Carrot cake cinnamon rolls combine two beloved desserts into one show-stopping treat that will have everyone asking for seconds. These soft, pillowy rolls feature warm spices, shredded carrots, and a luscious cream cheese frosting that makes them perfect for Easter brunch or any spring morning. I still remember the first time I made these Carrot Cake Cinnamon Rolls for my family. My daughter took one bite and said, “Mom, this tastes like Easter!” She was right. The combination of cinnamon, nutmeg, and fresh carrots creates something magical.
What makes these gourmet cinnamon rolls special is how the carrots add natural sweetness and moisture to the dough. Unlike regular cinnamon rolls, these stay soft for days. The cream cheese frosting ties everything together with its tangy sweetness. These spring cinnamon rolls work beautifully for holidays, weekend breakfasts, or when you want to impress guests. The recipe is straightforward, and the results look like they came from a bakery.
Table of Contents
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup finely shredded carrots (about 2 medium carrots)
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Pinch of salt
Instructions
Step 1: Prepare the Dough
Mix flour, sugar, yeast, salt, cinnamon, and nutmeg in a large bowl. Create a well in the center.
Pour warm milk, melted butter, eggs, and vanilla into the well. Stir until a shaggy dough forms.
Add shredded carrots and knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer. The dough should be soft and slightly sticky.
Step 2: First Rise
Place dough in a greased bowl and cover with a damp towel. Let rise in a warm spot for 60-90 minutes until doubled in size.
The carrots keep the dough moist, so it rises beautifully every time.
Step 3: Make the Filling
While dough rises, mix softened butter, brown sugar, cinnamon, ginger, and nutmeg in a small bowl. The mixture should be spreadable but not runny.
Set aside at room temperature.
Step 4: Roll and Fill
Punch down the risen dough and turn it onto a lightly floured surface.
Roll into a 16×12 inch rectangle. Keep the thickness even for uniform carrot cake rolls.
Spread the filling evenly over the dough, leaving a 1/2 inch border on one long edge.
Sprinkle nuts on top if using.
Step 5: Shape the Rolls
Roll the dough tightly from the long edge without the border. Keep tension consistent as you roll.
Pinch the seam to seal. Cut into 12 equal pieces using dental floss or a sharp knife.
Step 6: Second Rise
Place rolls in a greased 9×13 inch pan, spacing them evenly. Cover and let rise for 30-45 minutes until puffy.
Step 7: Bake
Preheat oven to 350°F (175°C).
Bake for 25-30 minutes until golden brown. The tops should spring back when lightly pressed.
Cool in the pan for 10 minutes.
Step 8: Make the Frosting
Beat cream cheese and butter until smooth and fluffy.
Add powdered sugar, vanilla, and salt. Mix on low speed, then increase to high.
Add milk one tablespoon at a time until you reach spreading consistency.
Step 9: Frost and Serve
Spread cream cheese frosting generously over warm rolls. The warmth helps the frosting melt slightly into the rolls.
Serve immediately or store for later.
Pro Tips and Variations
Success Tips
Shred carrots finely. Large pieces create uneven texture. Use the small holes on a box grater.
Check milk temperature. It should feel warm to touch but not hot (around 110°F). Too hot kills the yeast.
Don’t skip the second rise. This step makes your cinnamon bun ideas come to life with extra fluffiness.
Use room temperature ingredients. Cold eggs and butter slow down yeast activity.
Flavor Variations
Try these different types of cinnamon rolls for variety:
Tropical Twist: Add 1/2 cup crushed pineapple (drained) and 1/2 cup shredded coconut to the filling.
Apple Carrot: Mix 1/2 cup finely diced apple with the carrots for fruit cinnamon rolls.
Maple Pecan: Replace brown sugar with maple sugar and add extra pecans.
Orange Zest: Add 1 tablespoon orange zest to both dough and frosting for brightness.
Raisin Addition: Sprinkle 1/2 cup golden raisins over the filling before rolling.
