Soft Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

These carrot cake cinnamon rolls are soft and warmly spiced, with a cream cheese frosting that melts into every swirl.

They taste like your favorite carrot cake, but in tender yeasted roll form, a nice choice for a spring brunch or anytime you want a special treat without too much fuss.

Why I Keep Coming Back to These Rolls

I make these when I crave something sweet but also want a project that fills the kitchen with cinnamon and nutmeg. The dough stays extra tender from finely grated carrot, and the rolls stay soft even the next day.

The cream cheese frosting is tangy and just sweet enough to balance the spiced swirl. They are not overly gooey, just right.

Ingredients

• 1 cup warm milk (110°F / 43°C): whole milk gives the softest dough, but 2% works
• 2 1/4 tsp instant yeast: one standard packet; see FAQ for active dry
• 1/4 cup granulated sugar: helps the yeast bloom and sweetens the dough lightly
• 3 1/2 to 4 cups all-purpose flour: start with the lower amount and add more if the dough is too sticky
• 1 tsp fine salt
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 1 cup finely grated carrot (about 2 medium carrots): grate on the small holes of a box grater so the carrot disappears into the dough
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• FOR THE FILLING
• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp unsalted butter, melted
• 1/2 cup chopped walnuts or pecans: toasting first deepens their flavor
• FOR THE FROSTING
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Variations / Substitutions

• Swap the nuts: pecans work just as well as walnuts, or leave them out for a nut-free roll.
• Add raisins: soak 1/3 cup raisins in warm water for 10 minutes, drain, and scatter them over the filling with the sugar.
• A little citrus: add 1/2 teaspoon orange zest to the frosting for a bright note.
• Make them overnight: after slicing and arranging the rolls in the pan, cover and refrigerate overnight. Let them sit at room temperature until puffy before baking.
• Dairy-free option: use oat milk, vegan butter, and a dairy-free cream cheese alternative. The dough will still be soft.

If you like these, give our Classic Cinnamon Rolls a try for a simpler version without the carrot.

How to Make Carrot Cake Cinnamon Rolls

Step 1: Mix and Knead the Dough

Combine 1 cup warm milk, 2 1/4 tsp instant yeast, and a pinch of the sugar in a large bowl or stand mixer. Let it sit for 5 minutes until a little frothy. Stir in 3 1/2 cups flour, the remaining sugar, 1 tsp salt, 1/4 cup melted butter, 1 egg, 1 cup grated carrot, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. Mix until a shaggy dough forms, then knead. If using a stand mixer with a dough hook, knead on low speed for 6 to 8 minutes, adding a tablespoon or two of extra flour if the dough is sticking to the sides. By hand, turn it onto a floured surface and knead for about 8 minutes.

The dough should feel tacky but not stick to your fingers. Shape it into a ball, place it in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 2: Roll Out and Fill the Dough

Turn the risen dough onto a lightly floured surface and punch it down to release the air. Roll it into a rectangle about 12 by 18 inches with the long side facing you. Spread 3 tbsp melted butter evenly over the surface, leaving a 1/2-inch border along the far edge.

Stir together 1/2 cup brown sugar, 1 tbsp cinnamon, and 1/4 tsp nutmeg, then sprinkle the mixture over the buttered dough. Scatter the 1/2 cup chopped walnuts on top, pressing them lightly so they stick. Starting from the long side closest to you, roll the dough tightly into a log, pinching the seam closed.

Step 3: Slice and Arrange the Rolls

Use a sharp serrated knife or unflavored dental floss to cut 12 even rolls. Arrange them cut side up in a greased 9×13 inch metal baking pan, leaving a little space between each one. Cover the pan loosely with plastic wrap and let the rolls rise until puffy and nearly doubled, about 30 to 45 minutes.

A warm spot speeds things along. If your kitchen is cool, let them rise in a turned-off oven with the light on. You will know they are ready when a gentle poke leaves a subtle indentation.

Step 4: Bake the Rolls

Heat the oven to 350°F (175°C). Bake the risen rolls in the center of the oven for 22 to 28 minutes, until the tops are golden and the center of the dough is set. Check them at 20 minutes. If the tops brown too quickly while the inside still needs time, tent the pan loosely with foil.

