This carrot cake cinnamon roll recipe is loaded with fresh carrot flavors, all wrapped up in the softest buns with a cinnamon sugar mix and warm spices and finished with tangy cream cheese icing. Whether you're baking for Easter morning or just need a sweet escape, these rolls are the best thing to emerge from your oven this spring.
After so many rave reviews of my Fluffy Chocolate Cinnamon Rolls, I wanted to create another batch of gooey cinnamon buns, but this time using different flavors to switch things up. That was a tall order until I remembered that the classic flavors of carrot cake is as popular as chocolate (well, almost). With a couple of fresh carrots, a warm spiced cinnamon filling, and a creamy sweet frosting, these carrot cake rolls were born. And boy, they don't disappoint. It's a dreamy treat and my new go-to baked rolls when the craving hits on a lazy Sunday or the next morning with coffee. Get your baking dish, and let's make them together. This one is for the carrot cake lover.
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Ingredients To Make This Carrot Cake Cinnamon Roll Recipe:
Here's what you need to make these ultimate cinnamon rolls.
- All-purpose flour: It works well for this carrot cinnamon roll dough and always creates fluffy rolls without fail, like my Dirty Rose Chai Cinnamon Rolls.
- Active Dry Yeast: This gives the dough its lift, creating that soft and airy texture we love. Be sure it's fresh (check the date!), and let it bloom in warm water for a few minutes to get things going.
- Coconut Sugar: A little bit is used to activate the yeast. But it also adds a gentle caramel note to the filling.
- Unsweetened Soy Milk: It keeps the dough dairy-free and creates a beautiful silky texture. Use leftovers to make my Fluffy Vegan Matcha Pancakes.
- Fresh Shredded Carrots: Bring natural sweetness, color, and moisture to this "carrot cake" dough.
- Avocado Oil: A great neutral oil that keeps the dough soft and tender.
- Pinch of Salt: Just a touch goes a long way-it balances the dough's sweetness. It also plays an important role in keeping the yeast in check, helping the dough rise just right without going overboard.
- Vegan Butter: I'm using a cashew milk-based one that perfectly goes with these sweet rolls. Make sure it's at room temperature to easily mix the cinnamon filling.
- Warm Spices: A cozy blend of cinnamon, nutmeg, ginger, and cloves makes the filling deliciously flavorful and resembles the classic carrot cake roll recipe.
- Vegan Cream Cheese: I recommend Kite Hill to create a dreamy, tangy-sweet cream cheese frosting.
- Maple Syrup: Used to add natural sweetness to the cheese frosting.
- Walnuts: These add the perfect added crunch. If you have any leftover, make sure to make my Chocolate Chip Walnut Cookies!
See the recipe card for quantities.
How To Make Them:
I promise you, it's a straightforward recipe. You only need to factor in some time to let the dough rise. Here's what you need to do.
- Prepare the Dough: In a large bowl, combine the soy milk, avocado oil, sea salt, and grated carrots. Then add the activated yeast mixture. Gradually incorporate the flour and mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours or until doubled in size.
- Prepare the Filling & Assemble Rolls: Mix coconut sugar, softened butter, and spices in a small bowl. Once the dough has risen, roll it out on a lightly floured surface into a rectangle. Evenly spread the softened vegan butter and cinnamon sugar mixture on top, leaving a small border around the edges. Roll up into a log, slice into six pieces, and place in a greased baking dish.
- Bake the Rolls: Let the rolls rise again for 30 minutes while preheating the oven, then bake for 20 minutes until golden brown and cooked through.
- Frost & Serve: Blend cream cheese and maple syrup until smooth and creamy. Let the rolls cool and then generously spread with frosting and enjoy!
Top Tips:
Here are some tips to make the best carrot cake cinnamon rolls.
- Activate the Yeast: Before adding it to your dry ingredients, make sure the yeast mixture is nice and foamy-this means it's active and ready to work. No bubbles? Your yeast might be past its prime.
- Room Temperature Ingredients: Softened vegan butter blends more easily into the filling, creating that rich, creamy texture you're after. And don't forget to let the soy milk come to room temperature-cold milk slows down yeast activation.
- Fluff the Flour: Give your flour a quick whisk before using-it helps break up any clumps and adds a bit of air, resulting in a softer, lighter texture.
- Let It Rise Again: That second rise is key! While your oven preheats, let the rolls puff up one more time-it's the secret to ultra-pillowy carrot cake cinnamon rolls.
Variations And Substitutions:
I really recommend trying the recipe just as written-I've tested it multiple times, and the ingredient combo delivers that soft, pillowy texture and the most delicious flavor. That said, here are a few swaps and variations you can try.
