Name: Carrot Cake Cinnamon Rolls Recipe That’s Soft, Spiced, and Sweet
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 4 1/4 cups all-purpose flour (plus 1–2 tbsp extra as needed); 4 1/2 tsp instant dry yeast (2 packets); 1/2 tsp fine salt; 1 cup whole milk; 1/2 cup unsalted butter; 1/2 cup granulated sugar; 1 1/2 cups finely shredded carrots (squeezed dry); 1 large egg (room temperature); 1/2 cup unsalted butter (very soft); 2/3 cup packed light brown sugar; 1 tbsp ground cinnamon; 2 tsp cornstarch; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice; 1/4 tsp fine salt; 1/2 cup chopped pecans (optional, toasted); 1 cup cream cheese (room temperature); 2 tsp vanilla extract; 1 1/2 cups powdered sugar

Carrot Cake Cinnamon Rolls Recipe That’s Soft, Spiced, and Sweet

Print Recipe

These carrot cake cinnamon rolls are soft, spiced, and topped with a sweet cream cheese frosting. They combine everything you love about classic cinnamon rolls and cozy carrot cake, making them perfect for brunch or holiday mornings.

Author: Beck
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dough

4 1/4 cups all-purpose flour (plus 1–2 tbsp extra as needed)

4 1/2 tsp instant dry yeast (2 packets)

1/2 tsp fine salt

1 cup whole milk

1/2 cup unsalted butter

1/2 cup granulated sugar

1 1/2 cups finely shredded carrots (squeezed dry)

1 large egg (room temperature)

For the Filling

1/2 cup unsalted butter (very soft)

2/3 cup packed light brown sugar

1 tbsp ground cinnamon

2 tsp cornstarch

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp fine salt

1/2 cup chopped pecans (optional, toasted)

For the Cream Cheese Frosting

1 cup cream cheese (room temperature)

2 tsp vanilla extract

1 1/2 cups powdered sugar

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Instructions

1. In a large bowl, mix flour, yeast, and salt.

2. In a separate bowl, heat milk, butter, and sugar until warm. Add to dry mix and stir.

3. Squeeze out carrots and mix into dough.

4. Add egg and mix until sticky dough forms.

5. Knead dough 2–3 minutes until elastic. Add extra flour 1 tbsp at a time if needed.

6. Cover and let rest 15–20 minutes.

7. Mix all filling ingredients into a soft paste.

8. Roll dough into a 14×24 inch rectangle. Spread filling evenly and sprinkle pecans if using.

9. Slice or roll strips and arrange in a greased 9×13 inch baking pan.

10. Cover and proof 30 minutes (or refrigerate overnight and bring to room temp).

11. Bake at 350°F for 26–30 minutes until golden.

12. While baking, mix frosting ingredients until smooth.

13. Cool rolls 10–15 minutes and spread with frosting. Serve warm.

Notes

Wring out carrots well to avoid sticky dough.

Use a ruler for even roll sizing.

Add orange zest to frosting for a bright twist.

Make ahead and refrigerate overnight for easy morning baking.

Nutrition

Serving Size: 1 roll
Calories: 577
Sugar: 35g
Sodium: 244mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 3g
Protein: 9g
Cholesterol: 78mg

Find it online: https://simpledrecipes.com/carrot-cake-cinnamon-rolls/