Carrot Cake Cinnamon Rolls Recipe
These Carrot Cake Cinnamon Rolls combine the flavors of classic carrot cake with the soft, fluffy texture of cinnamon rolls, topped with a creamy frosting. Perfect for breakfast or dessert!
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet instant yeast 2 ¼ tsp
- ½ tsp salt
- 1 cup warm milk
- ¼ cup unsalted butter melted
- 2 large eggs
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup unsalted butter softened
- 1 ½ cups grated carrots
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk to adjust consistency
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt.
- In another bowl, whisk warm milk, melted butter, and eggs together.
- Pour wet ingredients into dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- Mix brown sugar, cinnamon, and nutmeg for the filling.
- Roll out the dough into a rectangle and spread softened butter on top.
- Sprinkle the brown sugar mixture, then add carrots, pineapple, and nuts.
- Roll the dough tightly and slice into 12-15 pieces.
- Place in a greased dish, cover, and let rise for 30 minutes.
- Preheat oven to 350°F and bake for 25-30 minutes until golden.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Spread frosting over rolls after they cool for 10 minutes.
Notes
For a beautiful presentation, sprinkle grated carrot or chopped nuts on top of the frosted rolls before serving.