These Carrot Cake Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for Easter or any spring weekend. This healthy homemade cinnamon roll recipe is filled with grated carrots, cozy warm spices and a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, with gluten-free option, freezer-friendly and refined sugar-free. 
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Healthy Carrot Cake Cinnamon Roll Recipe
Looking for a delicious spring brunch that everyone will love for Easter morning or Mother’s Day? These easy Carrot Cake Cinnamon Rolls bake up soft, fluffy and melt in your mouth delicious. They make the perfect indulgent breakfast or brunch for any spring morning or when you have company. Top them with a sweet vegan cream cheese frosting and you can enjoy them warm right out of the oven! 
Why we love these fluffy cinnamon rolls
- They are soft, fluffy and the dough is made completely from scratch. Making your own homemade dough is actually pretty easy, but it does require a little bit of planning with the rising time.
- Completely vegan, egg, free, dairy-free and still just as delicious
- Filled with cozy warm spices in every bite
- Perfect for feeding a crowd for an April or May weekend brunch or afternoon treat for Easter, Mother’s Day and any special weekend.
Ingredients you need
For the cinnamon roll dough
- All-Purpose Flour – for gluten-free, we recommend the following flours: Bob’s Red Mill 1-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour.
- Instant yeast
- Unsweetened almond milk – or you may use any milk you like or have on hand
- Granulated pure maple sugar – an unrefined granulated sugar derived from maple syrup. You can use any granulated sweetener such as Lakanto monk fruit sweetener or any granulated sugar you prefer
- Vegan butter – we like Miyokos non-dairy-butter but you can use any brand you prefer. You may also sub with regular unsalted butter if not dairy-free
- Fine sea salt – just a pinch to balance out the sweetness
Filling:
- Vegan butter – slightly melted – or sub with regular unsalted butter if not dairy-free.
- Grated carrots
- Coconut sugar – an unrefined natural sugar that mimics the taste of brown sugar. You may also sub with brown sugar if you prefer.
- Cinnamon
Cream Cheese Frosting:
- Vegan Cream cheese – we like Miyokos or Kite Hill. You may also sub with regular cream cheese if not dairy-free
- Vegan butter – or sub with regular unsalted butter if not dairy-free
- Fine Sea Salt – just a pinch to balance out the sweetness
- Powdered sugar – our favorite unrefined powdered sugar. You can also use any any powdered sweetener such as Lakanto powdered monk fruit sweetener or any powdered sugar you prefer.
- Unsweetened almond milk – or you can use any milk you like or have on hand
- Pure vanilla extract
How to make Carrot Cake Cinnamon Rolls
Warming the milk and butter
- Warm the milk either in a microwave safe bowl for 30-40 seconds or in a saucepan over medium heat until warm but not hot (make sure the mixture is not over 110F – the butter does not need to be melted all the way). If the mixture is too hot, let it cool down before adding it to the yeast to prevent killing the yeast.
Mixing the dough
- In a large bowl, add the warmed milk to a large bowl. Sprinkle in the yeast and a pinch of sugar. Mix until combined and let it sit for 5-10 minutes, or until the yeast gets bubbly and frothy.
- Add the melted butter and salt to the yeast mixture. Slowly add in 4 cups of the flour, 1 cup at a time, stirring with a large wooden spoon in between until combined and sticky. Use your hands to start kneading the dough then turn the dough out onto a floured surface. Continue kneading the dough for 4-5 minutes, or more until smooth, sprinkling with more of the reserved flour, or more only as much as needed (about 2-3 tbsp at a time), until smooth and you can form the dough into a ball.
Allow dough to rise
- Grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl and cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm spot and allow the dough to rise until just doubled in size, about 30 minutes – 1 hour (depending on the humidity and temperature of the room).
Rolling out the dough and adding the filling
- Once the dough has doubled in size, gently punch the dough down in the middle and transfer it onto a lightly floured pastry mat or flat surface. Sprinkle the dough with a little bit more flour.
- Use a floured rolling pin to roll the dough out into a large rectangle, about 20”x14 rectangle (or about 1/2” thick – doesn’t have to be perfect measurements), squaring off the edges often as you roll.
- In a small / medium bowl, mix together the sugar and spices. Add the grated carrots and mix until combined.
- Use a rubber spatula to spread the softened butter into a thin and even layer over the dough, leaving a small border (about ⅛”) around the edges. Sprinkle the cinnamon sugar carrot mixture evenly over the buttered dough. Gently pat / press the sugar mixture into the butter to ensure the mixture sticks to the butter. Sprinkle evenly with chopped pecans / walnuts and raisins, if using.
- Working from the longer end of the dough, tightly roll the dough into a log, pushing in the sides as you roll so it stays uniform. Once you finish rolling, pinch the dough together to seal the log.
