Amazing 12 Carrot Cake Cinnamon Rolls

Oh my goodness, there is just nothing better than waking up to the smell of cinnamon and something sweet baking, is there? For ages, my family has begged for my famous spiced rolls, but I always want to mix things up! That’s how these incredible Carrot Cake Cinnamon Rolls were born. I swear, blending that cozy spice from carrot cake into a gooey, frosted roll is genius.

The first time I made these, I went way too heavy on the cloves—seriously, they tasted like potpourri for a minute! But I nailed the perfect balance of cinnamon and nutmeg after a couple of tries. Trust me on this one: these rolls are rich, perfectly spiced, and topped with the best cream cheese frosting you will ever eat. If you love our classic French toast bake recipe available over at irresistible Hawaiian roll French toast recipe, you’re going to lose your mind over these decadent morning treats!

Essential Ingredients for Perfect Carrot Cake Cinnamon Rolls

Getting the ingredients right is half the battle won when you’re making something this spectacular. We need the right base for that soft, fluffy bread texture, the spices for the authentic carrot cake flavor, and of course, the richness for that unbelievable frosting. Don’t worry about finding anything too strange; these are basic baking supplies that just come together beautifully. If you love the moisture in my banana cake recipe, you’ll see similar principles at play here with the irresistible banana cake with cream cheese frosting!

For the Carrot Cake Cinnamon Rolls Dough

Let’s start with the yeasted dough. We need one package of active dry yeast that we will wake up using just 1/2 cup of milk that has been warmed perfectly—and I mean perfectly. Too hot, and your yeast dies, which means no rise, plain and simple. Mix that with 1/4 cup of granulated sugar, one large egg, and 1/4 cup of melted unsalted butter. Then come the dry goods: 2 and 3/4 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. That spice trio is the key to that cozy, warm flavor!

For the Spiced Carrot Filling

This is where we bring in the carrot magic! The filling is simple but crucial. You need 1/2 cup of finely shredded carrots—please shred them yourself, the pre-bagged stuff is too dry! This is mixed with 1/2 cup of packed light brown sugar for that extra molasses depth. We also use 1/4 cup of unsalted butter, making sure it’s softened so it spreads easily, along with 1 teaspoon of vanilla extract to tie everything together.

For the Cream Cheese Frosting

You can’t have carrot cake anything without stunning cream cheese frosting! For this, you absolutely must have 4 ounces of cream cheese completely softened, and 1/2 cup of unsalted butter, also softened to that perfect squishy stage. Then we sweeten it up with 2 cups of powdered sugar, added gradually, and 1 teaspoon of vanilla extract for that final vanilla punch.

Step-by-Step Instructions for Amazing Carrot Cake Cinnamon Rolls

Okay, this is where the magic happens! Making yeast dough can seem intimidating, but if you just trust the process, these rolls come together beautifully. I promise, the rise time is worth the wait, especially when you’re making something this special. If you have trouble with yeast, remember my guide on making Grandma’s perfect homemade bread always helps tame tricky starters!

Preparing and Proofing the Dough for Your Carrot Cake Cinnamon Rolls

First thing’s first: we need to activate the yeast. Take that 1/2 cup of warm milk—it should feel just slightly warm on your wrist, NOT hot—and sprinkle in the yeast and a tiny pinch of the sugar. Let it sit for about five minutes until it gets foamy and bubbly; that’s how you know your yeast is alive and ready to work! In your big bowl, mix that yeast mixture with the rest of the sugar, the egg, and the melted butter. Then, slowly work in your dry stuff: the flour, salt, and all those lovely spices (cinnamon, nutmeg, cloves). Once a shaggy dough forms, turn it out onto your floured counter.

Knead it! You really need to work this dough for a solid 5 to 7 minutes. You’re developing those gluten strands, which gives us that great chew. Pop the smooth dough into a lightly greased bowl, cover it with plastic wrap or a clean tea towel, and stick it somewhere warm. Let it chill out completely for about an hour, or until it has doubled in size. Don’t rush this part!

Assembling the Filling and Rolling the Carrot Cake Cinnamon Rolls

When the dough is puffy, gently punch the air out. Now, roll it out carefully onto your floured surface into a perfect 12 by 18-inch rectangle. This measurement is important for getting 12 uniform rolls. Take that softened butter and spread it evenly all over the surface—don’t leave any dry patches! Next, grab that mixture of brown sugar and your beautifully shredded carrots and sprinkle it right over the butter. Make sure you get that mix all the way to the edges!

This next part is key for those tight swirls: grab the long edge of the rectangle and roll it up as tightly as you possibly can without tearing the dough. When you get to the end, pinch that final seam closed. Using a sharp, un-floured knife—or even better, dental floss!—cut that log into 12 equal pieces. Pop them into your greased 9×13 pan. Cover them up again and let them have a final, lovely rest for 30 minutes.

