Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are the sweet, spiced, melt-in-your-mouth treat you didn’t know you needed. These soft, tender rolls combine the moist richness of carrot cake with the pillowy texture of classic cinnamon rolls, all topped off with a luscious cream cheese icing. Picture biting into a warm roll filled with gooey spices, brown sugar, and carrot shreds—then finishing with smooth, tangy cream cheese melting over every bite. Whether you’re serving brunch guests, celebrating a holiday, or craving something special with your morning coffee, these rolls bring warmth, flavor, and comfort. Rich spices like cinnamon, nutmeg, ginger, and allspice blend seamlessly with sweet carrot and creamy icing to give you a dessert‑rolled break from the ordinary.

Why You’ll Love Carrot Cake Cinnamon Rolls

• They combine two beloved desserts—carrot cake and cinnamon rolls—for a double indulgence.
• The carrots add moisture, natural sweetness, and texture, making the rolls soft and tender.
• Warm, homely spices like cinnamon, nutmeg, ginger, and allspice bring depth and cozy flavor.
• The cream cheese icing adds a tangy contrast to the sweet, spiced filling.
• Great for making ahead: you can let the shaped rolls rise in the fridge overnight or freeze them.

Ingredients

Here’s what you’ll need for Carrot Cake Cinnamon Rolls:

For the Dough (Carrot Cake Cinnamon Rolls):

• 2 cups milk (whole milk or full‑fat coconut milk work best)
• ½ cup neutral oil (canola or your oil of choice)
• ½ cup granulated sugar
• 1 packet active dry yeast (≈ 2¼ teaspoons)
• 1 teaspoon vanilla extract
• 1½ cups finely grated carrots (about 3 medium carrots)
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon ginger
• 4½ cups all‑purpose flour (divided)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons salt

For the Filling:

• ½ cup unsalted butter (1 stick), melted
• 1 cup brown sugar (not packed)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice

For the Cream Cheese Icing:

• 4 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter (½ stick), softened
• 1 cup powdered (confectioner’s) sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch of salt
• ¼ cup milk of choice (add more if needed for consistency)

Step‑by‑Step: How to Make Carrot Cake Cinnamon Rolls

1. Scald the Milk Mixture:
   In a large pot, combine the milk, oil, and sugar. Heat over medium until it’s just about to boil, then remove from heat. Let cool to about 105‑110°F (warm to the touch). This scalding helps proteins denature, improving the dough’s texture.
2. Activate Yeast & Mix Dough:
   Sprinkle the yeast over the warm milk mixture; wait 1‑2 minutes. Add vanilla, grated carrots, spices (cinnamon, nutmeg, allspice, ginger), and 4 cups of flour. Stir until evenly combined into a shaggy dough.
3. First Rise:
   Cover the bowl and let the dough rise in a warm spot for about 1 hour, until doubled in size and yeasty in aroma.
4. Add Remaining Dry Ingredients:
   Once the dough has risen, add the remaining ½ cup flour, plus the baking powder, baking soda, and salt. Mix until you have a stiff, non‑sticky dough. If the dough still feels sticky, use the tips below for managing stickiness.
5. Roll Out Dough & Add Filling (First Half):
   Divide dough in half. On a floured surface, roll out one half into a rectangle about 12×8 inches. In a bowl, mix brown sugar and spices. Spread half the melted butter over the rectangle, then sprinkle over half the sugar‑spice mixture.
6. Shape Rolls & Repeat:
   Starting from the long edge farthest from you, roll the dough tightly toward you, sealing the seam. Use a sharp knife or unflavored dental floss to cut into 8 even rolls. Place them in a greased 9‑inch round cake pan or pie plate. Repeat with the second half of dough.
7. Proof & Bake:
   Preheat your oven to 375°F (190°C). While it’s heating, let the shaped rolls rest for 15‑20 minutes to rise slightly. Then bake for 20‑22 minutes until golden brown.
8. Make the Cream Cheese Icing:
   While the rolls bake, whip together cream cheese and softened butter until smooth. Add vanilla and salt. Gradually blend in powdered sugar. Add milk, one tablespoon at a time, until you have a thick but pourable consistency.
9. Ice & Serve:
   When the rolls are still warm out of the oven, pour and spread the cream cheese icing generously over them. Make sure the tops are completely covered. Serve warm.

