Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls combine two cherished classics into a single delightful treat, uniting the rich, comforting flavors of carrot cake with the soft, gooey texture of traditional cinnamon rolls.

This recipe transforms a classic breakfast pastry into an irresistible, aromatic masterpiece that's perfect for brunches, special occasions, or simply indulging your sweet tooth. Carrot cake has a long-standing reputation for being a moist, celebratory cake, often enjoyed with family gatherings and springtime festivals.

Cinnamon rolls, on the other hand, have been a breakfast staple, revered for their tender dough, warm spices, and luscious fillings.

By merging these two culinary icons, Carrot Cake Cinnamon Rolls deliver the earthiness of grated carrots, the crunch of toasted pecans or walnuts, juicy bursts from raisins or pineapple, and of course, a fragrant swirl of brown sugar and cinnamon.

Each bite is complimented with a generous spread of tangy cream cheese frosting, elevating the taste to a luxurious level. As baking trends have evolved, fusion recipes like this have become popular for their creativity and ability to bring together the best elements of familiar dishes.

Whether you are a seasoned baker or just starting your journey, making Carrot Cake Cinnamon Rolls at home is a rewarding experience, filling your kitchen with the inviting aroma of spices and offering an indulgent, flavorful reward at the end.

Join us in mastering this Carrot Cake Cinnamon Rolls recipe that is sure to wow both friends and family, satisfying cravings all year round.

Ingredients

• 3 1⁄2 cups all-purpose flour, plus extra for dusting
• 1 cup finely grated carrots (about 2 medium carrots)
• 2 1⁄4 teaspoons active dry yeast (1 packet)
• 1⁄2 cup warm milk (about 110°F/43°C)
• 1⁄4 cup granulated sugar
• 1⁄4 cup light brown sugar, packed
• 1⁄3 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1⁄2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1⁄2 cup raisins or finely diced pineapple
• 1⁄2 cup chopped pecans or walnuts (optional)
• For the filling:
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup light brown sugar, packed
• 1 tablespoon ground cinnamon
• 3 tablespoons finely grated carrots
• 1⁄4 cup chopped nuts (optional)
• For the cream cheese frosting:
• 4 ounces cream cheese, softened
• 1⁄4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1⁄2 teaspoon vanilla extract
• 1-2 tablespoons milk or cream (to desired consistency)

Instructions

1. Start by warming the milk to about 110°F/43°C. In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let the mixture stand for 5 minutes until it becomes frothy, activating the yeast.
2. Add melted butter, eggs, vanilla extract, grated carrots, salt, cinnamon, nutmeg, and ginger to the yeast mixture. Mix thoroughly until well combined.
3. Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms. Add in the raisins or diced pineapple and nuts, continuing to knead until the dough is smooth and elastic, about 6-8 minutes by hand or with a stand mixer fitted with a dough hook.
4. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise in a warm environment for 1 to 1.5 hours, or until doubled in size.
5. While the dough rises, prepare the filling by stirring together the softened butter, brown sugar, cinnamon, extra carrots, and nuts (if using) until a spreadable paste forms.
6. Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a 16×12-inch rectangle. Evenly spread the carrot-cinnamon filling over the dough, leaving a small border along the edges.
7. Carefully roll up the dough from the longer side into a tight log. Slice it evenly into 12 equal rolls using a serrated knife or dental floss for clean cuts.
8. Arrange the cut rolls in a greased 9×13-inch baking dish. Cover the pan loosely and let the rolls rise for an additional 30-45 minutes until puffy.
9. Preheat your oven to 350°F (177°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through in the center.
10. While the rolls are baking, beat together cream cheese, softened butter, powdered sugar, vanilla, and milk or cream until the frosting is smooth and spreadable.
11. Remove the Carrot Cake Cinnamon Rolls from the oven and let them cool slightly before generously spreading or drizzling the cream cheese frosting over the warm rolls.
12. Serve the rolls warm and enjoy the perfect blend of carrot cake and cinnamon roll flavors.

Nutritional Information

Carrot Cake Cinnamon Rolls offer a decadent treat with a surprisingly balanced nutritional profile, especially when enjoyed in moderation. Each roll, including the rich cream cheese frosting, typically contains around 320-370 calories, making it an indulgent yet reasonable breakfast or dessert option.

The inclusion of carrots infuses these rolls with vitamin A, dietary fiber, and beta carotene, contributing to eye health and supporting the immune system. The use of nuts such as walnuts or pecans adds healthy fats and protein, providing satiety and essential omega-3 fatty acids.

