Introduction

These Carrot Cake Cinnamon Rolls combine the warm spices of cinnamon with the tender sweetness of shredded carrots and coconut. Soft, fragrant, and topped with a luscious cream cheese frosting, they make for a perfect breakfast treat or dessert.

A close-up image of soft cinnamon rolls in a white baking tray with five visible rolls. Each roll has a thick, creamy white frosting layer spread unevenly on top, with visible swirls of cinnamon brown peeking through underneath. The rolls are sprinkled with small, crushed walnut pieces, adding texture and a light golden-brown color on top of the creamy frosting. The rolls appear warm and fluffy, with a slightly golden-baked outer edge. The background is a white marbled surface, and a metal spatula is lifting one roll, showing its soft, swirly layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm milk (about 115°F)
2 1/4 teaspoons instant yeast (such as Red Star Platinum Baking Yeast)
2 large eggs (at room temperature)
1/2 cup salted butter (melted)
1 teaspoon salt (6 grams)
1 teaspoon cinnamon (3 grams)
1/2 cup granulated sugar (100 grams)
1 1/2 cups finely shredded carrot (200 grams)
3/4 cup shredded coconut (sweetened or unsweetened, 83 grams)
4 1/2 cups bread flour (divided, 535-590 grams)
3/4 cup salted butter (almost melted, for filling)
1 1/2 cups packed brown sugar (for filling)
3 tablespoons cinnamon (for filling)
1/2 cup heavy cream (for pouring over risen rolls)
6 ounces cream cheese (softened, for frosting)
1/3 cup salted butter (softened, for frosting)
2 cups powdered sugar (for frosting)
1/2 tablespoon vanilla extract (for frosting)
1/2 cup chopped walnuts (optional, for topping)

Instructions

Step 1: Pour the warm milk (110-115ºF) into the bowl of your stand mixer and sprinkle the yeast overtop. Let it activate for a few moments.
Step 2: Add the eggs, melted butter, salt, cinnamon, and granulated sugar to the yeast mixture. Then mix in the shredded carrots and coconut.
Step 3: Add 4 cups of the bread flour (reserve the remaining ½ cup) and mix using the paddle attachment just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
Step 4: Remove the paddle and attach the dough hook. Knead the dough on medium speed, adding up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes on low speed until the dough is elastic and smooth. It should be tacky and may stick slightly to the bowl—this is normal.
Step 5: Lightly grease a large bowl with cooking spray. Scrape the dough into the bowl, cover with a towel, plastic wrap, or wax paper.
Step 6: Place the bowl in a warm spot and let the dough rise until nearly doubled in size, about 30 minutes. Avoid overproofing to prevent airy rolls.
Step 7: While the dough rises, prepare the filling by combining the softened butter, brown sugar, and cinnamon in a small bowl until well mixed. Set aside.
Step 8: Turn the dough onto a lightly floured surface. Sprinkle the top with a little flour, then roll into a roughly 24×15-inch rectangle. Spread the cinnamon sugar filling evenly over the dough.
Step 9: Starting from the long edge, roll the dough tightly jelly-roll style. Cut into 12-15 slices using a serrated knife or dental floss. Place the slices in a greased 9×13-inch pan. Cover and let rise for 20 minutes while preheating the oven to 350ºF.
Step 10: Warm the heavy cream until just warm to the touch. After the 20-minute rise, pour the cream evenly over the rolls to soak in.
Step 11: Bake at 350ºF for 27-30 minutes. Check after 15 minutes; if the rolls brown too quickly, cover loosely with foil for the remainder of baking. To test doneness, gently pull the edge of a center roll—if it looks cooked and not doughy, they’re ready.
Step 12: While the rolls cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth using a hand mixer.
Step 13: Add vanilla extract and powdered sugar to the cream cheese mixture. Beat until fully combined and creamy.
Step 14: Spread the cream cheese frosting over the warm rolls. Sprinkle with chopped walnuts if desired.
Step 15: Store leftover cinnamon rolls in an airtight container in the refrigerator. Reheat in the microwave before serving for best results.

Tips & Variations

Use sweetened or unsweetened coconut depending on your sweetness preference.
For a nut-free option, omit the walnuts or substitute with toasted pecans.
Resist adding too much extra flour; a slightly tacky dough yields soft, tender rolls.
You can make the dough the night before and refrigerate it for a slow rise overnight.

Storage

Store the cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15-20 seconds to warm through, which revives their soft texture and melty frosting.

How to Serve

A close-up view of a large cinnamon roll placed on a white plate with a scalloped edge, resting on a white marbled textured surface. The cinnamon roll is thick and fluffy with visible swirls of dark brown cinnamon filling in the middle layers, surrounded by a light golden dough with small orange specks. The top layer is covered with a creamy, slightly melted white icing that drips down the sides, sprinkled unevenly with chopped light brown walnuts. Some sticky cinnamon sauce has spilled onto the plate around the base, adding a glossy sheen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but activate the regular yeast first by dissolving it in warm milk with a pinch of sugar and letting it sit for 5-10 minutes until frothy before adding to the other ingredients.

Can I freeze these cinnamon rolls?

Absolutely. Freeze the unbaked rolls after slicing and placing them in the pan, wrapped tightly in plastic. Thaw and let rise before baking. You can also freeze baked rolls; thaw and reheat before serving.