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Carrot Cake Sticky Rolls. Made with cinnamon, nuts and dried fruit these sticky rolls make a great treat or snack. Vegan Recipe.  Jump to Recipe

Carrot Cake Sticky Rolls. Made with cinnamon, nuts and dried fruit these sticky rolls make a great treat or snack. Vegan Recipe. #veganricha #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.
 
 

 

Carrot Cake Sticky Rolls (vegan)

5 from 1 vote
By: Vegan Richa
Prep: 40 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes
Servings: 6 rolls/buns
Course: Dessert
Cuisine: American, Vegan
Carrot Cake Sticky Rolls. Made with cinnamon, nuts and dried fruit these sticky rolls make a great treat or snack. Vegan Recipe.
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Ingredients 
 

  • 1/2 cup whole wheat flour
  • 2/3 cup bread flour
  • 2 tablespoon vegan 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

Filling/Topping:

  • 2 teaspoons vegan 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

Instructions 

  • n a large bowl , Warm 2 Tablespoons of water and add yeast and a teaspoon of sugar. Mix well and let stand for 10 minutes.
  • 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.
  • 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.
  • knead into a soft, not sticky dough. Use more bread flour or water if needed.
  • Place dough in well greased container. Spritz top with water and cover container. Let sit for 1.5 hours or until the dough doubles.
  • Take the dough and using a little flour knead and roll it out into half an inch thick rectangle.
  • 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.
  • 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.
  • Roll the dough tightly from one end like a jelly roll. Using some water, seal the edge and sides.
  • With the seam side down, cut the jelly roll into inch thick slices.
  • Place slices on greased baking sheet or parchment an inch apart. Spritz top with water and cover with towel. Let rise for 45 minutes
  • Bake at 350 degrees F for 20 minutes.
  • 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
  • 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!

Notes

  • Total time does not include 2 hours proving time
  • Nutritional value is based on 1 serving/roll

Nutrition

Calories: 266kcal, Carbohydrates: 42g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Sodium: 149mg, Potassium: 181mg, Fiber: 3g, Sugar: 17g, Vitamin A: 2025IU, Vitamin C: 0.7mg, Calcium: 17mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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14 Comments

  1. Carlotta says:

    5 stars
    Hi Richa,

    I got inspired by this recipe, and changed a bit the filling – mine had carrots! Grated and cooked in the pan with spices, sugar and some oil. Then blended with cranberries and hazelnuts – super soft and delicious, not very sweet, the taste combination of a yeast dough and the filling was great. Thank you!