vegan carrot cake cinnamon rolls

This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of the #EasterBrunchWeek recipes. All opinions are mine alone. #ad #EasterBrunchRecipes #RhodesBread #MySilpat

Eat carrot cake for breakfast with these delicious Vegan Carrot Cake Cinnamon Rolls, topped with a luscious vegan cream cheese frosting.

Happy Tuesday, friends! #EasterBrunchWeek continues and today, I have these fabulous Vegan Carrot Cake Cinnamon Rolls for you! Y'all know I have a bit of an obsession with cinnamon buns, so it was only right that I made some for the occasion. These are made extra easy and foolproof thanks to Rhodes Bread dinner rolls (which I used instead of making the dough from scratch), and guaranteed to come perfectly out of the pan with this handy Silpat pan liner.

This was my first time working with Rhodes, and I was so excited when I saw that all of their dough is VEGAN! They do sell pre-made cinnamon rolls and dinner rolls which are vegetarian, but all their varieties of plain frozen dough are free of animal products which is a huge plus for me! For this recipe, I just went for the original Thaw, Rise & Bake Dinner Rolls.

As for the other sponsor, Silpat, I have been a big fan for YEARS! I literally have a drawer full of silicone pan liners in my kitchen. I use them to bake cookies, free-form tarts, vegetables, tofu, meatballs... all of the above. I was super excited when I saw they sent me an 8" round cake pan liner because I had no idea they made these! It worked perfectly to line my baking pan for these carrot cake cinnamon rolls, and I know I'll continue using it for when I bake cakes.

Alright so carrot cake cinnamon rolls - I know they may sound a little funky because I'm asking you to literally fill these with carrots. BUT, hear me out because they are amazing!! They taste like cinnamon rolls, but better. The carrot filling is richly spiced with cinnamon and nutmeg, and mixed with brown sugar and coconut oil so these rolls are super gooey and moist on the inside. The luscious vegan cream cheese frosting on top seals the deal! I also sprinkled some walnuts on top for extra texture, but you can easily skip those if you're not into nuts.

Don't forget to check out yesterday's recipe and enter the G I V E A W A Y ! Come back tomorrow for another yummy treat!

Plans for #EasterBrunchWeek:

• Monday: Avocado Toast Puff Pastry Squares
• Tuesday: Vegan Carrot Cake Cinnamon Rolls
• Wednesday: Peach Yogurt & Brown Sugar Granola Parfaits
• Thursday: Blood Orange Berry Sangria
• Friday: Vegan Chocolate Coconut Waffles

Make it vegetarian!

• To make this recipe vegetarian instead of vegan, you can substitute the coconut oil in the filling for unsalted butter!
• Just sub vegan cream cheese & butter for real cream cheese & butter in the frosting!

Print Recipe

5 from 2 votes

vegan carrot cake cinnamon rolls

Eat carrot cake for breakfast with these delicious Vegan Carrot Cake Cinnamon Rolls, topped with a luscious vegan cream cheese frosting.

Prep Time4 hours hrs

Cook Time20 minutes mins

Total Time4 hours hrs 20 minutes mins

Course: Breakfast

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• 12 Rhodes Bread Thaw Rise & Bake Yeast Dinner Rolls
• *for the filling*
• 2 cups shredded carrots about 3 medium carrots
• 2 tablespoon refined coconut oil
• ½ cup dark brown sugar
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• *for the frosting*
• 4 tablespoon vegan butter
• 4 oz vegan cream cheese {I used Go Veggie}
• ½ lb powdered sugar
• ½ tablespoon vanilla extract
• pinch of salt
• toasted walnuts for topping

Instructions

• First, prepare the Rhodes Bread rolls. Place 12 frozen rolls on a baking sheet and cover with plastic wrap. Allow to thaw and rise at room temperature for a few hours, or in the fridge overnight.
• When rolls are soft and doubled in size, start preparing the filling.
• In a medium nonstick pot, combine the shredded carrots, coconut oil, brown sugar, cinnamon, and nutmeg. Heat over medium, and cook stirring often, until carrots are softened and mixture smells fragrant. Allow to cool to room temperature.
• Prepare an 8" round pan and line the bottom with a Silpat liner. Butter the sides of the pan.
• Lightly flour a clean surface, and grab one of your rolls. Using a rolling pin, flatten bun into a long strip about 2" wide and 8" long. Spoon your cooled off carrot filling onto the dough, then roll up like a cinnamon roll and place in your prepared pan. Repeat with all.
• Cover the pan with plastic wrap and let rolls rise again for about 30 minutes.
• When ready to bake, heat oven to 375F and bake cinnamon rolls for 15-20 minutes, until golden brown.
• To make the frosting, combine the vegan butter and vegan cream cheese in a medium bowl with a hand mixer. Beat until smooth and creamy, then add in the powdered sugar and vanilla extract. Beat until a smooth frosting forms.
• When rolls are baked, let them cool slightly then cover with frosting and sprinkle walnuts on top. Enjoy!