Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Total Time: 01h 55m
Hands-on Time: 00h 35m
Makes: 12 servings

Imagine soft, buttery cinnamon rolls with everything you love about carrot cake. These have it all, from carrots baked into the dough, to the spices in the inside layer, to the ultra-rich buttercream-cream-cheese frosting. 

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  1. Preheat oven to 350 degrees and grease a 9-x-13-inch pan or 12-inch round skillet.
  2. In a small saucepan, add milk, sugar and butter, and heat until butter melts. Let cool to 105 degrees (if too hot it will kill the yeast).
  3. In a stand mixer, add milk mixture, yeast, water, salt and 2 cups flour. Mix on low for 1 minute, add remaining flour and carrots, and mix on medium speed for 2 to 3 more minutes, until dough is smooth and elastic. If too sticky, add another 1 to 2 tablespoons flour.
  4. Grease a large bowl and place dough inside; cover and let rise for about 1 hour, or until doubled in size.
  5. On a floured surface, roll into a large rectangle, about 12x16 inches. Spread the 4 tablespoons softened unsalted butter over dough in an even layer.
  6. In a small bowl, stir together cane and brown sugar, cinnamon, nutmeg, cloves and allspice, and sprinkle over butter layer.
  7. Roll up dough from the long edge, then slice into 12 rolls.
  8. Arrange rolls evenly in prepared pan, then cover and let rest for 15 minutes.
  9. Bake for 22 to 24 minutes, until golden brown.
  10. For the frosting: In a medium mixing bowl, beat cream cheese and butter for 1 minute, until light and fluffy. Add powdered sugar, heavy cream, vanilla and cinnamon, and continue mixing until smooth. Spread over warm cinnamon rolls.
  11. Top with walnuts, carrots and cinnamon, if desired, and serve.