This recipe brings two of my favorite treats together: carrot cake and cinnamon rolls. It’s the perfect Easter brunch dish and it’s gluten-, refined sugar- and dairy free so it’s basically a salad.
- 2.5 cups GF flour
- ½ tsp salt
- 1 tbsp coconut sugar
- ½ cube yeast, crumbled
- ¼ cup vegan butter, soft
- ⅔ cup oat milk
- ½ cup vegan butter, soft
- 1 cup coconut sugar
- 2 carrots, finely grated
- 2 tbsp ground almonds or hazelnuts
- 1 tbsp cinnamon
- maple syrup, for garnish
Directions:
01. Make the dough: Mix the flour, salt, coconut sugar, yeast, vegan butter and oat milk together to form a smooth dough. Let it rise covered for an hour.
02. Mix the filling: vegan butter, coconut sugar, carrots, ground nuts and cinnamon to form a paste. Grease a muffin pan with some butter.
03. Roll out the dough in a rectangle with about 1cm thickness and spread out the filling leaving 1 cm distance at the end. Roll the dough up on the long side and cut it into 12 even pieces.
04. Place the cinnamon rolls in the prepared muffin pan, cover and let rise for another 30 minutes. In the meantime, pre-heat the oven to 180 degrees.
05. Bake the rolls for 20 minutes until golden. Remove from the oven, let cool for 10 minutes and glaze with maple syrup. Enjoy while still warm and preferably the same day.
