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What happens when you combine two of the best desserts? You get these Carrot Cake Cinnamon Rolls! Soft, pillowy rolls infused with warm spices and grated carrots, smothered in tangy cream cheese frosting. They’re everything you love about carrot cake and cinnamon rolls in one irresistibly tasty dessert.
Table of Contents
Why You’ll Love This Recipe
- Two desserts in one. All the warm spices, grated carrots, and cream cheese frosting of carrot cake meet the soft, pillowy perfection of cinnamon rolls. Best of both worlds.
- Seriously soft and fluffy. These rolls are incredibly tender. Each bite is cloud-like and melts in your mouth.
- Make-ahead friendly. Assemble the rolls the night before, refrigerate, and bake fresh in the morning for an easy special-occasion breakfast.
- Customizable add-ins. Want walnuts? Raisins? Both? Neither? You can make these exactly how you like them.
- Perfect for special occasions. Easter brunch, Mother’s Day breakfast, holiday mornings, or just a weekend when you want to treat yourself.
- Easier than you think. Yes, there’s yeast involved, but the process is straightforward and mostly hands-off. If you can make regular cinnamon rolls, you can make these.
Ingredients You’ll Need to Make Carrot Cake Cinnamon Rolls
For the Dough:
- Warm unsweetened soy milk – The liquid base for the dough. It should be warm to the touch (100-110°F), like a comfortable bath. Too hot and it’ll kill the yeast; too cold and the yeast won’t activate properly.
- Sugar – Feeds the yeast and adds sweetness to the dough.
- Vegan butter – Melted and added to the dough for richness and tenderness. Make sure it’s cooled slightly so it doesn’t kill the yeast.
- Active dry yeast – The magic that makes these rolls rise and become fluffy. Make sure it’s fresh and not expired.
- Vanilla extract – Adds warmth and depth to the dough.
- All-purpose flour – The structure of the rolls. It’s divided—2 cups go in before the first rise, and the remaining ½ cup is added after the first rise.
- Baking powder – Added after the first rise to give the rolls extra lift and a tender crumb.
- Salt – Enhances all the flavors and balances the sweetness.
- Ground cinnamon, ginger, and nutmeg – The warm spices that give these rolls their carrot cake character.
- Finely grated carrots – Fresh carrots add moisture, natural sweetness, and that signature carrot cake flavor. Make sure to grate them finely and squeeze them dry.
For the Filling:
- Dark brown sugar – Creates a sweet, caramel-like filling with deep molasses flavor. Use organic to ensure it’s vegan-friendly!
- Vegan butter – Softened butter helps the filling spread easily and creates gooey pockets of sweetness.
- Ground cinnamon, ginger, nutmeg, and cloves – More warm spices for a concentrated carrot cake flavor in every swirl.
- Finely grated carrots – More carrots in the filling! Again, squeeze them dry to prevent a soggy filling.
- Chopped walnuts or pecans – Optional, but they add texture and are traditional in carrot cake.
- Raisins – Also optional, but they add little bursts of sweetness if you’re a raisin fan.
For the Cream Cheese Frosting:
- Powdered sugar – The base of the frosting. Sift it to prevent lumps.
- Vegan cream cheese – Softened cream cheese gives the frosting its signature tangy flavor. Use a good-quality brand like Kite Hill or Violife.
- Vegan butter – Helps make the frosting smooth and pourable.
- Vanilla extract – Enhances the flavor.
- Ground cinnamon – Optional, but adds an extra hint of warmth to the frosting.
Equipment Needed
- Large mixing bowl
- Whisk
- Wooden spoon
- 9×13-inch baking dish (or similar large baking dish)
- Medium bowl (for filling)
- Rolling pin
- Spatula
- Sharp knife or Multi-Round Dough Cutter
- Box grater or food processor (for grating carrots)
Tips for the Best Results
- Temperature matters for yeast. The milk mixture should be warm to the touch (100-110°F), like a comfortable bath. Too hot and it’ll kill the yeast; too cold and the yeast won’t activate. If you have a thermometer, use it!
- Squeeze the carrots dry. This is crucial! Grated carrots hold a lot of moisture. Use paper towels or a clean kitchen towel to squeeze out as much liquid as possible; if you don’t, your dough will be too wet and sticky.
- Grate carrots finely. Use the small holes on your box grater or the fine grating disk on your food processor. Large shreds will not incorporate as well into the dough.
