Name: Carrot Cake Cinnamon Rolls Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 carrots, finely grated; 360g plain flour; 1/2 tsp salt; 1 tsp cinnamon; 50g dark brown sugar; 45ml vegetable oil; 180ml whole milk; 2 1/4 tsp instant yeast; 1 large egg; 70g brown sugar; 1 tbsp cinnamon; 50g unsalted butter, softened; Handful pecans, finely chopped; 120g cream cheese, room temperature; 75g icing sugar; 1 tsp vanilla extract; 30g butter, softened

Jump to Recipe

If you adore the comforting warmth of cinnamon rolls and the moist, spiced goodness of carrot cake, then get ready to fall in love with these Carrot Cake Cinnamon Rolls. They blend the best of both worlds: a light, fluffy dough studded with sweet, finely grated carrots, wrapped around a buttery brown sugar cinnamon filling, and finished with a luscious cream cheese icing crowned by roasted pecans. Every bite is a cozy celebration of flavors and textures that feels like a big, delicious hug. Whether you’re baking for a special morning treat or a weekend indulgence, these rolls are guaranteed to brighten your day and impress anyone lucky enough to share them.

Carrot Cake Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

Getting back to basics with these ingredients is what makes the Carrot Cake Cinnamon Rolls so irresistible. Each component plays a role: from the finely grated carrots that keep the dough moist and tender, to the warming spices and creamy, tangy icing that elevate every bite.

Carrots (3, finely grated): They add moisture, subtle sweetness, and vibrant color to the dough, making it light and tender.
Plain flour (360g): The base for the dough, providing structure and that perfect soft chewiness.
Salt (1/2 tsp): Enhances all the flavors without overpowering them.
Cinnamon (1 tsp plus 1 tbsp for filling): A warm spice that brings depth and classic cinnamon roll flavor.
Dark brown sugar (50g for dough, 70g for filling): Adds rich molasses notes and sweetness.
Vegetable oil (45ml): Keeps the dough moist and tender without heaviness.
Whole milk (180ml): Gives the dough richness and a soft crumb.
Instant yeast (2 1/4 tsp): Makes the dough rise beautifully, light and fluffy.
Large egg (1): Binds ingredients together and enriches the dough.
Unsalted butter (50g for filling, 30g for icing): Essential for that luscious cinnamon swirl and creamy frosting.
Pecans (handful, finely chopped): Adds a crunchy, nutty contrast to the soft rolls.
Cream cheese (120g, room temperature): Creates a tangy, silky finish in the icing.
Icing sugar (75g): Sweetens and smooths the cream cheese icing perfectly.
Vanilla extract (1 tsp): Adds a fragrant note that complements the cinnamon and cream cheese beautifully.

How to Make Carrot Cake Cinnamon Rolls

Step 1: Prepare the Dough

Start by grating the carrots finely and squeezing out any extra moisture—this keeps your dough perfect and not soggy. In a large bowl, combine the plain flour, cinnamon, dark brown sugar, salt, and grated carrots. Meanwhile, warm your milk to around 40°C, then whisk in the instant yeast until it dissolves. Add the milk-yeast mixture, vegetable oil, and egg to your dry ingredients, mixing with a wooden spatula until a soft dough forms. Transfer it to a floured surface and knead until smooth and elastic. Place your dough in an oiled bowl and let it rest for about 15 minutes while you prepare the filling. This short rest helps develop that beautiful soft texture you want in these Carrot Cake Cinnamon Rolls.

Step 2: Make the Filling and Assemble

Soften the butter for the filling, then mix it with brown sugar and cinnamon to create a fragrant, sweet spread. Roll your dough out into a large rectangle, then evenly spread the cinnamon butter all over the surface. If you love a bit of crunch, sprinkle the finely chopped pecans on top of the cinnamon sugar before rolling. Carefully roll up the dough lengthwise into a tight log to keep all that sugary goodness tucked inside.

Step 3: Slice and Proof

Using a sharp knife or floss, slice the rolled dough into 10 to 12 even segments, then arrange them cut side up in a greased baking dish. Cover with a clean towel or cling wrap and leave in a warm spot to proof for about 60 to 90 minutes, until the rolls double in size. Watching these Carrot Cake Cinnamon Rolls puff up is as satisfying as smelling the incredible aroma that blooms during proofing.

Step 4: Bake to Perfection

Preheat your oven to 190°C (375°F). Bake the cinnamon rolls for 20 to 25 minutes until golden brown on top and cooked through. The kitchen will fill with the mouthwatering scent of cinnamon and sweet carrot — pure heaven!

Step 5: Prepare the Cream Cheese Icing

While the rolls cool for about 5 minutes, whip softened cream cheese until smooth and creamy. Add the softened butter, vanilla, and icing sugar, then continue beating until the mixture is silky and spreadable. This icing adds the perfect tangy sweetness to balance the spiced filling and tender dough of the Carrot Cake Cinnamon Rolls.

Step 6: Ice and Enjoy

Spread the cream cheese icing generously over the warm cinnamon rolls, then sprinkle with the remaining chopped pecans for a delightful, nutty crunch. Serve these rolls slightly warm for the ultimate comforting experience.

How to Serve Carrot Cake Cinnamon Rolls

Garnishes

For a gorgeous finish, sprinkle roasted pecans on top of the icing to add texture and a toasty depth. A light dusting of cinnamon or even edible flowers takes these Carrot Cake Cinnamon Rolls from classic to stunning in seconds.

