Indulge in Homemade Carrot Cake Cinnamon Rolls: Your New Favorite Brunch Recipe

Imagine the comforting aroma of freshly baked goods wafting through your kitchen. Now, picture that aroma infused with the warm spices of carrot cake, all wrapped up in a tender, spiraled cinnamon roll. That’s exactly what you get with these incredible Carrot Cake Cinnamon Rolls. Topped with a luscious cream cheese frosting, they are more than just a treat – they’re a decadent experience, the perfect companion for your morning coffee or a festive addition to any brunch spread.

A Fusion of Flavors: Where Two Classics Meet

As an avid baker, there’s a unique joy in taking two beloved concepts and merging them into something entirely new and exciting. It’s how culinary magic happens, transforming familiar comforts into innovative delights. I’ve had fun experimenting with creations like German Chocolate Cake Cookie Sandwiches, Smores Hot Cocoa, and Chocolate Covered Strawberry Brownies. Each combines the best elements of its inspirations to create an unforgettable treat.

This time, my inspiration led me to a delicious twist on a timeless classic: transforming the humble cinnamon roll into a celebration of carrot cake. These are not just any cinnamon rolls; they are Carrot Cake Cinnamon Rolls – sweet, fluffy spirals generously stuffed with a rich filling of finely shredded carrots, plump raisins, and crunchy walnuts, all generously spiced with cinnamon. And, as any good carrot cake devotee knows, they wouldn’t be complete without a generous slathering of tangy, sweet cream cheese icing.

With their comforting flavors and festive appearance, these rolls are particularly ideal for upcoming holidays like Easter, adding a special touch to your holiday breakfast or brunch. But truly, any day is a good day for a carrot cake cinnamon roll. So, why wait? Let’s dive in and savor every bite!

The Story Behind the Recipe: A Year in the Making

The journey to perfect these carrot cake cinnamon rolls began last year, specifically over Easter weekend when my parents and brother came to visit. There’s something incredibly special about sharing homemade treats with loved ones, and cinnamon rolls have always been a particular weakness of mine. I knew, without a shadow of a doubt, that I could easily devour an entire dozen of these beauties myself. The joy of baking and the sheer delight of everyone enjoying them inspired me to capture the recipe.

I scribbled a note in my planner, determined to share this creation, and here I am, a year later, finally bringing this recipe to you. This version has been refined and perfected since that initial batch. For instance, I opted for a regular all-purpose flour dough this time, moving away from the whole wheat dough I originally used. This change results in an even softer, lighter, and more traditionally “cinnamon roll” texture that truly melts in your mouth. Additionally, I introduced chopped walnuts into the filling, adding that quintessential carrot cake crunch and earthy flavor that complements the sweetness so well.

I even considered adding pineapple to the filling – a common and delicious ingredient in many carrot cake recipes. However, I decided against it for this particular batch, concerned that the extra moisture from fresh pineapple might make the filling too wet, potentially impacting the rolls’ structure and baking. If you’re keen on including pineapple, I recommend using well-drained crushed pineapple or, even better, finely chopped dried pineapple to get that tropical tang without introducing excess liquid.

Year-Round Delight and Make-Ahead Magic

While carrot cake often conjures images of spring holidays and Easter celebrations, its timeless appeal makes it a perfect dessert or breakfast treat for any season. Carrots, after all, are always in season, offering their natural sweetness and vibrant color all year long. These carrot cake cinnamon rolls are no exception; they are a fantastic brunch treat that can be enjoyed whenever the craving strikes.

Make-Ahead for Stress-Free Mornings

One of the best features of this recipe is its make-ahead potential, making it ideal for busy mornings or special occasions like Easter. You can prepare the rolls the night before, right up to the second resting period. After placing them in the buttered pan, simply cover them tightly with plastic wrap and let them slowly proof in the refrigerator overnight. This slow, cold proofing not only allows the flavors to meld beautifully but also ensures a wonderfully soft and airy texture.

In the morning, simply remove them from the refrigerator about 30-60 minutes before baking to allow them to come closer to room temperature, then pop them directly into the preheated oven. You’ll wake up to the most incredible aroma and freshly baked cinnamon rolls, ready to be frosted and enjoyed with minimal effort on your part. This hack is a game-changer for entertaining or simply treating yourself without the early morning rush.

