Carrot Cake Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’re on the lookout for a show-stopping breakfast treat or a cozy weekend baking project, I can’t recommend my Carrot Cake Cinnamon Rolls with Cream Cheese Frosting Recipe enough. These rolls marry the warm spices and tender crumb of carrot cake with the gooey, indulgent swirl of cinnamon rolls, all topped with the richest cream cheese frosting you can imagine. Trust me, once you make these, they’ll become a fast favorite in your kitchen — and your family will thank you every time.

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Ingredients You’ll Need

I’ve found that these ingredients work together to create the magic in these carrot cake cinnamon rolls — from the fresh grated carrots to the warming spices and that creamy frosting. Grab quality ingredients for the best results; fresh yeast and real butter make a big difference.

• Warm water: Use bath-temperature water to properly activate the yeast without killing it.
• Active dry yeast: Freshness matters! Make sure your yeast is alive to get that perfect rise.
• Granulated sugar: Helps feed the yeast and sweeten the dough just right.
• Salt: Balances the sweetness and enhances all the flavors.
• Large egg: Adds structure and richness to the dough.
• Vegetable oil: Keeps the rolls moist and tender without weighing them down.
• All-purpose flour: The body of your dough — I suggest spooning it into the cup and leveling for accuracy.
• Unsalted butter (melted): For brushing the dough and adding richness to the filling.
• Packed brown sugar: Gives that deep, caramel-y sweetness essential in the filling.
• Ground cinnamon: The star spice that makes… well, cinnamon rolls.
• Ground ginger: Adds an extra warm, spicy kick reminiscent of carrot cake.
• Grated carrots: Fresh and finely grated to melt into the filling for natural sweetness.
• Cream cheese (room temperature): Essential for that tangy, creamy frosting that’s not too heavy.
• Unsalted butter (room temperature): Whipped with cream cheese to create a silky frosting.
• Powdered sugar: For sweetening the frosting and giving it a smooth texture.
• Vanilla extract: Adds warmth and depth to the frosting flavor.

Variations

I love making this recipe my own depending on the season or my pantry situation. You can tweak it to suit your tastes, whether it’s adding extra spice or swapping out ingredients for dietary needs — it’s all about making it work for you.

• Walnut or pecan addition: I often sprinkle chopped nuts into the filling for a lovely crunch and extra texture — my family goes crazy for it!
• Gluten-free option: I’ve tried a 1:1 gluten-free flour blend here with decent results — just expect the texture to be a bit denser.
• Vegan version: Substitute the egg with a flax egg, use vegan butter and cream cheese alternatives — you’ll still get that rich flavor and softness.
• Spice it up: Add a pinch of nutmeg or cloves when mixing the filling for even more carrot cake vibes.

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

Step 1: Activate the Yeast Perfectly

Start by warming your water to about 100-110°F — I like to test it with an instant-read thermometer, but if you don’t have one, aim for bathwater temperature. Stir in the yeast, a bit of sugar, and salt, then let it sit for about 5 minutes until bubbles start forming on the surface. This little frothy foam tells you the yeast is alive and kicking, which is key for fluffy rolls.

Step 2: Mix and Knead the Dough

Dump your yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the egg, vegetable oil, and one cup of flour to start. Turn the mixer on and slowly add the remaining flour, just like folding in the last bits of a batter. Knead the dough for about 5-10 minutes — it should be soft and slightly sticky, which means you got it just right. I usually end up adding close to the full 3 cups of flour. If you don’t have a mixer, no worries! Knead by hand on a floured surface until smooth.

Step 3: Let the Dough Rise

Place your dough ball into a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rest until doubled in size. Depending on your kitchen temperature, this can take anywhere from 1 to 2 hours. I found placing it in my oven with just the light on speeds things up nicely without overheating.

Step 4: Prepare the Filling

While the dough is rising, stir together the brown sugar, cinnamon, ginger, and grated carrots for your filling. This mixture brings the classic carrot cake flavor right into your cinnamon rolls — the grated carrots add moisture and subtle sweetness that works beautifully with the spices.

Step 5: Roll and Fill the Dough

Once your dough has risen, turn it out onto a floured surface and roll it into a rectangle about 12×15 inches. Spread the melted butter evenly over the surface, then sprinkle the carrot cake filling all over the top. Roll it up lengthwise as tightly as you can, then slice into 9-12 one-inch rolls. I like 12 because that means smaller, more delicate rolls, but go with your preference.

Step 6: Final Rise or Chill

Place the rolls in a greased 9×13-inch pan so they’re just touching. You’ve got two choices: let them rise again for 20-30 minutes until puffy, or cover them tightly and chill overnight in the fridge. I discovered the chilling method is a lifesaver when mornings are rushed—you just let them come to room temp before baking.

Step 7: Bake to Golden Perfection

Preheat your oven to 350°F and bake the rolls for about 20-25 minutes. The tops should be golden but not overly browned. Don’t worry if your kitchen smells heavenly by this point — that’s exactly what you want!

Step 8: Whip Up the Cream Cheese Frosting

Beat the room temperature cream cheese and butter together until smooth. Slowly add powdered sugar until it gets crumbly, then mix in the vanilla and beat until silky. Spread this dreamy frosting generously over the warm or cooled rolls — I absolutely love how it melts slightly into the rolls when they’re still a bit warm.

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

Garnishes

I’m a sucker for a little extra flair, so I often top these rolls with chopped toasted pecans or a sprinkle of freshly grated nutmeg right on the frosting — it adds a lovely texture and aroma that really impresses guests.

Side Dishes

Pair these rolls with a simple cup of spiced chai or a creamy latte to complement the cinnamon and ginger flavors. For a brunch spread, fresh fruit and a light salad balance out the richness perfectly.

Creative Ways to Present

For special occasions, I like arranging the rolls in a circular pan to create a pull-apart bundle, then drizzling extra frosting on top with a handful of colorful edible flowers or candied carrots for a stunning centerpiece that’s almost too pretty to eat.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls loosely covered in the refrigerator to keep the frosting fresh without drying them out. They stay soft for 1-2 days, and if I know they won’t be eaten quickly, I freeze them instead.

Freezing

These rolls freeze wonderfully — I’ve frozen both unbaked rolls and fully baked ones. Just wrap tightly in plastic plus foil. When ready to eat, thaw overnight in the fridge or at room temperature before reheating or baking.

Reheating

Reheat leftover rolls by microwaving individually for about 20-30 seconds for a quick fix, or warm them in a preheated 300°F oven for 10 minutes wrapped in foil to keep them soft and luscious. I usually add a little extra frosting after reheating for that fresh-from-the-oven vibe.

FAQs

Final Thoughts

I absolutely love how this Carrot Cake Cinnamon Rolls with Cream Cheese Frosting Recipe has become the highlight of many weekend mornings in my home. There’s something so satisfying about the mix of familiar flavors with that homemade touch, and I’m confident you’ll enjoy the process and the delicious results just as much as I do. Give these a try — and soon, they might just be your go-to recipe for celebrations, lazy mornings, or anytime you want to wow your loved ones with a sweet, comforting treat.

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