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Carrot Cake Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 63 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 57 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast, Dessert, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Carrot Cake Cinnamon Rolls combine the warm, comforting spices of cinnamon with the sweet freshness of shredded carrots and coconut, baked to perfection and topped with a luscious cream cheese frosting. Soft, moist, and loaded with a rich cinnamon-sugar filling, these rolls are a delightful twist on classic cinnamon rolls and perfect for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 3/4 cup warm milk (about 115°F)
  • 2 1/4 teaspoons instant yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter (melted)
  • 1 teaspoon salt (6 grams)
  • 1 teaspoon cinnamon (3 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 1/2 cups finely shredded carrot (200 grams)
  • 3/4 cup shredded coconut (sweetened or unsweetened, 83 grams)
  • 4 1/2 cups bread flour (divided, 535–590 grams)

Cinnamon Filling

  • 3/4 cup salted butter (almost melted)
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon

Topping and Finishing

  • 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)

Instructions

  1. Activate the Yeast: Pour the warm milk (110-115ºF) into the bowl of your stand mixer and sprinkle the instant yeast on top, allowing it to bloom.
  2. Mix Wet Ingredients: Add eggs, melted butter, salt, cinnamon, and granulated sugar to the yeast mixture, then fold in the shredded carrots and coconut until combined.
  3. Add Flour and Rest: Incorporate 4 cups of flour using the paddle attachment, mixing just until ingredients barely come together. Let the mixture rest for 5 minutes to allow the flour to absorb the liquid.
  4. Knead the Dough: Swap to the dough hook attachment and knead on medium speed, gradually adding up to 1/2 cup more flour as needed, until the dough is elastic and smooth but still slightly tacky (about 5-7 minutes).
  5. First Rise: Transfer dough to a large bowl sprayed with cooking spray, cover with plastic wrap or a towel, and let rise in a warm place until nearly doubled in size, about 30 minutes. Avoid over-proofing to prevent airy rolls.
  6. Prepare Cinnamon Filling: In a small bowl, blend softened butter, brown sugar, and cinnamon until well combined and set aside.
  7. Roll Out Dough: Turn dough onto a floured surface and roll into approximately a 24×15 inch rectangle. Spread the cinnamon sugar filling evenly over the dough.
  8. Form Rolls: Starting along the long edge, roll dough tightly like a jelly roll. Slice into 12-15 even rolls using a serrated knife or dental floss and place them into a greased 9×13-inch baking pan. Cover and let rise for 20 minutes while preheating oven to 350ºF.
  9. Prepare for Baking: Warm the heavy cream until just lukewarm to the touch. Pour it over the risen rolls to soak through before baking.
  10. Bake: Bake rolls at 350ºF for 27-30 minutes. Check after 15 minutes; if they brown too fast, cover with foil. Rolls are done when the center pull-up roll is cooked through and not doughy.
  11. Make Frosting: While rolls cool, beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until fully combined.
  12. Frost the Rolls: Spread cream cheese frosting evenly over the cooled rolls. Sprinkle with chopped walnuts if using.
  13. Storage: Store rolls in an airtight container in the refrigerator. Reheat individual servings in the microwave before eating.

Notes

  • Warm milk should be between 110-115ºF to properly activate the yeast without killing it.
  • Do not over-knead or add too much additional flour; dough should be slightly tacky but manageable.
  • Allow dough to rise in a warm, draft-free area for best results.
  • Cinnamon rolls baking time may vary according to roll size and oven specifics; adjust accordingly.
  • Heavy cream poured over risen rolls before baking helps create moist, tender centers.
  • Walnuts are optional but add a nice crunch and contrast to the soft rolls.
  • Use a serrated knife or dental floss to cut the rolls cleanly without compressing the dough.
  • Reheat leftover rolls gently to preserve softness and frosting consistency.

Find it online: https://yumrecipesfood.com/carrot-cake-cinnamon-rolls-recipe/