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thermomix carrot cake cinnamon buns

Carrot Cake Cinnamon Buns

5 from 2 votes
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 10 buns

These carrot cake cinnamon buns are the perfect combination of two amazing recipes and so easily made in the Thermomix. So delicious and moist, I love them.

There are no words to describe how much I love this recipe. The combination of two of my favourite things ever is carrot cake and cinnamon buns and I must say the results are damn amazing! These  carrot cake cinnamon buns are exactly what you need after a stressful day or just because you can.

I add a little baking powder and yoghurt to the enriched yeast dough and that may seem odd but I have recently discovered that baking powder actually makes yeast dough even softer and helps with keeping the texture even a day later. The yoghurt helps add enough acidity to again contribute to a softer, cinnamon bun-like texture.


Carrot Cake Cinnamon Buns

  • 190 g whole milk
  • 60 g caster sugar
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 1 egg
  • 100 g Greek style yoghurt
  • 100 g unsalted butter in small cubes
  • 1 tsp baking powder
  • 600 g plain flour
  • 1 pinch fine sea salt


  • 100 g carrots in small chunks
  • 180 g butter in small cubes
  • 300 g dark soft brown sugar or Demerara sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp allspice
  • 1 pinch nutmeg


  • 250 g icing sugar
  • 1 lemon juice only


  1. To make the dough, place the milk, caster sugar and yeast in the mixing bowl. Warm 2 Min./ 37C/ Speed 2. Add the egg, yoghurt, butter, baking powder, plain flour and salt and knead 2 Min./ Kneading Function.
  2. Transfer the mixture into a large bowl and cover with a shower cap or cling film. Leave to rise until doubled in size for about 1 hour.
  3. Meanwhile, clean the mixing bowl. Add the carrots and chop 4 Sec./ Speed 5. Transfer into a small bowl and set aside.
  4. Add the butter to the mixing bowl. Combine 20 Sec./ Speed 5. Scrape down using your spatula and add the carrots, sugar, cinnamon, allspice and nutmeg and combine 10 Sec./ Speed 5. Transfer the mixture into a small bowl and set aside.

  5. Once the dough is risen, tip it onto a floured surface and roll out to a rectangle about 40x50cm 1.5cm thickness. Spread the carrot cinnamon mixture all over evenly leaving a 1cm border all over. Then, roll up the dough into a tight roll, starting from the long edge closest to you.
  6. Prepare a large roasting tray with greaseproof paper and set aside.
  7. Cut the long log into 12 cinnamon buns, discarding of both end bits and place them inside the baking tray. Cover with a tea towel and leave to rise for another 45 minutes.
  8. Meanwhile, preheat the oven to 200C / 180C / Gas Mark 6. Once hot, uncover the buns and bake for 25 minutes until golden brown. Remove and leave to cool slightly.
  9. To make the glaze, place the icing sugar in the mixing bowl and add the juice of 1/2 lemon. Combine 20 Sec./ Speed 3. While mixing, check the consistency and add more lemon juice if necessary until you reach thick custard consistency.
  10. Drizzle the glaze over the slightly warm buns and leave to cool slightly more before eating. Enjoy!
Nutrition Facts
Carrot Cake Cinnamon Buns
Amount Per Serving
Calories 693 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 79mg26%
Sodium 170mg7%
Potassium 248mg7%
Carbohydrates 110g37%
Fiber 2g8%
Sugar 61g68%
Protein 9g18%
Vitamin A 2430IU49%
Vitamin C 6.4mg8%
Calcium 112mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Kendall on October 2, 2017 at 11:53 pm

    Is this for the old TM31 or the TM5 🙂

    • Weehooey A Weehooey A on October 3, 2017 at 11:10 am

      It can be for both 🙂 x

  2. Jess on October 6, 2017 at 8:54 am

    Thank you for the great recipe am going to try with my glut of cooking apples

  3. ERAM AL-AJMI on October 31, 2017 at 12:48 pm

    I tried it yesterday it’s amazing

  4. anna on February 19, 2018 at 11:54 pm

    could these be frozen?

    • Weehooey A Weehooey A on April 23, 2018 at 7:12 am

      Yes, once baked they could. Or you could freeze them after giving them a light bake and then finish off from frozen whenever needed 🙂

  5. Weehooey A Weehooey A on July 17, 2018 at 10:34 am


  6. Mona on January 22, 2019 at 9:35 am

    Turned out Amazing! Very yummy!

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