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Carrot Cake Cinnamon Rolls with Creamy Frosting

A close-up, tempting shot of one of the Carrot Cake Cinnamon Rolls with Creamy Frosting, topped with shredded carrots.
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Make soft, spiced sweet rolls that combine the flavor of carrot cake with the classic cinnamon roll format, topped with a rich cream cheese frosting.

Ingredients

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  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup finely grated carrots
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or heavy cream (for frosting, if needed)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, melted butter, egg, flour, salt, cinnamon, nutmeg, and cloves to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare filling: While the dough rises, mix the softened butter, brown sugar, and 1 tablespoon of cinnamon in a small bowl until smooth.
  6. Add carrots and nuts: Gently fold the grated carrots and chopped nuts (if using) into the filling mixture.
  7. Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  8. Spread filling: Spread the carrot filling evenly over the dough, leaving a 1/2 inch border on one long edge.
  9. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  10. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
  11. Bake: Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until golden brown.
  12. Make frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until creamy. Add a small amount of milk or cream if the frosting is too thick.
  13. Frost: Spread the creamy frosting generously over the warm rolls. Serve immediately.

Notes

  • For extra moist rolls, lightly brush the tops of the rolls with melted butter immediately after they come out of the oven, before frosting.
  • If you prefer a tangier frosting, use full-fat cream cheese.
  • You can add 1/4 cup of crushed pineapple (drained well) to the filling mixture for extra moisture and flavor.

Nutrition

Find it online: https://tasteportfolio.com/carrot-cake-cinnamon-rolls-with-creamy-frosting/