Carrot Cake Cinnamon Rolls
The smell of warm cinnamon and baking dough always reminds me of my grandmother’s kitchen, a place where time slowed down and love was measured in flour and sugar.
With three little ones underfoot, my own kitchen often feels like a whirlwind, but I still believe in the magic of homemade treats. One particularly blustery Saturday morning, with rain drumming against the windows and my kids clamoring for something “special,” I found myself staring at a bag of carrots in the fridge and a craving for something comforting.
That’s when inspiration struck: why not combine the cozy warmth of classic cinnamon rolls with the delightful spices and moist texture of a carrot cake? And just like that, the idea for these incredible carrot cake cinnamon rolls was born. The result?
A batch of golden, fluffy spirals, bursting with the familiar flavors of carrot cake, all wrapped up in a tender, sweet roll. My kids, usually discerning critics, devoured them, sticky fingers and all. These carrot cake cinnamon rolls truly became a new family favorite, a perfect blend of nourishing ingredients and pure indulgence. They are simple enough for a weekend project but special enough for any brunch or holiday.
Why You’ll Love These Carrot Cake Cinnamon Rolls
You know that feeling when you find a recipe that just *clicks*? That’s exactly how you’ll feel about these delightful carrot cake cinnamon rolls. First, they offer an irresistible combination of two beloved desserts: the classic warmth of a cinnamon roll and the spiced sweetness of carrot cake.
It’s a flavor marriage made in heaven! You get that familiar tender, yeasted dough, swirled with a rich, spiced carrot filling, all crowned with a tangy cream cheese frosting. Furthermore, these carrot cake cinnamon rolls are surprisingly approachable for home bakers.
I know baking with yeast can sometimes feel intimidating, but I’ve broken down every step to make it simple and stress-free. You’ll be so proud to pull a tray of these golden beauties from your oven. They make your home smell absolutely incredible, filling every room with hints of cinnamon, nutmeg, and warm vanilla.
Finally, these rolls are perfect for any occasion. Whether you’re hosting a leisurely Sunday brunch, preparing a special breakfast for the holidays, or simply craving a comforting treat, these carrot cake cinnamon rolls are always a showstopper. They are truly food made with love, nourishing both body and soul.
Ingredients You’ll Need
Making these amazing carrot cake cinnamon rolls starts with a few simple, wholesome ingredients you likely already have in your pantry. We’ll divide them into two main parts: the fluffy dough and the rich, flavorful filling and frosting.
| For the Dough | For the Carrot Cake Filling |
|---|---|
| 1 cup warm milk (around 105-115°F) | 1/2 cup unsalted butter, softened |
| 2 1/4 teaspoons active dry yeast (one packet) | 1 cup packed light brown sugar |
| 1/4 cup granulated sugar | 2 teaspoons ground cinnamon |
| 1/2 cup unsalted butter, melted | 1/2 teaspoon ground nutmeg |
| 1 large egg, room temperature | 1/4 teaspoon ground ginger |
| 1 teaspoon vanilla extract | 1/8 teaspoon ground cloves (optional) |
| 1/2 teaspoon salt | 1 1/2 cups finely grated carrots (about 2 medium carrots) |
| 3 1/2 – 4 cups all-purpose flour | |
| For the Cream Cheese Frosting | |
| 4 ounces cream cheese, softened | |
| 1/4 cup unsalted butter, softened | |
| 1 1/2 cups powdered sugar | |
| 1/2 teaspoon vanilla extract | |
| 1-2 tablespoons milk or cream |
For the dough, make sure your milk is warm but not hot; too hot and it will kill the yeast. Room temperature egg helps the dough come together smoothly. For the filling, using finely grated carrots ensures they soften beautifully during baking and blend seamlessly into each bite of your carrot cake cinnamon rolls. Grate them on the small holes of a box grater for the best texture.
Substitutions & Variations
Part of the joy of cooking is making a recipe your own, and these carrot cake cinnamon rolls are incredibly adaptable. Don’t be afraid to experiment!
