Deliciously soft and sweet Carrot Cake Cinnamon Rolls, combining the flavors of a classic carrot cake with a traditional cinnamon roll.
What makes these cinnamon rolls taste like carrot cake?
These rolls are made with shredded carrots, warm spices like cinnamon and nutmeg, and often include chopped nuts and cream cheese frosting—classic carrot cake flavors!
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Just let it come to room temperature and rise slightly before baking.
Do I need to cook the carrots before adding them?
No need! Finely shredded raw carrots work best—they bake to a soft texture and blend perfectly into the dough.
How to make icing for cinnamon rolls?
Cream cheese frosting is the perfect topping for that classic carrot cake flavor, but a vanilla glaze also works if you want something lighter.
Can I freeze carrot cake cinnamon rolls?
Yes, you can freeze them baked or unbaked. For baked rolls, freeze without frosting and add it fresh after reheating.
Carrot Cake Cinnamon Rolls
Deliciously soft and sweet Carrot Cake Cinnamon Rolls, combining the flavors of a classic carrot cake with a traditional cinnamon roll.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1/2 cup sugar
- 1/3 cup unsalted butter melted
- 1/2 cup milk warmed
- 1 teaspoon salt
- 1 cup grated carrots
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 1 1/2 tablespoons ground cinnamon for filling
- 1/2 cup brown sugar for filling
- 1/4 cup butter softened, for filling
- 1/2 cup cream cheese for frosting
- 1/4 cup butter softened, for frosting
- 1 cup powdered sugar for frosting
- 1/2 teaspoon vanilla extract for frosting
Instructions
- In a small bowl, dissolve yeast in warm water and set aside until frothy.
- In a large bowl, combine sugar, melted butter, milk, and salt. Stir in yeast mixture and beaten eggs.
- Add grated carrots and gradually stir in flour to form a soft dough.
- Knead the dough for about 8 minutes on a floured surface, until smooth.
- Place dough in a lightly greased bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.
- Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
- Punch down dough and roll out on a floured surface into a rectangle.
- Spread softened butter over the dough, sprinkle with brown sugar and cinnamon.
- Roll up the dough tightly and cut into even slices. Place rolls in prepared baking dish.
- Cover and let rise again for about 30 minutes.
- Bake in preheated oven for 25 minutes, or until golden brown.
- While rolls are baking, prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once rolls are baked, spread cream cheese frosting over warm rolls before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 52gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 4500IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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Not sure about the carrots in a cinnamon roll, feels weird but I gave it a shot. They turned out okay, but I probably won’t make them again.
Nah, man! Carrots in cinnamon rolls is just wrong. Cinnamon rolls should be sweet and fluffy, not veggie-filled. I’m surprised you even tried it!
I totally get why you felt weird about the carrots! I’ve never thought of putting them in cinnamon rolls either. But hey, at least they turned out okay, right? Maybe they’ll grow on you!
These are the best cinnamon rolls I’ve ever made! So fluffy and delicious, my family loved them! 😍
Lol, my rolls never turn out that fluffy. Maybe I’m doin’ it wrong? 🤔
I haven’t tried cinnamon rolls with carrots before, but I’m intrigued! Might just give these a go. 🥕
Cinnamon and carrots?? That’s just wrong. Sorry, but this recipe is just too strange for me. Couldn’t even finish one.
I made these last weekend and added raisins. Yum! Just like grandma used to make, totally bringing back memories! 🥰