- Flour Options: If you've got whole wheat flour left, feel free to use it here! Just remember to use about ¼ cup less than you would with all-purpose flour, as it's a bit denser.
- Soy Milk: Soy milk gives the best texture and rise in this recipe, but oat or cashew milk are great alternatives-just make sure they're unsweetened and nut-safe if allergies are a concern.
- Add-Ins: Add chopped nuts or raisins to the carrot cake rolls for a textured bite similar to my Carrot Cake Overnight Oats.
Storage:
Store leftover cinnamon rolls in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate and reheat slightly before serving. These freeze beautifully-just skip frosting until you're ready to enjoy. Thaw them naturally in the fridge and then reheat them in the microwave for a few seconds or in the oven for a warm treat. Frost about 15 or 20 minutes before serving for best results.
Equipment Needed:
- Large and Small mixing Bowls: To activate the yeast and combine the ingredients.
- Whisk:To fluff up the flour.
- Stand Mixer: (optional) to knead the dough.
- Rolling Pin: To shape the dough into a rectangular shape.
- Baking Dish (9x13 inch): For baking the carrot cake cinnamon rolls.
- Wire Rack: For cooling.
- Plastic Wrap or Damp Tea Towel: To cover the bowl for rising.
Recipe FAQs:
Yes! You can try whole wheat flour for added nutrients. Just make sure to use ¼ cup less than all-purpose flour.
Absolutely! Follow up to the second rise, then cover tightly and refrigerate them for later baking. Allow them to proof at room temperature for a short time (20-30 minutes) before baking.
More Amazing Vegan Baked Goods To Try Next:
Looking for other amazing vegan baked goods like this vegan carrot cake cinnamon rolls recipe? Try these:
If you try this Carrot Cake Cinnamon Rolls With Cream Cheese Icing recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Carrot Cake Cinnamon Rolls With Cream Cheese Icing
Equipment
Ingredients
For The Dough:
- 1 packet dry active yeast
- 3 tablespoons coconut sugar
- ¼ cup warm water
- ¼ cup avocado oil cold-pressed
- 1 ½ cup unsweetened soy milk
- Pinch of salt
- 3 medium carrots
- 3 ½ cups all-purpose flour leaving out ¼ cup if using whole wheat
For The Filling:
- 8 tablespoon cashew milk-based vegan butter softened
- ¾ cup coconut sugar
- 1 tablespoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
For the Frosting:
- 8 oz vegan cream cheese I recommend Kite Hill
- 3 tablespoons maple syrup
Instructions
Prepare the dough:
- In a small bowl, combine the dry active yeast, coconut sugar, and warm water. Let it sit for 5 minutes until it becomes foamy. In a separate large bowl, combine the soy milk, avocado oil, and salt. Stir in the grated carrots. Add the yeast mixture and mix well. Gradually stir in the flour, ½ cup at a time, until the dough comes together. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Let the dough rise:
- Cover with a damp cloth and let it rise for 1-1.5 hours, or until it doubles in size.
Prepare the filling:
- While the dough is rising, mix together the softened vegan butter, coconut sugar, cinnamon, nutmeg, ginger, and ground cloves in a bowl. Set aside.
Assemble the rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the filling mixture evenly over the dough, leaving a small border around the edges. Starting from the long edge, roll the dough tightly into a log. Slice the log into 6 even rolls.
Second rise:
- Grease a 9x13 inch baking dish and place the 6 rolls in the dish, leaving a little space between each roll. Cover with a damp cloth and let the rolls rise for 30 minutes, or until they puff up.
Bake the rolls:
- Preheat the oven to 350°F (175°C). Once the rolls have risen, bake for 20 minutes, or until golden brown and cooked through.
Make the frosting:
- While the rolls are baking, prepare the cream cheese frosting by blending the vegan cream cheese and maple syrup until smooth and creamy.
Frost the rolls:
- Once the rolls are done, let them cool slightly, then spread the cream cheese frosting generously over the top.
More Vegan Easter Recipes:
Make sure to check out some of the Easter recipes on my website!
Ani says
Wow! This is such a beautiful recipe, Katie! Thank you for sharing!
Carrie says
This is my new Easter morning treat! Thank you for the idea to prepare it the night before—it makes the morning much less stressful!
Tim Gallagher says
Wow so amazing everything tastes better with a hint of carrot cake in it!
Lainey says
This is soooo delicious! Thank you for sharing!
Delaney says
These sound delicious! Can't wait to make them!