closeup of vegan carrot cake cinnamon rolls

Vegan Carrot Cake Cinnamon Rolls

Homemade cinnamon rolls featuring a carrot cake dough, buttery brown sugar cinnamon filling adorned with walnuts and raisins, topped with a creamy vegan cream cheese frosting. Let them rise overnight for an easy breakfast the next morning. Perfect for and special occasion or brunch!
Course Breakfast, Brunch
Cuisine American, Vegan
Keyword easter brunch recipes, easy vegan cinnamon rolls, vegan cinnamon rolls
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 1 hour 45 minutes
Total Time 1 hour 15 minutes
Servings 12 rolls
Calories 223kcal
Author Amanda



  • 1 1/4-ounce package instant yeast
  • 3/4 cup unsweetened vanilla almond milk
  • 3/4 cup carrots shredded
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup vegan butter melted
  • 3 cups all-purpose flour plus more for kneading
  • 1/4 cup cane sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  • 1/2 cup light brown sugar packed (can substitute with coconut sugar or cane sugar)
  • 1/4 cup vegan butter softened
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of salt
  • raisins and chopped walnuts optional


  • 4 ounces vegan cream cheese I like Daiya or Kite Hill brands
  • 2 Tablespoons vegan butter melted
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons unsweetened vanilla almond milk



Make the Dough:

  • Wake up yeast: Microwave almond milk for about 40 seconds. Should be lukewarm. Add a pinch of sugar and one yeast package. Mix until combined and let sit for 10 minutes. Yeast will be bubbly and frothy when ready.
  • In a large mixing bowl, add carrots, vanilla, butter, and active yeast bath. Stir to combine.
  • In a separate mixing bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg. Add half of the flour mixture to wet mixture and stir with rubber spatula. Add the remaining flour and stir until just combined. The dough might look floury and that is okay!
  • Transfer dough to a lightly floured surface and knead for 10-15 minutes. Only add more flour if the dough begins to stick to the surface or your hands. When the dough is ready, it will be slightly sticky and spring back when you press it.
  • Add a small amount of oil to a clean bowl to coat the bottom and sides. Add dough and give it a swirl around the bowl so all sides are covered in oil. Cover the bowl with plastic wrap and let rise for 1 hour. The dough should double in size.

Make Filling:

  • In a small bowl, mix softened butter, sugar, cinnamon, nutmeg, and salt. Mixture should be smooth and spreadable.

Assemble Rolls:

  • Remove plastic wrap and punch dough to release the air. Transfer to a floured surface and roll into a 9x13" rectangle. The dough will be about 1/2 inch thick.
  • Add filling and smooth out with a rubber spatula. Add walnuts and raisins (optional). Roll tightly starting from the shorter side. Push in the sides as you roll so it stays uniform.
  • Using dental floss, cut the dough into 12 even pieces. Place in greased pan. I grease my pan with the empty butter wrapper! Cover with a towel and let sit for 45 minutes. If you want to make these rolls in advance, now is a good step to stop. You can keep unbaked rolls covered in the fridge overnight or in the freezer for 6 weeks.

Bake Rolls:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Bake for 30-35 minutes. Remove from oven and let cool before adding icing.

Make Icing:

  • Whisk together all the ingredients for icing in a bowl. Add more powdered sugar or butter for a thicker frosting and more almond milk for a thinner icing.
  • Add icing to cinnamon rolls. Serve warm. Leftovers keep in the fridge for about 1 week.



Serving: 1roll (without icing) | Calories: 223kcal | Carbohydrates: 33.6g | Protein: 3.7g | Fat: 8.2g | Saturated Fat: 4.9g | Sodium: 344mg | Potassium: 200mg | Fiber: 1.3g | Sugar: 8.9g | Calcium: 30mg | Iron: 1.6mg