Description
These Carrot Cake Cinnamon Rolls combine the classic soft and fluffy cinnamon roll dough with a spiced carrot cake filling, featuring grated carrots and warm spices like cinnamon and ginger. Topped with a luscious cream cheese frosting, these rolls offer a delightful twist on traditional cinnamon rolls perfect for breakfast or dessert.
Ingredients
Scale
Dough
- Âľ cup (178 ml) warm water
- 1 tablespoon (9g) active dry yeast
- ÂĽ cup (50g) granulated sugar
- ½ teaspoon salt
- 1 large egg
- â…“ cup (79 ml) vegetable oil
- 3 cups (372g) all purpose flour
Filling
- 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
- 4 ounces (114g) cream cheese, room temperature
- 2 tablespoons (28g) unsalted butter, room temperature
- 1½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Proof the yeast: Place warm water (100-110°F) into a measuring cup, add the active dry yeast, granulated sugar, and salt. Stir gently with a wooden spoon and let the mixture rest until it becomes bubbly and foamy, about 5 minutes, indicating the yeast is active.
- Make the dough: Transfer the proofed yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add the egg and vegetable oil along with 1 cup of flour. Start mixing, gradually adding 1½ cups more flour slowly. Knead with the mixer for 5-10 minutes until the dough is elastic, slightly sticky, and very soft. Add up to 3 total cups of flour if needed to achieve proper consistency.
- Knead and let rise: Turn the dough onto a floured surface and knead by hand until smooth. Place it in a bowl sprayed with nonstick cooking spray, cover, and let it rise in a warm place until doubled in size; timing depends on room temperature.
- Prepare the filling: In a small bowl, combine brown sugar, ground cinnamon, ground ginger, and grated carrots, mixing well.
- Shape the rolls: Roll the dough out into a 12×15-inch rectangle. Spread the melted butter evenly over the dough, then sprinkle the carrot-spice mixture on top. Roll the dough tightly lengthwise into a log and slice into 9-12 one-inch pieces, depending on preferred roll size.
- Arrange and rise or chill: Spray a 9×13-inch pan with nonstick cooking spray and place the rolls close together in the pan. Either let them rise until doubled (20-30 minutes) at room temperature or cover tightly with plastic wrap and chill overnight. Bring to room temperature before baking if chilled.
- Bake the rolls: Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden and cooked through.
- Make the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar and mix until crumbly, then add vanilla extract and beat until frosting is smooth and creamy.
- Frost and serve: Spread the cream cheese frosting over the warm or cooled rolls. Store leftovers loosely covered in the refrigerator for up to 2 days. These rolls can be frozen before or after baking, and even after frosting.
Notes
- Carrot Cake Cinnamon Rolls use a classic cinnamon roll dough filled with a carrot cake-inspired brown sugar and spice mixture for a unique and flavorful twist.
- The dough is slightly sticky but elastic, producing soft, fluffy rolls.
- Rising the rolls properly after shaping is essential for light texture; chilling overnight is a convenient option for prepping ahead.
- The cream cheese frosting pairs perfectly with the spices and carrots, adding a smooth, tangy richness.
- These rolls freeze well at multiple stages, making them a great make-ahead treat.
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
