Carrot Cake Cinnamon Rolls
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.
Servings: 12 rolls
Calories: 475kcal
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.
Nutrition
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