Print

Cozy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

carrot cake cinnamon rolls - featured image
Print Recipe

Soft dough swirled with a spiced carrot filling, topped with luscious cream cheese frosting. These rolls combine the flavors of carrot cake and cinnamon rolls for a cozy, indulgent treat perfect for chilly mornings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440 g)
  • ⅓ cup granulated sugar (65 g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup whole milk, warmed to about 110°F (240 ml)
  • 4 tbsp unsalted butter, melted and cooled slightly (57 g)
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 ½ cups finely grated carrots (150 g)
  • ¾ cup brown sugar, packed (150 g)
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 4 tbsp unsalted butter, softened (57 g)
  • ½ cup chopped walnuts or pecans (optional)
  • 4 oz cream cheese, softened (115 g)
  • 4 tbsp unsalted butter, softened (57 g)
  • 1 ½ cups powdered sugar, sifted (180 g)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Warm 1 cup (240 ml) of milk to about 110°F (43°C). Stir in 1 tsp sugar and sprinkle the yeast (2 ¼ tsp) on top. Let it sit for 5-10 minutes until foamy and bubbly.
  2. In a large bowl or stand mixer, combine 3 ½ cups (440 g) flour, ⅓ cup (65 g) sugar, and 1 tsp salt. Add the melted butter (4 tbsp/57 g), 2 room-temp eggs, and the foamy yeast mixture. Mix on low speed or stir until a sticky dough forms. Add flour 1 tbsp at a time if too sticky.
  3. Turn the dough onto a floured surface and knead for about 7-8 minutes, or use the dough hook on medium speed for 5 minutes, until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
  5. While the dough rises, mix grated carrots (1 ½ cups/150 g), brown sugar (¾ cup/150 g), softened butter (4 tbsp/57 g), cinnamon (2 tsp), nutmeg (½ tsp), ginger (¼ tsp), and nuts if using, in a bowl until well combined into a moist paste.
  6. Punch down the risen dough and transfer to a floured surface. Roll into a 15×10 inch (38×25 cm) rectangle about ¼ inch thick.
  7. Evenly spread the carrot filling over the dough, leaving a small border around the edges.
  8. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices, about 1 ½ inches (4 cm) thick.
  9. Place the rolls cut-side up in a greased 9×13-inch pan, leaving space to expand. Cover loosely and let rise for 30-45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden and cooked through. Tent with foil if tops brown too fast.
  11. While rolls bake, beat together 4 oz (115 g) softened cream cheese, 4 tbsp (57 g) softened butter, 1 ½ cups (180 g) powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth and creamy.
  12. Let rolls cool about 10 minutes before generously spreading cream cheese frosting on top. Serve warm.

Notes

Milk temperature is critical for yeast activation; aim for about 110°F. Knead dough until smooth and elastic for best texture. Don’t skip the second rise to ensure soft, fluffy rolls. Frost rolls after cooling 10 minutes to prevent frosting from sliding off. Rolls keep well for 2-3 days at room temperature or up to 5 days refrigerated. Freeze unbaked rolls after second rise for up to 2 months.

Nutrition

Keywords: carrot cake cinnamon rolls, cream cheese frosting, cozy breakfast, brunch recipe, spiced rolls, carrot cake, cinnamon rolls

Find it online: https://lucastable.com/cozy-carrot-cake-cinnamon-rolls-with-cream-cheese-frosting-recipe-made-easy/