Vegan Carrot Cinnamon Buns they are completely dairy free and delicious. I’ll admit that these do take some time to make but there’s something about making your own cinnamon buns by scratch . I encourage you if you have never made them on you own to do so and challenge yourself and reward yourself once they are done .


Dough:

1/4 oz instant yeast

3/4 almond milk

3/4 carrots

1/2 tsp vanilla extract

1/4 vegan butter

3 cups flour

1/4 sugar

1/2 tsp saigon cinnamon

Filling:

1/2 cup light brown sugar

1/4 vegan butter

1 tsp saigon cinnamon

raisins or dried cranberries

walnuts

Icing:

4 oz vegan cream cheese

2 tbsp vegan butter

1 cup powdered sugar

1 tsp vanilla extract

2 tbsp dairy milk


Vegan Baking Essentials: amzn.to/488J1Tp

INSTRUCTIONS:

Making Filling:

1. Start by making the filling in a small bowl with the softened butter, sugar, saigon cinnamon and salt.

Make Dough:

2. Wake up the yeast by adding the milk into the microwave for 30-40 seconds. Add a pinch of sugar with the one yeast package. Mix until combined and let it sit for 10 minutes . You will know that the yeast is ready when you notice that it’s bubbly and frothy.

3. In a large mixing bowl add carrots, vanilla, butter and active yeast.

4. Get another mixing bowl and whisk together with flour, salt and saigon cinnamon. Add half of the flour mixture to wet mixture and stir with a spatula. Add the remaining flour and stir until just combined. The dough may look floury that is okay it will be fine!

5. Transfer dough to a lightly floured surface and knead for 10-15 minutes only add flour if the dough begins to stick to the surface or to your hands. Dough is ready when it is sticky and springs back.

6. Add oil to a clean bowl to coat the bottom and cover it with plastic wrap. Let is rest for 1 hour and the dough should be double the size.

Assemble Dough:

7. Remove plastic wrap and punch the dough to release the air. Transfer to floured surface and roll into a dish. Today I used a tart pan but you can also use a 9X13 rectangle glass dish.

8. Add filling and smooth out with a spatula and add in the nuts and dried cranberries. Push the sides as you roll so it stays into place.

9. Cut the dough into 12 pieces and place in a greased pan if you want to save these to make later on stop at this point.

Bake Rolls:

10. Heat oven 350F bake for 30-35 minutes and remove from the oven and let it cool before adding the icing.

11.Whisk together the icing in a bowl and add more powdered sugar or butter for a thicker frostings and more almond milk if you would like it to be a thinner icing.

Vegan Baking Essentials: //amzn.to/488J1Tp

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