* Dairy-Free Options: For a dairy-free version, use your favorite unsweetened plant-based milk (almond, soy, or oat milk work well) in the dough. Substitute vegan butter sticks for regular butter in both the dough and the filling. For the cream cheese frosting, look for dairy-free cream cheese alternatives and vegan butter.
* Gluten-Free Flour: While I haven’t tested it extensively, a 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum) could work for the dough. You might need slightly more liquid, so add it gradually until the dough reaches the right consistency. The texture might be a bit different, but the flavors of the carrot cake cinnamon rolls will still shine through.
* Sweetener Swaps: You can reduce the sugar slightly in the dough or filling if you prefer a less sweet roll. Maple syrup or honey could replace some of the granulated sugar in the dough, but be mindful of the added liquid.
* Spice It Up (or Down!): Adjust the spices in the carrot cake filling to your liking.
If you love a bolder flavor, add a pinch more ginger or cloves. If you prefer a milder spice, slightly reduce the cinnamon and nutmeg. A tiny pinch of cardamom also adds a wonderful, exotic twist to these carrot cake cinnamon rolls.
* Nutty Additions: For extra texture and flavor, consider adding 1/2 cup of finely chopped pecans or walnuts to the carrot cake filling. Toast them lightly before adding for an even richer taste.
* Orange Zest in Frosting: To brighten the cream cheese frosting, add 1/2 teaspoon of fresh orange zest.
The citrus note complements the carrot cake flavors beautifully and adds a lovely freshness to your carrot cake cinnamon rolls.
* Less Sweet Frosting: If you find the frosting too sweet, start with 1 cup of powdered sugar and add more incrementally until you reach your desired sweetness and consistency.
Just as you can customize these rolls for various dietary needs, exploring other adaptable recipes opens up a world of culinary possibilities. If you’re looking for another versatile dish that caters to specific diets, consider our refreshing Gluten Free Pasta Salad.
Step-by-Step Instructions
Making these carrot cake cinnamon rolls is a journey, and each step brings you closer to that amazing first bite. Take your time, enjoy the process, and soon you’ll have a batch of warm, spiced rolls ready to share (or keep all to yourself!).
Note: This video is for demonstration purposes and may use a slightly different method.
1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes.
The mixture should become foamy, indicating the yeast is active. If it doesn’t foam, your yeast might be old or the milk too hot/cold, and you’ll need to start again.
2. Make the Dough: To the yeast mixture, add the melted butter, remaining granulated sugar, egg, vanilla extract, and salt. Mix well.
Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium-low speed. The dough for your carrot cake cinnamon rolls should be soft and slightly tacky, but not sticky.
3. First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat.
Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This warm environment is crucial for light and airy carrot cake cinnamon rolls.
4. Prepare the Filling: While the dough rises, make the carrot cake filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, ginger, and optional cloves.
Mix until well combined and creamy. Stir in the finely grated carrots. This vibrant filling is what gives our carrot cake cinnamon rolls their signature flavor.
5. Roll and Fill: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, approximately 12×18 inches. Spread the carrot cake filling evenly over the entire surface of the dough, leaving about a 1/2-inch border along one of the longer edges.
6. Roll into a Log: Starting from the long edge opposite the border, tightly roll the dough into a log. Try to keep it as tight as possible to ensure beautiful spirals in your carrot cake cinnamon rolls. Pinch the seam closed to seal.
7. Slice the Rolls: Using a sharp knife or unscented dental floss, slice the log into 12 equal pieces, each about 1.5 inches thick. To use floss, slide a piece under the log, cross the ends over the top, and pull to cut. This method often gives cleaner cuts.
8. Second Rise: Arrange the sliced carrot cake cinnamon rolls in a greased 9×13-inch baking dish. Leave a little space between each roll, as they will expand.
Cover the dish with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until puffy and almost doubled. During this time, preheat your oven to 375°F (190°C).
9. Bake: Bake the carrot cake cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should register around 200°F (93°C).
10. Prepare the Frosting: While the rolls bake, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
11. Frost and Serve: Once the carrot cake cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the cream cheese frosting over the warm rolls.
