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Carrot Cake Cinnamon Rolls

Fresh, baked Carrot Cake Cinnamon Rolls topped with Cream Cheese Frosting are the perfect companion for your morning coffee.


Carrot Cake Cinnamon Rolls

As a creative baker, I love to take two separate concepts and combine them into one – German Chocolate Cake Cookie Sandwiches, Smores Hot Cocoa, Chocolate Covered Strawberry Brownies. Here’s another twist on a classic pastry recipe – Carrot Cake Cinnamon Rolls. Sweet cinnamon rolls stuffed with carrots, raisins, and walnuts then topped with a cream cheese icing. And since these babies are stuffed with a filling reminiscent of carrot cake, they are perfect for today’s Sunday Supper theme of stuffed recipes. Let’s stuff our faces, shall we?


Carrot Cake Cinnamon Rolls

I made these cinnamon rolls last year for Easter weekend when my parents and brother visited. Cinnamon rolls are such a weakness of mine, and I knew I could devour the whole dozen no questions asked. I made a note in my planner to share this recipe, and here I am a year later. This time around, I used a regular all purpose flour dough instead of the whole wheat dough it originally called for then added walnuts to the filling. I was toying with adding pineapple to the mix, but I was afraid it would be too wet and didn’t have dried pineapple on hand.


Carrot Cake Cinnamon Rolls

Even though I associate carrot cake with Easter, carrot cake can be eaten all year round. I don’t think carrots ever go out of season, do they? They make a great brunch treat (especially for Easter morning). Make them the night before and let them sit in the refrigerator overnight during the second resting period. In the morning, pop them in the oven then frost before serving.


Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Yield: 12
You can prep these rolls the night before then pop them in the oven the morning you want to serve them. Follow the directions all the way up to assembly. During the second rise, you can cover and store in the refrigerator overnight.

Ingredients

Dough

  • 3 1/2 cups + 1-2 tablespoons all purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoon yeast (one 1/4 ounce package)
  • 1 cup milk (heated to 120F)
  • 4 tablespoons (1/2 stick or 2 ounces) butter, melted
  • 2 eggs, room temperature

Filling

  • 2 cups shredded carrots
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 2 tablespoons water
  • 1 tablespoon butter, softened

Frosting

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

For the dough

  2. In a large mixing bowl (paddle attachment if using a stand mixer), combine the flour, sugar, salt, and yeast. Add the milk and melted butter. Mix on low speed until the dough forms a soft mass. Beat in the eggs, one at a time. Continue beating on low until the dough starts to pull away from the sides of the bowl, 5-6 minutes.
  3. If using a stand mixer, change the attachment to the dough hook. Sprinkle the dough with 1 tablespoon of flour. Beat on low speed until the dough is smooth (not sticky) and springs back when you press it with your finger. If needed, add the extra tablespoon of flour. If not using a stand mixer, place the dough on a lightly floured surface and knead by hand for 4-6 minutes.*
  4. Place the dough in a lightly greased bowl, cover with a tea towel, and let rise in a warm place (about 85F) for 45-60 minutes or until it has almost doubled.**

For the filling

  2. In a medium saucepan, combine the carrots, brown sugar, cinnamon, raisins, walnuts, and water. Bring to a boil, stirring, then remove from the heat. Let cool 15 minutes.

To assemble

  2. Spread 1 tablespoon butter in a 13x9 pan.
  3. On a floured surface or pastry mat, roll the dough into a 12x16 rectangle. Spread remaining 1 tablespoon butter onto dough, being careful not to rip it. Spread the carrot filling on top. Staring with a short end, roll up the dough and form a tight 12-inch cylinder. Cut into 12 slices. Place each slice, spiral side up, into the buttered pan. Cover a tea towel and let rise in a warm place until almost doubled, 45-60 minutes.**
  4. Preheat the oven to 350F. Bake for 18-20 minutes or until the rolls have risen and are brown. Cool.

For the frosting

  2. In a large mixing bowl, beat together the cream cheese and powdered sugar until smooth. Beat in the milk and vanilla. Spread on top of rolls.

Notes

If you're having trouble finding a warm spot, place the bowl on a heating pad. I used the highest setting on mine.

*

© Carla Cardello (www.chocolatemoosey.com)

Source: Adapted from I Love Cinnamon Rolls!
 

More Carrot Cake Recipes



Carrot Cake Baked Doughnuts


Carrot Cake Drop Cookies


Carrot Cake Cheesecake


Carrot Cake Layer Cake

Sunday Supper Links

Starters and Snacks

Entrees and Mains

All things Sweet

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Reader Interactions

Comments

  1. I would gladly stuff my face with these! They sound like the perfect thing to bake this Easer week!!! Yet another great recipe Carla!

    Reply

  2. Now this is an incredible combination of recipes! As a huge fan of carrol cake AND cinnamon rolls, I’d definitely need to serve these to company so I wouldn’t eat the whole batch myself!

    Reply

  24. This is the most perfect dessert. I agree – carrot cake can, and should, be eaten year-round. I absolutely love this recipe for a decadent brunch. Yum!

    Reply

  26. That filling is fabulous, Carla! I love your combination of carrot cake and sweet rolls. These would indeed be perfect for Easter morning!

    Reply

  30. This dietitian thinks the carrots in cinnamon rolls certainly count as a serving of veggies! Perfect for Easter brunch. I have GOT to make these!

    Reply

  34. Carrots don’t really go out of season but definitely get the larger hearty carrots in the winter and the more tender and colorful ones in the spring/summer. I’m loaded down with so many carrots at home right now. I just love this!

    Reply

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