Helpful Tips

• Use room temperature ingredients: the milk, melted butter, cream cheese, and eggs (if any) so yeast works properly.
• If dough is sticky, refrigerate for at least 1 hour (or up to overnight) before rolling. Flour your surface, rolling pin, and dust top of dough to prevent sticking.
• Don’t over‑flour or over‑knead: you want a soft but workable dough.
• Let shaped rolls rest while oven preheats: helps dough puff up a little before baking so texture is airy.

Substitutions And Variations

• Milk Options: Swap whole milk for full‑fat coconut milk (dairy‑free) or plant‑based milk; be mindful of flavor differences.
• Oil Substitution: Use melted butter instead of oil for richer flavor.
• Spice Adjustments: Increase or decrease spices to taste; omit ginger or allspice if you prefer milder flavor.
• Sweeteners: Replace brown sugar in filling with coconut sugar or maple sugar.
• Toppings: Try adding chopped walnuts or toasted coconut over the icing for texture. Or drizzle caramel sauce.
• Make it smaller or larger: Use a square pan for more compact rolls or make more smaller rolls if desired.

Storage Instructions

• Short‑term (Refrigerate): Store leftover rolls (un‑iced or iced) in the fridge for up to 5 days. Reheat individual rolls in microwave for about 20‑30 seconds to warm through.
• Make‑ahead/Onto next morning: Shape rolls and place in pan; cover with plastic wrap and refrigerate overnight. In the morning, bring to room temperature while the oven preheats, then bake.
• Freezing:
  • Baked & Iced Rolls: Wrap each iced roll individually in plastic wrap, place in a freezer bag. Freeze up to 3 months. To reheat, microwave ~30 seconds or warm in a 250°F (121°C) oven for about 15 minutes.
  • Shaped Dough: You can freeze the un‑baked, shaped rolls. Keep them well covered in pans or containers. When ready, thaw 2 hours at room temperature to complete second rise, then bake as usual.

Nutritional Information

Serving Suggestions

• Serve warm with hot coffee or spiced chai to complement the cinnamon and spice notes.
• Top with a sprinkle of chopped pecans, walnuts, or toasted coconut for crunch.
• Dust lightly with extra cinnamon or cocoa powder for presentation.
• Pair with fresh fruit—for instance, slices of pineapple or orange—to balance sweetness.
• Great for breakfast, brunch, dessert, or even an indulgent snack.

Frequently Asked Questions About Carrot Cake Cinnamon Rolls

Can I make these rolls dairy‑free or vegan?
Yes! Use non‑dairy milk such as almond, soy, oat, or full‑fat coconut in place of whole milk. For the butter in the dough and filling, substitute a vegan butter or margarine. For the cream cheese icing, use vegan cream cheese and plant‑based butter. The texture and flavor will still be rich and satisfying, though with slight flavor variation.

How do I know when the dough has properly risen?
After the first rise, the dough should have doubled in volume and look puffy. It should smell slightly yeasty. If you poke it gently with your finger, the indentation should stay or slowly bounce back. If it springs back immediately, it may need more time; if it doesn’t bounce back at all, it may have over‑risen.

What if my dough is too sticky to roll?
This is common, especially with moisture from grated carrots. You can: refrigerate the dough for an hour (or overnight)—chilling firms it up. Dust your surface, rolling pin, and the dough generously with flour. Use a bench scraper to help lift and move the dough. Don’t add too much flour too quickly; add gradually until it’s manageable.

Can I make these ahead of time?
Absolutely. After shaping the rolls in the pan (before second rise), you can cover them and refrigerate overnight. In the morning, let them come to room temperature while you preheat the oven, then bake. You can also freeze baked & iced rolls or shaped dough for longer storage.

Will the spices overpower the carrot flavor?
Not if used with balance. The recipe uses moderate amounts of warms spices (cinnamon, nutmeg, ginger, allspice). The carrot adds moisture and a subtle natural sweetness that complements rather than competes. If you prefer carrot to shine more, reduce the spice amounts slightly or omit the strongest (for example, allspice or extra ginger).

