Description
Delightfully soft Carrot Cake Cinnamon Rolls combine the best cinnamon roll dough with a sweet and spiced carrot cake filling. These rolls are topped with a smooth cream cheese frosting, making them perfect for breakfast or dessert. The recipe includes options for quick baking or prepping ahead with an overnight chill for convenience.
Ingredients
Scale
Dough Ingredients
- ¾ cup (178 ml) warm water
- 1 tablespoon (9g) active dry yeast
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 1 large egg
- ⅓ cup (79 ml) vegetable oil
- 3 cups (372g) all purpose flour
Filling Ingredients
- 3 tablespoons (42g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup (75g) grated carrots (about 2 medium)
Frosting Ingredients
- 4 ounces (114g) cream cheese, room temperature
- 2 tablespoons (28g) unsalted butter, room temperature
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Activate yeast: Place warm water (100-110°F) into a measuring cup and add the active dry yeast, granulated sugar, and salt. Stir well and let rest until bubbly, about 5 minutes, to proof the yeast.
- Make the dough: Transfer the proofed yeast mixture to a stand mixer bowl fitted with a dough hook. Add the egg, vegetable oil, and 1 cup of all-purpose flour to the bowl.
- Mix and knead the dough: Start the mixer and gradually add the remaining 1½ cups of flour slowly while mixing. Continue kneading for 5-10 minutes until the dough becomes elastic, slightly sticky, and very soft. Add flour as needed up to a total of 3 cups.
- First rise: Turn the dough out on a floured surface and knead briefly until smooth. Place the dough in a bowl sprayed with nonstick cooking spray and cover. Let it rest until doubled in size, which can take variable time depending on room temperature. For faster rising, keep dough in a warm place.
- Prepare filling: In a small bowl, mix together brown sugar, ground cinnamon, ground ginger, and grated carrots to form the filling.
- Shape rolls: Roll the dough into a 12×15-inch rectangle. Brush the dough evenly with melted butter, then sprinkle the filling mixture over it. Roll the dough tightly lengthwise, then slice into 9-12 one-inch thick pieces.
- Arrange rolls: Spray a 9×13-inch pan with nonstick spray. Place the rolls close together so they just touch in the pan.
- Final rise or chill: Option 1: Let the rolls rise until doubled (20-30 minutes) before baking. Option 2: Cover the pan tightly with plastic wrap and chill overnight. Bring to room temperature before baking if chilled.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden and cooked through.
- Make frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar until crumbly, then mix in vanilla and beat until smooth and creamy.
- Frost rolls: Spread the cream cheese frosting evenly over warm or cooled cinnamon rolls.
- Storage: Store rolls loosely covered in the refrigerator for up to 2 days. Rolls can be frozen before or after baking, and even after frosting.
Notes
- These Carrot Cake Cinnamon Rolls combine the softness of classic cinnamon rolls with a carrot cake inspired filling making them unique and delicious.
- You may slice into 9 or 12 rolls depending on your preferred size.
- Chilling the dough overnight intensifies flavor and allows for convenient early morning baking.
- The dough can be sticky, so flour surfaces and hands lightly during shaping.
- Use an instant-read thermometer to ensure water is the correct temperature for yeast activation.
- Freeze rolls before or after baking for longer storage; thaw and warm before serving.
Nutrition
- Serving Size: 1 roll (out of 12)
- Calories: 346 kcal
- Sugar: 26 g
- Sodium: 1705 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 39 mg
