Carrot Cake Cinnamon Rolls

There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the kitchen, especially when they are infused with the delightful flavors of a classic carrot cake. That’s why I love making Carrot Cake Cinnamon Rolls—they combine two of my favorite treats into one incredible dessert. Every time I prepare them, I can’t help but think back to the cozy afternoons spent with my family, gathered around the table, sharing stories and enjoying warm, sweet rolls slathered with creamy frosting.

These rolls are perfect for those chilly fall mornings when all you want is a warm treat to enjoy with your coffee. The combination of tender dough, spiced carrot filling, and creamy frosting takes this comfort food to a whole new level. I often find myself daydreaming about the first bite—the pillowy texture, the slight crunch of the toasted nuts, and the sweet cream cheese frosting that melts into the warm rolls, creating the ultimate indulgence.

Whether it’s a special occasion or just a simple family weekend, serving Carrot Cake Cinnamon Rolls always brings smiles and satisfaction. They’re a wonderful way to celebrate the season, and I assure you, once you try them, they’ll become a beloved tradition in your home too. So, let’s gather our ingredients and create something truly special!

What You Need for Carrot Cake Cinnamon Rolls

When creating Carrot Cake Cinnamon Rolls, the ingredients play a crucial role in achieving that perfect balance of flavor and texture. Each component complements the others beautifully. You’ll find that the combination of warm spices with the sweetness of the carrots creates an irresistible filling, while the dough remains light and fluffy, providing the perfect base for this treat.

• 4 ½ cups bread flour (plus extra for dusting): A strong flour that provides structure and chewiness.
• ½ teaspoon ground cinnamon: Adds warmth and depth to the dough.
• ½ teaspoon ground ginger: Provides a zesty kick to the flavor profile.
• ½ teaspoon ground nutmeg: Enhances the spiced essence of the rolls.
• ¾ teaspoon salt: Essential for balancing flavors.
• 1 cup whole milk: Adds richness and helps activate the yeast.
• 2 ¼ teaspoons active dry yeast: The key leavening agent for soft rolls.
• ½ cup granulated sugar (divided): Sweetens the dough and the filling.
• 1 large egg plus 1 egg yolk: Helps enrich and bind the dough.
• ½ cup unsalted butter (very soft): Adds moisture and flavor.
• ½ cup grated carrots: Fresh carrots keep the rolls moist and flavorful.
• ⅔ cup light brown sugar (packed): Offers a deep sweetness for the filling.
• 1 tablespoon ground cinnamon (for filling): Intensifies the cinnamon flavor in the filling.
• ¼ teaspoon ground ginger (for filling): Complements the cinnamon in the filling.
• ¼ teaspoon ground nutmeg (for filling): Adds another layer of spice.
• 4 ounces cream cheese (at room temperature): The base for a luscious frosting.
• 1 cup confectioners’ sugar (sifted if lumpy): Sweetens the frosting and gives it a creamy texture.
• 2 tablespoons unsalted butter (very soft): Enhances the creaminess of the frosting.
• ½ teaspoon vanilla extract: A hint of flavor that rounds out the frosting.
• ½ cup pecans (or walnuts, optional): Adds a delightful crunch for garnishing.

Recipe Steps for Carrot Cake Cinnamon Rolls

Making Carrot Cake Cinnamon Rolls is an enjoyable experience, filled with anticipation as you watch the dough rise and the filling come together. Follow these steps for perfect results every time. Let’s get started!

1. Dough: In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, and salt. Stir until well mixed, then set aside while you prepare the yeast mixture.

2. Proof the Yeast: Warm the whole milk according to the packet instructions—this should be around 110°F. It should feel warm to the touch, but not hot. Add the active dry yeast and 2 tablespoons of sugar to the milk and stir. Let it sit for about 5 minutes until it becomes frothy. This indicates that your yeast is active.

3. Mix the Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast mixture with the remaining granulated sugar, egg and yolk, and butter. Beat on medium to medium-high speed for about 90 seconds until well combined. It’s normal for the mixture to look a bit lumpy.

4. Add Dry Ingredients: Turn the mixer to low and gradually add the dry ingredient mixture, one cup at a time. After all the flour is incorporated, scrape down the sides of the bowl and mix further.

5. Add Carrots: Mix in the grated carrots at the lowest speed for about 2 minutes. The dough will begin to pull away from the bowl and form a ball, indicating it’s ready for kneading.

6. Knead the Dough: Replace the paddle attachment with the dough hook, and knead on the lowest speed for about 8 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10 to 15 minutes.

