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A carrot cake sticky roll on a blue plate
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5 from 1 vote

Carrot Cake Sticky Rolls (vegan)

Carrot Cake Sticky Rolls. Made with cinnamon, nuts and dried fruit these sticky rolls make a great treat or snack. Vegan Recipe.
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American, Vegan
Keyword: cinnamon roll, vegan dessert
Servings: 6 rolls/buns
Author: Vegan Richa

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
US Customary - Metric

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