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.
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
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