What are carrot cake cinnamon rolls?

They’re a fusion of two beloved desserts—soft cinnamon rolls swirled with a spiced filling that includes shredded carrots, often topped with cream cheese frosting for that classic carrot cake touch.

Do you incorporate carrots into the dough or the filling?

It depends on the recipe. Some bakers mix finely grated carrots into the dough for extra moisture, while others add them to the filling so the bright orange strands show in each swirl.

Is it better to grate fresh carrots?

Yes. Freshly grated carrots provide more moisture and a softer texture than pre-shredded ones, which can be drier and less flavorful.

Can these be made ahead or frozen?

Absolutely. You can prepare them ahead, refrigerate overnight before baking, or freeze either before or after baking. Just reheat gently before serving.

What’s the best way to store leftover rolls?

Keep them in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for longer storage.

Carrot Cake Cinnamon Rolls – 6 Steps to Soft, Spiced Bliss

Description

Soft, fluffy cinnamon rolls meet the cozy spice of carrot cake in this irresistible treat. Freshly grated carrots, warm spices, and a swirl of brown sugar-cinnamon filling make these rolls tender and flavorful. Topped with creamy vanilla-infused cream cheese frosting, they’re perfect for brunch, dessert, or an indulgent breakfast. These rolls can be prepared ahead and baked the next day, making them a wonderful option for holiday mornings or special gatherings.

Ingredients

Scale

4 1/4 cups (550g) all-purpose flour + extra for dusting

4 1/2 tsp (14g) instant dry yeast (2 packets)

1/2 tsp (3g) fine salt

1 cup (240g) whole milk

1/2 cup (113g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1 1/2 cups (210g) finely shredded carrots (about 3 large carrots, wrung out to 105g)

1 large egg (56g), room temperature

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Filling:

1/2 cup (113g) unsalted butter, very soft

2/3 cup (133g) packed light brown sugar

1 Tbsp ground cinnamon

2 tsp cornstarch

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp fine salt

1/2 cup (125g) chopped pecans, toasted (optional)

—

Cream Cheese Frosting:

1 cup (226g) cream cheese, room temperature

2 tsp (8g) vanilla extract or vanilla bean paste

1 1/2 cups (190g) powdered sugar

Instructions

1. In a large mixing bowl, combine flour, yeast, and salt.

2. Heat milk, butter, and sugar until warm (not hot); pour into dry mixture and mix.

3. Wring out grated carrots to remove excess liquid, then mix into dough.

4. Add egg and mix until a sticky dough forms; knead until elastic.

5. Add small amounts of flour until dough is tacky but not sticky; cover and rest 10–20 min.

6. Mix filling ingredients into a soft paste.

7. Roll dough into 14×24-inch rectangle; spread filling evenly.

8. Roll and cut into 12 rolls (or cut strips and roll individually).

9. Place rolls in lined 9×13-inch pan; proof until doubled in size.

10. Bake at 350°F (175°C) for 26–30 minutes until golden.

11. Mix frosting ingredients until smooth.

12. Cool rolls 10–20 min, then frost and serve warm.

Notes

For best texture, wring carrots well to prevent sticky dough.

Can be prepared the night before and refrigerated; bring to room temperature before baking.

If using glass bakeware, reduce oven temperature by 25°F and extend bake time slightly.

Store leftovers in an airtight container to maintain softness.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Bread & Cinnamon Rolls
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 577
Sugar: 35
Sodium: 244
Fat: 27
Saturated Fat: 14
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 76
Fiber: 3
Protein: 9
Cholesterol: 78

Keywords: carrot cake cinnamon rolls, cream cheese frosting, Easter brunch, spiced rolls