Side Dishes

Pair these rolls with a hot cup of chai tea or freshly brewed coffee to complement the spices. A simple fruit salad with fresh oranges or berries can add brightness, balancing the richness of the rolls beautifully.

Creative Ways to Present

Serve the rolls on a rustic wooden board for a cozy vibe or place them in individual ramekins for a cute, personalized touch. You can also drizzle a bit of honey or maple syrup over the icing for a glossy, sweet finish that dazzles your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Carrot Cake Cinnamon Rolls in an airtight container at room temperature for up to two days. They stay soft and flavorful, perfect for a quick snack or next-day breakfast.

Freezing

You can freeze unbaked rolls after assembling and slicing. Place them on a baking tray until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then let them proof and bake as usual for fresh-baked taste whenever you crave them.

Reheating

To reheat, warm the rolls gently in a low oven or microwave for 20-30 seconds until soft and gooey again. Adding a little extra cream cheese frosting after reheating brings back that just-baked magic.

FAQs

Can I use a different type of flour for this recipe?

You can substitute plain flour with all-purpose flour if that’s what you have. The texture should remain quite similar since both have comparable protein content, but avoid bread flour as it can make the rolls tougher.

How do I know when the dough has proofed enough?

The dough should double in size and look puffed and soft. A good test is to gently press a finger into the dough—if the indentation slowly springs back, it’s ready for baking.

Can I make these Carrot Cake Cinnamon Rolls vegan?

Yes, you can swap out whole milk for a plant-based alternative like almond or oat milk, use vegan butter and cream cheese substitutes, and replace the egg with a flaxseed or chia egg. The rolls will still be deliciously tender and full of flavor.

What’s the best way to grate carrots for these rolls?

Use a fine grater to ensure the carrots incorporate evenly into the dough, helping it stay moist without adding too much water. After grating, squeeze out any excess moisture to avoid sogginess.

Can I add raisins or other dried fruits to the filling?

Absolutely! Raisins, currants, or chopped dates are wonderful additions that pair beautifully with the carrot cake flavors. Just sprinkle them evenly over the cinnamon sugar before rolling up the dough.

Final Thoughts

Sharing these Carrot Cake Cinnamon Rolls is like passing around a batch of smiles and love—they’re perfect for those moments when you want a sweeter, cozier treat that feels special yet comforting. Give this recipe a go, and I promise you’ll find yourself coming back to it time and again. Baking these rolls is not only a joy but a celebration of flavor that’s sure to become a cherished favorite at your table.

Carrot Cake Cinnamon Rolls Recipe

★★★★★

5 from 20 reviews

Author: Hugo
Total Time: 1 hour 50 minutes
Yield: 10–12 cinnamon rolls 1x
Diet: Vegetarian

Print Recipe

Description

Light, fluffy carrot cake cinnamon rolls made from a soft carrot-infused dough, filled with a buttery brown sugar and cinnamon filling, baked to golden perfection, and topped with a rich cream cheese icing and crunchy roasted pecans. Perfect for a flavorful breakfast or indulgent snack.

Instructions

Prepare Carrots: Grate the carrots finely, then squeeze out all excess moisture using a clean kitchen towel or cheesecloth to ensure the dough is not too wet.
Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, cinnamon, dark brown sugar, and salt. Add the grated carrots to this mixture and stir to distribute evenly.
Activate Yeast: Warm the whole milk to about 40°C (warm to the touch but not hot). Add the instant yeast to the milk and whisk until fully dissolved and foamy.
Form Dough: Pour the yeast-milk mixture into the dry ingredients along with the vegetable oil and the large egg. Mix everything together with a wooden spatula until a soft dough forms.
Knead Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place the dough into an oiled bowl, cover with a damp towel or cling film, and let it rest for 15 minutes.
Prepare Filling: While the dough rests, soften the unsalted butter and mix it with the brown sugar and cinnamon until combined, creating the cinnamon sugar filling.
Roll and Fill: Roll the dough out on a floured surface into a large rectangle approximately 30×40 cm. Evenly spread the softened cinnamon sugar butter over the dough’s surface.
Shape Rolls: Carefully roll up the dough lengthwise into a tight log. Slice the roll into 10-12 even segments.
Proof Rolls: Place the sliced rolls into a greased baking dish spaced evenly. Cover and leave them in a warm spot for 60-90 minutes or until doubled in size.
Bake: Preheat the oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes or until the tops turn golden brown.
Prepare Icing: While baking or cooling, whip the cream cheese until smooth, then add softened butter and blend. Add vanilla extract and icing sugar gradually, beating until the frosting is smooth and creamy.
Finish: Allow the rolls to cool slightly for about 5 minutes, then spread the cream cheese icing generously over the warm rolls. Sprinkle finely chopped pecans on top for added crunch and flavor. Serve warm and enjoy!

Notes

Squeezing out excess moisture from the carrots is essential to avoid a soggy dough.
Use instant yeast for quicker rising and easier activation.
If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
The dough can be refrigerated overnight after the first rise to develop more flavor; bring to room temperature before rolling.
For a dairy-free version, use a plant-based milk and vegan cream cheese.
Make sure not to overbake to keep rolls soft and tender.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American