Description
These Carrot Cake Cinnamon Rolls blend the sweet, spiced charm of classic carrot cake with the soft, fluffy texture of homemade cinnamon rolls. Perfect for beginners and brunch lovers alike, this quick and healthy treat delivers cozy flavor with every bite.
Ingredients
Scale
Dough
- 4 ½ cups bread flour (plus more for dusting)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- 1 cup whole milk (warm)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ½ cup granulated sugar (divided)
- 1 large egg
- 1 egg yolk
- ½ cup unsalted butter (very soft)
- ½ cup grated carrots (freshly grated)
Filling
- ⅔ cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter (very soft)
- 1 cup grated carrots
Cream Cheese Frosting
- 4 oz cream cheese (room temp, brick-style)
- 1 cup powdered sugar (sifted)
- 2 tablespoons unsalted butter (soft)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt (optional)
- ½ cup chopped pecans or walnuts (optional, for garnish)
Instructions
- Activate the yeast: Warm the milk until it’s about body temperature (not hot) and stir in the yeast and a little sugar. Let it sit for 5 to 7 minutes until it becomes foamy—this shows the yeast is active.
- Mix the wet ingredients: In a mixing bowl, combine the remaining sugar, egg, egg yolk, and soft butter. Add in the foamy yeast mixture and beat until combined, even if it looks slightly curdled.
- Combine dry and wet: Slowly mix in the flour, cinnamon, ginger, nutmeg, and salt. Once a dough starts to form, fold in the grated carrots until evenly distributed.
- Knead the dough: Turn the dough out onto a floured surface or knead with a dough hook on low speed for about 8 minutes, until smooth and elastic. The dough should be tacky but not sticky.
- Let it rise: Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Prepare the filling: Mix brown sugar, cinnamon, ginger, and nutmeg in a small bowl. Make sure your butter is soft enough to spread easily.
- Roll and fill the dough: Once risen, punch down the dough and roll it into a 12×18-inch rectangle on a lightly floured surface. Spread with softened butter, then sprinkle evenly with spiced sugar and grated carrots. Press lightly so the filling sticks.
- Shape the rolls: Roll the dough into a tight log from the long side and pinch the seam. Slice into 12 equal pieces using unflavored dental floss or a sharp knife to keep the rolls round.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy. This step helps create soft, airy rolls.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30–35 minutes until golden brown and the internal temperature reads 190–200°F.
- Make the frosting: Beat cream cheese, butter, powdered sugar, vanilla, and salt together until smooth and fluffy. You can double the frosting if you want a thicker layer.
- Frost and garnish: Spread the frosting on warm rolls for a melt-in-the-middle effect, or wait until cooled for a neater presentation. Sprinkle with chopped nuts if desired.
Notes
- Grate carrots fresh—store-bought versions are too dry.
- Don’t overheat the milk or it will kill the yeast.
- Take pictures of the dough before and after rising to help track progress.
- If your kitchen is cold, let the dough rise in an oven turned off with the light on.
- For a make-ahead version, refrigerate the shaped rolls overnight and let rise before baking.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 525
- Sugar: 32g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 58mg