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Carrot Cake Cinnamon Rolls

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While I love a good slice of carrot cake, these carrot cake cinnamon rolls give them a run for their money.

They bake up so soft and fluffy thanks to freshly grated carrots and are packed with warm spices!

Spread some cream cheese frosting over the top of them when they’re still warm, and they’re truly irresistible.

image of a fluffy carrot cake cinnamon roll that's been cut into to show how tender and soft it is

Carrot Cake Cinnamon Roll Troubleshooting & FAQs

Below are some answers to frequently asked questions about this recipe and advice to help you make the very best cinnamon rolls!

What Makes These Cinnamon Rolls Taste Like Carrot Cake?

While the shredded carrots add tons of moisture and a nice pop of color, they don’t actually contribute much to the flavor of these cinnamon rolls.

To give these carrot cake cinnamon rolls that nostalgic carrot cake flavor, the filling is made with lots of warm spices.

In addition to cinnamon, this recipe also includes ground nutmeg, cloves, and allspice. The spices paired with the cream cheese frosting make these taste just like a slice of carrot cake!

What Type of Yeast Should I Use to Make These Carrot Cake Cinnamon Rolls?

This recipe uses instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can also order larger packages of instant yeast online if you bake with yeast a lot!

You can use active dry yeast in place of the instant yeast in this recipe, just allow the dough to rise for longer. Active yeast takes longer to rise than instant.

What’s the Best Way to Grate Carrots for This Recipe?

Finely grated carrots really make this recipe!

I like to peel my carrots, then grate them on a microplane grater to make them extra fine. This makes it easier for them to be incorporated into the dough.

However, you can also grate your carrots using a grating attachment on a food processor or with a regular cheese grater.

Whatever method you decide to use, be sure to wring out the shredded carrots with either a cheesecloth or a couple paper towels.

image of finely shredded carrots grated using a microplane grater

The carrots should be roughly half the weight and volume they started at once they’ve been wrung out.

image of a cup of finely shredded carrots that have been wrung out to remove the excess juice before being added into carrot cake cinnamon roll dough.

If you don’t do this your dough will be super sticky and difficult to roll out.

This will also force you to add extra flour, which will make your cinnamon roll dough denser and less fluffy.

How Much Flour Am I Supposed to Use??

While this seems like it should be a straightforward question, the amount of flour you use in this recipe can vary.

The amount of flour you start with is set at 4 1/4 cups of all-purpose flour.

But as you add in your wet ingredients and the egg, a sticky dough ball forms and you might need to add in additional flour.

I usually add an additional 1-2 Tbsp of flour into the dough at this stage, but it varies a little every time I make this recipe.

You need just enough flour to make the dough workable.

The main goal is to make the dough easy enough to handle and knead by hand, but it should still be a bit tacky and soft.

image of flour being added to cinnamon roll dough 1 tbsp at a time to make it the perfect consistency to roll out

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add, especially if you decide to add a bit more to get the consistency of your dough just right.

image of carrot cake cinnamon roll dough that's ready to be rolled out

Can I Make These Carrot Cake Cinnamon Rolls by Hand or with a Stand Mixer?

Good news! This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make them with a stand mixer, but a little elbow grease never hurt anyone.

I also find it’s easier to get the consistency of the dough right if you knead by hand.

When I make cinnamon rolls, I like to start making the dough in my stand mixer and finishing the kneading process by hand. This usually gives me the best results and helps me make the fluffiest cinnamon rolls.

The dough should be tacky but not sticky once it’s ready to be rested.

If you’re unsure what the right consistency of dough feels like, I recommend testing the dough by pressing it with your finger.

It should feel tacky, but not leave any residue on your finger when you pull it away.

image of carrot cake cinnamon roll dough being made in a stand mixer using a dough hook

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and just starts to pull away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for 10-20 minutes.

This little break lets the gluten relax a bit and makes the dough easier to roll out.

What Are These Cinnamon Rolls Frosted With?

Carrot cakes, like cinnamon rolls, are often topped with cream cheese icing.

With that in mind, a simple cream cheese frosting seemed fitting for these carrot cake cinnamon rolls.

However, you can use a more traditional, vanilla icing on your cinnamon rolls if you prefer them that way.

