Why Make This Recipe
Carrot Cake Cinnamon Rolls combine two favorite desserts into one delicious treat. The sweetness of carrot cake meets the fluffy goodness of cinnamon rolls, creating a perfect breakfast or dessert option. They are fun to make and bring a warm, inviting aroma to your kitchen as they bake. Plus, who can resist a sweet roll topped with cream cheese frosting?
How to Make Carrot Cake Cinnamon Rolls
Ingredients:
- 3/4 cup warm milk (110–115°F)
- 2 1/4 teaspoons instant yeast
- 2 large eggs (room temperature)
- 1/2 cup salted butter, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups finely shredded carrots
- 3/4 cup shredded coconut
- 4 1/2 cups bread flour (divided)
- 3/4 cup salted butter, almost melted
- 1 1/2 cups packed brown sugar
- 3 tablespoons cinnamon
- 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)
Directions:
- Activate the Yeast: Pour warm milk into a mixer bowl and sprinkle yeast on top.
- Mix the Dough: Add eggs, melted butter, salt, cinnamon, sugar, shredded carrots, and coconut. Mix in 4 cups of flour until combined, then let it rest for 5 minutes.
- Knead the Dough: Attach a dough hook and knead for 5 to 7 minutes. Only add the remaining flour if needed.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise for 30 minutes until nearly doubled.
- Prepare Filling: Mix together almost melted butter, brown sugar, and cinnamon until smooth.
- Roll and Fill: Roll the dough into a 24×15 inch rectangle and spread the filling evenly over the top.
- Slice and Second Rise: Roll tightly and cut into 12 to 15 slices. Place them in a greased 9×13 pan and let them rise for 20 minutes.
- Pour Cream and Bake: Warm the heavy cream and pour it over the rolls. Bake at 350°F for 27 to 30 minutes.
- Frost and Serve: Beat together the frosting ingredients until smooth. Spread it over the warm rolls and sprinkle with walnuts if you like.
How to Serve Carrot Cake Cinnamon Rolls
These rolls are best served warm, straight from the oven. You can enjoy them as is or add extra walnuts or shredded coconut on top. They make a great treat for breakfast, brunch, or even dessert.
How to Store Carrot Cake Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for 1 to 2 days. For longer storage, you can refrigerate them for up to a week or freeze for up to three months. Just reheat them in the oven or microwave before serving.
Tips to Make Carrot Cake Cinnamon Rolls
- Ensure your milk is at the right temperature (110–115°F) to activate the yeast properly.
- If you’re short on time, you can prepare the rolls ahead of time and chill them in the fridge overnight before baking.
- Experiment with add-ins like raisins or dried cranberries for added flavor.
Variation
You can make these rolls with different spices, such as nutmeg or ginger, for a unique twist. You might also try using zucchini in place of some carrots for a slightly different texture.
FAQs
- Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour can be used, but the texture may be slightly different, less chewy.
- How can I make this recipe vegan? To make this recipe vegan, use plant-based milk, flax eggs instead of regular eggs, and substitute vegan butter for the butter.
- Can I make the dough ahead of time? Yes, you can prepare the dough and place it in the fridge overnight. Just allow it to come to room temperature before rolling and baking.
Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls combine the sweetness of carrot cake with fluffy cinnamon rolls, topped with creamy frosting. A delightful treat for breakfast or dessert.
Ingredients
Method
Dough Preparation
- Pour warm milk into a mixer bowl and sprinkle yeast on top.
- Add eggs, melted butter, salt, cinnamon, sugar, shredded carrots, and coconut. Mix in 4 cups of flour until combined, then let it rest for 5 minutes.
- Attach a dough hook and knead for 5 to 7 minutes. Only add the remaining flour if needed.
- Place the dough in a greased bowl, cover it, and let it rise for 30 minutes until nearly doubled.
Filling and Rolling
- Mix together almost melted butter, brown sugar, and cinnamon until smooth.
- Roll the dough into a 24×15 inch rectangle and spread the filling evenly over the top.
- Roll tightly and cut into 12 to 15 slices. Place them in a greased 9x13 pan and let them rise for 20 minutes.
Baking
- Warm the heavy cream and pour it over the rolls.
- Bake at 350°F for 27 to 30 minutes.
Frosting and Serving
- Beat together the frosting ingredients until smooth.
- Spread the frosting over the warm rolls and sprinkle with walnuts if you like.
Nutrition
Notes
Best served warm. Store leftovers in an airtight container for 1-2 days, refrigerate for up to a week, or freeze for up to three months.