Imagine the cozy, spiced flavors of carrot cake wrapped inside the softest, fluffiest cinnamon roll - topped with a luscious cream cheese frosting that melts into every swirl. These Carrot Cake Cinnamon Rolls are the perfect way to welcome spring and make an unforgettable addition to your Easter brunch table!
If you’re a fan of carrot cake and cinnamon rolls, why choose between them? These Carrot Cake Cinnamon Rolls bring the best of both worlds together in a way that’s irresistibly soft, packed with warm spices, and bursting with sweet, shredded carrots and toasted pecans. Finished with a tangy cream cheese frosting, every bite is a dreamy balance of cozy and decadent.
Whether you’re making them for Easter morning, Mother’s Day, or just because you love a good homemade treat, these rolls are bound to impress!
🌟 Extra Baking Tips for these Carrot Cake Rolls 🌟
🎬 Take the time to make a starter before bringing dough together. It is essential in making these cinnamon rolls super light and fluffy :)
🥕 Add carrots in the last two minutes of kneading! This will help your dough stay at the right consistency and not get too wet.
🍮 Add your spices (cinnamon, nutmeg, all spice, ginger and gourds cloves) to both your dough and cinnamon sugar filling to enhance that carrot cake flavour.
🌃 Make the dough the night before, place in a container overnight in the fridge. Roll these beauties out the next morning, bake and enjoy for a fun morning or brunch treat!
🍪 Use brown sugar instead of white sugar in your dough to also enhance the carrot cake flavour and texture.
🎂 Use a round cake pan (spring form) instead of a square or rectangle pan to make these look super elegant and pretty :)
⏲ Bake these covered with buttered tin foil and then remove in last five minutes to get that nice golden finish without burning them.
🥯 Let your cream cheese come to room temp before making frosting to help make the mixing process easier.
🥜 Add chopped walnuts in your filling and to finish on top of your frosting for a nice texture and crunch to these pillow soft rolls :)
🗞 If you love this recipe and want more follow for more recipes uploaded weekly :)
Ingredients:
For Starter
- 30g water
- 30g flour
- 1/2 tsp instant yeast
For Dough
- 1/2 + 1/3 cup warm milk (203g)
- 1 tbsp greek yogurt or sour cream (16g)
- 1/4 cup brown sugar (57g)
- 2 tsp instant yeast (8g)
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp all spice
- 1/2 tsp salt
- 2 3/4 cups flour (411g)
- 1 tsp baking powder (5g)
- 1/4 cup butter, room temp (65g)
- 1 cup shredded carrots (85g)
For Filling
- 2 tbsp butter, melted
- 2/3 cup brown sugar (151g)
- 3 tsp cinnamon (7g)
- 1/2 tsp nutmeg (1g)
- 1/4 tsp ground cloves
- 1/4 tsp all spice
- 1/4 tsp ginger
- 1/2 cup walnuts (67g) or pecans (61g), roughly chopped
For Cream Cheese Frosting
- 170g cream cheese, softened
- 78g butter, melted
- 2 tsp vanilla extract
- 2 1/4 cups powdered sugar (340g)
- 40g pecans or walnuts, roughly chopped
Directions
Directions:
Prepare the Starter
In a small bowl, combine 30g water, 30g flour, and ½ teaspoon instant yeast. Stir until fully incorporated.
Cover with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until bubbly and active.
Peel and shred Carrots
While your starter is activating, before you start making the dough, peel and shred your carrots. Cover and set aside.
Prepare the Dough
Warm the milk to bath temperature in a medium bowl or cup. Stir in yogurt, brown sugar, and instant yeast, mixing well. Allow the mixture to sit for 10 minutes, or until frothy and activated.
In a separate large bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg, ginger, ground cloves and all spice.
Once the yeast mixture is activated, beat in the egg, then pour it into the dry ingredients. Add the prepared starter and begin mixing with a kneading attachment.
Once the dough starts to come together, gradually incorporate butter in small chunks, then knead for 10 minutes until smooth and elastic.
In the last two minutes of kneading gradually add in shredded carrots.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Cinnamon Sugar Filling
In a medium bowl, mix together brown sugar, cinnamon, nutmeg, ginger, ground cloves, all spice and chopped walnuts.
Cover and set aside until the dough is ready to roll.
Assemble the Cinnamon Rolls
Line an 9 or 10 inch cake pan with parchment paper and lightly grease.
Melt the butter in the microwave.
Once the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a 12x18-inch rectangle, about ¼ to ½ inch thick.
Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar filling evenly on top.
Carefully roll the dough into a tight log, starting from the top. Slice into 1-inch rolls and arrange them in the prepared baking pan.
Cover with plastic wrap and let rise for 30 to 45 minutes in a warm place.
Bake the Cinnamon Rolls
Preheat the oven to 350°F (175°C).
Cover the cinnamon rolls with a buttered piece of foil and bake for 22 minutes. Remove the foil and bake uncovered for an additional 7 minutes.
Allow the rolls to cool slightly before icing.
Make the Frosting
In a medium sized bowl beat softened cream cheese, then add melted butter and vanilla. Mix to combine.
Once combined add sifted powdered sugar and mix until everything is incorporated. Set aside.
Finish & Serve
Let the cinnamon rolls cool for 10 to 15 minutes.
Once slightly cooled, gently remove the pan and parchment paper. Add a heaping tablespoon of cream cheese frosting ontop of each roll and spread even layer. Sprinkle additional chopped pecans or walnuts if desired.
Serve warm and enjoy!
f you’re planning a special Easter brunch or just craving something cozy, these Carrot Cake Cinnamon Rolls will steal the show. Serve them warm with a hot cup of coffee, and you’ve got the ultimate springtime indulgence.
