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carrot cake cinnamon rolls
Updated: Mar 26, 2023
Cinnamon rolls, with all the carrot cake flavours. Finished with a vegan cream cheese frosting....Perfect for Easter!
My husband absolutely loves carrot cake, but he also loves cinnamon buns and hot cross buns especially during the Easter time. Since I can’t bake all of these for Easter (I mean I could, but I probably shouldn’t) I decided to combine them into one. Introducing the Carrot cake cinnamon rolls.
These have the best of both: they are fluffy, light and a bit chewy like a cinnamon bun should be, but with all the fragrant spices and flavours of a carrot cake.
So vibrant in colour from the carrots.
Oh and did I mention they are vegan!
EASY TO MAKE
They are surprisingly easy to make, and you do not have to be a pro baker to bake these. It takes some time, but it certainly is worth it.
Simply mix the dough. Let it proof. Roll out into a rectangle. Brush with melted vegan butter and sprinkle with the filling. Cut into strips and roll up. Place in a baking tray and bake until golden. Top with cream cheese frosting and enjoy!
HOW TO CUT THE ROLLS
You have two options. Option one is to cut the rolled out dough into even sized strips and roll them up individually. Option two is to roll the whole piece of rolled out dough into a "sausage" shape and then cut into 6 equal sized pieces.
ALL YOU NEED
all-purpose flour
dry instant yeast
cane sugar
ground spices: cinnamon, ginger, all spice and nutmeg
salt
vegan butter
almond milk
and a large carrots
FOR THE CREAM CHEESE FROSTING
vegan cream cheese
vegan butter
icing/ powdered sugar
DOES IT NEED THE CREAM CHEESE FROSTING?
If you don't like the cream cheese frosting you can glaze the buns with a simple icing glaze. Simply mix icing sugar with a bit of hot water/ lemon juice (add only enough to make a runny glaze) and drizzle over the buns.
NO ALMOND MILK
If you don't have almond milk, no need to worry. You can use any milk of choice.
DO THEY KEEP
yes, they should keep 2 - 3 days in a sealed container. Simply pop them in the microwave of a warm oven for a few minutes to freshen them up again.
OTHER RECIPES YOU MIGHT LIKE
CARROT CAKE CINNAMON ROLLS
The perfect Easter treat.
Makes 6 rolls
Prep and proofing time: 1 hour 45 min
Baking time: 25 min
Total time: 1h 55 min
INGREDIENTS
FOR THE ROLLS
1 ½ tbsp vegan butter (20g)
½ pack dry instant yeast (5g)
½ cup almond milk (100g)
½ tbsp cane sugar
¼ tsp salt
1 ½ cup all-purpose flour (180g)
1 finely grated carrot (about 80g)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ ground all spice
FOR THE FILLING
1 ½ tbsp vegan butter, melted
1 ½ - 2 tbsp cane (brown) sugar
1 tsp cinnamon, or more to taste
½ tsp ground ginger
¼ tsp of each nutmeg & all spice
½ cup pecan nuts, chopped
CREAM CHEESE FROSING
100g vegan cream cheese
25g vegan butter (at room temperature)
80g icing/ powdered sugar
INSTRUCTIONS
To melt the vegan butter, heat the butter and half the almond milk in the microwave in 10 second intervals or in a sauce pan on the stove until the butter has melted. Make sure not to let the butter and almond milk get to boiling point.
Once melted, transfer the mixture into a large mixing bowl and add the rest of the almond milk. Test the mixture with your finger to check the heat. It should be lukewarm, but not hot. Then add the yeast and give it a stir. Let it sit for 5 minutes before adding sugar, salt and spices and give another mix.
Now add the grated carrots and give another mix before adding the flour by the tablespoons whilst mixing with a spoon or your hands until all incorporated and a ball forms. Make sure not to overmix though.
Cover the bowl with plastic cling wrap and let it proof for 1 - 2 hours or until the dough has doubled in size.
Mix the dried spices for the filling in a small bowl and set aside.
Once the dough is ready - on a floured surface, roll the dough out about 20 x 30cm or about 1 cm thick. Brush the rolled dough with the melted butter and sprinkle with the sugar and the desired amount of the spices. You can start with half the spices and add more as you wish. I used nearly all the dried spices.
Sprinkle with the chopped pecan nuts.
Cutting the dough: OPTION 1 is to cut the dough into 6 strips and roll up into a swirl. OPTION 2 is to roll the dough into a log shape starting at one end. Situate the seam side down and cut the roll into 6 rolls using a serrated knife.
Transfer the rolls into a prepared bread tin and brush them with melted vegan butter and cover again with plastic wrap.
Place the bread tin on top of the oven, turn the oven on to 180 Celsius and let the buns proof whilst the oven is preheating.
Once the oven is at temperature remove the cling wrap and bake for 25 – 30 minutes.
Once cooked, remove from the oven and let them cool in the baking tray.
Make the cream cheese frosting by mixing the cream cheese and butter with a handheld mixer until light and fluffy. Add the sugar and give one last good mix.
Once the rolls are cooked let them cool spoon over the cream cheese and sprinkle with a few chopped pecan nuts if you wish.
Enjoy!
HAVE YOU MADE THESE?
Let me know if you made this and tag me on Instagram
@lychees_and_leggings and #lychees_and_leggings
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