The warmth will slightly melt the frosting, allowing it to seep into every nook and cranny. Serve warm and enjoy your homemade carrot cake cinnamon rolls!
Pro Tips for Success
Achieving bakery-quality carrot cake cinnamon rolls at home is totally possible with a few extra tricks up your sleeve. These simple tips will help you master the recipe.
* Temperature is Key: Always ensure your milk for activating the yeast is between 105-115°F. Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. A kitchen thermometer is your best friend here!
Also, make sure your butter and egg are at room temperature for the dough and your cream cheese and butter are softened for the frosting for the smoothest results.
* Don’t Skimp on Kneading: Proper kneading develops the gluten in the dough, which is essential for that light, chewy texture in your carrot cake cinnamon rolls. If kneading by hand, aim for 5-7 minutes.
If using a stand mixer, 5 minutes on medium-low speed is usually enough. The dough should be smooth and elastic when ready.
* Fine Grate Your Carrots: For the best texture in the filling, use the finest side of your box grater for the carrots.
This ensures they soften completely during baking and blend seamlessly into the rolls without creating crunchy bits.
* Tight Roll for Perfect Spirals: When rolling the dough into a log, roll it as tightly as you can. This prevents gaps in the finished carrot cake cinnamon rolls and gives you those beautiful, defined spirals we all love.
* Dental Floss for Slicing: A piece of unscented dental floss is a secret weapon for cutting perfect, clean rolls. Slide it under the log, cross the ends over the top, and pull firmly. This avoids squishing the dough, which can happen with a knife.
* Warm Place for Rising: For both rises, find a consistently warm spot in your kitchen. This could be near a sunny window, on top of a warm oven (turned off, of course!), or in a slightly warmed, then turned off, oven. A good rise leads to fluffy carrot cake cinnamon rolls.
* Don’t Overbake: Keep a close eye on your carrot cake cinnamon rolls during the last few minutes of baking. Overbaking can lead to dry rolls. They should be golden brown on top and feel slightly firm to the touch.
* Frost While Warm (But Not Hot): Frosting the rolls while they are still warm (but not piping hot) allows the cream cheese frosting to melt slightly and seep into the rolls, creating an extra moist and delicious treat.
Mastering these baking techniques ensures delicious results, and applying similar care to other homemade dishes can elevate your entire meal repertoire. For another comforting and expertly crafted gluten-free option, be sure to try our hearty Gluten Free Chicken Pot Pie.
Storage & Reheating Tips
These carrot cake cinnamon rolls are undeniably best fresh from the oven, but don’t worry, they store beautifully for enjoying later.
* Room Temperature: If you plan to eat them within 1-2 days, you can store the frosted carrot cake cinnamon rolls in an airtight container at room temperature.
The cream cheese frosting is generally fine for a couple of days outside the fridge due to its high sugar content, but if your kitchen is very warm, consider refrigerating.
* Refrigerator: For longer storage, or if your kitchen is warm, place the frosted rolls in an airtight container and refrigerate for up to 5 days.
* Freezer (Unfrosted): To freeze the baked carrot cake cinnamon rolls, let them cool completely without frosting. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month.
When ready to enjoy, thaw them at room temperature, then warm in the microwave or oven and frost.
* Freezer (Frosted): If you’ve already frosted them, you can still freeze them. Place the frosted rolls on a baking sheet and freeze until the frosting is solid (about 1-2 hours).
Then, wrap each frozen, frosted roll individually in plastic wrap and transfer to a freezer-safe bag or container. This prevents the frosting from sticking. Thaw in the refrigerator overnight or at room temperature.
* Reheating:
* Microwave: For a quick reheat, place an individual carrot cake cinnamon roll on a microwave-safe plate and heat for 15-30 seconds, or until warmed through.
* Oven: To reheat multiple rolls, place them in an oven-safe dish, cover loosely with foil, and warm in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through. This method is great for restoring that fresh-baked feel to your carrot cake cinnamon rolls.
What to Serve With This Recipe
While these carrot cake cinnamon rolls are a delicious meal in themselves, pairing them with the right accompaniments can elevate your breakfast or brunch experience.
