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carrot cake cinnamon rolls

carrot cake cinnamon rolls
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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.

Ingredients

Scale

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

  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
  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
  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
  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
  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. 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
  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. 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.

Nutrition

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