While the rolls do contain sugars and enriched flour, choosing natural sweeteners, reducing added sugars, or substituting part of the flour with whole wheat can boost their fiber content and lower their glycemic impact. The eggs and milk contribute to the overall protein and calcium content.

Thanks to the balance of carbohydrates, fats, and proteins, Carrot Cake Cinnamon Rolls can be a satisfying part of a well-rounded meal or an occasional sweet treat. To lighten the recipe further, consider cutting back on the cream cheese frosting or using a Greek yogurt-based version.

For those monitoring sodium or cholesterol, limiting the amount of butter or using plant-based alternatives can also make this dish more heart-healthy. Ultimately, the nutritional benefits of Carrot Cake Cinnamon Rolls go beyond flavor-offering a delicious way to work in veggies and nuts into a beloved classic.

Wine and Beverage Pairings

Carrot Cake Cinnamon Rolls pair beautifully with a wide range of beverages, making them an adaptable choice for any occasion. For morning brunches, serve with a piping hot mug of spiced chai tea or a strong, freshly brewed coffee-the warm spices and slight bitterness highlight the roll's natural sweetness.

If you prefer tea, opt for an aromatic Earl Grey or a robust Assam. For an indulgent treat, pair your rolls with a glass of cold milk or a vanilla latte for creamy complementarity.

If you're celebrating, uncork a bottle of Moscato d'Asti or a sweet Riesling for a gentle, fruity sparkle-these dessert wines enhance the cinnamon and carrot notes without overwhelming the palate.

For those avoiding alcohol, a sparkling apple cider or homemade carrot-orange juice maintains the carrot theme and adds a refreshing, wholesome touch. Whether celebrating a special occasion or enjoying a slow start to the weekend, the right beverage pairing will elevate your Carrot Cake Cinnamon Rolls experience.

Cooking Tips and Variations

Mastering Carrot Cake Cinnamon Rolls calls for a few expert tricks and creative variations. For added texture, lightly toast your nuts before folding them into the dough or the filling, intensifying their flavor and subtle crunch.

If you prefer a moister roll, keep your grated carrots on the finer side and squeeze out any excess moisture to prevent soggy dough. For a richer carrot cake flavor, incorporate a teaspoon of finely grated orange zest or a pinch of allspice into the dough.

To save time, prepare the dough and the filled, shaped rolls the night before, allowing a slow, overnight rise in the refrigerator. Simply let them come to room temperature and puff up before baking in the morning.

For a lighter version, substitute some of the all-purpose flour with whole wheat pastry flour and swap a portion of the butter for unsweetened applesauce. Raisins, pineapple, and coconut flakes are all welcome mix-ins that play well with the classic carrot cake flavor profile.

If you want to make your rolls vegan, use plant-based milk, egg replacers, and vegan butter and cream cheese for an equally delightful treat. For a creative twist, swap the classic cream cheese frosting for a maple glaze or lemon icing, adding brightness and new dimensions to each bite.

With these tips and variations, your Carrot Cake Cinnamon Rolls will be perfectly tailored to your taste and dietary preferences.

Serving Suggestions

Carrot Cake Cinnamon Rolls shine brightest when served warm and fresh from the oven, slathered with luscious cream cheese frosting that melts into each swirl.

For a welcoming brunch spread, present them in your baking dish or arrange them on a decorative platter, dusted lightly with bejeweled chopped nuts or a sprinkle of cinnamon for a festive touch.

These rolls make an impressive centerpiece for holiday breakfasts, Easter mornings, Mother's Day, or any weekend when you want to treat loved ones to something special. They also work well for potlucks or brunch parties, as they're easy to transport and can be sliced for sharing.

To serve individually, garnish each roll with a dollop of extra frosting, a few toasted nuts, or a shard of candied carrot for elegance. If serving a crowd, optionally set up a toppings bar with different frostings, jams, or honey for a personalized touch.

For leftovers, reheat rolls gently in the microwave or oven to refresh their softness. Pair with fresh fruit, a yogurt parfait, or a side salad for a balanced meal.

With their aromatic spices and show-stopping appearance, Carrot Cake Cinnamon Rolls are sure to delight guests of all ages and elevate any gathering into a memorable occasion.

Health Benefits

Carrot Cake Cinnamon Rolls, when enjoyed in moderation, bring a number of health benefits thanks to their wholesome ingredients. The grated carrots included in the dough and filling are an excellent source of beta carotene (vitamin A), which supports eye health and skin renewal.

Nuts such as pecans or walnuts supply healthy monounsaturated fats, plant-based protein, and minerals like magnesium, which are important for heart health and energy metabolism. Spices such as cinnamon, nutmeg, and ginger are valued for their antioxidant and anti-inflammatory properties, potentially aiding in digestion and supporting immune function.