Conclusion

Carrot Cake Cinnamon Rolls are one of my favorite indulgences—warm, comforting, and absolutely packed with flavor. Thank you so much for spending time here, reading through this recipe. I hope you give these rolls a try—you deserve something special and delicious. I get such joy imagining you pulling freshly baked rolls from the oven, icing dripping, and sharing them with people you care about. May your kitchen be filled with warmth, your rolls be soft and full of spice, and your belly be very happy. Happy baking, my friend, and enjoy every sweet, cozy bite!

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Carrot Cake Cinnamon Rolls

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• Author: lisa
• Total Time: 2 hours 12 minutes
• Yield: 16 rolls

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Description

Carrot Cake Cinnamon Rolls combine the soft, fluffy texture of cinnamon rolls with the cozy spices and richness of carrot cake. Topped with a creamy, tangy icing, these rolls are perfect for brunch, holidays, or any sweet breakfast craving.

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Ingredients

Dough: 2 cups milk, ½ cup neutral oil, ½ cup sugar, 1 packet active dry yeast, 1 tsp vanilla, 1½ cups grated carrots, ¾ tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, ½ tsp ginger, 4½ cups flour, ½ tsp baking powder, ½ tsp baking soda, 1½ tsp salt

Filling: ½ cup melted butter, 1 cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice

Icing: 4 oz cream cheese, 4 tbsp butter, 1 cup powdered sugar, 1 tsp vanilla, pinch of salt, ¼ cup milk

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Instructions

• Scald the Milk Mixture:
  In a large pot, combine the milk, oil, and sugar. Heat over medium until it’s just about to boil, then remove from heat. Let cool to about 105‑110°F (warm to the touch). This scalding helps proteins denature, improving the dough’s texture.
• Activate Yeast & Mix Dough:
  Sprinkle the yeast over the warm milk mixture; wait 1‑2 minutes. Add vanilla, grated carrots, spices (cinnamon, nutmeg, allspice, ginger), and 4 cups of flour. Stir until evenly combined into a shaggy dough.
• First Rise:
  Cover the bowl and let the dough rise in a warm spot for about 1 hour, until doubled in size and yeasty in aroma.
• Add Remaining Dry Ingredients:
  Once the dough has risen, add the remaining ½ cup flour, plus the baking powder, baking soda, and salt. Mix until you have a stiff, non‑sticky dough. If the dough still feels sticky, use the tips below for managing stickiness.
• Roll Out Dough & Add Filling (First Half):
  Divide dough in half. On a floured surface, roll out one half into a rectangle about 12×8 inches. In a bowl, mix brown sugar and spices. Spread half the melted butter over the rectangle, then sprinkle over half the sugar‑spice mixture.
• Shape Rolls & Repeat:
  Starting from the long edge farthest from you, roll the dough tightly toward you, sealing the seam. Use a sharp knife or unflavored dental floss to cut into 8 even rolls. Place them in a greased 9‑inch round cake pan or pie plate. Repeat with the second half of dough.
• Proof & Bake:
  Preheat your oven to 375°F (190°C). While it’s heating, let the shaped rolls rest for 15‑20 minutes to rise slightly. Then bake for 20‑22 minutes until golden brown.
• Make the Cream Cheese Icing:
  While the rolls bake, whip together cream cheese and softened butter until smooth. Add vanilla and salt. Gradually blend in powdered sugar. Add milk, one tablespoon at a time, until you have a thick but pourable consistency.
• Ice & Serve:
  When the rolls are still warm out of the oven, pour and spread the cream cheese icing generously over them. Make sure the tops are completely covered. Serve warm.

Notes

Dough sticky? Chill 1+ hours before rolling.

Make-ahead: refrigerate shaped rolls overnight, then bake in the morning.

Rolls freeze well baked or unbaked.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Brunch, Dessert

Nutrition

• Serving Size: 1 roll
• Calories: 475
• Sugar: 27g
• Carbohydrates: 63g
• Protein: 7g