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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

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If you’re craving a unique twist on breakfast, these Carrot Cake Cinnamon Rolls are a must-try! Combining the warm spices of carrot cake with the soft, pillowy texture of cinnamon rolls, they create a delightful treat perfect for any occasion. Topped with luscious cream cheese frosting, each bite is a celebration of flavors that will brighten your mornings. Ideal for Easter brunch or cozy weekends at home, this recipe is not only simple to make but also offers an easy make-ahead option. Bring joy to your table with these irresistible rolls that are sure to impress family and friends.

Ingredients

Scale
  • 3/4 cup warm milk
  • 2 1/4 teaspoons instant yeast
  • 2 large eggs
  • 1/2 cup salted butter (melted)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1 1/2 cups finely shredded carrots
  • 3/4 cup shredded coconut (sweetened or unsweetened)
  • 4 1/2 cups bread flour
  • 3/4 cup salted butter (almost melted)
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon
  • 3/4 cup heavy cream
  • 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. In a stand mixer bowl, combine warm milk and yeast. Let sit for a few minutes.
  2. Add eggs, melted butter, salt, cinnamon, and sugar. Mix well.
  3. Gradually add flour and knead until smooth and slightly tacky.
  4. Allow dough to rise in a warm place until doubled in size (about 30 minutes).
  5. Prepare the filling by mixing softened butter with brown sugar and cinnamon.
  6. Roll out dough into a rectangle, spread filling, and roll tightly.
  7. Slice into rolls and let rise again for about 20 minutes.
  8. Bake at 350°F for 27–30 minutes.
  9. While baking, prepare cream cheese frosting and frost rolls once cooled.

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