Short on Time? Try a Shortcut!

If you find yourself pressed for time and don’t have the luxury of making dough from scratch, don’t despair! You can still enjoy the delicious flavors of these carrot cake cinnamon rolls. Consider using store-bought puff pastry or crescent roll dough as a fantastic shortcut. While the texture will be flakier and less bready than a traditional yeast dough, the rich carrot cake filling and cream cheese frosting will still deliver that irresistible taste experience. You can adapt my directions for puff pastry cinnamon rolls, simply substituting the filling with our spiced carrot mixture. It’s a quick and easy way to satisfy your craving without compromising on flavor.

Essential Elements: Dough, Filling, and Frosting

Crafting the perfect carrot cake cinnamon roll involves mastering three key components: the dough, the filling, and the frosting. Each plays a crucial role in creating the harmonious balance of flavors and textures that makes these rolls so extraordinary.

The Fluffy Yeast Dough

A good cinnamon roll starts with a good dough. Our recipe calls for a soft, pliable yeast dough made with all-purpose flour. The key is proper kneading to develop the gluten, which gives the rolls their signature chewiness and structure. Don’t be intimidated by yeast; with a little warmth and time, it works its magic, creating a light and airy base for our delicious filling. Ensuring your milk is heated to the correct temperature (around 120°F) is vital for activating the yeast without killing it.

The Flavorful Carrot Cake Filling

This is where the “carrot cake” magic truly happens! A vibrant mixture of shredded carrots, brown sugar, ground cinnamon, juicy raisins, and crunchy walnuts creates a sweet, spiced, and textured filling. Cooking the carrots slightly before spreading them ensures they are tender and release their natural sweetness, preventing a raw texture in the final bake. The combination of these ingredients provides moisture, warmth, and a delightful textural contrast against the soft dough.

The Indispensable Cream Cheese Frosting

What’s carrot cake without its signature cream cheese frosting? It’s simply not the same! This tangy, sweet, and incredibly smooth frosting is the crowning glory of these cinnamon rolls. Made with softened cream cheese, powdered sugar, a touch of milk, and vanilla extract, it balances the richness of the rolls with a bright, zesty creaminess. Don’t skimp on the frosting – a generous layer ensures every bite is pure bliss.

Tips for Baking Success

• Yeast Activation: Ensure your milk is warm (120°F) but not hot, to properly activate the yeast. Too cold, and it won’t activate; too hot, and it will kill the yeast.
• Kneading: Whether by hand or stand mixer, knead the dough until it’s smooth and elastic. This develops gluten, which is essential for a light and airy roll. The dough should spring back when gently poked.
• Proofing: A warm, draft-free environment is key for yeast dough to rise properly. If your kitchen is cool, consider using a warm oven (turned off) or placing the bowl on a heating pad set to low.
• Don’t Overbake: Bake until the rolls are golden brown and cooked through, but still soft. Overbaking can lead to dry rolls.
• Cool Slightly Before Frosting: While it’s tempting, let the rolls cool for 10-15 minutes before applying the frosting. This allows the frosting to set slightly without completely melting, ensuring a beautiful, creamy finish.

Looking for more ways to enjoy the deliciousness of carrot cake? Explore some of my other favorite recipes:

• Small Carrot Cake recipe: Perfect for a smaller gathering or when you just need a personal treat.
• Carrot Cake Cupcakes with pineapple: Individual servings of moist carrot cake with a tropical twist.

Carrot Cake Cinnamon Rolls

Yield:
1 dozen

Fresh, baked Carrot Cake Cinnamon Rolls topped with Cream Cheese Frosting are the perfect companion for your morning coffee.

