Description
Delightful Carrot Cake Cinnamon Rolls with creamy icing, blending sweet carrot cake flavors with soft, gooey cinnamon rolls.
Ingredients
Scale
- 1 cup whole milk
- 1 tbsp dry yeast (instant or regular)
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup unsalted butter (melted)
- 2 large eggs
- 1/2 cup white granulated sugar
- 4 cups all-purpose flour
- 1/2 cup unsalted butter (very soft)
- 1 cup brown sugar (packed)
- 1 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated)
- 2 medium carrots (grated; about 1 1/4 cups grated)
- 1 cup finely diced pecans (or walnuts, pistachios, almonds)
- 3/4 cup half-and-half (or cream; for baking)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 pinch sea salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/4 cup finely diced pecans (for garnish; optional)
Instructions
- Start by warming the whole milk slightly in a saucepan or microwave until it feels warm to the touch.
- Add the dry yeast to the milk and let it sit for about 5-10 minutes until it’s frothy and bubbly.
- In a mixing bowl, whisk together the eggs, melted butter, and sugar until well combined. Mix in your frothy yeast and milk.
- Gradually add the flour and sea salt, mixing until a dough forms. If using a stand mixer, switch to the dough hook and knead for about 8-10 minutes until smooth and elastic.
- On a floured surface, roll out your dough into a rectangle approximately 1/4 inch thick.
- Spread the very soft butter over the dough, ensuring an even layer.
- In a separate bowl, combine brown sugar, cinnamon, and nutmeg, and sprinkle the mixture generously over the buttered surface.
- Scatter the grated carrots and diced pecans across the top, pressing them gently into the sugar layer.
- Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into even pieces, about 1 to 1.5 inches thick.
- Place the rolls in a greased baking dish or on a parchment-lined baking sheet. Cover with a cloth and let them rise in a warm place for about 30-45 minutes until doubled in size.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until they are golden brown.
- Allow them to cool slightly while you prepare the cream cheese icing.
- In a medium bowl, beat together softened cream cheese, powdered sugar, pinches of sea salt, and vanilla until smooth and creamy.
- Add half-and-half gradually until you reach your desired consistency—thick and spreadable but still pourable.
Notes
Make-ahead: Prepare the rolls up to the point of baking and refrigerate overnight.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg