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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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 12x18 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 9x13 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.