Ingredients

• 3 1/2 cups + 1-2 tablespoons all purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 1/2 teaspoon yeast (one 1/4 ounce package)
• 1 cup milk (heated to 120F)
• 4 tablespoons (1/2 stick or 2 ounces) butter, melted
• 2 eggs, room temperature

Filling

• 2 cups shredded carrots
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 2 tablespoons water
• 1 tablespoon butter, softened

Frosting

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a large mixing bowl (or using a paddle attachment if using a stand mixer), combine the flour, granulated sugar, salt, and yeast. Whisk them together to ensure they are well distributed.
2. Add the warm milk (heated to 120°F, ensuring it’s not too hot to kill the yeast) and melted butter to the dry ingredients. Mix on low speed until the dough starts to come together and forms a soft mass.
3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating on low speed until the dough begins to pull away from the sides of the bowl, which usually takes about 5-6 minutes. This step is crucial for developing gluten.
4. If using a stand mixer, switch from the paddle attachment to the dough hook. Lightly sprinkle the dough with 1 tablespoon of all-purpose flour. Beat on low speed for an additional 4-6 minutes until the dough is smooth, no longer sticky, and springs back when you gently press it with your finger. If the dough still feels overly sticky, add the extra tablespoon of flour, one teaspoon at a time, until the desired consistency is reached. If you are kneading by hand, transfer the dough to a lightly floured surface and knead manually for 8-10 minutes until smooth and elastic.
5. Place the kneaded dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean tea towel or plastic wrap and let it rise in a warm place (ideally around 85°F) for 45-60 minutes, or until it has almost doubled in size.**

For the filling

1. While the dough is rising, prepare the carrot filling. In a medium saucepan, combine the shredded carrots, brown sugar, ground cinnamon, raisins, chopped walnuts, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, remove it from the heat and let it cool for at least 15 minutes. This step softens the carrots and melds the flavors.

To assemble

1. Lightly grease a 13×9 inch baking pan with 1 tablespoon of butter, ensuring the bottom and sides are well coated.
2. On a lightly floured surface or a pastry mat, gently roll out the risen dough into a rectangular shape, approximately 12×16 inches. Spread the remaining 1 tablespoon of softened butter evenly over the rolled-out dough, being careful not to tear it. Then, spread the cooled carrot filling evenly over the buttered dough, leaving a small border along one of the short ends. Starting from the short end opposite the border, tightly roll up the dough to form a 12-inch cylinder. Using a sharp knife or unflavored dental floss, cut the cylinder into 12 equal slices. Place each slice, spiral side up, into the prepared buttered baking pan. Cover the pan with a tea towel and let the rolls rise again in a warm place until they have almost doubled in size, which should take another 45-60 minutes.**
3. While the rolls are completing their second rise, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 18-20 minutes, or until they are golden brown on top and feel set. The exact baking time may vary depending on your oven. Once baked, remove from the oven and let them cool slightly in the pan before frosting.

For the frosting

1. In a large mixing bowl, using an electric mixer, beat together the softened cream cheese and powdered sugar until the mixture is smooth and lump-free. Gradually beat in the milk and vanilla extract until the frosting is light, fluffy, and spreadable. Spread the prepared cream cheese frosting generously over the cooled cinnamon rolls before serving. Enjoy warm!

Notes

**If you’re having trouble finding a warm spot for your dough to rise, you can create one. Place the covered bowl on a heating pad set to its lowest or medium setting, or in an oven that has been warmed slightly (turned on for 1-2 minutes and then turned off completely).

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Source: Adapted from I Love Cinnamon Rolls! cookbook.

More Carrot Cake Recipes You’ll Love

If you’ve fallen in love with the flavors of carrot cake in these cinnamon rolls, then you’re in for a treat! Here are more delicious carrot cake-inspired recipes to satisfy your cravings, perfect for any time of year.

Carrot Cake Baked Doughnuts

These baked doughnuts offer a lighter take on the classic, packed with all the familiar carrot cake flavors without the deep-frying.

Carrot Cake Drop Cookies

For a quick and easy treat, these drop cookies deliver all the moist, spiced goodness of carrot cake in a convenient, bite-sized form.

Carrot Cake Cheesecake

Combine two incredible desserts into one show-stopping creation with this rich and creamy carrot cake cheesecake.

Carrot Cake Layer Cake

The quintessential classic! A moist, perfectly spiced layer cake crowned with a delectable buttermilk cream cheese frosting.