Description
Indulge in warm, fragrant Carrot Cake Cinnamon Rolls topped with creamy icing, combining the best of both carrot cake and cinnamon rolls for a delightful treat.
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
- Warm the milk in a small saucepan until it’s just lukewarm. Sprinkle the yeast over the warm milk and let it sit for about 5–10 minutes until creamy and frothy.
- In a large bowl, whisk together the melted butter, sugar, salt, vanilla extract, and eggs until smooth. Gradually incorporate the yeast mixture and combine well.
- Add the flour, one cup at a time, mixing until a dough forms. If you’re using a stand mixer, switch to the dough hook attachment and knead for about 5–7 minutes, until the dough is elastic and smooth.
- On a floured surface, roll your dough into a large rectangle, about 16×24 inches. Spread the soft butter evenly over the dough, leaving a small border around the edges.
- In a separate bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture liberally over the buttered dough, followed by the grated carrots and chopped nuts. Press gently on the mixture to ensure it sticks.
- Starting from the long edge of the rectangle, roll the dough tightly into a log. Pinch the seam to seal, then slice the log into 12 even pieces. Arrange these slices in a buttered baking dish or on a lined baking sheet, allowing space between them.
- Cover the rolls with a clean kitchen towel and let them proof in a warm area until they double in size, about 30–45 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25–30 minutes or until they are golden brown and firm to the touch.
- While the rolls cool, prepare the icing. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, pinch of salt, vanilla bean paste, and half-and-half, whipping until creamy and spreadable.
Notes
Make-ahead tips: Prepare the dough a day in advance and let it rise in the fridge overnight. In the morning, let it come to room temperature before proceeding with the recipe.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg