Carrot Cake Sticky rolls! (Vegan)

I have a to do list for the next few weeks, from the requests on my facebook page .. Some sticky buns, a gluten free vegan daily bread, and some yummy dim sum recipes!! I spent some time this week browsing around and thinking of something different to add to the sticky buns.. some on making a list of flours to order for the gluten free bread , and reading up on a couple of gluten free recipes!.. And in the middle of it all our refrigerator’s defrost timer went bad leading to warm squishy freezer items! That got fixed thankfully but I am craving some Kulfi(Indian icecream )!.. so thats added to the to do list too.. to make with oats and cashew milk, cardamom and saffron!

Back to sticky buns! I like cinnamon, but dont love the whole lot of it in as in a cinnamon sticky roll.. I saw some big organic carrots looking back at me yesterday, when I opened the fridge to give some baby carrots to Chewie(Chewie loves carrots, cauliflower, peas and what not, he probably was a herbivore in his previous life)! And then a bulb went on somewhere..
A Carrot cake and a sticky cinnamon bun had a baby…A carroty, not too sweet, sticky cranberry cashew filling and topped with simple glaze, or not.. roll was born… you can use chopped walnuts and raisins in the filling for a more carrot cake effect. I was out of walnuts and I like cranberries more than raisins.:) Pictured below without any glaze.
Makes 6 rolls/buns
  • 1/2 cup whole wheat flour
  • 2/3 cup bread flour
  • 2 Tablespoons earth balance butter
  • 3 Tablespoons raw sugar ( a tablespoon more for sweeter roll)
  • 1/2 cup carrot( finely grated or coarsely blended)
  • 1/2 teaspoon powdered cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup warm water
  • 1/4 teaspoon salt
  • 1 teaspoon quick rise yeast
  • 2 teaspoons earth balance butter
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 2/3 cup cranberries/raisins or per filling requirement
  • 1/2 cup cashews/walnuts coarsely ground or finely chopped
  • sugar as needed
  1. In a large bowl , Warm 2 Tablespoons of water and add yeast and a teaspoon of sugar. Mix well and let stand for 10 minutes.
  2. Coarsely grind carrots with a little water if needed. You can use finely grated carrots as well, like you would for a carrot cake. Since this is a yeast bread, it does well with coarse mushy blended carrot. Add in the sugar to the carrots and blend for a few seconds to combine.
  3. Add in wheat and bread flour to the yeast mixture bowl. Add in the salt, cinnamon, nutmeg, softened butter and the carrot puree/grated carrot and knead. If using grated carrots, you might need a bit more water to form the dough.
  4. knead into a soft, not sticky dough. Use more bread flour or water if needed.
  5. Place dough in well greased container. Spritz top with water and cover container. Let sit for 1.5 hours or until the dough doubles.
  6. Take the dough and using a little flour knead and roll it out into half an inch thick rectangle.
  7. To make the filling, melt the butter in a pan, add in the maple syrup and cinnamon, cranberries and chopped cashews, mix well and take off heat. Or keep the syrup and cranberries,cashews separate to make it easy to spread.
  8. Spread the syrup and nuts evenly on the dough all over upto an inch from the corners. Sprinkle some sugar and more cinnamon if you want. I sprinkled a little sugar. Make more or less filling for as thick or thin a filling layer.
  9. Roll the dough tightly from one end like a jelly roll. Using some water, seal the edge and sides.
  10. With the seam side down, cut the jelly roll into inch thick slices.
  11. Place slices on greased baking sheet or parchment an inch apart. Spritz top with water and cover with towel. Let rise for 45 minutes
  12. Bake at 350 degrees F for 20 minutes.
  13. Cool on rack. Serve warm topped with the filling mixture, or warm maple/agave or cream cheese frosting(fluff up some earth balance, sugar, vanilla and tofutti) or vanilla icing
  14. The rolls are not too sugary as our sweetness requirement is on the very mild side. So add more sugar and or maple per taste!
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  1. says

    Fantastic recipe, can’t wait to try it! One question though- do you think these can be made ahead the night before? If so, at what point would it be acceptable to pause the recipe until the next day? I don’t see myself getting up very early on Sunday to make these, and the whole thing looks a little time intensive. Thanks!

    • says

      You can make these and keep them overnight, but they wont have the fragrant fresh baked smell.
      You can make the jelly roll and cut it up. Place the slices on the parchment lined tray and let it rise for half an hour. spritz top with oil,wrap plastic wrap all around and refrigerate. Take it out in the morning, keep it out or in warm oven for half an hour if possible, before baking. Fresh rolls including baking time in like 45-50 minutes.

  2. says

    Hey Richa,

    I made your sticky rolls! Took the lazy route and iced them with powdered sugar and a splash of almond milk. Thanks for the easy recipe!


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