The Very Best Carrot Cake Cinnamon Rolls

These carrot cake cinnamon rolls are everything you love about classic carrot cake !! Spices, tender crumb, and that signature cream cheese frosting , made into the fluffiest cinnamon rolls you'll ever make.

Okay, real talk...  These Carrot Cake Cinnamon Rolls was born out of pure stubbornness. I had a pile of carrots that needed to be used, leftover cream cheese from literally three other recipes, and a deep, personal need for cinnamon rolls on a Sunday morning. I refused to choose between carrot cake and cinnamon rolls, so I just… didn't. The result? A spiral of spiced, carrot-loaded dough slathered in brown sugar filling and topped with cinnamon cream cheese frosting that will absolutely ruin you for regular cinnamon rolls. You're welcome.

If you're a carrot cake fanatic like me, you'll also want to check out my Carrot Cake with Brown Butter Frosting, my ridiculously good Fried Carrot Cake Donuts, and my Carrot Cardamom Cake - all of which prove that carrots deserve to be in dessert, always.

Why You'll Love This Recipe

I know, I know - another cinnamon roll recipe. But hear me out, because this one's actually different and here's why:

• Real shredded carrots in the dough - not extract, not flavoring, actual finely shredded carrots that melt into the dough and keep every roll incredibly moist and tender.
• Warm spice blend that hits different - cinnamon, nutmeg, and ginger in the dough itself, so the flavor is baked in from the very start.
• The cold proof is your best friend - chilling the dough overnight not only develops deeper flavor, it makes the dough so much easier to roll out without it fighting you.
• The heavy cream pour - yes, you pour cream over the risen rolls before baking. This is not a drill. It soaks into the layers and creates the softest, most pillowy texture imaginable.
• Cinnamon cream cheese frosting - not just cream cheese frosting. Cinnamon cream cheese frosting. The bar has been raised.
• Make-ahead friendly - the dough can chill for up to 12 hours, which means you can do all the hard work the night before and just bake in the morning like the prepared, put-together person you are pretending to be.

Ingredient Overview - Carrot Cake Cinnamon Rolls

Here's a quick rundown of what you'll need and more importantly why each ingredient is pulling its weight in this recipe:

• Bread flour - the higher protein content gives the dough structure and that chewy, pull-apart texture we're after. All purpose flour will work in a pinch, but bread flour is the move.
• Instant yeast - no activation step needed, just mix it right in with the lukewarm milk and sugar and let it do its thing.
• Lukewarm whole milk - not hot, not cold. Lukewarm. Hot milk kills yeast and we are not doing that today.
• Finely shredded carrots - grated fine on a box grater or food processor, then chopped if the shreds are long. You want them to disappear into the dough, not stick out in chunks.
• Unsalted butter, softened - for the dough, the filling, and the frosting. Yes, all three. No, there is no substitution.
• Brown sugar - packed into the filling for that deep, caramel-y sweetness that tastes like the inside of a bakery.
• Cream cheese - softened to room temperature so your frosting is smooth, not lumpy. Pull it out when you start the dough and thank me later.
• Heavy whipping cream - poured warm over the rolls before baking. This is the secret behind that impossibly soft, almost custardy texture.
• Warm spices (cinnamon, nutmeg, ginger) - in the dough AND the filling, because one layer of spice is simply not enough.
• Egg - I like to use large and make sure they aren't coming straight from the fridge! That can make the dough take a longer time to proof!

How to Make Carrot Cake Cinnamon Rolls

Full instructions are in the recipe card below, but here's your overview so you know exactly what you're getting into before you start:

• Shred your carrots first: finely grate them and chop any long shreds so they blend into the dough. Set aside.
• Activate your yeast: whisk the warmed milk, two teaspoons of sugar, and instant yeast together in the stand mixer bowl and let it sit for 10 minutes until it looks foamy. If it's not foamy, start over.
• Build the dough: add the remaining sugar, eggs, shredded carrots, bread flour, softened butter, salt, and spices. Mix on medium speed with the dough hook for 6-7 minutes until smooth, elastic, and slightly tacky. The dough will feel a little softer than traditional cinnamon roll dough because of the carrots
• First rise: transfer to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour.
• Stretch and fold: after the rise, do one round of stretch and folds (lift and fold each side toward the center). This builds structure without overworking the dough.
• Cold proof : cover and refrigerate for at least 2 hours, or up to 12 hours overnight. This step is non-negotiable for flavor and workability.
• Make the filling: cream together the brown sugar, cinnamon, and softened butter until smooth. Set aside.
• Roll and fill: on a lightly floured surface, roll the chilled dough into a 12x20 inch rectangle. Spread the filling mixture all the way to the edges.
• Cut and roll: using a sharp pizza cutter and a metal ruler, cut 12 strips about 1½ inches wide. Roll each strip into a tight spiral, tucking in any escaping filling as you go.
• Second rise: arrange rolls in a parchment-lined 9x13 pan, cover loosely, and let rise for 45-60 minutes until puffy and nearly doubled.

What Kind of Carrot Do You Use for Carrot Cake Cinnamon Rolls?

Regular, full-size orange carrots! The kind you grab in a bag from any grocery store. That's it. No fancy heirloom varieties needed, no baby carrots (they're harder to shred and honestly not worth the effort here). You want to grate them fine using the small holes on a box grater or run them through a food processor. The goal is tiny, almost feathery shreds that melt into the dough during mixing and kneading, giving you moisture and flavor without any noticeable texture. If your shreds are on the longer side after grating, just give them a rough chop before adding them to the bowl. One cup of finely shredded carrots is all you need - about 4 medium carrots depending on size.

