Carrot Cake Cinnamon Rolls (Vegan One-Hour!)

These Carrot Cake Cinnamon Rolls are light, fluffy and so pillowy soft and are ready in one hour. Filled with fresh carrot, warm spices, nuts and dried fruit, they are perfect for spring spread with a cream cheese glaze.

I just love all things carrot cake this time of year, from breakfast to dessert, cookies and layer cakes, there is something special about the combination of sweet spices and vegetables. These eggless cinnamon rolls are inspired by the classic carrot cake complete with fresh carrot, warming spices, nuts, dried fruit and a delicious orangey glaze. Plus they are ready in hour thanks to my new favourite yeasted dough recipe and are so easy to make.

Four Carrot Cake Cinnamon Rolls (Vegan) in a dish
Carrot Cake Cinnamon Rolls (Vegan)

Why will I love these?

You are going to love these rolls so much, they are:

  • Pillowy soft, fluffy and tender
  • Golden and sticky on top
  • Filled with a healthier cinnamon and ginger spiced sugar
  • Packed with carrot, pecans and raisins
  • Spread with a cream cheese protein glaze
  • Easy to make
  • Quick and ready in 1 hour
  • Naturally vegan, egg-free and dairy-free
  • Great for Springtime or all year round
  • Impressive to serve to loved ones
  • Delicious with afternoon tea or for brunch

If you already love the sound of these Carrot Cake Cinnamon Rolls then skip ahead to the recipe card below.

What ingredients do I need?

You can find the full recipe in the card below and links to my favourite products too. Here’s what we need and why.

Firstly, the dough:

  • Plant-based milk: use your favourite milk like oat, almond, soya or coconut (from the carton).
  • Vegan butter: just a little goes a long way in the dough to keep it supple and soft. This is the block style of butter but I can imagine the spreadable kind will work too.
  • Olive oil: I love adding olive oil to my dough as it means we don’t need as much butter, and still they are rich and tender. Use light or extra virgin olive oil for a stronger flavour.
  • Coconut sugar: for sweetness and to feed the yeast. I love coconut sugar for the richer caramel flavour and colour but white or golden caster sugar will also work.
  • Fast action yeast: always make sure your yeast is in date for the fluffiest rolls.
  • Plain flour: this makes the rolls so soft and light. Sadly this recipe will not work with gluten-free flour but please try my no-yeast dough for gluten-free rolls.
  • Carrot: this turns the dough into a carrot cake dough. No need to peel the carrot, just give it a good wash first.
  • Salt: for flavour.

As for the filling and glaze:

  • Olive oil and coconut sugar: as above.
  • Spices: cinnamon, ginger and mixed spice come together to make these truly delicious and warmly spiced.
  • Raisins or sultanas: or you can use other dried fruits like mixed peel or chopped up dates, apricots or dried figs.
  • Pecans: or you can use walnuts but I wanted to change things up. Chop the nuts small before sprinkling over the dough.
  • Vegan cream cheese: use your favourite dairy-free cream cheese. My favourite is NUSH or the Julienne Bruno Crematta for the glaze.
  • Thick coconut yoghurt: this makes the glaze really thick and creamy without being too heavy on the cream cheese. Make sure the yoghurt is thick like the Cocos Organic yoghurt.
  • Vegan protein powder: this thickens the glaze as well as adding sweetness and flavour so we don’t need to use any added sugars or icing sugar. I like a white chocolate or vanilla protein powder from Macromike but you can also other favours, too. You can save 10% off everything with code AMB-AMY.

Are these gluten-free and nut-free?

These are not gluten-free, so please see my gluten-free non-yeasted dough for more recipes. To keep these nut-free, leave out the pecans and check that none of your ingredients contains nuts.

How do I make these rolls?

These rolls are easy to make in a few steps and only require you to plan one hour ahead (unlike most cinnamon rolls).

