Carrot Cake Cinnamon Rolls Are My New Obsession

Hey everyone!

I saw this genius twist on classic cinnamon rolls and had to try it immediately. Carrot cinnamon rolls? Yes please! They combine everything I love about carrot cake (warm spices, shredded carrots, cream cheese frosting) with soft, gooey cinnamon rolls. I made them today and they are dangerously good.

These are perfect for a weekend breakfast or brunch they’re tender, spiced just right, and that pour of heavy cream before baking makes them extra gooey.

My Experience

The dough was surprisingly easy to work with even with the carrots in it. The cold proof really helped develop flavor. Rolling them up was fun, and the smell while they baked was incredible. The cream cheese frosting with a hint of cinnamon on top is the perfect finish.

Carrot Cinnamon Rolls

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Ingredients

• 1¼ cups (300g) lukewarm milk

• 1½ tsp instant yeast

• 2 tsp granulated sugar

• 3 large eggs (room temp)

• 1 cup (120g) finely shredded carrots

• ½ cup (100g) granulated sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ginger

• 6 cups (750g) bread flour

• ½ cup (113g) unsalted butter, softened

• 2¼ tsp salt

• To Pour On Before Baking:

• ½ cup (120g) heavy whipping cream

• Filling:

• 1 cup packed brown sugar

• 2 tbsp ground cinnamon

• ¾ cup unsalted butter, softened

• Cream Cheese Frosting:

• 4 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1-2 tbsp milk or heavy cream

• Pinch of salt

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Directions

• Mix milk, yeast, and 2 tsp sugar. Let sit 10 minutes until foamy.
• Add remaining ingredients and knead until smooth and elastic (6-7 minutes). Rise 1 hour, stretch & fold, then chill 2-12 hours.
• Make filling by creaming brown sugar, cinnamon, and butter.
• Roll chilled dough into a 12×20 inch rectangle. Spread filling evenly.
• Cut into 12 strips and roll each into a tight spiral. Place in a greased 9×13 pan.
• Let rise 45-60 minutes until puffy.
• Preheat oven to 375°F. Pour warm heavy cream over the rolls.
• Bake 10 minutes at 375°F, then reduce to 350°F for 30-35 minutes until deep golden.
• Make frosting while they bake. Beat cream cheese and butter, then add powdered sugar, vanilla, cinnamon, salt, and milk until fluffy.
• Cool rolls slightly, then spread with frosting.

These carrot cinnamon rolls are soft, spiced, and have that perfect carrot cake vibe. The heavy cream trick makes them extra gooey highly recommend! They’re a fun weekend baking project and great for sharing.