Let the rolls cool in the pan for 10 minutes before adding the frosting. That short rest keeps the frosting from sliding right off.

Step 5: Frost and Serve

Beat 4 oz cream cheese and 1/4 cup softened butter until smooth. Add 1 cup powdered sugar and 1/2 tsp vanilla, then beat until fluffy and spreadable. Spread the frosting over the warm rolls right in the pan, letting it melt into the swirls. Serve while still warm.

Tips for the Fluffiest Rolls

• Grate the carrot finely: use the small holes on a box grater so it softens into the dough without leaving crunchy bits.
• Toast the walnuts first: a few minutes in a dry skillet deepens their flavor and keeps them from going soft in the filling.
• Warm spot for rising: if your kitchen is chilly, place the covered bowl or pan in a turned-off oven with the light on.
• Do not skip the second rise: that puffy stage is what makes the rolls light instead of dense.
• Frost while warm: spreading the cream cheese frosting over slightly warm rolls lets it seep into every crevice.

Bake times can shift a few minutes with different pans. Use this as a rough guide.

Keeping the Rolls Fresh

• Refrigerate: store leftover rolls in an airtight container for up to 5 days. The frosting will firm up when cold.
• Freeze: wrap individual baked rolls tightly and freeze for up to 3 months. Thaw at room temperature.
• Reheating: warm a roll in the microwave for 20 to 30 seconds, or pop it in a 300°F oven for 5 to 8 minutes.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Proof the active dry yeast first by dissolving it in the warm milk with a pinch of sugar and waiting until bubbly, about 10 minutes, then follow the recipe as written.

Can I make the dough the night before?

After the first rise, punch the dough down, wrap it tightly, and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes, then roll, fill, and shape.

Is it possible to freeze the unbaked rolls?

Yes. After slicing and placing them in the pan, let them rise fully, then freeze the pan uncovered until solid. Transfer the frozen rolls to a bag. To bake, thaw in the fridge overnight, let them come to room temperature until puffy, and bake as directed.

Why did my rolls turn out tough?

Usually that means too much flour was added or the dough was over-kneaded. Next time, add flour just until the dough is tacky but not sticky, and stop kneading once it feels smooth and elastic.

Can I add raisins to the filling?

Absolutely. Soak 1/3 cup raisins in warm water for 10 minutes, drain them well, and scatter them over the sugar mixture before rolling up the dough.

Carrot Cake Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 cup warm milk (110°F)
• 2 1/4 tsp instant yeast
• 1/4 cup granulated sugar
• 3 1/2 to 4 cups all-purpose flour
• 1 tsp fine salt
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1 cup finely grated carrot
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• FOR THE FILLING
• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp unsalted butter, melted
• 1/2 cup chopped walnuts or pecans
• FOR THE FROSTING
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Method

 

1. Combine warm milk, yeast, and a pinch of sugar. Let sit 5 minutes. Mix in 3 1/2 cups flour, remaining sugar, salt, melted butter, egg, carrot, and spices. Knead 6–8 minutes, adding flour as needed, until smooth. Place in a greased bowl, cover, and let rise 1 hour until doubled.
2. Punch down dough and roll into a 12×18 inch rectangle. Spread with 3 tbsp melted butter, then sprinkle with brown sugar, 1 tbsp cinnamon, 1/4 tsp nutmeg, and walnuts. Roll tightly from the long side and pinch the seam.
3. Cut into 12 rolls and place in a greased 9×13 inch pan. Cover and let rise until puffy, about 30–45 minutes.
4. Preheat oven to 350°F. Bake rolls 22–28 minutes until golden. Cool in the pan 10 minutes.
5. Beat cream cheese, 1/4 cup butter, powdered sugar, and vanilla until fluffy. Spread over warm rolls and serve.

Notes

The hands-on prep and bake times do not include the rise periods. You can assemble the rolls the night before and refrigerate them after placing in the pan; let them sit at room temperature while the oven heats before baking.