Vegan Carrot Cinnamon Buns
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: https://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
Making vegan cinnamon buns from scratch might seem like a big undertaking, but trust me, the reward of that warm, sweet, and perfectly spiced treat is absolutely worth every minute! As someone who loves to bake, I find there's a unique satisfaction in creating something so delicious and comforting with my own hands, especially when it caters to a dairy-free lifestyle. For those new to vegan baking, don't be intimidated! The process is quite similar to traditional baking, just with a few simple ingredient swaps. The beauty of vegan cinnamon rolls is that they're not just for those avoiding dairy or eggs; they're incredibly flavorful and enjoyed by everyone. Plus, knowing exactly what goes into your food is always a bonus! Tips for Mastering Your Vegan Cinnamon Bun Dough: Yeast is your friend, but it needs a little encouragement! When the recipe calls for warming almond milk, ensure it's just lukewarm—think bathwater temperature, not hot. If it's too hot, it will kill the yeast, and your buns won't rise. Too cold, and the yeast won't activate. A quick trick is to add a pinch of sugar with the yeast to the warmed milk; this provides food for the yeast, helping it become nice and frothy, a clear sign it's active and ready to work its magic. I often use a small 1.0QT bowl for this step so I can easily see the bubbles form. Kneading is another crucial step. It develops the gluten, which gives your buns their signature chewy texture. Don't rush it! Knead for the full 10-15 minutes as specified. If your dough feels too sticky, resist the urge to add a lot of extra flour immediately. Add just a tiny bit at a time to your surface, or lightly flour your hands. Over-flouring can lead to dry, dense buns. The dough should be slightly sticky but manageable, and when you gently poke it, it should spring back. Proofing for Perfection: Once your dough is kneaded, finding a warm, draft-free spot for it to rise is key. I often turn my oven on to its lowest setting for a minute or two, then turn it off and let the residual heat create a perfect environment. Cover your bowl with plastic wrap or a clean kitchen towel to prevent a crust from forming. The dough should roughly double in size, which can take anywhere from 1 to 1.5 hours depending on your kitchen's temperature. Beyond the Basic Filling: While the classic brown sugar and cinnamon filling is irresistible, don't hesitate to get creative! Adding a bit of orange zest to your filling can bring a bright, citrusy note that pairs wonderfully with the carrot. A pinch of cardamom or nutmeg can also elevate the spice profile. If you're not a fan of raisins or walnuts, feel free to omit them or swap them for pecans, chopped dried figs, or even a sprinkle of chocolate chips for an extra indulgent treat. Crafting the Perfect Icing: For the icing, the recipe gives great guidance on adjusting consistency. If you prefer a thicker, more decadent frosting that really sits atop the bun, use less almond milk. For a thinner, drizzly glaze, add a little more. A small 1.0QT mixing bowl is often ideal for whisking up the icing without making a mess. You can even experiment by adding a tiny bit of lemon juice for a tangy cream cheese frosting, or a splash of maple extract for a different flavor dimension. Make Ahead & Storage: These vegan cinnamon buns are fantastic fresh, but they also store well! You can assemble the rolls and then cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30-60 minutes before baking. You can also freeze baked buns (without icing) and then warm them up and add fresh icing when you're ready for a treat. This makes them perfect for holiday mornings or a weekend brunch. Don't be afraid to experiment and make this recipe your own!
