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Effortless Carrot Cake Rolls

Featured in Desserts That Transform Moments.

Soft dough meets sweet carrot cake fillings, brown sugar, and warm spice, all crowned with tangy cream cheese icing.
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Sarah
Updated on Thu, 15 May 2025 12:23:33 GMT
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Carrot Cake Cinnamon Rolls | chefmiarecipes.com

Bake up a morning treat that tastes like a mash-up of decadent carrot cake and classic cinnamon rolls. After loads of trial and error, I found out that tossing fresh carrot shreds with sweet brown sugar and cinnamon takes your usual dough to whole new heights. Each bite packs comforting spice, cozy sweetness, and extra-soft texture.

I first started making these for Easter when I wanted to surprise the family at brunch. Nothing beat seeing my grandkids grin as they bit into their go-to dessert—only this time, for breakfast. All those recipe flops were worth it.

Irresistible Components

  • Puréed vanilla extract: Bumps up all the sweet flavors
  • Ground cinnamon: That classic dose of warm spice
  • Heated milk: Gets the yeast moving just right
  • Softened cream cheese: Brings that real carrot cake flavor
  • Brown sugar: Adds deep, toasty sweetness
  • Hand-grated carrots: Loads of moisture and sweet bits
  • All-purpose flour: Gives rolls their signature fluffiness
  • Active dry yeast: Makes the dough puff up perfectly

What I've learned over the years is shredded carrots you buy can never beat the taste or subtle sweetness of carrots grated right at home. If you want that melt-in-your-mouth texture, fresh is your friend.

Rolling to Success

Final Shaping:
Shape your dough into a log, cut up those pinwheels, then space them out in a pan lined and ready to go.
Filling Creation:
Mix together your butter, brown sugar, spices, and heap of grated carrot, then smear it all across your dough.
Flour Integration:
Add flour little by little and work the dough until it feels stretchy and soft—then let it take a cozy nap in someplace warm until it's doubled.
Dough Preparation:
Wake up your yeast in milk that's warm—not hot—then stir in eggs, butter, and sugar until it's all totally blended.
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Leaving the shaped rolls in the fridge overnight makes the taste pop even more, I've found. After my skeptical daughter caved and took a bite, she's now the one who keeps asking for extra frosting and requests them at every gathering.

Morning Delight

Serve these warm with coffee and a bowl of fresh berries. When I'm making brunch special, I'll put out extra toppings—more cream cheese frosting, toasted nuts, a drizzle of caramel. The kitchen always fills with a smell that gets even late sleepers up and at the table fast.

Fun Variations

Want to tweak it? Stir in some crushed pineapple for a sunny kick. Go for walnuts or pecans if crunch is your thing. Some of my bunch like a handful of golden raisins, and a few vote for dried cranberries for a tangy note. When it gets chilly, I like chopping up a sweet apple and tucking that in too.

Keeping Things Fresh

If you didn't frost them, rolls stay good on your counter (airtight) for two days. The creamy frosting does best in the fridge—just let it warm up before spreading. For longer keeps, pop the unfrosted rolls in the freezer up to three months. Thaw in the fridge overnight, warm them up, then add your icing.

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Baking these has turned into a family tradition that goes beyond just putting food on the table. It's about sleepy mornings, holiday hugs, and making new memories while still savoring old-school tastes. Each batch feels like blending something brand new with comfort from the past.

Frequently Asked Questions

→ Can I make these rolls ahead of time?
Totally. Just shape and set them up the night before, wrap the pan up, and pop it in the fridge. Before you bake, let them warm up at room temp.
→ Why isn't my dough rising?
Check your water—aim for warm but not hot, right around 100-110°F. Hot water messes up the yeast, too cool does nothing. Also use fresh yeast.
→ Can I freeze these cinnamon rolls?
Yup, freeze before or after baking, even after you frost them. Just wrap nice and tight; they're good for a couple months.
→ How do I know when they're done baking?
Check for a light golden top after about 20–25 minutes at 350°F. Press in the middle—if it feels firm, they're good.
→ Do these need to be refrigerated?
They do, 'cause of the cream cheese on top. Stash 'em in the fridge for a couple days. Give them a quick warm up before eating.

Effortless Carrot Cake Rolls

Soft cinnamon rolls filled with carrots and sweet brown sugar, covered in creamy frosting. Tastes like carrot cake in every bite.

Prep Time
120 Minutes
Cook Time
30 Minutes
Total Time
150 Minutes

Category: Sweet Comfort

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

→ Dough Base

01 3 cups all-purpose flour
02 ⅓ cup vegetable oil
03 1 large egg
04 ½ teaspoon salt
05 ¼ cup granulated sugar
06 1 tablespoon active dry yeast
07 ¾ cup warm water (around 100-110°F, pretty warm but not too hot)

→ Carrot Filling

08 ½ cup freshly grated carrots (about 2 carrots)
09 ½ teaspoon ground ginger
10 1 tablespoon ground cinnamon
11 ½ cup packed brown sugar
12 3 tablespoons melted unsalted butter

→ Cream Cheese Icing

13 1 teaspoon vanilla extract
14 1 ½ cups powdered sugar
15 2 tablespoons soft unsalted butter
16 4 ounces cream cheese, nice and soft

Instructions

Step 01

Cream the butter and cream cheese together so it gets smooth. Add the powdered sugar a little at a time. Pour in the vanilla last, then mix till it's all creamy and spreadable. Set aside so it's ready to use for topping.

Step 02

Pop the pan into your oven at 350°F. Let them bake about 20-25 minutes. The rolls should turn golden and puff up nice and fluffy. Pull them out to cool for a bit when finished.

Step 03

You can cover the rolls and pop them into the fridge overnight, or let them chill at room temp for 20-30 minutes to puff up before baking. If they've been chilled, bring them back to room temp before you bake.

Step 04

Take your dough and roll it out into a big rectangle, about 12 by 15 inches. Slather melted butter over the top, pile on the carrot filling evenly, then roll up from the long side. Slice into rolls about 1 inch thick and arrange them in your greased pan so they're just touching.

Step 05

Stir together grated carrots, brown sugar, ginger, and cinnamon in a mixing bowl. Coat your baking pan with a little grease so nothing sticks later.

Step 06

Give your dough a quick knead on a floured countertop until it feels nice and smooth. Move it into a large, greased bowl and cover up. Let it chill in a warm spot till it gets twice as big.

Step 07

Start with the yeast blend in your stand mixer bowl. Toss in your egg, oil, and 1 cup of flour. Start mixing, slowly add another 1½ cups flour, and keep going 5-10 minutes. The dough should feel stretchy and kind of tacky when done.

Step 08

Throw yeast, salt, sugar, and warm water in a measuring jug. Give it a swirl and let it sit for about 5 minutes until it gets all bubbly and foamy. That means it's ready.

Notes

  1. Chill the rolls overnight in the fridge so you can bake them fresh later
  2. Stick leftovers in the fridge—they stay good up to two days
  3. You can freeze these at different points: after shaping, once baked, or even after icing

Tools You'll Need

  • Stand mixer with dough hook
  • Rolling pin
  • 9x13-inch baking pan
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (butter, cream cheese)
  • Has gluten (flour)
  • Has eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 15 g
  • Total Carbohydrate: 49 g
  • Protein: 4 g