These buns have an extra sweet kick with carrots mixed into the dough and filling. Make the night before and cook first thing in the morning to enjoy for a brunch treat!
Carrot Cake Dough
- 3/4 cup almond milk (or other nut milk)
- 1 packet dry yeast (about 2 1/4 tsp yeast or 7 grams)
- 1/4 cup sugar
- 1/4 cup melted vegan butter
- 1/2 cup grated carrots (about 1 medium carrot peeled and grated)
- 1 tsp vanilla extra/ vanilla bean paste
- 3 cups all-purpose flour
- 1 tsp salt
- 1/4 cup grated carrots (about 1/2 medium carrot peeled and grated)
- 1/2 cup brown sugar
- 1/4 cup cold vegan butter
- 2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup melted vegan butter
- 1/2 cup chopped pecans (add more depending on preference)
Making the Dough
- Begin by warming your milk and add to the mixing bowl. Add in your dry yeast packet and sugar and let sit about 10 minutes. You will know the yeast is working if the mixture begins to form bubbles on top.
- While waiting to see if the yeast is active, peel and grate your carrots and set aside.
- Next, add the melted vegan butter, grated carrots, and vanilla to the mixing bowl and stir to combine. Then, add the flour and salt to the mixing bowl 1/2 cup at a time and mix. Once a dough forms, switch a standing mixer to the bread hook and knead for 5 minutes. If kneading by hand, remove the dough and knead on a well-floured surface for 5-10 minutes until an elastic dough forms.
- Lightly spray a large bowl with oil, form the dough into a ball, and add the dough to the bowl. Oil the top of the dough so it does not dry out. Then, cover the bowl and let the dough rise 1-1.5 hours until it has doubled in size. You will know the dough is done by pushing your finger into the dough and the dough will not spring back.
Making the Sticky Syrup
- While the dough is rising make the syrup by adding the butter and sugar to a pan and mixing on low heat until combined. Add the syrup and chopped pecans to the pan you plan to bake the buns in (I recommend a 9*13 inch baking dish for sticky buns. Store the syrup filled pan in the fridge until the buns are ready (it’s okay if it solidifies).
Rolling the buns
- Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to flour the rolling pin too or else the dough will stick. Roll the dough into a rectangle that is 1/4-1/2 inch thick in height.
- In a small bowl or blender blend the bun filling ingredients together. Spread the filling evenly over the dough leaving a 1/2 inch border without any filling.
- Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
- Once the dough is rolled, trim the ends and discard. Cut the remaining dough into 10-12 evenly sized rolls. Remove the pan containing the syrup from the fridge and arrange all the rolls in the pan. Cover the pan and leave in the fridge overnight (or 30 minutes in a warm place) before baking.
Baking the rolls
- Remove the rolls from the fridge or warm place after the second rise and preheat the oven to 350F. Once the oven is preheated, add in the buns and bake for 30-35 minutes until the dough in lightly browned on top. Remove the buns from the oven and immediately invert onto a serving platter.
- Let cool slightly and serve!
- Store lefttover buns in a closed container between sheets of parchment paper so they do not stick together. Buns will keep in the fridge for 3-4 days and in the freezer up to 1 month.
- To reheat bake in an oven at 200F for 10+ minutes or for 30 seconds+ in the microwave until warmed throughout.
Keywords: carrot cake sticky buns, vegan, sticky buns, dairy-free, eggless, brunch, carrot cake