Vegan Carrot Cake Cinnamon Rolls
A sweet combination of carrot cake & cinnamon buns rolled up into one decadent treat.
Makes 12 pieces
- 1 packet yeast
- 3/4 C unsweetened almond milk
- 3/4 C carrots, shredded
- 1/2 Tsp vanilla extract
- 1/4 C Spread’Em Kitchen buttery spread, melted
- 3 C flour
- 1/4 C sugar
- 1 Tsp salt
- 1 Tsp cinnamon
- 1/2 Tsp nutmeg
Filling:
- 1/2 C light brown sugar, packed
- 1/4 C Spread’Em Kitchen buttery spread, melted
- 1 Tsp cinnamon
- 1/2 Tsp nutmeg
- pinch of salt
- 1/2 C walnuts, chopped
Icing:
- 1/2 cup SK Buttery spread (softened)
- 1 container SK original cream cheeze (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Directions
Make that dough! Combine lukewarm almond milk with a pinch of sugar and the yeast packet. Mix together and let sit for 10 minutes until frothy. In a large mixing bowl, add the carrots, vanilla, buttery spread and the active yeast bath, stir to combine. In a separate mixing bow, whisk together flour, sugar, salt, cinnamon, and nutmeg. Add half the flour mixture to wet mixture, stirring with a spatula. Add the remaining flour and stir until just combined. Transfer to a lightly floured surface and knead for 5-10 minutes. When the dough is ready it will be slightly sticky and spring back. Spray a large bowl with a bit of oil and add the dough ball inside, covering with a towel to let rise for 1 hour. The dough should double in size.
Mix up that filling! Combine all filling ingredients together, mixture should be smooth and spreadable.
Form the rolls! Remove plastic wrap and punch the dough to release the air. Transfer to a floured surface and roll into a rectangle, roughly 9″x13″ keeping the dough 1/2″ thick. Spread the filling out with a spatula or back of a spoon almost to the edge. Rolling tightly from the short edge, push in the sides as you go to keep it tidy. To cut 12 pieces you can either use dental floss or a clean knife. Place them in your lined pan, cover with a towel and let sit/proof for another 45 minutes.
Bake them rolls! Preheat oven to 350 degrees Fahrenheit and bake for 30-35 minutes or until golden brown. Remove from oven and let cool before icing.
Time for the icing! In a large bowl combine the warmed up buttery spread, softened cream cheeze, vanilla and mix with an electric mixer (or whisking vigorously by hand) until there are no lumps. Slowly start to add the powdered sugar, 1 cup at a time until well combined. Thin out with a bit of almond milk if too thick.
Add the icing to the cinnamon rolls. Serve and enjoy! Leftovers can be kept in the fridge for about 1 week, but they probably won’t last that long.