Common Mistakes

Let's save you some heartbreak before it happens. Here are the mistakes that are most likely to derail your carrot cake cinnamon rolls:

• Using milk that's too hot: if your milk is steaming, it's too hot and will kill your yeast. Aim for around 110°F, or the temperature of a comfortable bath. Warm to the touch, not hot.
• Skipping the cold proof: know waiting is the worst, but the cold proof does two things: it builds serious flavor and firms up the dough so it's actually rollable. Chilled dough = cleaner rolls. Unchill dough = sticky mess.
• Not shredding the carrots finely enough: large carrot pieces will make the dough uneven and harder to work with. Fine shreds only.
• Rolling the dough too thin: aim for about ¼ inch thickness. Too thin and your rolls won't have enough height; too thick and they'll be underbaked in the center.
• Underbaking: these rolls need the full baking time because of the cream they've absorbed. They should be deep golden brown on top - not light golden, deep golden. Pull them too early and the centers will be gummy.
• Frosting hot rolls: let them cool for at least 10 minutes before frosting, or your frosting will slide right off into a puddle. We don't want puddles. We want peaks.

Frequently Asked Questions

Here are the questions I get asked most about this recipe - answered honestly, without the fluff:

• Can I use active dry yeast instead of instant yeast? Yes, but you'll need to activate it first in the lukewarm milk for about 5-10 minutes before proceeding. Add a little extra time for the rises as well, as active dry yeast typically works a little slower.
• Can I make these without a stand mixer? Technically yes, but your arms will have opinions about it. The dough needs 6-7 minutes of kneading to become smooth and elastic - do it by hand on a lightly floured surface
• Can I make these ahead of time? Absolutely - that's the whole point of the cold proof. You can prep the dough the night before, refrigerate it, and roll, fill, and bake the next morning. You can also assemble the full rolls, cover tightly, and refrigerate overnight before the second rise. Pull them out, let them come to room temp and finish rising, then bake.
• Why do I pour cream over the rolls before baking? Because it transforms them. The warm cream soaks down into the layers during baking and creates an incredibly soft, almost custardy texture that you simply cannot get any other way. Do not skip it.
• Can I freeze these? Yes - see the storing and freezing section below.
• My dough feels sticky after kneading - is that normal? Yes. The carrots add moisture, which makes this dough naturally softer and stickier than a traditional cinnamon roll dough. As long as it's pulling away from the sides of the bowl and feels smooth and elastic, you're good. Resist the urge to add more flour.

Storing and Freezing - Carrot Cake Cinnamon Rolls

Leftover carrot cake cinnamon rolls (if such a thing even exists in your house) can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop a roll in the microwave for 10-15 seconds until warmed through. If the frosting looks a little stiff after refrigeration, that's normal - just let it come to room temperature for a few minutes before serving or give it a quick warm in the microwave.

These rolls freeze beautifully! Just do it before frosting. Let the baked rolls cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. When you're ready to eat, thaw overnight in the refrigerator or at room temperature for a couple of hours, then warm in the microwave and frost fresh.

FOR MORE RECIPES LIKE THIS ONE!

• Carrot Crumb Cookies: The Best Cookie Ever
• Carrot Cake Oreo Cookies
• Carrot Cake Cookie Sandwich With Brown Sugar Filling
• Caramel Carrot Cake With Chai Spiced Frosting
• Carrot Snack Cake With Brown Butter Frosting

If you loved this recipe, don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Carrot Cake Cinnamon Rolls

Molly Murphy

Carrot Cake Cinnamon Rolls with real carrots, brown sugar filling, and cinnamon cream cheese frosting. Yes, the carrots make them healthy.

5 from 12 votes

Print Recipe Pin Recipe

Servings 12 Rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ¼ cups lukewarm milk 300g
• 1 ½ teaspoons instant yeast 5g
• 2 teaspoons granulated sugar 20g
• 3 large eggs room temperature
• 1 cup finely shredded carrots 120g
• ½ cup granulated sugar 100g
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 6 cups bread flour 750g
• ½ cup unsalted butter softened to the touch (113g)
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream 120

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Instructions

 

Dough Instructions

• Finely shred the carrots using a box grater or food processor. If the shreds are long, give them a quick chop so they blend smoothly into the dough.
• In the bowl of a stand mixer, combine the lukewarm milk, two teaspoons of sugar, and instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ¼ cups lukewarm milk, 1 ½ teaspoons instant yeast, 2 teaspoons granulated sugar
• Add the remaining sugar, eggs, finely shredded carrots, bread flour, butter, salt, cinnamon, nutmeg, and ginger to the bowl.
  3 large eggs, 1 cup finely shredded carrots, ½ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, 6 cups bread flour, ½ cup unsalted butter, 2 ¼ teaspoons salt
• Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if the dough feels slightly sticky - it will firm up as it continues to knead.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold. Lift one side of the dough and fold it toward the center, repeating this motion on all four sides of the dough. Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.
• Because the dough contains fresh carrots, it may feel slightly softer than a traditional cinnamon roll dough. This is completely normal and helps create an extra tender roll.

Filling and Shaping Instructions

• When you are ready to roll out the dough, in the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together the brown sugar, ground cinnamon, and softened butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x20 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the short edge of the rectangle, use a sharp pizza cutter to cut the dough into 12 long strips. Try to keep the cuts straight so the rolls bake evenly.I use a metal ruler to measure and my strips usually come out about 1½ inches wide.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that escapes and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan, three across and four down, leaving a little space between each roll. They will puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 45-60 minutes, or until puffy and nearly doubled in size (if your kitchen is colder it might take up to 90 minutes.)

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream 120
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• While the rolls are baking in the oven, make the frosting.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 10 minutes before frosting.

For the cream cheese frosting

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese softened, ½ cup unsalted butter softened
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls.
• Serve warm or at room temperature.

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