Irresistible Carrot Cake Cinnamon Rolls: The Ultimate Springtime Treat

Experience the best of both worlds with these extraordinary Carrot Cake Cinnamon Rolls, a delightful fusion of two beloved desserts. Perfect for Easter brunch, a springtime gathering, or simply a cozy weekend morning, these rolls are bursting with flavor. The soft, tender dough, infused with fresh carrots and a medley of warm spices, cradles a gooey cinnamon-sugar filling, complemented by more grated carrots and a delicate honey drizzle. Each roll is then crowned with a rich, tangy cream cheese icing, creating a symphony of textures and tastes that will leave everyone craving more.

Imagine waking up to the aroma of freshly baked cinnamon rolls, but with an added twist of your favorite carrot cake spices. These rolls offer precisely that – the comforting chewiness of a classic cinnamon roll combined with the moist, spiced goodness of carrot cake. The vibrant carrots not only add a beautiful color but also contribute natural sweetness and moisture to the dough, ensuring every bite is incredibly tender. The cream cheese icing, a quintessential carrot cake companion, provides the perfect balance of sweet and tangy, cutting through the richness of the rolls to create a truly harmonious dessert or breakfast pastry.

This recipe is designed to guide you through each step with ease, ensuring your homemade carrot cake cinnamon rolls turn out perfectly. Whether you’re a seasoned baker or new to yeast dough, our detailed instructions, along with helpful tips and process photos, will empower you to create a batch of these unforgettable rolls. Prepare to impress your family and friends with this unique and incredibly delicious spring treat!

Expert Tips for Perfect Carrot Cake Cinnamon Rolls

Achieving bakery-quality cinnamon rolls at home is simpler than you might think with these expert tips. Follow these guidelines to ensure your carrot cake cinnamon rolls are soft, gooey, and absolutely delicious every time.

• Use Freshly Grated Carrots: This is a non-negotiable step for the best results. Pre-shredded carrots, often found in grocery stores, tend to be drier and cut into larger, coarser pieces. This can lead to tough, uneven carrot chunks in your dough. Grating carrots fresh on the fine side of a box grater ensures they integrate seamlessly into the dough, releasing their natural moisture and flavor, which is crucial for a tender crumb. Don’t worry if a little carrot juice leaks out when you roll and cut the dough – that’s perfectly normal and a sign of fresh carrots!
• Shape the Dough for Ideal Rolls: The shape of your rolled-out dough directly impacts the final appearance of your cinnamon rolls. For shorter, fatter, and more classic-looking rolls, aim to roll your dough into a square or slightly wider rectangle. If you prefer taller, skinnier rolls, then an elongated rectangle will yield that result. Remember, the goal is an even thickness (about ¼ inch) to ensure uniform baking.
• Beat the Filling Thoroughly: The cinnamon-sugar filling needs to be easily spreadable to evenly coat your dough. To achieve this, ensure your butter is at room temperature and then beat the filling ingredients for the full 2 minutes using a hand mixer. This process softens the butter further and aerates the mixture, transforming it from a thick paste into a smooth, pliable spread. A well-beaten filling ensures maximum cinnamon goodness in every swirl.
• Timing is Key for Icing Application: Patience is a virtue when it comes to icing your freshly baked rolls. If you apply the cream cheese icing while the rolls are still piping hot and actively bubbling, it will melt too quickly and absorb into the rolls, leaving you with less visible icing. Instead, wait until the rolls have cooled slightly – when they are no longer bubbling but still warm. At this stage, the icing will soften just enough to spread beautifully and seep deliciously into the warm layers without completely melting away, creating that iconic gooey top.

Why You’ll Love These Carrot Cake Cinnamon Rolls

These aren’t just any cinnamon rolls; they’re an elevated experience designed to delight your senses and bring joy to any occasion. If you’re wondering what makes these particular rolls stand out, here are a few reasons why they’ll become your new favorite:

• Unforgettable Flavor Combination: The richness of classic carrot cake, with its earthy spices like cinnamon, ginger, and nutmeg, marries perfectly with the sweet, buttery warmth of traditional cinnamon rolls. This creates a flavor profile that is both familiar and excitingly new.
• Perfect for Any Occasion: While they shine brightly during Easter and spring celebrations, these rolls are equally at home as a comforting weekend breakfast, a decadent dessert, or a delightful treat for any gathering. Their festive appearance and irresistible aroma make them a crowd-pleaser year-round.
• Incredibly Moist and Gooey: Thanks to the inclusion of fresh carrots in the dough and a generous pour of heavy cream before baking, these rolls boast an incredibly moist and tender crumb. The sweet, buttery filling melts into a gooey deliciousness, making every bite a heavenly experience.
• Tangy Cream Cheese Icing: No carrot cake is complete without its signature cream cheese frosting, and these rolls are no exception. The smooth, tangy icing provides the perfect contrast to the sweet, spiced rolls, elevating the overall taste and creating a balanced flavor profile that keeps you coming back for more.
• A Rewarding Baking Project: While cinnamon rolls might seem intimidating, this recipe breaks down the process into manageable steps. The reward of pulling a pan of warm, fragrant, homemade rolls from the oven is truly satisfying and worth every moment spent in the kitchen.

For more delicious carrot-inspired recipes, be sure to try our Carrot Cake Coffee Cake and our decadent Carrot Cake Cheesecake.

If you’ve enjoyed baking and tasting this recipe, we’d love for you to leave a star review! Your feedback helps us share these wonderful treats with more home bakers. Don’t forget to share your creations on Instagram by tagging @stephaniesweettreats. For endless baking inspiration and more delightful recipes, follow us on Pinterest.

Recipe Video

Watch our step-by-step recipe video to see exactly how these incredible carrot cake cinnamon rolls come to life in your kitchen. This visual guide will help you master every technique, from kneading the perfect dough to spreading the luscious cream cheese icing.