The Second Rise and Baking the Carrot Cake Cinnamon Rolls

While the rolls are getting plump for their second rise, preheat your oven to 375 degrees Fahrenheit. You want it nice and hot! After that 30-minute rest, they should look puffy again. Slide that pan into the preheated oven and bake them for 20 to 25 minutes. You’re looking for a gorgeous, golden brown top. If you want to see how I get that amazing color on my cookies, check out these irresistible carrot cake cookies for tips!

Making the Cream Cheese Frosting for the Carrot Cake Cinnamon Rolls

While those wonderful rolls are baking away, get started on that decadent frosting! In a clean bowl, take your softened cream cheese and softened butter and beat them together until they are perfectly smooth—you absolutely cannot have any lumps here! Then, you need to add the powdered sugar slowly, maybe a cup at a time, folding it in gently before whipping it up again. Finish with that teaspoon of vanilla extract and beat until it’s dreamy and creamy.

When the rolls come out of the oven, let them cool just enough so they are warm but not piping hot. That’s when you generously spread the cream cheese frosting right over the top, letting it melt just slightly into those warm crevices. Honestly, there’s no better smell in the house!

Expert Tips for Perfect Carrot Cake Cinnamon Rolls Every Time

Look, even the best recipes need a little nudge sometimes, right? I’ve taken those original notes my Aunt Carol scribbled down and added my own little tricks over the years to make sure these Carrot Cake Cinnamon Rolls are flawless. These simple tweaks separate a good roll from a truly unforgettable one. For inspiration on other spiced treats, you might want to see how I adapt my recipes for irresistible mini carrot cakes!

Spice Adjustments for Richer Carrot Cake Cinnamon Rolls Flavor

My notes mention adding 1/4 teaspoon extra ground ginger, and I highly recommend you do it! Ginger really gives that little back-end warmth that carrot cake is famous for. Here’s a trick: sometimes I warm the 1/4 cup of butter for the filling for just 10 seconds in the microwave until it’s barely melted, and then I mix the brown sugar, carrots, and spices right into that warm butter before spreading. Warming the spices slightly helps them ‘bloom’ and release way more flavor into the dough as it bakes. It makes a surprising difference!

Troubleshooting Dough Consistency

Yeast doughs can be so temperamental based on humidity and even the size of your flour scoop! If your dough feels really sticky while you’re kneading—sticking badly to your hands even after kneading for a few minutes—don’t panic or dump more flour in all at once. Start adding flour just one tablespoon at a time. Work it in completely before adding the next one. I’ve found that most sticky doughs just need about two extra tablespoons of flour to come together into that soft, manageable ball we are looking for. If you add too much flour too fast, you’ll end up with rolls that are dry instead of fluffy!

Storage and Reheating Your Carrot Cake Cinnamon Rolls

These rolls are definitely best enjoyed fresh from the oven, but leftovers are dangerous because they disappear so fast! If you have extra, I always suggest storing them un-frosted in an airtight container at room temperature for up to two days. The frosting can get a little weird and runny when stored, so I usually wait until serving time to frost any extras.

When you’re ready to eat the leftovers, you have a choice! For one or two rolls, just pop them in the microwave for about 15 to 20 seconds. That warmth instantly brings back that fresh-baked softness. If you have a whole pan, cover it loosely with foil and heat them in a 300-degree oven for about 10 minutes. That warms them all the way through perfectly!

Variations on Classic Carrot Cake Cinnamon Rolls

While this traditional recipe is perfection, I know my fellow bakers love to tinker! It’s so easy to adapt these Carrot Cake Cinnamon Rolls to suit whatever you have stirring around your pantry. If you’re feeling ambitious, try adding chopped pecans or walnuts right into the filling mixture along with your carrots and brown sugar.

Nuts add such a satisfying crunch against the soft dough, you know? Another easy upgrade is in the frosting. After beating your cream cheese and butter smooth, substitute a splash of milk with a teaspoon of fresh orange zest and a tiny splash of orange juice. That citrus brightens up the richness of the cream cheese and just pairs amazingly well with the spices. It’s like a little burst of sunshine in every bite! If you want more spice ideas, you really must look at my tips for irresistible carrot cake cookies for inspiration!

If you’re making these for a special brunch, you could also fold in about 1/4 cup of golden raisins—make sure you soak them first!—during the filling stage. Simple changes like these make the rolls feel brand new every time you bake them.

Serving Suggestions for Carrot Cake Cinnamon Rolls

Because these warm, gooey rolls are pretty rich on their own, I find they pair best with something simple to cut through that sweetness. They are the absolute star of any brunch spread, obviously! I usually just brew up a big pot of strong black coffee—nothing fancy, just piping hot—or maybe a nice herbal tea.

