Print

Cozy Carrot Cake Cinnamon Rolls with Cream Cheese Icing

carrot cake cinnamon rolls - featured image
Print Recipe

These carrot cake cinnamon rolls combine the nostalgic flavors of carrot cake with soft cinnamon rolls, topped with a luscious cream cheese icing. Perfect for brunch, cozy mornings, or potlucks, they are easy to make and irresistibly delicious.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, plus extra for dusting
  • 2 ¼ tsp (1 packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup (120g) finely grated carrots (about 2 medium carrots)
  • ¼ cup (50g) brown sugar, packed
  • 2 tbsp unsalted butter, softened
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (50g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ tsp vanilla extract
  • 1–2 tbsp milk (add as needed for desired consistency)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F/43°C) with the sugar and yeast. Stir gently, then let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg. Add the melted butter, egg, and activated yeast mixture. Stir until the dough starts to come together.
  3. Knead: Transfer dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes.
  4. First rise: Place dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While dough rises, mix grated carrots, brown sugar, softened butter, cinnamon, nutmeg, and nuts (if using) in a bowl until combined.
  6. Roll out the dough: Once risen, punch down dough gently and roll out on a floured surface into a 12×16 inch rectangle, about ¼ inch thick.
  7. Spread the filling evenly over the dough, leaving a ½ inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal and slice into 12 equal rolls.
  9. Second rise: Arrange rolls in a greased 9×13 inch baking dish, cover loosely, and let rise for another 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. Make the cream cheese icing: While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and enough milk to reach desired spreading consistency.
  12. Ice and serve: Spread cream cheese icing generously over warm rolls right out of the oven. Serve immediately or let cool slightly.

Notes

Use warm milk (not hot) to activate yeast properly. Knead dough until soft but not sticky, adding flour as needed. Roll dough evenly for uniform baking. Spread filling thinly to avoid soggy rolls. Allow both rises for fluffy texture. For vegan version, substitute butter with coconut oil, use plant-based milk and cream cheese. For gluten-free, use gluten-free flour blend with xanthan gum.

Nutrition

Keywords: carrot cake cinnamon rolls, cream cheese icing, brunch recipe, cinnamon rolls, carrot cake, easy cinnamon rolls, homemade cinnamon rolls

Find it online: https://breezybake.com/cozy-carrot-cake-cinnamon-rolls-with-cream-cheese-icing-recipe-easy-perfect-treat/