Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are the ultimate spring twist on a classic sweet – soft, fluffy homemade sweet rolls loaded with grated carrots, spiced filling, and topped with rich cream cheese frosting.

Looking for the perfect Easter breakfast or brunch treat? My top pick: these Carrot Cake Cinnamon Rolls. They bring together everything you love about classic carrot cake – grated carrots, warm spices, crushed pineapple, and a touch of nutty crunch – all swirled into soft, fluffy yeast rolls. And they’re finished with tangy cream cheese frosting – what’s not to love?

Developing these Carrot Cake Cinnamon Rolls was a labor of love and a whole lot of testing. I made three different versions before landing on the one you see here. Every batch was delicious. (Because honestly, how can you go wrong with carrot cake + cinnamon rolls?) But in earlier versions, the filling was too wet or too sparse. After a few tweaks, like fine-tuning the butter, and layering the ingredients just right, this final recipe hit the right balance. Like they say, third time’s the charm!

Dry Ingredients

To start making these delicious carrot cake cinnamon rolls, whisk together the all-purpose flour, salt, ground cinnamon, and nutmeg in a large bowl. This fragrant mixture sets the stage for the cozy carrot cake flavor we’re after.

Mix the Dough

Next, in the bowl of a stand mixer, combine warm milk, active dry yeast, and a tablespoon of sugar. Allow the mixture to sit for 5 to 10 minutes, until it becomes foamy. This means the yeast is activated and ready to work. Then, stir in the remaining sugar, melted butter, a room-temperature egg, and vanilla extract.

Gradually mix in half of the dry ingredients, then stir in the grated carrots. YES – the grated carrots go right into the dough! I’d seen others use this method, but I was skeptical. But it’s so nice and makes the dough pretty with orange speckles. Switch to the dough hook, add a little more flour, and knead until a soft, elastic dough forms. This typically takes 6–8 minutes with a stand mixer. Or about 10 minutes kneaded by hand.

Finally, transfer the dough to a greased mixing bowl, turn it once to coat, and cover it with plastic wrap. Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Let Rise then Roll Out

Once your dough has risen, it’s time to shape it. Gently punch down the dough to release the air, then roll it out on a floured surface into a 12×16-inch rectangle. This is the base for your carrot cake filling- a cinnamon-spiced blend that makes these rolls so special.

Add the Fillings

In a small bowl, mix brown sugar, cinnamon, and nutmeg, using your fingers to blend everything evenly. Brush the rolled-out dough generously with melted butter, then sprinkle the cinnamon-brown sugar mixture evenly over the surface.

After that, layer on the chopped walnuts (or pecans), the well-drained crushed pineapple, and sweetened, toasted shredded coconut. At this point you could add 1/2 cup raisins or if you wish. (I wished, but my husband didn’t. And I hate eating cinnamon rolls alone, so…)

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Roll it Up!

Now comes the fun part. Starting at the long edge, tightly roll the dough into a log. Keep the roll firm but handle it gently to create even spirals.

Cut, Rise, Bake.

Using a sharp knife, slice the log into 12 equal pieces. Arrange them in a greased dish. I used a 12-inch round ceramic quiche dish – spacing them slightly apart. Cover the dish and let the rolls rise for another 30 to 45 minutes, until they’re visibly puffy.

Meanwhile, preheat your oven to 350°F. Once the rolls look inflated, bake the carrot cake cinnamon rolls for 22 to 26 minutes, or until golden brown and cooked through.

These buns also fit perfectly in a 13×9 inch dish, which is my usual cinnamon roll pan. But I felt like switching it up a little for spring with . You could also bake them in a 12-inch cast iron skillet for crusty edges and rustic appeal.

Cream Cheese Frosting

While the rolls bake, make the frosting. In a medium bowl, beat together softened cream cheese and butter until creamy. Then, gradually mix in powdered sugar and vanilla extract. Add milk as needed to achieve a smooth, spreadable consistency.

For an extra pop of color and carrot cake flair, stir in a tablespoon or two of freshly grated carrot. This is totally optional, but it looks pretty. Once the warm rolls are out of the oven, generously frost them and sprinkle with chopped nuts for a bakery-style finish.

These Carrot Cake Cinnamon Rolls with Cream Cheese Frosting are a dreamy addition to any Easter breakfast, weekend brunch, or cozy morning. Serve them fresh and warm for the ultimate indulgence. If you’re pressed for time on Easter morning see the recipe notes on how to make these ahead.

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Source: http://feeds.feedburner.com/SprinkleBakes