Cut into rolls
- Use a sharp serrated knife to trim / cut off a tiny bit of the edges of the log as needed, (if they are not even or have less filling and discard or set aside to bake in a separate pan).
- Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even-sized pieces (about 1 1/8 – 1 1/2”).
Prepare for baking and bake
- Grease a 9×13 baking pan with cooking spray or oil. Place the rolls cut side-up in the prepared baking pan. Cover the pan with a towel and let it rise again in a warm spot, until almost doubled, about 10 to 30 minutes.
- While the dough is rising, preheat the oven to 350 F.
Pouring the cream over the rolls
- Warm the heavy cream either in a microwave safe bowl for 20-30 seconds or in a small pot over medium heat until just warm to the touch.
- Spoon about 1 tbsp of the warmed cream evenly over each roll.
- Bake in the preheated oven for 24-30 minutes, or until the tops are just a light golden brown and the center is cooked through but still soft (more or less as needed depending on your oven, pan used and size of the rolls – you can start checking them at 20 minutes and cover the pan loosely with an aluminum foil for the remainder of the cooking time if the rolls seem to be getting too brown).
While the rolls are baking, make the frosting:
- In a large bowl with a hand mixer (or in a stand mixer), combine butter and cream cheese and beat until light and fluffy. Carefully add the powdered sugar then the salt, and maple extract (or vanilla) and beat until smooth. Gradually add milk (or heavy cream), only as much as needed, until smooth and fluffy.
- Remove the cinnamon rolls from the oven and allow them to cool for 5-10 minutes. Spread evenly with frosting.
- Serve warm and enjoy.
Tricks and Tips
Here are a few tricks for making the best homemade cinnamon rolls.
- Use warm or room temperature milk. Be sure to use milk that is room temperature or a little bit warmer when making the dough. You don’t want the milk to be hot or cold, or it can mess with the texture of the cinnamon roll dough.
- Use a sharp knife. When cutting the cinnamon rolls, use the sharpest knife that you have (but be careful not to hurt yourself!). You want to make sure the dough is cut cleanly or else your cinnamon rolls won’t be as pretty or cook as consistently. If the dough is sticking to the knife when you’re cutting, add a touch of lukewarm water or neutral oil to the knife.
How to Store Cinnamon Rolls
You can keep these homemade cinnamon rolls in an airtight container at room temperature for up to 3 days. You can also place them in the fridge for up to 5 days. Reheat by cooking in the microwave for 10-15 seconds.
Can I Freeze This Recipe?
You can definitely freeze these fluffy cinnamon rolls. Store them in an airtight container in the freezer for up to 3 months.
How to freeze cinnamon roll dough: Be sure to freeze the dough after you have cut into slices. Simply place in pan and cover with plastic wrap and freeze the entire pan. You can store the dough in the freezer for up to 3 months.
How to thaw: When you are ready to bake, remove the pan from the freezer and let the dough thaw in the fridge overnight. Move to a warm spot for 1 hour before baking to allow the dough to rise. When ready, bake the cinnamon rolls as per the instructions.
To freeze after baking: once your unfrosted cinnamon rolls are cool to room temperature, you are going to tightly wrap the baking pan with plastic wrap or transfer to a resealable airtight container and store in the freezer. They will keep in the freezer for up to 2 months.
How to reheat: When ready to eat, remove the pan from the oven and allow to thaw at room temperature.
Bake in the oven at 350F for 10-15 minutes or heat them up in the microwave individually on medium heat for about 30 seconds or until warm.
More cinnamon roll recipes:
Carrot Cake Cinnamon Rolls
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
These Carrot Cake Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for Easter or any spring weekend. This healthy homemade cinnamon roll recipe is filled with grated carrots, cozy warm spices and a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, with gluten-free option, freezer-friendly and refined sugar-free.
