Carrot Cake Cinnamon Rolls
Delicious sweet carrot cake cinnamon rolls – perfect for breakfast, dessert or a snack! Can make ahead and bake the next morning.
Servings Prep Time
12cinnamon rolls 40minutes
Cook Time Passive Time
30minutes 1.75hours
Servings Prep Time
12cinnamon rolls 40minutes
Cook Time Passive Time
30minutes 1.75hours
Ingredients
For the dough:
For the filling:
For the sugar glaze:
Instructions
To make the dough:
  1. Warm the plant based milk in the microwave (30 to 40 seconds) or on the stove top to lukewarm, but not hot (105° to 115° on a kitchen thermometer). Add a pinch of sugar and the yeast. Let sit for 10 minutes or until bubbly.
  2. In a large mixing bowl, combine the carrots, vanilla, vegan butter and active yeast.
  3. In a medium mixing bowl, add the flour, sugar, salt, cinnamon and nutmeg. Add half of the dry ingredients into the wet ingredients, stirring, then add the remainder of the dry ingredients and combine to start to form the dough. Mix with your hands to get as much of the dough into a ball as possible. It might still be slightly crumbly.
  4. Dump the dough onto a floured surface, adding as little additional flour as possible. Knead for 10 to 15 minutes or until the dough becomes a little sticky and hard to knead. When ready, it will spring back if you push in on it with your finger.
  5. Lightly coat a large, clean mixing bowl with oil. Add the dough, rolling it onto the sides of the bowl to coat the dough with the oil. Cover the bowl with plastic wrap and let it rise for 1 hour, or until it has doubled in size.
To make the filling:
  1. In a small mixing bowl, combine the softened butter, sugar, cinnamon and nutmeg until it is smooth enough to spread.
To assemble the rolls:
  1. Grease a 9 x 13-inch baking sheet with vegan butter, being sure to also butter the sides of the dish.
  2. Once the dough has risen, punch it one time in the center to release the air. Then dump the dough from the bowl onto a floured surface. Roll the dough into a 1/2-inch thick, 9 x 13-inch rectangle. Use a stainless steel pastry scraper or other straight edge to make the sides of the dough straight.
  3. Using a rubber spatula, evenly spread the filling over the dough, leaving 1/4 inch of uncovered dough around the edges. Add nuts or raisins, if using.
  4. Begin to roll the dough, starting from a 9-inch side, keeping the dough tight as you roll. Occasionally check the sides and push them in to keep them even as you roll.
  5. Use dental floss to cut the cinnamon rolls by sliding the dental floss under the dough roll to the spot you want to cut, then bring both sides up and across the top, pulling the strings so they squeeze toward the center of the roll to make the cut. Cuts should be about 1 inch apart, or slightly larger if you would like fewer and bigger rolls (can make 10 instead of 12).
  6. Place each cinnamon roll into the buttered baking pan as you cut them. Place the rolls slightly apart. The rolls will fill any space upon rising. At this point, you may place the rolls into the refrigerator to let rise the next morning before baking them, or put them into the freezer for up to 6 weeks.
  7. Cover the baking pan with a towel and let the rolls rise for 45 minutes.
  8. Bake at 350° F for 30 to 35 minutes. Let cool before icing. Leftovers can be refrigerated for about 1 week.
To make the glaze:
  1. In a medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency. Any leftovers can be refrigerated and added to reheated rolls when serving.
Recipe Notes

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