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Carrot-Cake-Cinnamon-Rolls-Recipe

Carrot Cake Cinnamon Rolls

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Treat yourself to these Carrot Cake Cinnamon Rolls, combining rich flavors of cinnamon, carrots, and cream cheese frosting. Easy to make and perfect for breakfast or brunch!

  • Total Time: 4 hours 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup milk whole or low fat
  • 1/3 cup salted butter
  • 1 packet active dry yeast (2 1/2 teaspoons)
  • 2 whole large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 1/4– 4 1/2 cups all-purpose flour
  • 1/2 cup finely shredded carrots (best if grated with a small hole box grater)
  • 3/4 cup salted butter very soft
  • 1 1/4 cups brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup finely shredded carrots
  • 6 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Warm the milk and butter until it reaches 110°F, ensuring it's like warm bath water. Combine this with yeast in a stand mixer and let it froth for 2 minutes. Then add sugar and eggs, mixing well.
  2. Mix in flour, cinnamon, nutmeg, and ginger until the dough begins to form. Knead in shredded carrots using a stand mixer for about 8 minutes until slightly sticky but not sticking to your hands. Adjust with flour if necessary, or knead by hand on a floured surface.
  3. Transfer the dough to a greased bowl, cover with a warm damp towel, and allow it to rise for 1 to 1.5 hours until it doubles in size.
  4. Roll the dough into a 16×12 inch rectangle. In a small bowl, combine softened butter, brown sugar, spices, and shredded carrots; spread this mixture over the dough completely.
  5. Prepare a 13×9 inch baking dish by greasing it or lining with parchment paper. Cut the dough into 12 strips from the longer side, roll them into cinnamon rolls, and place them in the dish. Cover and let rise for another 30-45 minutes until slightly puffy.
  6. Preheat oven to 350°F and bake the cinnamon rolls for 23-28 minutes until they are just golden brown at the edges. Aim for them to remain soft and gooey in the center.
  7. Mix frosting ingredients until they are smooth and fluffy. Spread over warm cinnamon rolls and serve immediately. For garnish, add chopped walnuts, additional shredded carrots, and a sprinkle of cinnamon if desired.

Last Step:

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Notes

Using a food thermometer to check milk temperature ensures perfect yeast activation.
If you prefer, knead the dough by hand on a floured surface instead of using the mixer.
These cinnamon rolls are best served warm and can be topped with various garnishes.

  • Author: Alejandro
  • Prep Time: 130 minutes
  • Cook Time: 150 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 26g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 45mg

Find it online: https://www.cookingrecipestasty.com/carrot-cake-cinnamon-rolls/