vegan carrot cake cinnamon rolls
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Eat carrot cake for breakfast with these delicious Vegan Carrot Cake Cinnamon Rolls, topped with a luscious vegan cream cheese frosting.
Recipe type: Breakfast
Serves: 12
  • 12 Rhodes Bread Thaw, Rise & Bake Yeast Dinner Rolls
  • *for the filling*
  • 2 cups shredded carrots (about 3 medium carrots)
  • 2 tbsp refined coconut oil
  • ½ cup dark brown sugar
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • *for the frosting*
  • 4 tbsp vegan butter
  • 4oz vegan cream cheese {I used Go Veggie}
  • ½ lb powdered sugar
  • ½ tbsp vanilla extract
  • pinch of salt
  • toasted walnuts, for topping
  1. 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.
  2. When rolls are soft and doubled in size, start preparing the filling.
  3. 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.
  4. Prepare an 8" round pan and line the bottom with a Silpat liner. Butter the sides of the pan.
  5. 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.
  6. Cover the pan with plastic wrap and let rolls rise again for about 30 minutes.
  7. When ready to bake, heat oven to 375F and bake cinnamon rolls for 15-20 minutes, until golden brown.
  8. 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.
  9. When rolls are baked, let them cool slightly then cover with frosting and sprinkle walnuts on top. Enjoy!
Recipe by The Baking Fairy at