We love these carrot cake cinnamon rolls at my house! The addition of shredded carrots and nutmeg to cinnamon roll dough makes them even tastier. Top them with a vegan cream cheese glaze or my vegan sugar glaze for a perfect sweet breakfast or delicious dessert. I’ve slightly adapted a recipe from Mindful Avocado, omitting the salt from the filling, and adding a little more brown sugar and vegan butter to the filling.
This recipe is easy, but it takes time due to two rising times: one rising for 1 hour and one for 45 minutes. The baking time is about 30 minutes. You can also prepare the dough the night before. Just refrigerate it overnight after putting the cinnamon rolls into the baking pan, and before the second rise. The next morning, let the cinnamon rolls rise for 45 minutes and then bake. You can also freeze the cinnamon rolls at this point, for up to six weeks. Then thaw, let rise, and bake.
Making the dough is very straightforward, with the most important part being the kneading. While the instructions are to knead for 10 to 15 minutes, I find my dough is elastic enough after kneading it about 5 to 7 minutes. It also becomes very hard to knead once it is ready. Test the dough for readiness by pushing into the dough with one finger and seeing if it springs all the way back. It might be ready to go!
If you find the dough hasn’t doubled in size during the hour of rising, it’s ok to let it rise longer. Just be sure not to let it rise more than 90 minutes. Some conditions, like humidity, can require a longer rising time.
If you have a candy thermometer, you can measure the heat of the plant based milk after microwaving it. Between 105° and 115° is the perfect range for adding the yeast. Otherwise, just feel the milk with your finger and it should be fairly warm, but not yet hot.
You can make 12 cinnamon rolls with this recipe, or you can cut them thicker and make just 10 bigger cinnamon rolls. If you leave any space between the cinnamon rolls in the baking pan, during the second rising the rolls will rise to fill in the space.
When cutting the dough with dental floss, I first halve the dough down the center, so I can better see where my next cuts will be. To use the dental floss, slide it under the dough roll to the point you wish to cut, then cross the two ends of the floss over the top of the roll and keep pulling. The floss will squeeze through the dough, cutting all the way through the center. If you are making 12 rolls, cut each dough roll half into 6 pieces; for 10, cut each half into five pieces.