- Watch the yeast foam. After adding yeast to the warm milk mixture, it should become foamy after 10 minutes. If it doesn’t foam, your yeast may be dead, or your liquid may have been too hot/cold. Start over with fresh yeast.
- Knead properly. Do not skip the kneading! It develops the gluten structure that gives these rolls their soft, fluffy texture. Knead for at least 10 minutes until the dough is smooth and springs back when poked.
- Roll evenly. Try to roll the dough into an even rectangle so your rolls are uniform in size. This helps them bake evenly.
- Tight rolling. Roll each tightly, but not so tightly that it tears, to create distinct swirls and prevent gaps.
- Frost while warm. The frosting will melt into the warm rolls, creating pockets of creamy goodness throughout.
- Make-ahead magic. Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes, then bake. Fresh cinnamon rolls without the morning work!
Serving Suggestions
These carrot cake cinnamon rolls are pretty perfect on their own, but here are some ways to make them even more special:
- With coffee or tea – The classic pairing. A hot cup of coffee or chai complements the warm spices beautifully.
- Extra frosting on the side – Make a double batch of cream cheese frosting for those who want to really indulge.
- Fresh fruit – Serve alongside fresh berries or sliced fruit for a lighter contrast to the rich rolls.
- Brunch spread – Make these the centerpiece of a brunch table with fresh fruit salad, tofu scramble, and mimosas.
- Warm them up – Reheat individual rolls in the microwave for 15-20 seconds before serving for a fresh-from-the-oven experience.
- Ice cream pairing – For dessert, warm a roll and serve it with a scoop of vegan vanilla ice cream.
Storage Instructions
- Room temperature: Keep frosted rolls covered for 1-2 days. They’ll stay soft and delicious.
- Refrigerator: Store in an airtight container for up to 5 days. The frosting will firm up when cold.
- Reheating: Reheat individual rolls in the microwave for 15-20 seconds to warm them and soften the frosting again.
- Freezer: Freeze unfrosted baked rolls in an airtight container for up to 2 months. Thaw at room temperature, warm in the oven at 350°F for 10 minutes, then frost before serving.
- Make-ahead: Assemble the rolls through step 13, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes, then bake as directed.
Recipe FAQs
Can I use a different non-dairy milk?
Yes! Oat milk, almond milk, or cashew milk all work well. Just make sure it’s unsweetened and warmed to the right temperature (100-110°F).
My yeast didn’t foam. What happened?
Either your yeast was expired/dead, or your liquid was too hot (which killed the yeast) or too cold (which didn’t activate it). Check the expiration date on your yeast and make sure your liquid is warm but not hot—around 100-110°F.
Can I make these without a stand mixer?
Absolutely! This recipe is designed to be made by hand. Just use a wooden spoon to mix and your hands to knead. It’s a bit more work, but totally doable.
Do I have to squeeze the carrots dry?
Yes! This step is crucial. Carrots hold a lot of moisture, and if you don’t squeeze them dry, your dough will be too wet and sticky, and your filling will be soggy.
Can I skip the walnuts and raisins?
Of course! They’re completely optional. The rolls are delicious with or without them.
Can I make these gluten-free?
Yeast dough is very difficult to make gluten-free successfully, as gluten is what gives the rolls their structure and texture. We haven’t tested a gluten-free version of this recipe.
How do I know when the dough has risen enough?
The dough should double in size. You can do the “poke test” by gently poking the dough with your finger. If the indentation stays and doesn’t spring back, it’s ready.
Can I make these ahead of time?
Yes! Prepare through step 13 (arrange rolls in the baking dish), then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes, then bake as directed. This is perfect for holiday mornings or special brunches.
Why are my cinnamon rolls tough?
This usually happens when you add too much flour during kneading or overknead the dough. The dough should be soft and slightly tacky, not dry. Also, make sure you’re allowing proper rising time—under-risen dough can bake up dense.
Love Cinnamon Rolls? You’ll Love These Recipes too!
If you make these Carrot Cake Cinnamon Rolls, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Carrot Cake Cinnamon Rolls w/ Cream Cheese Frosting
- Total Time: 3 hours
- Yield: 6 Large Cinnamon Rolls 1x
- Diet: Vegan
Description
What happens when you combine two of the best desserts? You get these Carrot Cake Cinnamon Rolls! Soft, pillowy rolls infused with warm spices and grated carrots, smothered in tangy cream cheese frosting. They’re everything you love about carrot cake and cinnamon rolls in one irresistibly tasty dessert.
