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Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls Recipe
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★★★★★

5.2 from 18 reviews

Deliciously soft and moist Carrot Cake Cinnamon Rolls infused with warm cinnamon and a hint of coconut, topped with a rich cream cheese frosting and optional crunchy walnuts. Perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Scale

For the Dough:

  • 3/4 cup warm milk (about 115°F)
  • 2 1/4 teaspoons instant yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter (melted)
  • 1 teaspoon salt (6 grams)
  • 1 teaspoon cinnamon (3 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 1/2 cups finely shredded carrot (200 grams)
  • 3/4 cup shredded coconut (sweetened or unsweetened) (83 grams)
  • 4 1/2 cups bread flour (divided) (535–590 grams)

For the Filling:

  • 3/4 cup salted butter (almost melted)
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon
  • 1/2 cup heavy cream (for pouring over risen rolls)

For the Frosting:

  • 6 ounces cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Activate Yeast: Pour the warm milk (110-115ºF) into the bowl of your stand mixer and sprinkle the instant yeast evenly over the milk. Let it sit briefly to begin activating.
  2. Mix Wet Ingredients: Add the eggs, melted butter, salt, cinnamon, and granulated sugar into the yeast mixture. Then fold in the finely shredded carrots and shredded coconut, ensuring even distribution.
  3. Add Flour and Rest: Incorporate 4 cups of the bread flour (reserve the rest) using the paddle attachment just until the ingredients barely combine. Allow the dough to rest for 5 minutes so the flour can absorb the liquids properly.
  4. Knead the Dough: Scrape down the sides, switch to the dough hook attachment, and knead on low to medium speed for 5-7 minutes, gradually adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth but still slightly tacky. Avoid adding too much flour.
  5. First Rise: Lightly grease a large bowl with cooking spray and transfer the dough inside. Cover with a towel or plastic wrap and place in a warm spot. Let the dough rise until nearly doubled in size, about 30 minutes, but don’t overproof to avoid airy rolls.
  6. Prepare Filling: While the dough rises, blend the softened butter, packed brown sugar, and cinnamon in a small bowl until smooth and well combined. Set aside.
  7. Roll Out Dough: Turn the dough onto a floured surface and dust the top with flour as well. Using a floured rolling pin, roll into approximately a 24×15 inch rectangle (exact size can vary).
  8. Apply Filling and Roll: Evenly spread the cinnamon sugar filling over the entire dough surface with a rubber spatula. Starting on the long edge, roll tightly like a jelly roll.
  9. Slice Rolls: Using a serrated knife or dental floss, cut the roll into 12-15 even slices. Arrange the slices tightly in a greased 9×13-inch baking pan. Cover and let rise for 20 minutes while preheating the oven to 350ºF.
  10. Add Cream: Warm the heavy cream so it’s just lukewarm to the touch (not hot). After the rolls have risen, pour the warm cream evenly over the top, allowing it to soak into and around the rolls.
  11. Bake: Bake the rolls at 350ºF for 27-30 minutes. Around the 15-minute mark, check their color. If they are browning too fast, tent loosely with foil. Test doneness by lightly pulling up the edge of the center roll; it should look fully baked and not doughy.
  12. Prepare Frosting: While rolls cool, beat softened cream cheese and butter in a large bowl with a hand mixer until smooth. Add vanilla extract and powdered sugar, beating until fully combined and creamy.
  13. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Sprinkle with chopped walnuts if using. Store leftovers in an airtight container in the refrigerator and rewarm before serving.

Notes

  • Ensure milk is warm but not hot to effectively activate yeast without killing it.
  • The dough should remain slightly tacky; resist adding excessive flour or rolls may become dry.
  • Don’t overproof the dough to prevent overly airy cinnamon rolls.
  • Size of rolled dough and number of slices can be adjusted for thicker or thinner rolls.
  • Use dental floss for cleaner, less squished slices when cutting rolls.
  • Covering rolls with foil mid-bake avoids overly browned tops while finishing baking.
  • Store frosted rolls in the refrigerator and reheat gently in microwave before eating for best texture.

Nutrition

Keywords: carrot cake cinnamon rolls, cinnamon rolls, carrot rolls, cream cheese frosting, baked cinnamon rolls

Find it online: https://dinewithlily.com/carrot-cake-cinnamon-rolls-recipe/