Including raisins or pineapple introduces natural sweetness with added vitamins and minerals, reducing reliance on refined sugars. By using part whole wheat flour or opting for natural sweeteners like honey or maple syrup, bakers can make these cinnamon rolls even more nutrient-dense.

While Carrot Cake Cinnamon Rolls do contain butter, sugar, and cream cheese, occasional enjoyment as part of a balanced diet allows you to indulge in delicious flavors while still gaining valuable vitamins and minerals from the featured ingredients.

For those with dietary preferences or allergies, the recipe can be adapted to be dairy-free, nut-free, or vegan, making it a truly inclusive and healthful treat.

Frequently Asked Questions

Carrot Cake Cinnamon Rolls are the perfect marriage of two beloved desserts, offering a sweet, spiced, and tender treat that brings joy to any table. With flavors reminiscent of classic carrot cake and the irresistible allure of freshly baked cinnamon rolls, this recipe is destined to become a favorite for gatherings, brunches, or quiet mornings when you crave something special. Whether you're indulging in nostalgia or exploring new baking skills, the aroma and taste of Carrot Cake Cinnamon Rolls are sure to create lasting memories. Experiment with toppings, fillings, or dietary tweaks to make this recipe uniquely your own. Enjoy the rewarding process, savor every bite, and share the warmth with family and friends. Happy baking!

★★★★★ 4.20 from 24 ratings

Carrot Cake Cinnamon Rolls

yield: 12 servings

prep: 30 mins

cook: 30 mins

total: 50 mins

Soft, fluffy cinnamon rolls filled with a sweet carrot-cinnamon filling, topped with rich cream cheese frosting. Combining classic carrot cake flavors in a delicious breakfast or dessert treat.

🖨️ Print Pin Recipe

Ingredients

• 3 1⁄2 cups all-purpose flour, plus extra for dusting
• 1 cup finely grated carrots (about 2 medium carrots)
• 2 1⁄4 teaspoons active dry yeast (1 packet)
• 1⁄2 cup warm milk (about 110°F/43°C)
• 1⁄4 cup granulated sugar
• 1⁄4 cup light brown sugar, packed
• 1⁄3 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1⁄2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1⁄2 cup raisins or finely diced pineapple
• 1⁄2 cup chopped pecans or walnuts (optional)
• For the filling:
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup light brown sugar, packed
• 1 tablespoon ground cinnamon
• 3 tablespoons finely grated carrots
• 1⁄4 cup chopped nuts (optional)
• For the cream cheese frosting:
• 4 ounces cream cheese, softened
• 1⁄4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1⁄2 teaspoon vanilla extract
• 1-2 tablespoons milk or cream (to desired consistency)

Instructions

1. 1
   Start by warming the milk to about 110°F/43°C. In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let the mixture stand for 5 minutes until it becomes frothy, activating the yeast.
2. 2
   Add melted butter, eggs, vanilla extract, grated carrots, salt, cinnamon, nutmeg, and ginger to the yeast mixture. Mix thoroughly until well combined.
3. 3
   Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms. Add in the raisins or diced pineapple and nuts, continuing to knead until the dough is smooth and elastic, about 6-8 minutes by hand or with a stand mixer fitted with a dough hook.
4. 4
   Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise in a warm environment for 1 to 1.5 hours, or until doubled in size.
5. 5
   While the dough rises, prepare the filling by stirring together the softened butter, brown sugar, cinnamon, extra carrots, and nuts (if using) until a spreadable paste forms.
6. 6
   Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a 16×12-inch rectangle. Evenly spread the carrot-cinnamon filling over the dough, leaving a small border along the edges.
7. 7
   Carefully roll up the dough from the longer side into a tight log. Slice it evenly into 12 equal rolls using a serrated knife or dental floss for clean cuts.
8. 8
   Arrange the cut rolls in a greased 9×13-inch baking dish. Cover the pan loosely and let the rolls rise for an additional 30-45 minutes until puffy.
9. 9
   Preheat your oven to 350°F (177°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through in the center.
10. 10
    While the rolls are baking, beat together cream cheese, softened butter, powdered sugar, vanilla, and milk or cream until the frosting is smooth and spreadable.
11. 11
    Remove the Carrot Cake Cinnamon Rolls from the oven and let them cool slightly before generously spreading or drizzling the cream cheese frosting over the warm rolls.
12. 12
    Serve the rolls warm and enjoy the perfect blend of carrot cake and cinnamon roll flavors.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 360 caloriescal

Protein: 6gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 54gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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