Go Back
–+ servings

Ultimate Carrot Cake Cinnamon Rolls

These carrot cake cinnamon rolls combine tender spiced dough, a sweet carrot filling, and rich cream cheese icing for a perfect spring brunch.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 1
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Carrot Cake Dough
  • 1 cup milk whole milk preferred
  • 2 1/4 teaspoons active dry yeast
  • 2 large eggs room temperature
  • 1 cup finely grated carrots about 2 medium carrots
  • 4 1/2 cups all-purpose flour spooned and leveled
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 10 tablespoons unsalted butter cubed and softened
Carrot Cinnamon Filling
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely grated carrots about 2 medium carrots
  • 2 tablespoons honey California wildflower honey recommended
  • 1/3 cup heavy cream
Cream Cheese Icing
  • 4 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract

Method
 

Carrot Cake Dough
  1. Grate the carrots using the fine side of a box grater and set aside.
  2. Warm the milk in a microwave-safe bowl for about 1 minute until it reaches 110°F. Sprinkle the yeast and a pinch of sugar over the milk, stir gently, and let stand for 10 minutes until foamy.
  3. In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, cinnamon, and ginger. Add the yeast mixture, lightly beaten eggs, grated carrots, and cubed butter.
  4. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5 minutes. The dough should be soft and slightly tacky.
  5. Preheat the oven to 200°F. Lightly grease a large bowl with nonstick spray. Place the dough in the bowl, cover with a clean kitchen towel, and set in the oven. Turn off the oven and crack the door open. Let rise for 1 hour until doubled in size.
Carrot Cinnamon Filling
  1. In a small bowl, beat together the softened butter, brown sugar, cinnamon, ginger, and nutmeg with a hand mixer on high speed for 2 minutes until well combined and fluffy.
  2. On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
  3. Spread the butter-sugar filling evenly over the dough using an offset spatula. Sprinkle the grated carrots over the filling, then drizzle the honey on top.
  4. Starting from a short side, roll the dough into a tight log. Use a serrated knife to trim off the uneven ends, then cut the log into 12 equal rolls using gentle sawing motions to avoid squishing.
  5. Spray a 9x13-inch baking dish with nonstick spray. Arrange the rolls evenly in the dish, cover with a kitchen towel, and let rise for 20 minutes. Pour the heavy cream between the rolls.
  6. Preheat the oven to 375°F. Bake the rolls for 25 to 30 minutes until lightly golden brown on top.
Cream Cheese Icing
  1. While the rolls bake, make the icing: In a small bowl, beat the cream cheese and butter with a hand mixer on high speed until smooth and creamy.
  2. Add the powdered sugar and vanilla, then mix on medium speed until smooth and spreadable.
  3. Once the rolls are done and the cream has stopped bubbling, dollop the icing onto each warm roll and spread evenly.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 13gCholesterol: 75mgSodium: 280mgFiber: 2gSugar: 28g

Notes

For best results, spoon the flour into the measuring cup and level it off—compacted flour can make the rolls dry. Pull all dairy ingredients out of the fridge 2 hours before baking to ensure they are at room temperature. If making by hand, mix wet into dry with a spatula, then knead on a floured surface for 5-8 minutes until the dough passes the windowpane test (stretch thin enough to see light through). Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer keeping. To reheat, microwave a single roll for 15-20 seconds or warm in a 300°F oven for 5 minutes.

Tried this recipe?

Let us know how it was!