Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls combine the best of both worlds—soft cinnamon rolls and spiced carrot cake. These rolls are filled with cinnamon, nutmeg, and shredded carrots, then topped with a rich cream cheese frosting. Perfect for brunch, holidays, or a sweet breakfast treat!
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 cup finely grated carrots
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup finely grated carrots (for filling)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for thinning, if needed)
Instructions
- In a large bowl, whisk together 2 1/4 cups of flour, sugar, yeast, and salt.
- Add the warm milk, melted butter, and egg. Mix until combined, then gradually add the remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, and ginger until well combined. Stir in the finely grated carrots.
- Punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Evenly spread the carrot and cinnamon-sugar filling over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Cover the dish with a damp cloth and let the rolls rise for another 30 minutes, or until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk as needed to reach your desired consistency.
- Spread the cream cheese frosting over the warm rolls and enjoy!
Helpful Tips
- Grate the carrots finely to blend seamlessly into the dough and filling.
- Roll the dough tightly for neat, even spirals, ensuring the filling is distributed evenly.
- Don’t skimp on the cream cheese frosting—spread it generously over the warm rolls for maximum indulgence.
Nutritional Information
Yield: 12 rolls
Amount Per Serving:
Calories: 398
Total Fat: 20g
Saturated Fat: 12g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 67mg
Sodium: 147mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 23g
Protein: 6g
