Carrot Cake Cinnamon Rolls

There’s something so nostalgic about waking up to the scent of warm cinnamon rolls on a lazy weekend morning. When I was younger, my grandmother used to make traditional rolls every Easter, and the house would fill with the kind of comforting aroma that made you want to press pause on life. Years later, I decided to add my own twist—why not blend the cozy spice of cinnamon rolls with the homey sweetness of carrot cake? And just like that, Carrot Cake Cinnamon Rolls became a new family tradition.

This recipe is designed with beginners in mind. It’s not only straightforward, but it also teaches key baking skills like working with yeast, kneading dough, and rolling it into perfect spirals. Plus, it sneaks in veggies, making it a surprisingly wholesome treat. Whether you’re baking for brunch, a holiday, or just because, this easy sheet pan dinner-style dessert will wow your crowd.

Why This Recipe is Special

These carrot cake cinnamon rolls are the best of both worlds: the bold spices and natural sweetness of a classic carrot cake, combined with the fluffy, soft texture of homemade cinnamon rolls. What makes this version beginner-friendly is its flexibility. You don’t need any special tools beyond a bowl, a rolling pin, and your hands. And if the idea of frosting makes you sweat, no worries—you can go with a store-bought version or skip it altogether for a lightly sweet roll that’s just as satisfying.

Let’s take a look at what makes each ingredient matter.

Ingredients and Preparation

Flour (bread or all-purpose) – Provides the dough structure. Bread flour gives a chewier, fluffier roll, but all-purpose flour works just fine too.

Milk (preferably whole) – Activates the yeast and adds richness. Warm milk (not hot) is essential to getting the dough to rise properly.

Yeast (active dry) – The key to getting the dough fluffy. When proofed in warm milk and sugar, it helps the rolls expand beautifully.

Sugar (granulated + brown) – Granulated sugar feeds the yeast and sweetens the dough, while brown sugar adds deep caramel flavor to the filling.

Butter (unsalted) – Used in both the dough and the filling for moisture and flavor. Soft butter spreads easily, making for better rolling.

Egg + egg yolk – Adds richness and structure. The yolk especially helps make the dough tender.

Carrots (grated) – Bring sweetness, moisture, and nutrition. Grate your own for better texture.

Spices (cinnamon, ginger, nutmeg) – Add warmth and depth, mimicking classic carrot cake flavors.

Cream cheese – The base for the frosting. Rich and tangy, it complements the sweet, spiced rolls perfectly.

Powdered sugar – Used in the frosting for a smooth, melt-in-your-mouth texture.

Vanilla extract – Enhances all the sweet, spiced notes.

Optional: Chopped pecans or walnuts – Add crunch and a nutty finish.

Ingredient swaps: You can use plant-based milk and butter for a dairy-free version, or swap the cream cheese frosting for a vanilla glaze if you’re short on ingredients.

Step-by-Step Instructions

Step 1 Warm the milk gently until it feels warm to the touch (not hot), then mix in yeast and a pinch of sugar. Let it sit for 5–7 minutes. It should become frothy—this means your yeast is alive and ready to go.

Step 2 In a separate bowl, combine your flour, spices, and salt. Stir to combine and set aside.

Step 3 In a large mixing bowl, combine the frothy milk mixture with sugar, egg and yolk, and soft butter. Mix until combined—it may look lumpy, that’s okay.

Step 4 Gradually add the dry ingredients to the wet mixture, stirring or mixing as you go. Once combined, add the grated carrots and mix until the dough comes together.

Step 5 Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook). The dough should be tacky but not sticky. If it’s too sticky, add a bit of flour. Let the dough rise in a greased bowl covered with plastic wrap in a warm spot for about 1.5–2 hours, or until doubled in size.

Step 6 While the dough rises, make the filling by mixing soft butter, brown sugar, cinnamon, ginger, and nutmeg into a paste. Set aside.

Step 7 Once risen, punch down the dough and roll it out into a rectangle (about 12×18 inches). Spread the filling over the dough and sprinkle evenly with grated carrots.

Step 8 Roll the dough tightly from the long side into a log. Slice into 12 rolls using a serrated knife or unflavored dental floss.

Step 9 Arrange the rolls in a greased 9×13 baking dish. Cover and let rise again for 30–45 minutes, until puffy.

Step 10 Bake in a preheated 350°F (175°C) oven for 30–35 minutes, until golden brown on top and baked through.

Step 11 While rolls cool slightly, beat together cream cheese, powdered sugar, vanilla, and butter to make the frosting. Spread over warm rolls. Top with chopped nuts if desired.

Beginner Tips and Notes

• If your yeast doesn’t foam during proofing, it’s likely expired—start over with new yeast.
• Use freshly grated carrots. Store-bought shreds are too dry and won’t melt into the dough.
• Avoid overflouring. The dough should be soft and slightly tacky—too much flour makes dry rolls.
• No stand mixer? No problem. You can knead by hand—just allow a little more time and energy.
• For easier cleanup, line your pan with parchment or foil.

Serving Suggestions

These carrot cake cinnamon rolls pair wonderfully with a hot coffee or chai tea latte. For brunch, serve them with fresh fruit or scrambled eggs to balance the sweetness. Want to go all-in? A side of vanilla yogurt with a drizzle of honey makes a nice complement.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 15–20 seconds to restore their soft texture. You can also freeze the rolls (unfrosted) for up to 2 months.

Conclusion

Whether you’re baking for a special occasion or just craving a warm, sweet treat, these Carrot Cake Cinnamon Rolls are a beginner-friendly bake that delivers impressive results. You’ll learn to work with yeast, get hands-on with dough, and master a classic cream cheese frosting—all while enjoying the cozy flavors of carrot cake in every bite. If you try this recipe, I’d love to hear how it turned out! Leave a comment and share your own twist.

FAQ About Carrot Cake Cinnamon Rolls

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