  • Warm the milk, butter and oil: till lukewarm but not boiling (you may need to let it cool down so as not to kill off the yeast).
  • Whisk in the sugar and add the yeast: allow to bloom for 5 minutes (you’ll smell the “bread” smell).
  • Stir the flour, carrot and salt: in a large mixing bowl.
  • Pour in the milky yeast mix and stir: with a spoon to a shaggy dough.
  • Tip onto a floured surface and knead for 1-2 minutes lightly: to form a smooth ball of dough.
  • Place in a lightly greased bowl and cover: leave somewhere warm for 20 minutes to rise.
  • Stir together the sugar and spices: for the filling.
  • Punch the dough down and tip onto a light floured surface: and roll out to a rectangle.
  • Brush the dough with the olive oil: and sprinkle over the spiced sugar.
  • Also sprinkle over the raisins and nuts: to evenly cover the dough.
  • Roll up into a log: like for a cinnamon roll.
  • Trim the ends and slice into 6-8 rolls: either cut with a knife or with a piece of cotton.
  • Arrange in a baking dish so they just touch: and brush with plant-based milk.
  • Bake for 25 minutes until golden: and risen.
  • Allow to cool and make the frosting: by stirring together all the ingredients.
  • Spread the frosting over the buns: and dig in.

How long will they last?

Fresh yeasted doughs are always best eaten on the same day, but you can wrap them up and keep for 2-3 days. Or you can freeze them for 1 month and allow to defrost before enjoying.

What else can I make?

If you are looking for more rolls or carrot cake recipes to try, how about my:

Four Carrot Cake Cinnamon Rolls (Vegan) in a dish

Carrot Cake Cinnamon Rolls (Vegan)

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour

These Carrot Cake Cinnamon Rolls are light, fluffy and so pillowy soft and are ready in one hour. Filled with fresh carrot, warm spices, nuts and dried fruit, they are perfect for spring spread with a cream cheese glaze.


For the Dough:

  • 240ml plant-based milk
  • 2 tbsp (30g) vegan butter, cubed
  • 2 tbsp light olive oil
  • 2 tbsp coconut sugar
  • 2 ¼ tsp (7g, or 1 sachet) fast action yeast
  • 350g plain flour, plus extra
  • 1 carrot, grated (80g)
  • A pinch of salt

For the Filling:

  • 1-2 tbsp olive oil
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • 60g raisins or sultanas
  • 50g pecans or walnuts, chopped
  • 1 tbsp plant-based milk

For the Frosting:

  • 70g dairy-free cream cheese
  • 60g thick dairy-free yoghurt e.g. coconut
  • 30g vegan vanilla protein powder
  • 2 tbsp plant-based milk


  1. Prepare the dough: add the milk, butter and oil to a measuring jug and warm in the microwave or in a pan on the hob till the butter just melts. Check that the mix is lukewarm (you may need to allow the milk to cool down). Whisk in the sugar and then sprinkle over the yeast. Leave for 5 minutes to bloom.
  2. For the dough: wash and grate the carrot. Add the flour to a large mixing bowl and stir in the salt. Make a well in the centre and pour in the milky mix and the carrot. Stir to a shaggy dough and then tip onto a lightly floured surface. Knead for 1-2 minutes till soft and supple. Lightly grease a large bowl and place the dough inside. Cover and leave somewhere warm for 20 minutes to rise.
  3. Preheat the oven to 160Fan/180ºC and have an oven-proof dish to hand.
  4. Prepare the filling: stir together the sugar, cinnamon, ginger and mixed spices.
  5. Lightly flour the surface and tip out the dough. Sprinkle on more flour and roll out to a rectangle, about 1-cm thick. Spread over the olive oil and sprinkle with the cinnamon sugar mix. Lay over the raisins and chopped pecans to evenly cover the dough, leaving a small border around the edge.
  6. To shape the rolls: using the longer edge, roll up the dough fairly neatly and tightly into a log. Trim the ends, if desired, and divide into 6-8 rolls. Use a sharp knife of piece of cotton to cut/slice the rolls. Transfer the rolls into the dish, so they touch each other.
  7. To bake: brush with the milk and bake in the oven for 25 minutes, until golden and fluffy.
  8. Prepare the glaze: whisk together the ingredients till thick and smooth.
  9. Allow the buns to cool: either for 20 minutes or fully. Spread over the frosting and sprinkle with extra cinnamon sugar, raisins and pecans, if you like.
  10. To eat and store: enjoy straight away or keep in a sealed container, covered well for 2-3 days or in the freezer for 1 month and allow to defrost before eating. These are best enjoyed on the same day.

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Stay in touch

I look forward to hearing what you think of these Carrot Cake Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, please do tag me in your buns, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With carrot cake rolls of love x

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