Carrot Cake Cinnamon Rolls Recipe

You can't go wrong when it comes to making cinnamon rolls, and each one is magically delicious in its own special way. This particular recipe combines carrot cake with cinnamon rolls, and the combination is truly a match made in heaven. The dough features a carrot cake-like filling, and the recipe also includes instructions for how to make the frosting — because what cinnamon roll is complete without frosting?

Recipe developer Autumn LeAnn came up with this fun and easy recipe that checks all the boxes for a sweet breakfast treat. "I love that even though there are quite a few steps in this recipe, it's a fairly simple recipe that is easy to pull together," LeAnn shares. "I wanted to create a recipe that would be a fun addition to Easter brunch — thus the carrot cake cinnamon roll was born!" Enjoy this recipe on Easter Sunday or on any old Sunday — it's sure to be a hit.

For this recipe, you will need milk, instant yeast, an egg, unsalted butter, granulated sugar, salt, all-purpose flour, brown sugar, finely chopped carrots, crushed pineapple, pecan pieces, ground cinnamon, nutmeg, vanilla extract, cream cheese, and powdered sugar.

Grab the bowl from your stand mixer and be sure that it has a hook attachment. Pour in the warm milk first, and remember that it should be warm, not hot. Then, add the instant yeast, 2 tablespoons of melted butter, and salt.

Turn your mixer to a lower speed and add the flour a little bit at a time, until it's all mixed in. Continue mixing the ingredients together until they transform into a dough. "If you don't have a stand mixer, this recipe can be made by hand! It's just a little easier with a mixer," LeAnn notes.

Spray a clean bowl with nonstick spray and then place the dough inside. Cover the bowl with a piece of plastic wrap and allow the dough to rise until it doubles in size. As long as you keep the dough at room temperature, it should take about an hour or so to rise. Alternatively, you can pop the dough in the oven if it has a "bread proof setting." Simply turn it to 100 F, and it should only take about 30 minutes.

While you wait for the dough to proof, you can make the filling. "Proofing is what happens when the yeast starts to ferment and lets off a small amount of gas, which causes a dough to rise — changing the texture and volume of the baked good," LeAnn explains. 

Take out a mixing bowl and add 6 tablespoons of unsalted butter, ¼ cup of brown sugar, chopped carrots, crushed pineapple, pecan pieces, cinnamon, nutmeg, and 1 teaspoon of vanilla extract. Beat these ingredients until they're combined and fluffy, then set the mix to the side until you're ready to use it again. "Some people put additional ingredients in their carrot cakes, and you can definitely do that with the filling here," LeAnn says. "Feel free to switch up the spices, add chopped raisins, etc."

After the dough has doubled in size, you can get to rolling. Sprinkle some flour on a flat, clean surface and roll out the dough into a large rectangle on your counter. After you've done that, add the carrot cake filling and spread it into an even layer on the dough. Roll the dough into a log, like you would with cinnamon rolls. You can also push the ends in a bit to ensure each cinnamon roll is about the same size.

Cut the dough into 12 even slices and place them into a greased 13x9-inch baking dish. Cover the baking dish with plastic wrap and let it proof for another 30 to 60 minutes. Again, it will be 60 minutes at room temperature or 30 if you use the setting on your oven.

When your timer dings, brush the rolls with 2 tablespoons of melted butter. Pop the rolls into the oven at 350 F and bake for 24 minutes. At the 12 minute mark, rotate the pan to ensure the rolls cook evenly.

Once the rolls finish baking, allow them to cool for at least 10 to 15 minutes. In the meantime, you can make the frosting. In another clean bowl, add 4 tablespoons of unsalted butter, the cream cheese, 1 tablespoon of vanilla extract, and 1 cup of powdered sugar. Beat everything together until smooth. Voila, you have the sweet frosting.

Once the rolls have cooled, spread the frosting on top serve to your guests. You can also garnish the rolls with finely chopped carrots if you wish. These would be great on their own, but LeAnn provides a few additional serving suggestions. "Personally I enjoy these carrot cake cinnamon rolls with a good cup of coffee or a glass of milk," she shares. 

"Store any extra rolls in a covered container in the refrigerator. You can reheat them in the microwave for 15-20 seconds," LeAnn notes. "Leftovers are best enjoyed within 2-3 days." Perfect for an Easter treat, we hope you enjoy these decadent carrot cake cinnamon rolls!