soft and moist, almost like focaccia.
This recipe is pretty easy and the dough comes together really fast. It does take some time for them to rise so I would start working in the morning. Trust me though, these are fun to make. After that first rise, the dough is so soft and easy to work with. You probably won’t even need any flour to roll it out.
I probably should of put my hand next to these to show the scale, but these guys are BIG. I love using a cast iron skillet because this dough rises a lot and it gives them enough room to reach their fluffiness potential. The dough has a 90 minute initial rise and then another 1 hour rise before they go in the oven. Alternatively, you can get them all ready in a baking dish and do that last rise in the refrigerator overnight. It’s great on Christmas morning because everything is all ready to go.
One tip for getting those perfect clean cut swirls is using kitchen twine to cut your rolls. Just cut about a food of twine and slide it under your dough log. Cross both ends over each other and pull in opposite directions and repeat for the rest of the dough. I found this video that explains how to do it.