Average Rating: 5 stars from 9 reviews

Carrot Cake Cinnamon Rolls

Stephanie Rutherford

These carrot cake cinnamon rolls are perfect for Easter or spring! The dough is full of carrot and spices. It is filled with cinnamon filling, carrots, and a honey drizzle. Topped with cream cheese icing.

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Prep Time: 40 mins

Cook Time: 30 mins

Resting Time: 1 hr 20 mins

Total Time: 2 hrs 30 mins

Servings: 12 rolls

Ingredients

Carrot Cake Dough

• 1 cup Milk, warmed to 110°F
• 2 1/4 tsp Active dry yeast, a full packet
• 2 Large eggs, room temperature
• 1 cup Finely grated carrots, grate them yourself, don’t buy pre-shredded because they will be too big and too dry.
• 4 1/2 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 10 TBSP Unsalted butter, room temperature and cubed

Carrot Cinnamon Filling

• 1/2 cup Unsalted butter, room temperature
• 3/4 cup Brown sugar, packed light or dark
• 1 TBSP Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1 cup Finely grated carrots
• Honey, Drizzle on top of the filling
• 1/3 cup Heavy cream, for pouring

Cream Cheese Icing

• 4 oz Cream cheese, room temperature
• 4 TBSP Unsalted butter, room temperature
• 1 cup Powdered sugar, sifted
• 1 tsp Pure vanilla extract

Instructions

Carrot Cake Dough

1. This recipe is for using a stand mixer with a dough hook, but for making by hand instructions see notes.
2. First, grate your carrots using the fine side of the grater. Set aside. (1 cup Finely grated carrots, 1 cup Finely grated carrots)
3. Heat the milk in the microwave for 1 minute until it reaches 110°F. Pour in the yeast and a sprinkle of sugar. Let it sit for 10 minutes to allow the yeast to foam and activate. (1 cup Milk, 2 1/4 tsp Active dry yeast)
4. In a separate large mixing bowl, combine the flour, sugar, salt, cinnamon, and ginger. Add the activated milk/yeast mixture, lightly beaten eggs, grated carrots, and cubed butter. (4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 10 TBSP Unsalted butter)
5. Mix on low speed until a dough begins to form. Then, increase to a medium speed and knead for 5 minutes. The dough should be soft and only slightly tacky to the touch. (2 Large eggs)
6. Preheat your oven to 200°F. Lightly spray a large mixing bowl with nonstick spray. Place the dough in the prepared bowl and cover it with a clean kitchen towel. Place the bowl in the oven, crack the door open slightly, and turn off the oven. Let the dough rise for 1 hour, or until it has doubled in size.

Carrot Cinnamon Filling

1. In a small bowl, using a hand mixer, beat the room temperature butter, brown sugar, cinnamon, ginger, and nutmeg on high speed for 2 minutes until light and fluffy. (1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg)
2. Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, approximately 1/4 inch thick.
3. Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough using an offset icing spatula. Then, sprinkle the grated carrots evenly on top of the filling. Finish by drizzling honey over the carrots. (Honey)
4. Starting from one of the short sides, carefully roll the dough tightly into a log. Use a sharp serrated knife to gently trim off any uneven ends. Then, cut the log into 12 equal rolls. Use very light sawing motions with the knife to avoid squishing the rolls and maintain their beautiful shape.
5. Spray a 9×13 inch baking pan with nonstick baking spray. Arrange the cut rolls evenly in the prepared pan. Cover the pan with a kitchen towel and let the rolls rise for an additional 20 minutes. After this second rise, pour the heavy cream evenly between all the rolls in the pan. (1/3 cup Heavy cream)
6. Preheat your oven to 375°F. Bake the rolls for 25-30 minutes, or until the tops are lightly golden brown and the rolls are puffed and fragrant.

Cream Cheese Icing

1. While the rolls are baking, prepare the icing. In a small bowl, use a hand mixer to beat the room temperature butter and cream cheese on high speed until the mixture is smooth and creamy, with no lumps. (4 TBSP Unsalted butter, 4 oz Cream cheese)
2. Add the sifted powdered sugar and pure vanilla extract to the cream cheese mixture. Mix on medium speed until the icing is completely smooth and well combined. (1 cup Powdered sugar, 1 tsp Pure vanilla extract)
3. Once the cinnamon rolls are finished baking and are no longer bubbling actively from the heat, remove them from the oven. Using a spoon, dollop the cream cheese icing generously onto each warm roll and spread evenly. Serve immediately and enjoy!

Notes

Flour: Ensure your flour is spooned and leveled for accurate measurement. Using too much flour (from scooping directly from the bag, which compacts it) can lead to dry rolls.

Dairy Ingredients: For best results, pull out all dairy ingredients (milk, eggs, butter, cream cheese) from the refrigerator at least 2 hours before you plan to start baking, allowing them to come to room temperature.

Making by Hand:

If you don’t have a stand mixer, you can still make these delicious rolls by hand:

• Mix the wet ingredients into the dry ingredients using a rubber spatula until mostly combined. Then, switch to using your hands to mix until a shaggy dough starts to form.
• Transfer the dough to a lightly floured surface. Knead the dough vigorously with your hands for 5-8 minutes until it is smooth and elastic.
• To test if the dough is sufficiently kneaded, perform the “windowpane test.” Gently stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without tearing, it’s ready.

Nutrition Information (per serving)

Calories: 475kcal, Carbohydrates: 67g, Protein: 7g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 239mg, Potassium: 130mg, Fiber: 2g, Sugar: 19g, Vitamin A: 807IU, Vitamin C: 0.04mg, Calcium: 69mg, Iron: 2mg

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