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.
Ingredients
Scale
Dough
- 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
Filling
- 70g brown sugar
- 1 tbsp cinnamon
- 50g unsalted butter, softened
- Handful pecans, finely chopped
Icing
- 120g cream cheese, room temperature
- 75g icing sugar
- 1 tsp vanilla extract
- 30g butter, softened
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
Nutrition
- Serving Size: 1 roll (based on 12 rolls)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: carrot cake cinnamon rolls, cinnamon rolls recipe, carrot cinnamon rolls, cream cheese icing, homemade cinnamon rolls
