Carrot Cake Cinnamon Rolls

A delightful fusion of two classic desserts, carrot cake cinnamon rolls combine the rich spice of carrot cake with the soft, gooey texture of traditional cinnamon rolls. These rolls are packed with shredded carrots, warm spices, and a creamy, tangy frosting that ties everything together perfectly.

Why You’ll Love This Recipe

These rolls are the perfect balance of flavor and texture. The carrots add natural sweetness and moisture, while the cinnamon and nutmeg provide cozy spice. Each bite offers the indulgence of a cinnamon roll with the nostalgic charm of carrot cake. They’re great for special breakfasts, brunches, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose or bread flour
• Instant or active-dry yeast
• Whole milk
• Butter
• Granulated sugar
• Large egg
• Freshly shredded carrots (well-drained)
• Brown sugar, cinnamon, nutmeg, ginger, cloves
• Cream cheese, powdered sugar, vanilla extract
• Optional: walnuts or pecans for added crunch

Directions

this recipe

1. Warm the milk and combine with yeast and sugar. Let sit for a few minutes.
2. Add flour, egg, melted butter, and shredded carrots. Mix and knead until the dough is soft and elastic. Let rest.
3. For the filling, mix softened butter with brown sugar and spices into a smooth paste.
4. Roll the dough into a rectangle, spread the filling, and roll tightly into a log. Cut into 7–12 rolls.
5. Place rolls in a greased baking pan and let rise until doubled in size.
6. Bake at 350°F (175°C) for 25–30 minutes, until golden.
7. Let cool slightly before spreading cream cheese frosting over the top.

Servings and timing

• Yield: 7 to 12 rolls depending on pan size
• Prep time: 30 minutes
• Rise time: 1 hour
• Bake time: 25–30 minutes
• Total time: Around 2 hours

Variations

• Overnight method: Assemble the night before and bake fresh in the morning.
• Nut addition: Add chopped walnuts or pecans to the filling or on top.
• Mini rolls: Slice thinner for bite-sized versions in muffin tins.
• Coconut twist: Add shredded coconut to the dough or filling for a tropical note.

Storage/reheating

• Store at room temperature in an airtight container for 2–3 days.
• Refrigerate up to 5 days; let come to room temperature or warm before serving.
• Freeze baked or unbaked rolls for up to 1 month.
• Reheat in a 350°F oven for 5–8 minutes or microwave for 30–45 seconds.

FAQs

What yeast should I use?

Either instant or active-dry yeast works. Instant is quicker; active-dry needs blooming.

Can I knead by hand?

Yes, kneading by hand is effective. Just work the dough until smooth and springy.

Do the carrots need to be dry?

Yes, squeeze out extra moisture after shredding to keep the dough from becoming soggy.

Can I use bread flour?

Yes, it provides more structure and chew, which some prefer.

What if my dough is too sticky?

Add a little flour at a time until the dough is tacky but not wet.

How can I tell they’re done baking?

They should be golden brown, and a center roll should be fully baked through.

Can I make them ahead of time?

Yes, shape and refrigerate them overnight. Let them sit at room temp before baking.

What frosting works best?

Cream cheese frosting is the classic, but vanilla glaze or maple icing also work well.

How can I make them gluten-free?

Use a gluten-free flour blend designed for yeast baking and adjust moisture as needed.

Can I add raisins or pineapple?

Yes, finely chopped raisins or well-drained crushed pineapple can be mixed into the filling.

Conclusion

Carrot cake cinnamon rolls are a creative and comforting treat, blending two beloved desserts into one unforgettable experience. Whether for a family brunch or a cozy dessert, these rolls are sure to become a favorite. Warm, spiced, and topped with luscious cream cheese frosting—they’re a must-bake!

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