7. Check the Dough: After kneading, check the dough by gently pressing it with a clean finger. It should spring back slowly and feel tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

8. First Rise: Spray a large bowl with cooking spray or grease it with a bit of oil. Place the dough ball inside, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it’s doubled in size. If your kitchen is cool, consider placing it in a sunny spot.

9. Prepare the Filling: In a small bowl, combine brown sugar, cinnamon, ginger, and nutmeg. Mix well with a fork. Make sure your butter is very soft for easy spreading.

10. Punch Down and Roll Out: Once the dough has risen, punch the air out and transfer it to a floured surface. Roll it out into a rectangle, approximately 12 inches by 18 inches. Spread the soft butter over the dough, then evenly sprinkle the spiced sugar mixture on top. Scatter the grated carrots on top and gently press them down.

11. Roll Up: Starting from the longer side, roll the dough into a log shape and pinch the seam to seal it.

12. Slicing: Cut the log in half, then slice each half into 6 equal pieces. A sharp serrated knife or unflavored dental floss works wonders for clean cuts.

13. Second Rise: Grease a 9×13-inch baking dish and place the rolls inside. Cover them and let them rise in a warm spot for about 30 minutes, until they puff up noticeably. You can preheat the oven to 350°F at this point if you’re ready to bake.

14. Baking: Bake the rolls for 30 to 35 minutes or until golden brown. A toothpick inserted in the center should come out clean. If you have a digital thermometer, check that the internal temperature is between 190°F and 200°F.

15. Frosting: While the rolls are baking, make your frosting by beating together cream cheese, confectioners’ sugar, butter, vanilla, and an optional pinch of salt until creamy and fluffy. Adjust the thickness with more sugar if desired.

16. Serve: Frost the warm rolls directly from the oven for a melty effect or wait a few minutes for a thicker glaze. Optionally, top with chopped nuts for added texture and flavor.

Recipe Tips about Carrot Cake Cinnamon Rolls

Creating perfect Carrot Cake Cinnamon Rolls can be a breeze with the right tips. Here are some handy pointers to ensure your rolls are a success every time:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring them back to room temperature before enjoying.
• Freezing: These rolls can be frozen for up to 2 to 3 months. I suggest freezing them un-frosted. Thaw them before frosting for the best results.
• Baking Tip: Rotate your baking pan halfway through the baking process for even cooking. Ovens can often have hot spots!
• Make Ahead: Prepare the dough the night before, and after the second rise, cover and refrigerate. They’ll be ready to bake fresh in the morning!
• Flavor Variations: Experiment with different nuts or spices in the filling. Adding some shredded coconut can create a delightful twist!
• Frosting Variations: If you love frosting, consider doubling the ingredients for a thicker layer on top. You can never have too much frosting!

Serving Ideas for Carrot Cake Cinnamon Rolls

When it comes to serving Carrot Cake Cinnamon Rolls, the options are as delightful as the rolls themselves! Here are some ideas to elevate your serving experience:

• Brunch Favorite: These rolls are an ideal centerpiece for any brunch table, paired with fresh fruit and coffee.
• Cozy Afternoon Treat: Enjoy them with a warm cup of tea or coffee for an afternoon pick-me-up.
• Celebratory Occasion: Perfect for special occasions or holidays, these rolls can be a festive addition to your spread.
• Seasonal Pairing: Serve with spiced apple cider in the fall for a cozy treat that highlights the season.
• Leftovers: If you have any leftover rolls, consider reheating them in the microwave for a few seconds for that freshly-baked taste.
• Garnish: Top with a sprinkle of chopped nuts or a dusting of powdered sugar before serving for an elegant touch.

FAQ

Conclusion

In conclusion, Carrot Cake Cinnamon Rolls are a unique and delightful treat that beautifully marries the flavors of two classic desserts. Their warm, spiced flavor and fluffy texture make them a favorite for all occasions. I encourage you to give this recipe a try; it’s sure to become a staple in your home. Share them with family and friends, and watch how quickly they disappear!

