prep time: 30 min | bake time: 25 min | total time: 3 hrs
Carrot cake cinnamon rolls are what happens when two beloved desserts collide to create something truly next-level. Imagine soft, gooey cinnamon rolls swirled with buttery cinnamon sugar and dotted with spiced carrot cake crumbles in every glorious bite. Yep, you heard that right—carrot cake inside cinnamon rolls. And the best part? These beauties are 100% eggless, dairy-free, and totally vegan—but you’d never know from the rich, fluffy texture and cozy flavor.
As a vegan pastry chef who loves putting a twist on the classics, this recipe came from one of those “what if?” moments in the kitchen. What if I took the nostalgic charm of cinnamon rolls and swirled in the deep spice and moisture of my favorite carrot cake? The result: pure comfort. You get a plush dough fragrant with cinnamon, layered with gooey sugar filling and little carrot cake bits that melt into the swirl. It’s like your favorite bakery roll got a cozy, spiced-up upgrade—and yes, it’s every bit as dreamy as it sounds.
No eggs? No problem. This dough stays soft and elastic, while the filling brings all the richness without a drop of dairy. And to really seal the deal? A tangy cream cheese glaze that drips right into every swirl.
Trust me—your kitchen will smell amazing, and your brunch table? Game over.
So whether you’re repurposing leftover carrot cake or just looking for something fresh and feel-good to bake, these carrot cake cinnamon rolls are ready to steal the show. Cozy, indulgent, and way easier than they look—let’s roll.
Here are the tools I personally use to make the process smooth and mess-free. These are affiliate links, which means I may earn a small commission if you choose to purchase—at no extra cost to you.
Preheat your oven to 350°F (175°C) and get your pan ready to party—grease an 8-inch (20cm round cake pan or springform pan with a bit of oil, then line the bottom with baking paper so nothing sticks.
In a large mixing bowl, whisk together the room-temperature milk, oil, vanilla extract, and both sugars until everything is smooth and the sugar has fully dissolved—no gritty bits allowed!
In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry mix into the wet, whisking as you go. You can use an electric whisk for ease, but a hand whisk works just as well—just a little arm workout before dessert!
Now fold in the grated carrots and walnuts (if you’re adding them) with a spatula. Be gentle—you want those lovely bits evenly distributed without overmixing the batter.
Pour the batter into your prepared pan, smoothing out the top, and bake for 20–25 minutes, or until the cake feels set and springy. To test doneness, insert a toothpick into the center—if it comes out clean, you’re golden.
Let the cake cool completely on a wire rack. Once cool, crumble it up using a food processor (or your hands if you’re feeling rustic!). You can store the crumbled cake in the fridge or freezer until you’re ready to use it in the cinnamon roll filling.
In a bowl, combine the soft butter, brown sugar, and cinnamon powder. Mix it all together until you get a thick, spiced paste that smells like pure heaven—then set it aside while your dough does its thing.
Start by waking up your yeast. In the bowl of a stand mixer, combine warm milk (about 110°F / 43°C), 15g of sugar, and the yeast. Let it sit for around 10 minutes until the surface looks foamy and bubbly—like the yeast is stretching and saying, “I’m ready!”
Once the yeast is active, add in the flour, the remaining 45g of sugar, and salt. Using the dough hook attachment, mix on medium speed for 10–15 minutes until a soft dough starts to come together. It might be a little sticky at this stage—totally normal.
Now bring in the butter. Add the softened butter and keep mixing for another 5–7 minutes until it’s fully incorporated. The dough should pull into a soft, slightly tacky ball. Use a dough scraper to transfer it to a lightly greased bowl. Cover the bowl tightly with plastic wrap and let it rise in a warm, cozy spot for about 1 hour, or until it doubles in size.
Once the dough has puffed up, lightly flour your work surface and gently turn out the dough. Dust the top with a bit of flour too, then roll it out into a rectangle roughly 11 x 14-inches. Spread the cinnamon butter mixture all over the surface, right to the edges. Then, sprinkle a generous layer of carrot cake crumbles on top—but save a little for the final flourish.
Using a sharp knife or pizza cutter, slice the dough horizontally into 6 even strips. Carefully roll each strip into a tight spiral, starting from the short end. Place the rolls into a lightly greased 13 x 9-inch baking pan, leaving a little space between each one. Cover with a clean kitchen towel and let them proof for 45 minutes to 1 hour, until they’re soft and puffed up.
Just before baking, pour the whipping cream evenly over the rolls. It might seem indulgent—but trust me, it’s what gives these rolls their dreamy, gooey texture.
Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until they’re golden brown and your kitchen smells like absolute heaven.
While the rolls are baking, make the cream cheese icing. Whisk together the cream cheese, powdered sugar, milk, and vanilla extract until silky smooth and pourable.
As soon as the rolls come out of the oven, spread that icing generously over the warm swirls so it melts into every nook and cranny.
Any leftover rolls (if you manage to have any) can be stored at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in a low oven until warmed through—and enjoy that fresh-from-the-oven magic all over again.
You can absolutely prep these ahead. Follow the recipe through the first rise—let the dough rise for about an hour, then punch it down, roll it out, spread the cinnamon butter, and add the carrot cake crumbles. Cut into six strips, roll them up, and place in a greased baking pan. Cover tightly with plastic wrap and refrigerate overnight or for up to 24 hours. The next day, let them come to room temperature for about an hour before pouring the whipping cream over the top and baking at 375°F (190°C) for 20–25 minutes.
Yes! Bread flour works great if you prefer a slightly chewier texture. But all-purpose flour will still give you soft, fluffy rolls—either one works beautifully.
Definitely. Swap the butter for a good plant-based alternative, and use your favorite dairy-free cream (like coconut, oat, or almond) in place of the whipping cream. The results are still rich and delicious.
Once cooled, cover the rolls tightly. You can keep them at room temperature for up to 2 days or in the fridge for up to 3. To reheat, pop them in a low oven until warm and gooey again.
Absolutely! After assembling and placing the rolls in the pan, cover and freeze them unbaked. When you’re ready to enjoy, let them thaw overnight in the fridge, then bring them to room temp and proof before baking as usual. Perfect for planning ahead.
No whipping cream? No problem. A splash of milk works in a pinch. The cream adds a rich, tender texture to the rolls, so don’t skip it if you can help it—but milk will still give you a great bake.
Of course. These rolls are super versatile—feel free to add chopped nuts, raisins, or even a pinch of nutmeg or candied ginger for an extra twist. You can also switch up the frosting with a maple glaze or classic vanilla icing.
Yes, and it’s a great shortcut. If you’re short on time or just don’t want to bake a whole carrot cake, grab a store-bought one, crumble it up, and sprinkle it generously over the filling. It still gives that cozy carrot cake flavor with way less effort.
Whipped up a batch of these dreamy Carrot Cake Cinnamon Rolls? I gotta see ‘em! Whether it was for Sunday brunch, a cozy night in, or just because you deserved a little something sweet (which you totally did), snap a pic and tag @pastrybysaloni—I’ll be over here, drooling and cheering you on from my kitchen.
And hey, if you’re anything like me, one good bake leads to another. So why stop now? Keep that oven warm and check out some of my favorite rich, cozy, and totally egg-free treats:
And for even more incredible recipes, grab a copy of my cookbook Vegan Baking Made Simple! It’s packed with tips and foolproof recipes for mastering eggless and dairy-free baking. Available now on Amazon HERE.
