These carrot cake cinnamon rolls are perfect for Easter or spring! The dough is full of carrot and spices. It is filled with cinnamon filling, carrots, and a honey drizzle. Topped with cream cheese icing.

A bite missing from carrot cake cinnamon roll on a plate.

If you want to start off your spring day right then these carrot cake cinnamon rolls are the perfect treat! They taste like a classic carrot cake, but have that gooey cinnamon roll texture. The carrots and spices make the dough taste amazing while the cream cheese icing adds the tangy sweet flavor that pairs so well with carrot cake.
I have tips and tricks and process photos to easily help you make this recipe!

Top view of carrot cake cinnamon rolls.

Tips for making the cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to grate the carrots fresh. Store bought shredded carrots have larger pieces and get dry. This can leave tough carrot chunks in your dessert. Once you roll the dough and cut it into rolls you will notice carrot juices leak out. This is fine.
  • Tip 2: For shorter, fatter cinnamon rolls make sure to roll your dough out into a more square shape. If you roll it into a more elongated rectangle your rolls will end up taller and skinnier.
  • Tip 3: To make sure your cinnamon filling is more easily spread, beat it for the full 2 minutes. This will soften the butter and make it easier to spread. If you do not beat it enough it will be a thick paste.
  • Tip 4: Spread the icing on top of the rolls once they are finished bubbling. If you put the icing on while it is still bubbling it will melt too much. When it is slightly cool it will heat enough to get in between the roll layers, but not melt too much.
Dough that has risen in a glass bowl.
The dough needs to be doubled in size.
Rolling out the dough.
Roll the dough out to a rectangle.
Carrot on top of the dough.
Spread the cinnamon filling, carrots, and drizzled honey on top of the dough.
Carrot cake dough rolls in a pan.
Roll the dough into 12 rolls.
Baked cinnamon rolls in a pan.
Pour the heavy cream right over the raw dough before baking.
One roll cut in half in the pan.

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For more carrot recipes, try my carrot cake coffee cake and carrot cake cheesecake.

Top view of one carrot cake cinnamon roll on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

A bite missing from carrot cake cinnamon roll on a plate.
5 from 9 reviews

Carrot Cake Cinnamon Rolls

Stephanie Rutherford
These carrot cake cinnamon rolls are perfect for Easter or spring! The dough is full of carrot and spices. It is filled with cinnamon filling, carrots, and a honey drizzle. Topped with cream cheese icing.
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Prep Time: 40 minutes
Cook Time: 30 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 30 minutes
Servings: 12 rolls

Ingredients
 
 

Carrot Cake Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast, a full packet
  • 2 Large eggs, room temperature
  • 1 cup Finely grated carrots, grate them yourself, don't buy pre-shredded because they will be too big and too dry.
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 10 TBSP Unsalted butter, room temperature and cubed

Carrot Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1 cup Finely grated carrots
  • Honey, Drizzle on top of the filling
  • 1/3 cup Heavy cream, for pouring

Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Carrot Cake Dough

  • This recipe is for using a stand mixer with a dough hook, but for making by hand instructions see notes.
  • First, grate your carrots using the fine side of the grater. Set aside.
    1 cup Finely grated carrots, 1 cup Finely grated carrots
  • Heat the milk in the microwave for 1 minute. Heat until 110°F. Pour in the yeast and a sprinkle of sugar. Let it sit for 10 minutes for yeast to foam and activate.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a mixing bowl, add the flour, sugar, salt, cinnamon, and ginger. Add in the milk/ yeast mixture, lightly beaten eggs, carrots, and cubed butter.
    4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 10 TBSP Unsalted butter
  • Mix on low speed until a dough starts to form. Then, turn to a medium speed and knead for 5 minutes. The dough will soft and just a little bit tacky.
    2 Large eggs
  • Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven. Crack the door and turn off the oven. Let it rise for 1 hour until doubled in size.

Carrot Cinnamon Filling

  • In a small bowl using a hand mixer, beat the butter, brown sugar, cinnamon, ginger, and nutmeg on high speed for 2 minutes.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
  • Roll the dough out on a lightly floured surface using a rolling pin. Roll into a large rectangle about 1/4 inch thick.
  • Spread the filling over the dough using a offset icing spatula. Then, sprinkle the carrots evenly on top. Drizzle honey on top of the carrots.
    Honey
  • Roll the dough into a log starting on the short side. Use a serrated knife to cut the uneven ends off. Then, cut into 12 rolls. Make sure to use very very light sawing motions with the knife to not squish the rolls.
  • Spray a 9X13 inch pan with baking nonstick spray. Place the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes. Then pour the cream between all the rolls.
    1/3 cup Heavy cream
  • Preheat the oven to 375°F. Bake the rolls for 25-30 minutes until the top of the rolls are lightly golden brown.

Cream Cheese Icing

  • Make the icing while the rolls are baking. Using a hand mixer, mix the butter and cream cheese on high speed in a small bowl until smooth and creamy.
    4 TBSP Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar and vanilla and mix on medium until smooth.
    1 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Once the rolls are done baking, and are no longer bubbling. Use a spoon to dollop the icing on each roll and spread evenly.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 475kcal, Carbohydrates: 67g, Protein: 7g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 239mg, Potassium: 130mg, Fiber: 2g, Sugar: 19g, Vitamin A: 807IU, Vitamin C: 0.04mg, Calcium: 69mg, Iron: 2mg
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