Carrot Cake Cinnamon Rolls

This carrot cake cinnamon roll recipe transforms traditional breakfast rolls into something truly special by combining the beloved flavors of carrot cake with classic cinnamon rolls. The result is a wonderfully spiced, subtly sweet breakfast treat that offers the best of both worlds.

I first created these when looking for something unique to serve at an Easter brunch, and they've become our traditional holiday morning treat. The carrots add incredible moisture while the cream cheese frosting mirrors classic carrot cake perfectly.

Ingredients

• Warm milk: Activates the yeast and creates the perfect environment for a fluffy dough
• Instant yeast: Ensures quick rising without any proofing step
• Room temperature eggs: Incorporate better into the dough for proper structure
• Melted butter: Adds richness and tenderness to the dough
• Shredded carrots: Provide moisture and subtle sweetness throughout the rolls
• Coconut: Adds texture and complements the carrot cake flavor profile
• Bread flour: Offers higher protein content for better structure in these substantial rolls
• Brown sugar: In the filling creates that deep caramel flavor that makes cinnamon rolls irresistible
• Heavy cream: Poured over risen rolls before baking creates an incredible moist texture
• Cream cheese frosting: Brings the authentic carrot cake experience to these rolls

Step-by-Step Instructions

Activate the yeast:

Pour warm milk at exactly 110-115°F into your stand mixer bowl and sprinkle yeast over the top. This temperature range is crucial too cold and the yeast won't activate, too hot and you'll kill it.

Create the dough base:

Add eggs, melted butter, salt, cinnamon, and sugar to your yeast mixture, then incorporate carrots and coconut. The carrots will release moisture as they bake, creating an incredibly tender roll.

Initial mix:

Add 4 cups of flour using the paddle attachment, mixing just until barely combined. Allow the mixture to rest for 5 minutes this resting period lets the flour absorb liquid properly and makes for a more manageable dough.

Knead the dough:

Switch to the dough hook and knead for 5-7 minutes, adding up to ½ cup more flour if needed. The dough should be elastic and smooth but still tacky. Resist the urge to add too much flour as this will result in dry rolls.

First rise:

Place dough in a greased bowl, cover, and let rise in a warm spot until nearly doubled, about 30 minutes. The dough shouldn't rise too much or your rolls will be more airy than dense and satisfying.

Prepare filling:

While dough rises, combine soft butter, brown sugar, and cinnamon until well mixed. Having this ready makes the assembly process smoother.

Roll and fill:

Turn dough onto a lightly floured surface, roll into a large rectangle approximately 24×15 inches, and spread the cinnamon filling evenly across the entire surface.

Shape the rolls:

Roll the dough tightly from the long edge jelly roll style, then slice into 12-15 portions using a serrated knife or dental floss for clean cuts.

Second rise:

Place rolls in a greased 9×13 baking pan, cover, and allow to rise for 20 minutes while preheating your oven to 350°F.

Add cream:

Warm heavy cream just until no longer cold and pour over the risen rolls. This secret step creates incredibly moist, gooey centers.

Bake to perfection:

Bake at 350°F for 27-30 minutes, covering with foil partway through if tops brown too quickly. Check for doneness by gently pulling up the center roll if it looks cooked and not doughy, they're ready.

Frost while warm:

Prepare cream cheese frosting by mixing softened cream cheese, butter, vanilla and powdered sugar until smooth, then spread generously over warm rolls.

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The shredded carrots are truly what makes these rolls special. I found through testing that finely shredding them is important they incorporate better into the dough and almost melt away during baking, leaving their moisture and subtle flavor behind. My family fights over the center roll every single time these hit the breakfast table.

Overnight Option

Prepare these rolls right up through arranging them in the baking pan, then cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before continuing with the heavy cream step and baking. This makes them perfect for holidays when morning prep time is limited.

Make Ahead and Freezing

These cinnamon rolls freeze beautifully both before and after baking. To freeze unbaked rolls, prepare through arranging in the pan, then wrap tightly and freeze. Thaw overnight in the refrigerator before proceeding with the recipe. For baked rolls, freeze individually wrapped portions and microwave to warm through when ready to enjoy.

Variations and Substitutions

For a more traditional carrot cake experience, add ½ cup crushed pineapple well drained to the dough. The acid in the pineapple helps tenderize the dough while adding authentic carrot cake flavor. Consider adding raisins to the filling if you enjoy them in your carrot cake. Pecans can substitute for walnuts as the optional topping. For dairy sensitivities, coconut cream can replace heavy cream in the baking step.

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For extra decadence drizzle with additional caramel sauce before serving.

Frequently Asked Questions

→ Can I make these cinnamon rolls ahead of time?

Yes! You can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, remove them from the refrigerator, let stand at room temperature for 30-45 minutes, pour the warm cream over them, and then bake as directed.

→ Why add heavy cream before baking?

Pouring warm heavy cream over the rolls before baking creates incredibly soft, gooey centers while maintaining a perfect texture. The cream soaks into the rolls, keeping them moist and adding richness to the final product.

→ Can I freeze these rolls?

Yes, you can freeze them either before or after baking. To freeze before baking, prepare up to the second rise, then freeze without the cream. When ready to bake, thaw overnight in the refrigerator, add the warm cream, and bake. For baked rolls, freeze without frosting and reheat wrapped in foil before adding fresh frosting.

→ Can I substitute the coconut?

If you don't care for coconut, you can omit it and add an extra 1/4 cup of shredded carrots instead. The texture will be slightly different, but the rolls will still be delicious with the carrot cake flavor profile.

→ How finely should I shred the carrots?

Use the fine side of a box grater or a food processor with the fine shredding disk. The carrots should be very finely shredded so they incorporate well into the dough without creating a chunky texture.

→ How do I know when the rolls are done baking?

The rolls should be golden brown on top, and when you gently pull up on the center roll, it should look cooked through and not doughy. The internal temperature should reach approximately 190°F if you're using a thermometer.