Vegan Carrot Cake Cinnamon Rolls
Ingredients
Dough
- 1 1/4-ounce package instant yeast
- 3/4 cup unsweetened vanilla almond milk
- 3/4 cup carrots shredded
- 1/2 teaspoon pure vanilla extract
- 1/4 cup vegan butter melted
- 3 cups all-purpose flour plus more for kneading
- 1/4 cup cane sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Filling
- 1/2 cup light brown sugar packed
- 1/4 cup vegan butter softened
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- raisins and chopped walnuts optional
Icing
- 4 ounces vegan cream cheese
- 2 Tablespoons vegan butter melted
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsweetened vanilla almond milk
Preparation
Warm almond milk to about 40°C and dissolve yeast, let sit for 5-10 minutes until foamy
In a mixing bowl, combine activated yeast mixture with shredded carrots, vanilla extract, melted vegan butter, flour, cane sugar, salt, cinnamon, and nutmeg; knead until smooth and elastic, then cover and let rise in a warm place for 1 hour or until doubled
For the filling, mix brown sugar, softened vegan butter, cinnamon, nutmeg, and salt in a small bowl; optionally add raisins and chopped walnuts
Roll out the dough on a floured surface into a rectangle, spread the filling evenly, roll up tightly, and cut into rolls using dental floss or a serrated knife
Place rolls in a greased 9x13-inch baking dish, cover, and let rise for another 30-45 minutes
Preheat oven to 180°Cand bake rolls for 20-25 minutes or until golden brown
For the icing, whisk together vegan cream cheese, melted vegan butter, powdered sugar, vanilla extract, and almond milk until smooth, then spread over warm rolls