Ingredients
Dough:
- 1 cup warm unsweetened soy milk (100-110°F)
- ¼ cup sugar
- ¼ cup (½ stick) vegan butter, melted
- 1⅛ teaspoons active dry yeast
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour (divided: 2 cups and ½ cup)
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup finely grated carrots (about 1 medium carrot), squeezed dry
Filling:
- ⅓ cup + 2 tablespoons dark brown sugar
- ¼ cup (½ stick) vegan butter, softened
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup finely grated carrots (about ½ medium carrot), squeezed dry
- ¼ cup chopped walnuts or pecans (optional)
- 2 tablespoons raisins (optional)
Cream Cheese Frosting:
- ¾ cup powdered sugar
- 2 oz vegan cream cheese, softened
- 1½ tablespoons vegan butter, melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon (optional)
Instructions
Prepare the Dough:
- Activate the yeast. In a large bowl, whisk together the warm soy milk, sugar, and melted vegan butter. The mixture should be just warm to the touch but not too hot, as that may kill the yeast. Sprinkle the yeast evenly over the mixture, stir, and let sit in a warm place for 10 minutes until foamy.
- Mix the dough. Add the vanilla extract and mix until combined. Add 2 cups of flour, along with the cinnamon, ginger, and nutmeg, to the mixture. Stir with a wooden spoon until just combined. Gently fold in the ½ cup of grated carrots (make sure they’re squeezed dry with a paper towel to remove excess moisture).
- First rise. Cover with a clean kitchen towel or plastic wrap and place the bowl in a warm place to rise for 1 hour, until doubled in size.
- Prep the pan. Generously grease a large baking dish (a 9×13-inch pan works well) and set it aside.
Prepare the Filling:
- Make the filling. In a medium bowl, combine the softened vegan butter, brown sugar, cinnamon, ginger, nutmeg, and cloves. Mix well until combined. Stir in the ¼ cup of grated carrots (squeezed dry). Set aside.
Shape the Rolls:
- Add remaining flour. Once the dough has risen, remove the plastic wrap and add the remaining ½ cup of flour along with the baking powder and salt. Stir until well combined.
- Knead the dough. Flour a clean work surface and turn the dough out onto it. Knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and is soft. The dough should spring back when poked.
- Roll out. Roll the dough out into a ½-inch thick large rectangle (about 12×14 inches—it doesn’t have to be perfect).
- Add filling. Using a spatula, evenly spread the filling over the dough, leaving a ½-inch border along one of the long edges. Sprinkle with walnuts and raisins if using.
- Cut into strips and roll. Using a sharp knife or pizza cutter, slice the dough into 6 even long strips. Roll each into a cinnamon roll.
- Transfer to a baking dish and rise. Arrange the rolls evenly in the prepared baking dish, cover with a clean towel, and place in a warm area to rise for 1 hour, or until doubled in size.
Bake:
- Preheat and bake. Preheat the oven to 350°F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown on top. The rolls should be cooked through and spring back slightly when touched.
- Cool slightly. Remove from the oven and let cool for about 10 minutes before frosting.
Make the Frosting:
- Whisk the frosting. While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, sift in the powdered sugar (to prevent lumps), then add the vegan cream cheese, melted vegan butter, vanilla extract, and cinnamon (if using). Whisk together until smooth and creamy.
Finish and Serve:
- Frost and enjoy. Generously drizzle the frosting over the warm rolls (we use it all!). If necessary, use a spatula or the back of a spoon to spread the frosting evenly. Serve warm.
Notes
- Carrot prep is crucial: Finely grate the carrots and squeeze out as much moisture as possible using a paper towel or clean kitchen towel. Excess moisture will make the dough too wet and sticky.
- Make ahead: Prepare through step 12, then cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30-45 minutes, then bake as directed.
- Storage: Keep frosted rolls covered at room temperature for 1-2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds.
- Spice adjustment: If you love warm spices, increase the ginger and nutmeg slightly. If you prefer a milder flavor, reduce the spices in the filling.
- Don’t skip kneading: Kneading develops the gluten structure that gives these rolls their soft, fluffy texture. Don’t rush this step!
- Prep Time: 2 Hours 30 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
