Carrot Cake Cinnamon Rolls
These Carrot Cake Cinnamon Rolls are everything we love about comforting sweets: soft, buttery, warmly spiced, and topped with a cloud of cream cheese icing. They feel like a hug from the oven—and sometimes, that's exactly what we need.
Equipment
- Stand mixer (or large mixing bowl and wooden spoon)
- Dough hook (if using mixer)
- Box grater
- Rolling Pin
- Sharp knife or bench scraper
- 9x13-inch baking pan
- Small saucepan or microwave-safe bowl
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
Dough
- 1 cup warm milk 110°F
- 2 ½ teaspoons active dry yeast
- ¼ cup brown sugar
- 2 cups shredded carrot about 3 medium carrots
- 1 teaspoon kosher salt
- 2 tablespoons soft butter
- 1 egg
- 3 cups all-purpose flour
Pan
- 4 tablespoons soft butter
- ½ cup brown sugar
- ½ cup heavy cream
Filling
- ½ cup melted butter
- 1 ½ cups brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon kosher salt
- Whipped Cream Cheese Icing
- 8 ounces soft cream cheese
- 2 cups powdered sugar
- ¼ cup heavy cream
- Pinch of salt
Instructions
- In the bowl of a stand mixer or a large mixing bowl, add the warm milk and yeast. Stir to combine and let sit until frothy, about 5 minutes.
- Add the brown sugar, shredded carrot, kosher salt, soft butter, and egg. Stir briefly, then add the flour.
- Using the dough hook attachment, knead on medium speed for 7–10 minutes. If mixing by hand, stir until the dough comes together, then knead on a lightly floured surface for 7–10 minutes until smooth and elastic.
- Cover the bowl lightly with a kitchen towel and let the dough rise in a warm place for 1 hour 30 minutes.
- Preheat your oven to 350°F.
- Prepare your 9x13-inch pan by spreading the soft butter across the bottom. Sprinkle the brown sugar evenly, then drizzle the heavy cream on top.
- Roll the risen dough into a large rectangle about 10x14 inches on a lightly floured surface.
- Spread the melted butter evenly over the surface of the dough. Sprinkle with brown sugar, followed by cinnamon and salt.
- Roll the dough tightly, starting from the edge farthest from you, rolling toward you. Finish with the seam side down.
- Slice into 6–8 even rolls using a sharp knife or bench scraper.
- Place the rolls into the prepared pan. Let them rise again for 30 minutes.
- Bake for 35–40 minutes. Start checking at 30 minutes, as oven temperatures may vary. The rolls should be golden brown and bubbling.
- While the rolls bake, make the icing: whip the cream cheese for 2–3 minutes until smooth. Slowly add the powdered sugar, then pour in the heavy cream while mixing. Add a pinch of salt. Beat until light and fluffy.
- Once the rolls are baked, let them cool for 5–10 minutes before spreading the icing generously over the warm rolls. Enjoy every cozy bite.