There’s nothing quite like a homemade cinnamon bun straight out of the oven!! Right?! Since Easter long weekend is upon us, what’s better than a sweet recipe perfect for Easter brunch?! Today I have for you … cinnamon buns with a carrot cake twist!! These Maple Carrot Cake Cinnamon Buns are filled with nutmeg, walnuts, and a touch of maple syrup and they’re also VEGAN!!

You can prep these ahead of time and pop them in the oven the next morning while the kids are hunting for their Easter eggs … and while you’re kicking back with a mimosa waiting for your delish hot buns!

Pro Tips

Add grated carrot for garnish (and cute photo opp! LOL!!)
If you’re hosting Easter brunch, display these on a cake stand for your guests!
Sneak one before anyone else does … you deserve it! LOL!

Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns

Vegan Maple Carrot Cake Cinnamon Buns

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Recipe by From the Kitchen of Jillian Harris

Ingredients

Dough
1/2 cup 1/2 warm water
1 tbsp 1 maple syrup
1 packet 1 instant yeast
2 1/2 cups 2 1/2 all-purpose flour, or 1/2 whole wheat, 1/2 All-purpose
1/3 cup 1/3 vegan butter, melted
1/2 cup 1/2 unsweetened almond milk
1/3 cup 1/3 cane sugar
1 tsp 1 sea salt
1 1/2 cups 1 1/2 finely grated carrot
Filling
1/2 cup 1/2 finely chopped walnuts
2 tbsp 2 maple syrup
1 tbsp 1 cinnamon
1/3 cup 1/3 coconut sugar
1 1/2 tsp 1 1/2 nutmeg
1/2 tsp 1/2 allspice
For the pan
1/3 cup 1/3 vegan butter
1/4 cup 1/4 maple syrup
Frosting
1/2 cup 1/2 vegan cream cheese
1/2 cup 1/2 vegan butter
1 1/2 cups 1 1/2 powdered sugar
1/2 tsp 1/2 vanilla

Directions

a small bowl, combine yeast, warm water, and maple syrup
Set aside for 5-10 minutes so the yeast can bloom
Flour a working surface and add 2 cups of flour into a bowl
Combine almond milk, melted butter, cane sugar, grated carrots and salt into a small bowl
Add yeast mixture
Stir wet mixture into the flour, and add remaining half cup flour
Turn the dough onto the working surface and knead for 4-5 minutes
Put the dough back into large bowl and cover with a tea towel, let rise for 50 minutes
After the dough has risen, turn the ball back onto working surface and roll out into a large rectangle
Add chopped walnuts, cinnamon, sugar, nutmeg, allspice and drizzle on maple syrup
Starting from the long edge, roll tightly until dough is in a log form
Using a serrated knife, cut dough into 1-inch pieces
Grease your 9×13 dish with 1/3 cup melted vegan butter and 1/4 maple syrup
Add your sliced buns to the pan, cover with a tea towel and let rise for another 50 minutes
Preheat oven to 350. Baked for 20-25 minutes or until golden on top
While your buns are baking, whisk together all ingredients for frosting
Once buns have cooled, top with whipped frosting
Serve with finely grated shredded carrot

ENJOY!!

Jilly