Make-Ahead Options
Overnight Method: After shaping rolls, cover tightly and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
Freeze Unbaked: Freeze shaped rolls on a baking sheet, then transfer to freezer bags. Thaw overnight in the fridge and let rise before baking.
Freeze Baked: Cool completely, wrap individually, and freeze for up to 3 months. Reheat in the microwave for 30 seconds.
Serving Suggestions
These Carrot Cake Cinnamon Rolls shine at spring celebrations and holiday gatherings.
Perfect Pairings
Serve alongside hot coffee, chai tea, or fresh orange juice. The spices complement warm beverages perfectly.
For Easter brunch sweets, arrange on a pretty platter with fresh berries and mint leaves. The presentation makes them feel extra special.
Presentation Ideas
Drizzle extra cream cheese frosting in decorative patterns. Sprinkle with chopped pecans or a dusting of cinnamon.
Place in individual serving dishes for an elegant touch. Top each with a small edible flower for spring gatherings.
Serve warm from the oven for maximum impact. The aroma alone will draw people to the table.
Storage and Reheating
Store leftover Carrot Cake Cinnamon Rolls in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Reheat individual rolls in the microwave for 15-20 seconds. For multiple rolls, warm in a 300°F oven for 5-7 minutes.
The cream cheese frosting keeps them moist even after refrigeration.
Conclusion
These carrot cake cinnamon rolls bring together the best of both worlds. The soft, spiced dough with sweet carrots creates something truly special. When you add that tangy cream cheese frosting, you get a treat that feels both comforting and gourmet.
Making these rolls shows your loved ones you care. The time you invest in kneading, rising, and rolling pays off when you see their faces light up.
Whether you make them for Easter, a spring brunch, or a random Sunday morning, these Carrot Cake Cinnamon Rolls will become a requested favorite. The recipe is forgiving for beginners but impressive enough for experienced bakers.
Start with the basic recipe, then experiment with variations. Each batch teaches you something new about working with yeast dough.
Your kitchen will smell amazing, and your family will gather around the table. That’s what good food does.
FAQs
Can I make these without a stand mixer?
Yes. Knead by hand for 10-12 minutes until the dough is smooth and elastic. The workout is worth it.
Why are my rolls dense?
Check your yeast freshness and milk temperature. Dense rolls usually mean the yeast didn’t activate properly.
Can I reduce the sugar?
You can reduce sugar in the filling by 1/4 cup, but don’t reduce sugar in the dough. It feeds the yeast and helps with browning.
How do I know when they’re done baking?
The tops should be golden brown, and an instant-read thermometer inserted in the center should read 190°F.
Can I use whole wheat flour?
Replace up to half the all-purpose flour with whole wheat for a heartier texture. Use all whole wheat and the rolls become too dense.
What if I don’t have instant yeast?
Use active dry yeast instead. Dissolve it in the warm milk with a pinch of sugar and let sit for 5 minutes before adding to the flour.
Can I skip the nuts?
Absolutely. Many people prefer these without nuts. They’re delicious either way.
How do I get even-sized rolls?
Measure the log after rolling and mark cutting points with a knife before slicing. Use unflavored dental floss for clean cuts.
Carrot Cake Cinnamon Rolls
Ingredients
Method
- In a small bowl, mix warm milk, yeast, and 1 teaspoon sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, remaining sugar, melted butter, egg, and grated carrots. Add the yeast mixture and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Meanwhile, prepare the filling by mixing brown sugar, cinnamon, nutmeg, and softened butter in a bowl. Stir in chopped pecans if using.
- Once the dough has risen, roll it out into a large rectangle about 1/4 inch thick. Spread the filling evenly over the dough.
- Roll the dough tightly into a log and slice into 12 equal rolls. Arrange them in a greased 9×13-inch baking dish.
- Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes or until golden brown. Let cool slightly before frosting.
- For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls and serve.
