Description
These Carrot Cake Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the warm, spicy flavors of carrot cake. Filled with a brown sugar, cinnamon, ginger, and grated carrot mixture and topped with a smooth cream cheese frosting, these rolls are perfect for breakfast or dessert and offer a delightful twist on a beloved favorite.
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 (about 100-110°F) into a measuring cup. Add yeast, granulated sugar, and salt. Stir with a wooden spoon and let rest until it bubbles, about 5 minutes, indicating the yeast is active.
- Mix Dough: Pour the proofed yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the egg, vegetable oil, and 1 cup of flour. Start the mixer and gradually add another 1½ cups of flour while mixing continuously.
- Knead Dough: Continue mixing for 5-10 minutes until the dough becomes elastic and slightly sticky but soft. Add up to 3 cups of flour total for the correct consistency.
- First Rise: Turn the dough out onto a floured surface and knead briefly until smooth. Place into a nonstick spray-coated bowl and cover. Let rest in a warm place until doubled in size. The rising time varies based on room temperature.
- Prepare Pan: Spray a 9×13-inch pan with nonstick cooking spray to prepare for the rolls.
- Make Filling: In a small bowl, combine the brown sugar, ground cinnamon, ground ginger, and grated carrots. Mix evenly to form the filling.
- Shape Rolls: Roll the risen dough into a 12×15-inch rectangle. Spread the melted butter evenly over the dough, then sprinkle the carrot cake filling on top. Roll the dough tightly lengthwise, forming a log. Slice into 9-12 even pieces, about one inch thick each.
- Arrange Rolls: Place the rolls cut-side up in the greased baking pan so that they just touch each other.
- Second Rise or Chill: Option 1: Let the rolls rise again until doubled in size, about 20-30 minutes. Option 2: Cover tightly with plastic wrap and chill overnight; allow the rolls to come to room temperature before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
- Make Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and mix until crumbly. Add vanilla extract and beat until smooth and creamy.
- Frost Rolls: Spread the cream cheese frosting over warm or cooled rolls for the best texture and flavor.
- Storage: Store loosely covered in the refrigerator for up to 2 days. Rolls can also be frozen before baking, after baking, or after frosting for convenience.
Notes
- These carrot cake cinnamon rolls start with a classic cinnamon roll dough for soft texture combined with a sweet, spicy carrot cake filling.
- The rolls can be made ahead by chilling overnight and baked fresh the next day.
- Frosting can be spread over rolls while warm for a slightly melted effect or after they have cooled.
- You can adjust the number of rolls by slicing thinner or thicker to yield 9 to 12 rolls.
- Freezing before or after baking allows for easy preparation and enjoyment later.
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
