Carrot Cake Cinnamon Rolls With Cream Cheese Frosting Recipe

If you love the warm, cozy feeling of cinnamon rolls but crave something a little different, then this Carrot Cake Cinnamon Rolls With Cream Cheese Frosting Recipe will totally become your new favorite. I absolutely love how the tender dough pairs perfectly with the subtly spiced carrot filling, and that luscious cream cheese frosting just takes it all to a whole other level. Trust me, once you try these rolls, you’ll be hooked — my family goes crazy for them every time!

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Ingredients You’ll Need

The interplay of fresh and pantry staples here is what makes these rolls special. The warm water works with active dry yeast to give you that perfect rise, while the grated carrots add moisture and a subtle sweetness that pairs so well with cinnamon and ginger.

• Warm Water: Use water that’s just warm to the touch (think bathwater temperature) to help activate the yeast properly.
• Active Dry Yeast: Make sure it’s fresh and not expired for a good rise—this is what gives your dough that fluff.
• Granulated Sugar: Helps feed the yeast and adds sweetness to the dough.
• Salt: Just enough to balance sweetness and enhance flavors.
• Large Egg: Adds richness and binds the dough.
• Vegetable Oil: Keeps the dough tender and moist without overpowering flavor.
• All-Purpose Flour: The foundation for your dough; I like to add it gradually to get the right softness.
• Unsalted Butter: Use melted butter in the filling and softened butter in the frosting for creamy texture.
• Brown Sugar: Packed and combined with spices for that classic carrot cake filling sweetness.
• Ground Cinnamon & Ground Ginger: The soul of the filling, offering warm spice notes that complement the carrots.
• Grated Carrots: Freshly grated is best—you’ll want these to be finely shredded so it blends nicely and cooks through well.
• Cream Cheese: Softened to room temperature for the smoothest frosting, it adds that tangy richness you can’t beat.
• Powdered Sugar: For the frosting, it blends easily and creates that lovely silky finish.
• Vanilla Extract: Adds a subtle aroma and complexity to the frosting.

Variations

I like to switch things up depending on the season or what I have on hand, and honestly, this recipe is super forgiving when it comes to adjustments. You can easily tailor it to your taste or diet without sacrificing any of that cozy goodness.

• Nutty Upgrade: I often toss in chopped pecans or walnuts for a delightful crunch—my family can’t get enough of the texture contrast.
• Gluten-Free Version: I’ve had great results swapping in a trusted gluten-free flour blend; just add a little xanthan gum to help with elasticity.
• Spice It Up: If you like your rolls with a little more kick, try adding a pinch of nutmeg or cloves alongside the cinnamon and ginger.
• Vegan Adaptation: You can replace the egg with flax egg and use vegan butter and cream cheese alternatives—though expect the flavor to be just a touch different but still delicious!

How to Make Carrot Cake Cinnamon Rolls With Cream Cheese Frosting Recipe

Step 1: Activate Your Yeast and Make the Dough

Start by warming your water to about 100-110°F—if you have a kitchen thermometer, fantastic; if not, just test it like bathwater, warm but not hot. Stir in the yeast, sugar, and salt, and let it sit for about 5 minutes until it starts to bubble and foam—this means your yeast is alive and kicking. I discovered this little step makes all the difference in getting a good rise.

Once bubbly, pour the mixture into your stand mixer bowl fitted with a dough hook. Add your egg, oil, and a cup of flour, then start mixing slowly while gradually adding the rest of the flour—this ensures your dough develops that lovely elastic texture. Knead for about 5-10 minutes until smooth but still slightly sticky. It might feel soft, but that’s perfect—they’ll bake up fluffy and tender.

Step 2: Let the Dough Rise

Lightly flour a surface and turn your dough out to knead it by hand for a couple minutes until smooth. Place it in a bowl sprayed with nonstick spray and cover it with a clean towel or plastic wrap. Let it rest until it doubles, which usually takes about 1-1.5 hours depending on your kitchen’s warmth. I like to place mine in a slightly warm spot (near the stove or inside the oven with just the light on) to speed things up.

Step 3: Prepare the Filling and Assemble the Rolls

While the dough is rising, mix the brown sugar, cinnamon, ginger, and grated carrots in a bowl. This filling is where the carrot cake flavor shines! To assemble, roll your dough out into a large rectangle about 12×15 inches. Spread the melted butter evenly over the surface, then sprinkle the carrot cake filling all over, pressing it down gently so it sticks.

Roll the dough tightly lengthwise into a log. Don’t worry if it’s not perfectly even—mine never are, and the charm is in the homemade look! Slice into 9-12 one-inch thick rolls depending on your pan size.

Step 4: Final Rise and Baking

Grease a 9×13-inch baking pan and place your rolls cut side up, just touching each other. Here’s a fun trick I learned: you can either let the rolls rise a second time for 20-30 minutes to get extra fluffy rolls before baking, or cover them tightly and refrigerate overnight. The overnight method develops more flavor and you just let them come to room temp before popping them in the oven.

Preheat your oven to 350°F and bake the rolls for 20-25 minutes until golden brown. Your kitchen will smell incredible! Let them cool for a few minutes while you whip up the frosting.

Step 5: Make the Cream Cheese Frosting and Serve

Beat the room temperature cream cheese and butter until smooth and creamy. Slowly add powdered sugar and beat until it looks crumbly, then mix in the vanilla and continue beating until silky smooth. Spread your frosting generously over the warm (or cooled) rolls. I can’t resist sneaking bites right off the spatula here — it’s heavenly!

How to Serve Carrot Cake Cinnamon Rolls With Cream Cheese Frosting Recipe

Garnishes

I love sprinkling a little extra cinnamon on top of the frosting or adding finely chopped toasted nuts for a bit of crunch and visual appeal. Sometimes I even toss on some shredded coconut or a few finely grated fresh carrots to keep the carrot cake vibe fresh and fun!

Side Dishes

These rolls go wonderfully with a simple cup of coffee or chai tea. For brunch, I like serving them alongside fresh fruit or a lightly dressed green salad to balance all that richness.

Creative Ways to Present

If you’re making these for a party or special occasion, I’ve found arranging the rolls in a circular pattern on a cake stand makes a beautiful statement. You can also drizzle a little extra cream cheese glaze mixed with maple syrup on top for a festive touch that guests rave about.

Make Ahead and Storage

Storing Leftovers

Store your carrot cake cinnamon rolls loosely covered in the refrigerator for up to 2 days. I like to keep them in an airtight container or lightly wrapped in plastic wrap to maintain softness without drying out.

Freezing

These rolls freeze beautifully! You can freeze them after baking or even before baking (just wrap tightly). When ready to eat, thaw overnight in the fridge and warm up gently in the oven—this works wonderfully whether they’re frosted or plain.

Reheating

I reheat leftovers in the oven at 325°F for about 10 minutes, tented with foil to keep moisture in. If you’re in a rush, a quick zap in the microwave (20-30 seconds) does the trick but might make the frosting a bit melty. Either way, these rolls taste just as delightful warm or at room temperature.

FAQs

Final Thoughts

When I first tried these Carrot Cake Cinnamon Rolls With Cream Cheese Frosting Recipe, I was blown away by how effortlessly they combine two beloved treats into one delightful bite. They’re soft, flavorful, and incredibly satisfying for any time of day. Honestly, making them from scratch is easier than it looks, and the reward is huge. Whether you’re cozying up on a weekend morning or looking to impress friends with something homemade, these rolls won’t disappoint—you’ve got to give them a try!

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