The boldness of the coffee really balances out that thick cream cheese frosting. Honestly, they don’t need anything else! But if you simply must have something else on the table, maybe check out how amazing these turn out when paired with the flavors in our irresistible Hawaiian roll French toast recipe for a full morning feast!

Frequently Asked Questions About Carrot Cake Cinnamon Rolls

It’s totally normal to have questions when you’re trying a new enriched dough recipe, especially one that merges two beloved classics! We want your results to be as gooey and spiced as mine, so let’s tackle the hiccups I’ve seen over the years. If you’re looking for other tips on rich baked goods, my notes on the irresistible banana cake with cream cheese frosting might give you some extra insight into balancing wet and dry ingredients!

Can I make the Carrot Cake Cinnamon Rolls dough ahead of time?

Oh yes, you absolutely can! That’s my favorite trick for an easy weekend morning. After you knead the dough the first time—before that big hour-long rise—put the entire ball of dough into a lightly oiled, sealed container and stick it in the fridge overnight, maybe up to 18 hours. This cold fermentation really develops great flavor! When you take it out the next morning, let it sit on the counter for about 30 to 45 minutes just to take the chill off before you punch it down and roll it out. It will need that time to relax a little before rolling.

What is the best way to shred carrots for these sweet rolls?

I cannot stress this enough: skip the giant shreds from the food processor unless you’re in a massive hurry! If you use the food processor, use a fine grating disc. The best texture for these Carrot Cake Cinnamon Rolls comes from using the fine side of a standard box grater. You want the carrots to almost melt into the dough while baking, adding moisture and flavor without leaving big, noticeable chunks. It makes all the difference in the final texture!

Why did my Carrot Cake Cinnamon Rolls not rise properly?

Nine times out of ten, if your dough doesn’t rise, it’s the yeast doing something dramatic! The most common mistake is using milk that is too hot—anything over 120 degrees Fahrenheit will start actively killing your yeast cells right away. My rule is lukewarm, barely warm to the touch. The other reason is a lack of warmth. If your kitchen is chilly, the yeast gets lazy. If you don’t have a warm spot, just turn your oven on for two minutes, turn it OFF, and put your covered bowl inside the WARM (but OFF!) oven for the rise.

Estimated Nutritional Profile for Carrot Cake Cinnamon Rolls

Now, I always like to give you a rough idea of what you’re tucking into, even though these are homemade and definitely on the indulgent side! Since these are rich, sweet rolls loaded with frosting, they aren’t exactly diet food, but oh my goodness, they are worth it for a Sunday treat. Based on 12 servings, here’s an estimate:

• Calories: Around 450 per roll
• Total Fat: About 22 grams
• Carbohydrates: Near 58 grams
• Sugar: That’s high, about 45 grams, blame the frosting!
• Protein: A modest 6 grams

Please remember these are just estimates based on the ingredients listed. If you use less butter in the filling or skimp on the cream cheese frosting, those numbers will shift drastically. It’s best to enjoy these special treats responsibly!

Share Your Experience Making These Carrot Cake Cinnamon Rolls

I genuinely put my heart into developing this recipe, blending the best parts of classic cinnamon rolls with that cozy, spiced magic of carrot cake. I really hope you love them as much as my family does!

Once you bake a batch, please come back and leave a star rating right here on the recipe page. I love seeing how many of you are whipping these up! And tell me in the comments which part was your favorite—was it the gooey brown sugar carrot swirl, or did you drown yours in extra frosting? I always encourage readers to reach out if they have any questions or feedback by visiting the contact page. Happy baking, friends!

Estimated Nutritional Profile for Carrot Cake Cinnamon Rolls

Now, I always like to give you a rough idea of what you’re tucking into, even though these are homemade and definitely on the indulgent side! Since these are rich, sweet rolls loaded with frosting, they aren’t exactly diet food, but oh my goodness, they are worth it for a Sunday treat. Based on 12 servings, here’s an estimate:

• Calories: Around 450 per roll
• Total Fat: About 22 grams
• Carbohydrates: Near 58 grams
• Sugar: That’s high, about 45 grams, blame the frosting!
• Protein: A modest 6 grams

Please remember these are just estimates based on the ingredients listed. If you use less butter in the filling or skimp on the cream cheese frosting, those numbers will shift drastically. It’s best to enjoy these special treats responsibly!

Share Your Experience Making These Carrot Cake Cinnamon Rolls

I genuinely put my heart into developing this recipe, blending the best parts of classic cinnamon rolls with that cozy, spiced magic of carrot cake. I really hope you love them as much as my family does!

Once you bake a batch, please come back and leave a star rating right here on the recipe page. I love seeing how many of you are whipping these up! And tell me in the comments which part was your favorite—was it the gooey brown sugar carrot swirl, or did you drown yours in extra frosting? I always encourage readers to reach out if they have any questions or feedback by visiting the contact page. Happy baking, friends!

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