Carrot Cake Cinnamon Rolls are not your basic sweet rolls, the carrots and spices take these rolls to the next level. After the rolls are baked and cooled they are frosted with a cream cheese frosting.
Nothing calls the family to the breakfast table as much as a delicious cinnamon roll. The aroma that fills the house as they bake is amazing, it will have you drooling.
This recipe makes a large batch of sweet rolls, so freeze some for a later date. That way you can take one out of the freezer whenever you are craving something sweet.
- You can use active dry yeast or quick-rise yeast for these rolls. Just make sure that the yeast is fresh for the best results.
- I know that most recipes recommend that you use flour when rolling out the dough, but I find if you lightly grease the working surface with a little shortening that works the best. This is a trick that my great-aunt taught my mom many years ago.
- When cutting the sweet rolls, scissors is a tool that works fantastic. You will be surprised at how well it works.
- When the rolls are done they should be golden brown over top.
- Rolls can be frozen after they are baked and frosted for a quick breakfast or dessert for brunch. Thaw them on the counter or for a quick thaw microwave them using the defrost mode until thawed.
Steps for making Carrot Cake Cinnamon Rolls
In a large mixing bowl combine the yeast, 2 cups of flour, 1/2 cup sugar, salt, and spices, mix to combine.
In a microwave-safe container combine the milk, water, and butter. Microwave on high until the mixture is very warm about 120 to 130 degrees F. Don’t worry if the butter is not completely melted.
Add the wet ingredients to the flour mixture and mix it in. Add the eggs and shredded carrots and mix them in. Gradually add the remaining flour until you have a soft dough that is slightly sticky. Knead the dough for about 5 to 8 minutes until the dough is smooth and elastic.
Form the dough into a ball. Grease the bottom of the bowl and turn the dough over to grease the top. Cover and let rest for about an hour or until double in size.
While the dough is rising, get the filling ready. Combine the sugar, cinnamon, and nuts and set aside.
Once the dough is ready, punch down the dough and divide it into two balls. Lightly grease your work area with shortening and pat the first ball into a 15 by 13-inch rectangle. Spread the top of the dough with butter and sprinkle half of the filling mixture over the dough.
Starting with the edge of the dough facing start rolling it up tightly. Once the rolls are rolled cut into 12 rolls using a pair of scissors. Place in a 9 by 13-inch pan that has been prepared.
Let the rolls rise for 30 minutes and bake in an oven that has been preheated to 375 degrees F. Bake for 19 to 24 minutes or until a golden brown.
Remove from the baking pan and cool on a cooling rack until completely cooled. Frost with a cream cheese frosting (see recipe card).
Do you like making bread with yeast? Check out these recipes:
Carrot Cake Cinnamon Rolls
- 6 3/4 to 7 1/4 cups flour
- 4 1/2 teaspoons active yeast 2 packages
- 1/2 cup sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup water
- 1 cup milk
- 1/4 cup butter
- 2 large eggs
- 1 1/2 cups shredded carrots
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup chopped pecans
- 1/3 cup butter
- 4 ounces cream cheese
- 4 tablespoons butter
- 3 tablespoons milk
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- In a large bowl combine the yeast, 2 cups of flour, sugar, salt, 1 1/2 teaspoon cinnamon, ginger, nutmeg, and cloves and mix together
- In a microwave-safe bowl combine the water, milk, and butter. Microwave until the mixture is about 120 to 130 degrees F. Add the flour mixture and stir in with a wooden spoon.
- Add the eggs and shredded carrots and mix them in.
- Gradually add enough of the remaining flour to make a soft dough. Mixing by hand. Once the dough has enough flour continue to knead the dough for 5 to 8 minutes until the dough is smooth.
- Grease the bottom of the bowl and turn the dough over to grease the top. Cover and place in a warm area and let rise for an hour or until doubled in size.
- While the dough is rising make the filling. Combine the 3/4 cup sugar, 1 1/2 teaspoon cinnamon, and chopped pecans together and set aside.
- Once the dough has doubled in size, punch the down the dough and divide it into 2 balls. Pat out the first ball into a 15 by 13-inch rectangle.
- Spread 1/2 of the 1/3 cup of butter over the dough. Sprinkle half of the cinnamon, sugar, and pecan mixture over top of the butter.
- Starting with the side that is closest to you start rolling up the dough tightly. Pinch the edges to seal. Cut into 12 rolls using a pair of scissors. Place the rolls into a 9 by 13-inch pan that has been lightly greased.
- Do the same procedure with the second ball of dough. Cover the pans of rolls and let rise for 30 minutes.
- Bake in an oven that has been preheated to 375 degrees F for 19 to 24 minutes or until golden brown. Remove from the oven, take the rolls out of the pans and cool on a cooling rack until completely cooled.
- While the rolls are cooling make the frosting.
- In a medium bowl beat the cream cheese and butter until combined and creamy.
- Add the milk and the vanilla and mix it in. Gradually add the powdered sugar and mix until the frosting is creamy.
- Spread the frosting over the rolls.
- Make sure for the best result when making the bread dough that the yeast is not old.
- When cutting the rolls use a pair of scissors. The scissors make cutting the rolls a breeze.
- When rolling out the dough instead of flouring the workspace, lightly grease it with shortening.
- This makes a big batch of rolls. These rolls can be frozen for a later date.