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Carrot Cake Cinnamon Rolls

I love when my readers share recipes that are Annie the Porcupine worthy. Here is one that I will be trying soon. I mean who wouldn’t want to try carrot cake cinnamon rolls! I can just imagine the aroma of cinnamon rolls and the tantalizing fusion of carrot cake and cinnamon rolls.

Dough Ingredients:

·        4 ½ C Flour and ½ C

·        4 1/2 tsp or 2 packets instant dry yeast

·        1 tsp salt

·        1 cup warm milk

·        1/2 cup unsalted butter

·        1/2 cup sugar

·        1 1/2 cups finely shredded carrots - about 3 large carrots

·        1 large egg, room temperature

·        1 tsp vanilla

Filling Ingredients:

·        2/3 cup packed light brown sugar

·        1 T ground cinnamon

·        2 tsp cornstarch

·        1/2 tsp ground nutmeg

·        1/4 tsp ground cloves

·        1/4 tsp ground allspice

·        1/4 tsp fine salt

·        1/2 cup unsalted butter, room temperature

·        1/2 cup chopped pecans, toasted - optional

Frosting Ingredients:

·        1 cup cream cheese, room temperature

·        2 tsp vanilla extract

·        1 1/2 cups powdered sugar


1.     In a large bowl or the bowl of a stand mixer, combine 4 ½ C flour, yeast, and salt.

2.     In a separate, heat-proof bowl, combine milk, softened butter, and sugar. Heat for 60-90 seconds in the microwave and stir to combine the ingredients. Just enough to melt the butter.

3.     Slowly pour the warm milk mixture into the flour mixture and mix well.

4.     Wring out shredded carrots with a paper towel. This should leave about 3/4 cup of wrung-out carrots that weigh half as much as before. Mix them into the dough.

5.     Add egg and mix until a sticky dough becomes elastic (about 3 minutes).

6.     Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky. It should be tacky but shouldn't stick to your finger or leave any residue on your finger.

7.     Cover your bowl with a towel and let the dough rest for 10-20 minutes.

8.     While the dough rests, make the cinnamon roll filling. In a medium-sized bowl, mix brown sugar, cinnamon, cornstarch, nutmeg, cloves, allspice, and salt. Set aside.

9.     Place the rested dough on a lightly floured surface and roll it into a large rectangle that's about ¼ inch thick.

10. Spread room temperature butter evenly across the dough. Leave about 1 inch unbuttered.

11. Sprinkle the brown sugar filling over the dough and top with pecans if desired.

12. Roll the dough horizontally toward the unbuttered section. Dip your finger in water and run it along the unbuttered section to help the log stick together. Cut 12 equal pieces using dental floss. Place in a greased 9x13-inch pan.

13. If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place them in the fridge overnight.

14. If you make these the morning of, cover in foil and put in a preheat oven (200F) for 30 minutes.

15. If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them.

16. Once they have risen, preheat the oven to 350 F / 175 C. Bake for 26-32 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.

17. Take out to cool for 20 minutes.

18. While cooling, make frosting by mixing room temperature cream cheese, vanilla, powder sugar with a whisk.

19. Spread rolls with frosting.

I cannot wait to give this recipe a try. Please keep sharing your recipes.

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