* Coffee or Tea: A classic choice! A steaming mug of your favorite coffee, whether it’s a bold dark roast or a creamy latte, is the perfect companion to cut through the sweetness of the rolls. For tea lovers, a robust black tea or a soothing herbal blend works beautifully.
The warmth of the drink complements the spices in the carrot cake cinnamon rolls.
* Fresh Fruit Salad: A vibrant fruit salad adds a refreshing contrast and a touch of lightness. Berries, melon, grapes, and citrus segments create a beautiful and healthy balance to the richness of the rolls.
* Scrambled Eggs or Bacon: If you’re serving these carrot cake cinnamon rolls as part of a larger brunch, adding a savory element like fluffy scrambled eggs, crispy bacon, or even some breakfast sausage can create a satisfying spread. The salty and savory flavors wonderfully balance the sweet spice of the rolls.
* Yogurt Parfait: A simple yogurt parfait, layered with granola and fresh fruit, offers another light and healthy option.
The tanginess of the yogurt pairs wonderfully with the sweet cream cheese frosting on the carrot cake cinnamon rolls.
* Mimosa or Bellini: For a celebratory brunch, a sparkling mimosa (orange juice and champagne) or a sweet bellini (peach puree and prosecco) adds a touch of elegance and festivity. These light, bubbly drinks complement the sweet flavors of the carrot cake cinnamon rolls without overpowering them.
* A Glass of Milk: Sometimes, the simplest pairing is the best. A cold glass of milk is a timeless partner for any sweet pastry, offering a refreshing sip between bites of your delicious carrot cake cinnamon rolls.
Just as the right accompaniments enhance these rolls, having versatile meal foundations on hand can simplify planning for any occasion. For a quick and easy option that pairs well with a variety of fillings, don’t miss our adaptable Gluten Free Wraps.
FAQs
Is it difficult to make homemade cinnamon rolls?
Not at all! Many people believe making homemade cinnamon rolls is difficult, but it’s really about following the steps and being patient with the dough. My recipe for carrot cake cinnamon rolls breaks it down into manageable parts.
Once you get the hang of working with yeast, you’ll find it’s quite a rewarding process. The effort is well worth the incredible taste of fresh, homemade carrot cake cinnamon rolls.
Can I make these carrot cake cinnamon rolls ahead of time?
Absolutely! You have a few options for making carrot cake cinnamon rolls ahead. You can prepare the rolls up to the second rise, then cover them tightly and refrigerate overnight.
In the morning, let them come to room temperature for about 30-60 minutes before baking. You can also bake the rolls completely, then store them unfrosted, and add the frosting just before serving. See the storage section for more details on freezing baked rolls.
What kind of carrots are best for carrot cake cinnamon rolls?
For these carrot cake cinnamon rolls, fresh, firm carrots are best. Standard orange carrots work perfectly. The key is to grate them very finely on the smallest holes of a box grater. This ensures they soften beautifully during baking and integrate smoothly into the filling, rather than leaving crunchy bits in your otherwise tender rolls.
Can I use a stand mixer for the dough?
Yes, a stand mixer with a dough hook attachment is incredibly helpful for making the dough for these carrot cake cinnamon rolls. It significantly reduces the effort required for kneading. Simply follow the instructions, and knead on medium-low speed for about 5 minutes, or until the dough is smooth and elastic. It makes quick work of dough preparation, leaving you more time to enjoy the anticipation of your carrot cake cinnamon rolls.
How do I know when the cinnamon rolls are perfectly baked?
Your carrot cake cinnamon rolls are perfectly baked when they are golden brown on top and feel slightly firm to the touch in the center. If you have an instant-read thermometer, the internal temperature should register around 200°F (93°C). Avoid overbaking, as this can lead to dry rolls. A good visual cue is often enough; look for that inviting golden hue.
Carrot cake, a popular dessert featuring grated carrots mixed into the batter, often includes spices like cinnamon and nutmeg, and is traditionally topped with a cream cheese frosting. This classic confection boasts a long history, with its origins potentially dating back to medieval times when carrots were used as a sweetener in various puddings and baked goods. Learn more about the history and variations of Carrot cake.