Course: Breakfast
Cuisine: American
Keyword: easy cinnamon rolls recipe, gluten free desserts, homemade cinnamon rolls
Servings: 9
Ingredients
- 2 cups unsweetened almond milk or milk or milk of choice
- 1/2 cup granulated pure maple sugar , organic cane sugar or granulated sugar of choice
- 4 1/2 tsp Two 0.25 oz packets Quick-Rise Instant Yeast
- 1/2 cup cup dairy-free butter , melted (can also sub regular unsalted butter if not dairy-free)
- 1/4 teaspoon salt
- 4 1/2 cups all purpose flour , divided, plus more as needed (for gluten-free, we recommend the following flours: Bob's Red Mill 1-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour)
Cooking spray or oil for greasing the bowl and baking pan
For the filling:
- 1/2 cup dairy-free butter , softened (can also sub regular unsalted butter if not dairy-free)
- 1/2 cup coconut sugar or preferred granulated brown sugar / sweetener of choice
- 2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup finely grated carrots
- chopped pecans or walnuts , optional
- raisins , optional
For pouring over the rolls just before baking:
- 12 tbsp about ¾ cup dairy-free creamer , slightly warmed (can also sub regular heavy cream if not dairy-free - helps make the rolls extra fluffy)
For the frosting:
- 6 oz cream dairy-free cream cheese , softened (can also sub regular cream cheese if not dairy-free)
- 1/3 cup dairy-free butter , softened (can also sub regular unsalted butter if not dairy-free)
- 1 1/4 cup powdered sugar / sweetener of choice , or more as needed - for low sugar use powdered Monk Fruit Sweetener or Powdered Swerve
- 1 tsp vanilla extract
- 1 tsp maple extract , or can just sub more vanilla extract if preferred
- pinch fine sea salt
- 1-3 tsp dairy-free milk or dairy-free creamer of choice , can also sub regular whole milk or heavy cream if not dairy-free, more or less as needed
Instructions
Warming the milk and butter
Warm the milk either in a microwave safe bowl for 30-40 seconds or in a saucepan over medium heat until warm but not hot (make sure the mixture is not over 110F - the butter does not need to be melted all the way).
If the mixture is too hot, let it cool down before adding it to the yeast to prevent killing the yeast.
Mixing the dough
- In a large bowl, add the warmed milk to a large bowl. Sprinkle in the yeast and a pinch of sugar. Mix until combined and let it sit for 5-10 minutes, or until the yeast gets bubbly and frothy.
- Add the melted butter and salt to the yeast mixture. Slowly add in 4 cups of the flour, 1 cup at a time, stirring with a large wooden spoon in between until combined and sticky. Use your hands to start kneading the dough then turn the dough out onto a floured surface. Continue kneading the dough for 4-5 minutes, or more until smooth, sprinkling with more of the reserved flour, or more only as much as needed (about 2-3 tbsp at a time), until smooth and you can form the dough into a ball.
Allow dough to rise
- Grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl and cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm spot and allow the dough to rise until just doubled in size, about 30 minutes - 1 hour (depending on the humidity and temperature of the room).
Rolling out the dough and adding the filling
- Once the dough has doubled in size, gently punch the dough down in the middle and transfer it onto a lightly floured pastry mat or flat surface. Sprinkle the dough with a little bit more flour.
- Use a floured rolling pin to roll the dough out into a large rectangle, about 20”x14 rectangle (or about 1/2” thick - doesn’t have to be perfect measurements), squaring off the edges often as you roll.
- In a small / medium bowl, mix together the sugar and spices. Add the grated carrots and mix until combined.
- Use a rubber spatula to spread the softened butter into a thin and even layer over the dough, leaving a small border (about ⅛”) around the edges. Sprinkle the cinnamon sugar carrot mixture evenly over the buttered dough. Gently pat / press the sugar mixture into the butter to ensure the mixture sticks to the butter. Sprinkle evenly with chopped pecans / walnuts and raisins, if using.
- Working from the longer end of the dough, tightly roll the dough into a log, pushing in the sides as you roll so it stays uniform. Once you finish rolling, pinch the dough together to seal the log.
Cut into rolls
- Use a sharp serrated knife to trim / cut off a tiny bit of the edges of the log as needed, (if they are not even or have less filling and discard or set aside to bake in a separate pan).
- Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even-sized pieces (about 1 1/8 - 1 1/2”).
Prepare for baking and bake
- Grease a 9x13 baking pan with cooking spray or oil. Place the rolls cut side-up in the prepared baking pan. Cover the pan with a towel and let it rise again in a warm spot, until almost doubled, about 10 to 30 minutes.
- While the dough is rising, preheat the oven to 350 F.
- Warm the heavy cream either in a microwave safe bowl for 20-30 seconds or in a small pot over medium heat until just warm to the touch.
- Spoon about 1 tbsp of the warmed cream evenly over each roll.
- Bake in the preheated oven for 24-30 minutes, or until the tops are just a light golden brown and the center is cooked through but still soft (more or less as needed depending on your oven, pan used and size of the rolls - you can start checking them at 20 minutes and cover the pan loosely with an aluminum foil for the remainder of the cooking time if the rolls seem to be getting too brown).
While the rolls are baking, make the frosting:
- In a large bowl with a hand mixer (or in a stand mixer), combine butter and cream cheese and beat until light and fluffy. Carefully add the powdered sugar then the salt, and maple extract (or vanilla) and beat until smooth. Gradually add milk (or heavy cream), only as much as needed, until smooth and fluffy.
- Remove the cinnamon rolls from the oven and allow them to cool for 5-10 minutes. Spread evenly with frosting.
- Serve warm and enjoy.
Recipe Notes
Store in an airtight container at room temperature for 3 days, in the fridge for 5 days, or in the freezer for 3 months.
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