Vegane Carrot Cake Zimtschnecken
How do you impress your loved ones at Easter brunch this year? It's simple: combine two classics and get the best of both worlds. Our Carrot Cake Cinnamon Rolls unite fluffy yeast dough with a moist, cinnamon-spiced carrot cake filling made with nuts, raisins, dates, and grated carrots.
- For the yeast dough:
- 42 g fresh yeast
- 375 ml warm water
- 1 tbsp brown sugar
- 600 g wheat flour (type 405)
- 1 tsp salt
- 40 g Coconut beer
- For the filling:
- 175 g Margarine
- 315 g brown sugar
- 3 tsp cinnamon
- 0.5 tsp ginger powder
- 20 g walnuts
- 20 g hazelnuts
- 15 g almonds
- 40 g grated carrots
- 30 g raisins
- 4 dates
- For the glaze:
- 190g vegan cream cheese
- 1.25 tsp Vanilla Extract
- 115 g icing sugar
- 1.5 tsp lemon juice
- For decoration:
- chopped pistachios
- Combine yeast, brown sugar, and lukewarm water in a bowl and let it stand for 10 minutes, until the yeast activates and rises to the surface. Heat coconut oil until warm, but not too hot. Add it to the yeast mixture along with the salt and stir well. Gradually knead in 400 grams of flour, ensuring the dough remains slightly sticky. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, until it has risen well and bubbles are visible on the surface. Add another 200 grams of flour and knead well until the dough is pliable. Let it rise again in a warm place for another hour.
- Cut the dates into small pieces. In a bowl, cream together the margarine, raw cane sugar, cinnamon, and ground ginger until a thick paste forms. Add the remaining filling ingredients and mix well. Set aside.
- Roll out the yeast dough on a floured work surface into a rectangle (approx. 40 x 30 centimeters). Spread the carrot cake filling evenly over the dough and roll it up from the long side.
- Cut the roll into 11 equal pieces, either with a knife or kitchen twine. Place the cinnamon rolls in a greased baking pan and let them rise for 30 minutes. Preheat the oven to 180°C (convection). Bake the cinnamon rolls at 180°C (convection) for 30–40 minutes, or until golden brown.
- While the cinnamon rolls are baking, mix vegan cream cheese, vanilla extract, powdered sugar and lemon juice to make a creamy glaze.
- Spread the glaze over the still lukewarm or cooled cinnamon rolls.
- Tip: If you plan to enjoy the cinnamon rolls a day or two after baking, simply microwave them for a few seconds. This will keep them nice and moist and fresh.
Our secret ingredient: High-quality ingredients from KLUTH. To ensure our cinnamon rolls taste heavenly and have the perfect texture, we rely on the high-quality nuts, raisins, and dates from KLUTH. Thanks to their premium quality, they provide just the right sweetness and crunch. We love them!
Our perfect yeast dough – simple & foolproof. For this recipe, we rely on our tried-and-tested yeast dough recipe, which we've perfected over the years. The result: a light, soft dough that's guaranteed to turn out perfectly. If you think cinnamon rolls are complicated, we want to convince you otherwise today. While the dough does need time to rise, the preparation itself is super quick and easy. A particularly nice touch: on the first warm days, you can let the dough rise in the morning sun – the perfect start to the day. The dough can easily be prepared the day before. Simply let it rise overnight in the refrigerator. In the morning, all you have to do is roll it out, fill it, and shape it into cinnamon rolls. That's how we love to start the day!
Cinnamon rolls with a twist! Our Carrot Cake cinnamon rolls are a real treat, not just visually, but also in terms of taste. The combination of fluffy yeast dough, a spicy carrot cake filling, and a fresh, lemony glaze makes these cinnamon rolls our new must-have office snack. That's why we always order a large batch, because let's be honest, it never stops at just one... oops! If you're looking for more inspiration for your Easter brunch, check out our other recipes: vegan pudding pretzels, wild garlic focaccia, or vegan eggs Florentine.
