Carrot Cake Cinnamon Rolls
Soft, fluffy cinnamon rolls infused with carrot cake flavors, filled with a spiced pineapple-nut filling, and topped with a rich cream cheese frosting.See recipe notes for how to make these ahead so they're ready to rise and bake the next morning.
Equipment
- 13x9 inch baking dish or 12" round ceramic dish
Ingredients
Dough
- 1 cup warm whole milk about 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour plus more for rolling out
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup finely grated carrots loosely packed about 3 oz.
Filling
- 2/3 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded sweetened coconut toasted (optional)
Cream cheese frosting
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk or cream as needed for consistency
- 2 tablespoons freshly grated carrot optional
- 2 tablespoons chopped walnuts for garnish
Instructions
Dough
- In the bowl of an electric standing mixer fitted with the paddle attachment, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 - 10 minutes until foamy.
- Add remaining sugar, melted butter, egg, and vanilla to the yeast mixture, stirring to combine.
- In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg. Gradually add half the dry ingredients to the wet mixture. Mix on low until combined. Add in the grated carrots and mix until evenly distributed.
- Switch to the dough hook and add the remaining flour a little at a time; mix until a soft dough forms (you may not need to use all of the flour). Knead for 6-8 minutes on medium-low, or until smooth and elastic.
- Place the dough in a greased bowl; turn to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Assemble the rolls
- Combine the brown sugar, cinnamon, and nutmeg, in a mixing bowl. Use your fingers to work the cinnamon into the brown sugar. Set aside.
- Punch down the dough and roll it out into a 12x16-inch rectangle on a floured surface.
- Evenly brush the surface with the melted butter. (You may have leftover butter, which you can brush in the baking pan.) Sprinkle the cinnamon-brown sugar mixture evenly over the surface. Sprinkle on the walnuts, then the drained crushed pineapple, and then the toasted coconut.
- Starting from the long edge, roll the dough into a tight log. Slice into 12 even pieces.
- Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes, until puffy.
- Meanwhile, preheat oven to 350°F.
- Bake for 22 - 26 minutes or until golden brown and cooked through.
Cream cheese frosting
- In a large mixing bowl, beat the cream cheese and butter until smooth with a hand mixer. Add powdered sugar and vanilla; mix until combined.
- Gradually add milk until spreading consistency is reached. Mix in the optional grated carrots, if using.
- Spread frosting over warm cinnamon rolls. Garnish with nuts and serve!
- Store rolls tightly covered at room temp for 1 day, or refrigerated for up to 3 days. Reheat in the microwave for 20 seconds before serving.
Notes
While not always included, some carrot cake recipes include raisins. Feel free to layer on 1/2 cup of raisins or sultanas in the filling, just after the toasted coconut layer.
Overnight Method (Recommended for Brunch or Breakfast)
- Follow the recipe through shaping the rolls: Mix the dough, let it rise, roll it out, add the filling, and slice into 12 rolls.
- Place the rolls in the greased baking dish, cover tightly with plastic wrap or foil, and refrigerate overnight (up to 16 hours).
- In the morning, take the rolls out of the fridge and let them sit at room temperature for 45–60 minutes, or until puffy and close to room temp.
- Bake as directed at 350°F for 22–26 minutes, then frost and serve.
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