Nutrition Information (per serving)
Please note that this nutrition information is an estimate based on the ingredients listed and assumes 12 servings per recipe. Actual values may vary depending on specific brands, exact measurements, and optional additions like nuts. These carrot cake cinnamon rolls are definitely a treat to be savored!
| Nutrient | Amount (Estimate) |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 20-25 g |
| Saturated Fat | 12-15 g |
| Cholesterol | 70-80 mg |
| Sodium | 200-250 mg |
| Total Carbohydrates | 60-70 g |
| Dietary Fiber | 2-3 g |
| Total Sugars | 35-45 g |
| Protein | 7-9 g |
carrot cake cinnamon rolls
These incredible carrot cake cinnamon rolls combine the cozy warmth of classic cinnamon rolls with the delightful spices and moist texture of a carrot cake. The result is a batch of golden, fluffy spirals, bursting with familiar carrot cake flavors, all wrapped in a tender, sweet yeasted dough and crowned with a tangy cream cheese frosting. A perfect blend of nourishing ingredients and pure indulgence, they are simple enough for a weekend project and special enough for any brunch or holiday.
- Total Time: 3 hours 50 minutes
- Yield: 12 rolls 1x
Ingredients
1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2–4 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 teaspoons ground cinnamo
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups finely grated carrots
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk or cream
Instructions
- Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes. The mixture should become foamy, indicating the yeast is active
- Make the Dough: To the yeast mixture, add the melted butter, remaining granulated sugar, egg, vanilla extract, and salt. Mix well. Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium-low speed
- First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size
- Prepare the Filling: While the dough rises, make the carrot cake filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, ginger, and optional cloves. Mix until well combined and creamy. Stir in the finely grated carrots
- Roll and Fill: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the carrot cake filling evenly over the entire surface of the dough, leaving about a 1/2-inch border along one of the longer edges
- Roll into a Log: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal
- Slice the Rolls: Using a sharp knife or unscented dental floss, slice the log into 12 equal pieces, each about 1.5 inches thick. To use floss, slide a piece under the log, cross the ends over the top, and pull to cut
- Second Rise: Arrange the sliced carrot cake cinnamon rolls in a greased 9×13-inch baking dish. Leave a little space between each roll, as they will expand. Cover the dish with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until puffy and almost doubled. During this time, preheat your oven to 375°F (190°C)
- Bake: Bake the carrot cake cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should register around 200°F (93°C)
- Prepare the Frosting: While the rolls bake, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency
- Frost and Serve: Once the carrot cake cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the cream cheese frosting over the warm rolls. Serve warm and enjoy your homemade carrot cake cinnamon rolls!
Notes
Ensure milk for yeast is 105-115°F and all dairy/eggs are at room temperature for best results. Proper kneading for 5-7 minutes (hand) or 5 minutes (stand mixer) is crucial for a light, chewy dough. Fine grate carrots on the smallest holes of a box grater for seamless integration into the filling.
Roll the dough tightly into a log to achieve beautiful, defined spirals. Use unscented dental floss for cleaner cuts when slicing the rolls, avoiding squishing. Avoid overbaking; rolls should be golden brown and feel slightly firm to the touch (200°F internal). Frost while rolls are still warm (not hot) to allow the frosting to melt slightly and seep in.
For variations, consider dairy-free/gluten-free substitutions (refer to article for details), adjusting spices, or adding 1/2 cup of finely chopped pecans or walnuts to the filling. You can prepare rolls up to the second rise and refrigerate overnight, baking in the morning.
Store frosted rolls in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. Unfrosted baked rolls can be frozen for up to 1 month. Reheat individual rolls in the microwave for 15-30 seconds, or multiple rolls in a 300°F (150°C) oven for 10-15 minutes, covered with foil.
- Prep Time: 60 mins
- Cook Time: 25 mins
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 475 kcal
- Sugar: 40 g
- Sodium: 225 mg
- Fat: 22.5 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: 9 g
- Trans Fat: N/A
- Carbohydrates: 65 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 75 mg