Carrot Cake Cinnamon Rolls

Indulge in the ultimate comfort food with Carrot Cake Cinnamon Rolls. These rolls are soft, spiced, and topped with creamy frosting, making them the perfect treat for any occasion. Experience the cozy blend of flavors that will have you craving more!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 4 ½ cups bread flour plus extra for dusting
• ½ teaspoon ground cinnamon or to taste
• ½ teaspoon ground ginger or to taste
• ½ teaspoon ground nutmeg or to taste
• ¾ teaspoon salt
• 1 cup whole milk warmed as indicated on the packet of yeast
• 2 ¼ teaspoons active dry yeast do not use instant or rapid yeast
• ½ cup granulated sugar divided
• 1 large egg plus 1 egg yolk, at room temperature
• ½ cup unsalted butter very soft
• ½ cup grated carrots do it yourself on a box grater
• ⅔ cup light brown sugar packed
• 1 tablespoon ground cinnamon or to taste
• ¼ teaspoon ground ginger or to taste
• ¼ teaspoon ground nutmeg or to taste
• ½ cup unsalted butter very soft
• 1 cup grated carrots
• 4 ounces cream cheese at room temperature
• 1 cup confectioners’ sugar sifted if it’s very lumpy
• 2 tablespoons unsalted butter very soft
• ½ teaspoon vanilla extract
• ¼ teaspoon salt optional
• ½ cup pecans or walnuts, roughly chopped and toasted in a dry skillet if desired; optional for garnishing

Equipment

• Stand Mixer
• Digital Thermometer
• Rolling Pin
• Box Grater
• 9×13 inch baking dish

Method

 

1. Dough: In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, and salt. Stir until well mixed, then set aside while you prepare the yeast mixture.
2. Proof the Yeast: Warm the whole milk according to the packet instructions—this should be around 110°F. It should feel warm to the touch, but not hot. Add the active dry yeast and 2 tablespoons of sugar to the milk and stir. Let it sit for about 5 minutes until it becomes frothy. This indicates that your yeast is active.
3. Mix the Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast mixture with the remaining granulated sugar, egg and yolk, and butter. Beat on medium to medium-high speed for about 90 seconds until well combined. It’s normal for the mixture to look a bit lumpy.
4. Add Dry Ingredients: Turn the mixer to low and gradually add the dry ingredient mixture, one cup at a time. After all the flour is incorporated, scrape down the sides of the bowl and mix further.
5. Add Carrots: Mix in the grated carrots at the lowest speed for about 2 minutes. The dough will begin to pull away from the bowl and form a ball, indicating it’s ready for kneading.
6. Knead the Dough: Replace the paddle attachment with the dough hook, and knead on the lowest speed for about 8 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10 to 15 minutes.
7. Check the Dough: After kneading, check the dough by gently pressing it with a clean finger. It should spring back slowly and feel tacky but not sticky. If it's too sticky, add a little more flour, one tablespoon at a time.
8. First Rise: Spray a large bowl with cooking spray or grease it with a bit of oil. Place the dough ball inside, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until it’s doubled in size. If your kitchen is cool, consider placing it in a sunny spot.
9. Prepare the Filling: In a small bowl, combine brown sugar, cinnamon, ginger, and nutmeg. Mix well with a fork. Make sure your butter is very soft for easy spreading.
10. Punch Down and Roll Out: Once the dough has risen, punch the air out and transfer it to a floured surface. Roll it out into a rectangle, approximately 12 inches by 18 inches. Spread the soft butter over the dough, then evenly sprinkle the spiced sugar mixture on top. Scatter the grated carrots on top and gently press them down.
11. Roll Up: Starting from the longer side, roll the dough into a log shape and pinch the seam to seal it.
12. Slicing: Cut the log in half, then slice each half into 6 equal pieces. A sharp serrated knife or unflavored dental floss works wonders for clean cuts.
13. Second Rise: Grease a 9×13-inch baking dish and place the rolls inside. Cover them and let them rise in a warm spot for about 30 minutes, until they puff up noticeably. You can preheat the oven to 350°F at this point if you're ready to bake.
14. Baking: Bake the rolls for 30 to 35 minutes or until golden brown. A toothpick inserted in the center should come out clean. If you have a digital thermometer, check that the internal temperature is between 190°F and 200°F.
15. Frosting: While the rolls are baking, make your frosting by beating together cream cheese, confectioners' sugar, butter, vanilla, and an optional pinch of salt until creamy and fluffy. Adjust the thickness with more sugar if desired.
16. Serve: Frost the warm rolls directly from the oven for a melty effect or wait a few minutes for a thicker glaze. Optionally, top with chopped nuts for added texture and flavor.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring them back to room temperature before enjoying.
• Freezing: These rolls can be frozen for up to 2 to 3 months. I suggest freezing them un-frosted. Thaw them before frosting for the best results.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.