Vegan Maple Carrot Cake Cinnamon Buns

Jillian HarrisDessert, Food, Holiday Favourites6 Comments

Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns

There’s nothing quite like a homemade cinnamon bun straight out of the oven … and seen as how 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 😉)
  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

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

Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns Jillian Harris Vegan Maple Carrot Cake Cinnamon Buns Jillian Harris Vegan Maple Carrot Cake Cinnamon BunsJillian 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

Directions

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

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

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