Dessert

Vegan Maple Carrot Cake Cinnamon Buns


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

  1. Add grated carrot for garnish (and cute photo opp! LOL!!)
  2. If you’re hosting Easter brunch, display these on a cake stand for your guests!
  3. Sneak one before anyone else does … you deserve it! LOL!
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns

Vegan Maple Carrot Cake Cinnamon Buns

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • Dough
  • 1/2 cup warm water

  • 1 tbsp maple syrup

  • 1 packet instant yeast

  • 2 1/2 cups all-purpose flour, or 1/2 whole wheat, 1/2 All-purpose

  • 1/3 cup vegan butter, melted

  • 1/2 cup unsweetened almond milk

  • 1/3 cup cane sugar

  • 1 tsp sea salt

  • 1 1/2 cups finely grated carrot

  • Filling
  • 1/2 cup finely chopped walnuts

  • 2 tbsp maple syrup

  • 1 tbsp cinnamon

  • 1/3 cup coconut sugar

  • 1 1/2 tsp nutmeg

  • 1/2 tsp allspice

  • For the pan

  • 1/3 cup vegan butter

  • 1/4 cup maple syrup

  • Frosting
  • 1/2 cup vegan cream cheese

  • 1/2 cup vegan butter

  • 1 1/2 cups powdered sugar

  • 1/2 tsp 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
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns
Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns

ENJOY!!

xo

Jilly


Leave a Reply

  1. Umm, you just combined my two most favorite pastry/dessert items ever. Thank you! I can’t wait to try this recipe.

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