Carrot Cake Cinnamon Rolls With Cream Cheese Icing
These carrot cake cinnamon rolls combine the comfort flavors of a carrot cake and gooey cinnamon buns into one irresistible treat. Swirled with warm spices, loaded with grated carrots, and slathered in a silky cream cheese frosting, they’re perfect for Easter brunch, a cozy weekend bake, or anytime you're craving something soft, sweet, and spiced just right—vegan, refined sugar-free, and the best plant-based carrot cake cinnamon rolls ever.
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.
Video
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