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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls
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★★★★★

5.1 from 15 reviews

Deliciously soft and moist Carrot Cake Cinnamon Rolls combine the classic cinnamon roll with the warm flavors of carrot cake. These rolls are packed with shredded carrots, coconut, and a cinnamon-sugar filling, then topped with a luscious cream cheese frosting. Perfect for a special breakfast or brunch treat.

Ingredients

Scale

Dough

  • 3/4 cup warm milk (about 115°F)
  • 2 1/4 teaspoons instant yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (at 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)

Cinnamon Filling

  • 3/4 cup salted butter (almost melted)
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon

Other Ingredients

  • 1/2 cup heavy cream (for pouring over the risen rolls)
  • 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 yeast over the top. Let it activate for a few minutes until foamy.
  2. Mix Wet Ingredients: Add the eggs, melted butter, salt, cinnamon, and granulated sugar to the yeast mixture. Stir in the finely shredded carrots and shredded coconut to combine well.
  3. Add Flour: Add 4 cups of the bread flour (reserve ½ cup to add if needed) and mix on low speed with the paddle attachment until ingredients are just combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
  4. Knead the Dough: Remove the paddle and attach the dough hook. Knead on medium speed, gradually adding up to the reserved ½ cup flour as needed until the dough is elastic and smooth, about 5-7 minutes. The dough should be tacky and slightly sticky but should not cling excessively to the bowl.
  5. First Rise: Spray a large bowl with cooking spray. Transfer the dough into the greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place until nearly doubled in size, approximately 30 minutes. Avoid over-proofing to prevent airy rolls.
  6. Prepare Cinnamon Filling: While the dough rises, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix well and set aside.
  7. Roll Dough: On a lightly floured surface, turn out the dough and dust the top with flour. Roll the dough using a floured rolling pin into approximately a 24×15 inch rectangle (exact size can vary).
  8. Spread Filling: Evenly spread the prepared cinnamon sugar filling over the dough rectangle using a rubber spatula.
  9. Form Rolls: Starting at the long edge, roll the dough tightly into a jelly roll shape. Using a serrated knife or dental floss, cut the log into 12-15 slices and place them in a greased 9×13-inch baking pan. Cover and let the rolls rise for 20 minutes while preheating the oven to 350ºF.
  10. Prepare for Baking: Warm the heavy cream until just warm to the touch (not hot). After the second rise, pour the warmed cream evenly over the rolls, allowing it to soak in before baking.
  11. Bake: Bake the cinnamon rolls at 350ºF for 27-30 minutes. Check after 15 minutes and tent with foil if they are browning too fast. To test doneness, gently pull up a center roll edge; it should look cooked through and not doughy.
  12. Prepare Frosting: While the rolls cool slightly, beat together softened cream cheese and butter until smooth. Add vanilla extract and powdered sugar, beating until completely combined.
  13. Frost Rolls: Spread the cream cheese frosting over the warm rolls. Optionally, sprinkle chopped walnuts on top for added texture and flavor.
  14. Store and Reheat: Store leftover rolls in an airtight container in the refrigerator. To serve, rewarm individual rolls in the microwave until heated through.

Notes

  • The dough should be tacky and slightly sticky; avoid adding too much flour as it will make the rolls dense.
  • For best results, use freshly shredded carrot rather than pre-shredded from a package.
  • Both sweetened or unsweetened coconut can be used depending on your preference.
  • Ensure the heavy cream is warm but not hot when pouring over the rolls before baking to help keep them moist.
  • Check the rolls during baking and tent with foil if they brown too quickly to prevent burning.
  • Walnuts are optional but add a nice crunch and complement the carrot cake flavor well.
  • These rolls are best eaten the day they are made but will keep refrigerated for up to 3 days.
  • Reheat gently to preserve moisture and softness.

Nutrition

Keywords: Carrot cake, cinnamon rolls, carrot cake cinnamon rolls, cream cheese frosting, breakfast rolls, brunch sweet rolls, homemade cinnamon rolls

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