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Carrot Cake Cinnamon Rolls Recipe

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★★★★★

4.7 from 81 reviews

These Carrot Cake Cinnamon Rolls combine the tender, spiced flavors of classic carrot cake with the comforting, sweet swirl of cinnamon rolls. Featuring shredded carrots and coconut in a soft, yeast-risen dough, filled with a rich cinnamon-brown sugar mixture, baked to golden perfection, and topped with a luscious cream cheese frosting, these rolls offer a unique twist on traditional breakfast or dessert treats.

Ingredients

Scale

Dough Ingredients

  • 3/4 cup warm milk (about 115°F)
  • 2 1/4 teaspoons instant yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (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)

Filling Ingredients

  • 3/4 cup salted butter (almost melted)
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon

Topping & Finishing Ingredients

  • 1/2 cup heavy cream (for pouring over risen rolls)
  • 6 ounces cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Activate Yeast: Pour the warm milk (110-115°F) into the bowl of your stand mixer, then sprinkle the instant yeast over the top. Let it sit for a minute to activate.
  2. Mix Wet Ingredients: Add the eggs, melted butter, salt, cinnamon, and granulated sugar to the yeast mixture. Stir together gently, then fold in the shredded carrots and coconut to incorporate evenly.
  3. Add Initial Flour: Add 4 cups of the bread flour to the mixture and mix with the paddle attachment until ingredients are just combined. Allow the mixture to rest for 5 minutes to let the flour absorb moisture thoroughly.
  4. Knead Dough: Scrape the dough off the paddle, remove it, and attach the dough hook. Knead on medium speed, gradually adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth. Knead for 5-7 minutes. The dough should remain tacky and slightly sticky on the sides of the bowl without adding excessive flour.
  5. First Rise: Spray a large bowl with cooking spray, transfer the dough into this greased bowl, and cover with a towel, plastic wrap, or wax paper. Place in a warm spot to rise until nearly doubled in size, about 30 minutes. Avoid overproofing for best roll texture.
  6. Prepare Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until fully combined. Set aside.
  7. Roll Dough: Turn the risen dough onto a lightly floured surface and sprinkle additional flour on top. Using a floured rolling pin, roll out the dough into approximately a 24×15-inch rectangle. The size can vary slightly. Spread the cinnamon sugar filling evenly over the dough with a rubber spatula.
  8. Form Rolls: Starting from the long edge, roll the dough tightly into a jelly roll style log. Using a serrated knife or dental floss, slice into 12-15 even pieces. Arrange the slices cut side up in a greased 9×13-inch baking pan.
  9. Second Rise: Cover the pan and let the rolls rise for 20 minutes while preheating the oven to 350°F.
  10. Apply Cream and Bake: Warm the heavy cream until just warm to the touch (not hot). Pour it evenly over the risen rolls, allowing it to soak in slightly. Bake the rolls in the preheated oven at 350°F for 27-30 minutes. After 15 minutes, check for excessive browning; if needed, tent with foil for the remainder of baking. The rolls are done when the center rolls look cooked and not doughy.
  11. Prepare Frosting: While the rolls cool, combine softened cream cheese and butter in a large bowl with a hand mixer until smooth. Add vanilla extract and powdered sugar, beating until fully incorporated and creamy.
  12. Frost Rolls: Spread the cream cheese frosting evenly over the warm rolls. Optionally, sprinkle chopped walnuts over the top.
  13. Store and Serve: Store leftover cinnamon rolls in an airtight container in the refrigerator. Reheat individually in the microwave before serving for a fresh-baked taste.

Notes

  • Do not overproof the dough during rises to prevent overly airy rolls.
  • The amount of flour needed may vary; dough should be tacky but not overly sticky.
  • Heavy cream poured over the rolls before baking adds moisture and richness.
  • If rolls brown too quickly during baking, tent with foil to avoid burning.
  • Use dental floss to cut rolls cleanly without squashing them.
  • Walnuts are optional and can be omitted or substituted with pecans if preferred.
  • Store rolls refrigerated and rewarm in the microwave to maintain freshness.

Keywords: carrot cake cinnamon rolls, carrot cinnamon rolls, cinnamon rolls with cream cheese frosting, carrot cake rolls, breakfast rolls, sweet rolls

Find it online: https://nayabaker.com/carrot-cake-cinnamon-rolls-recipe/