If that’s you, swap out the cream cheese for additional butter and double the amount of vanilla extract in the frosting.

image of carrot cake cinnamon rolls in a pan that have been frosted with cream cheese frosting and decorated with cute little carrots

Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

  • Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it before adding it into the dough and let the dough rise for a bit longer. Active yeast takes longer to rise than instant.
  • Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Finely Shredded Carrots – I like to peel my carrots and then grate them on a microplane grater to make them extra fine. However, you can also grate your carrots using a grating attachment on a food processor or with a regular cheese grater. Whatever method you use, squeeze out as much juice as possible with a cheesecloth or paper towel before adding them to the dough.
  • Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using dark in this recipe!
  • Chopped Pecans – The nuts in this recipe are optional. I like the texture they add and find that toasting them really amps up their flavor (bake in a preheated 350 F / 150 C oven for 5-7 minutes).
image of toasted pecans being added into the filling of a carrot cake cinnamon roll

Tips for Making the Best Carrot Cake Cinnamon Rolls

  • Wring out the freshly grated carrots with a cheesecloth or paper towel. This will prevent your dough from becoming too sticky to roll out.
  • Don’t overwork the dough! Knead it just until it becomes elastic and easy to handle.
  • Test your dough with the finger test. When you think you’ve added enough flour, poke the dough with the tip of your finger. It’s ready when it feels tacky but doesn’t leave any residue on your finger.
  • Use a ruler to make sure your dough is rolled out to the right size (14 in x 18 in) and cut into even pieces.
  • Use dental floss to easily cut each cinnamon roll rather than a knife.
  • Mark the cinnamon roll log before cutting it to make sure your cinnamon rolls are all the same size. This will help them bake more evenly.
  • Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in).
  • Let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow the frosting to perfectly melt over the cinnamon rolls.
  • Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.
image of carrot cake cinnamon rolls that have been proofed in a 9 by 13 inch pan and are ready to be baked

Making These Carrot Cake Cinnamon Rolls in Advance

If you want to make these carrot cake cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.

Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

image of an overhead shot of carrot cake cinnamon rolls that have been proofed in a 9 by 13 inch pan and are ready to be baked

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap and then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!).

image of a fluffy carrot cake cinnamon roll that's been cut into to show how tender and soft it is

Let Me Know What You Think!

If you try this recipe for carrot cake cinnamon rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!

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Yield: 12

Carrot Cake Cinnamon Rolls

image of a fluffy carrot cake cinnamon roll that's been cut into to show how tender and soft it is

These carrot cake cinnamon rolls bake up so soft and fluffy thanks to freshly grated carrots and are packed with warm spices! Spread some cream cheese frosting over the top of them when they're still warm, and they're truly irresistible.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 40 minutes
Total Time 1 hour 38 minutes

Ingredients

Carrot Cake Cinnamon Roll Dough

  • 4 1/4 cups all-purpose flour + about 1/2 cup all-purpose flour to be added later (550g-615g)
  • 4 1/2 tsp or 2 packets instant dry yeast (14g, 1/2 oz.)
  • 1/2 tsp fine salt (3g)
  • 1 cup whole milk (240g)
  • 1/2 cup unsalted butter (113g)
  • 1/2 cup sugar (100g)
  • 1 1/2 cups finely shredded carrots - about 3 large carrots (210g)
  • 1 large egg, room temperature (56g)

Carrot Cake Cinnamon Roll Filling

  • 2/3 cup packed light brown sugar (133g)
  • 1 Tbsp 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 (113g)
  • 1/2 cup chopped pecans, toasted - optional (125g)

Cream Cheese Frosting

  • 1 cup cream cheese, room temperature (226g)
  • 2 tsp vanilla extract (8g)
  • 1 1/2 cups powdered sugar (190g)

Instructions

Carrot Cake Cinnamon Roll Dough

  1. In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets (4 1/2 tsp) of instant dry yeast, and 1/2 tsp salt.
  2. In a separate, heat-proof bowl, combine 1 cup whole milk, 1/2 cup softened butter, and 1/2 cup granulated sugar. Heat for 60-90 seconds in the microwave and stir to combine the ingredients. The butter should be melted, and the mixture should be warm but not hot to the touch (you don't want to kill the yeast!).
  3. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated.
  4. Wring out 1 1/2 cups of freshly shredded carrots with a paper towel or cheesecloth. You should be able to squeeze out a significant amount of carrot juice, and the carrots should look dry and kind of like sweet potatoes once they're wrung out. You should be left with about 3/4 cup of wrung-out carrots that weigh half as much as before. Mix them into the dough on a medium speed until they're worked into the dough.
  5. Add in 1 large egg. Mix on low speed at first, then increase to a medium speed until a sticky dough ball forms.
  6. Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic.
  7. Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky (usually takes me 1-2 additional Tbsp of flour). The best way to test the dough is to tap the dough with your finger. It should be tacky but shouldn't stick to your finger or leave any residue on your finger.
  8. Once the dough reaches this stage, cover your bowl with plastic wrap and let the dough rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.

Carrot Cake Cinnamon Roll Filling

  1. While the dough rests, make the cinnamon roll filling. In a medium-sized bowl, mix 2/3 cup packed brown sugar, 1 Tbsp cinnamon, 2 tsp cornstarch, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice, and 1/4 tsp salt together. Set aside.

Roll Out & Bake the Carrot Cake Cinnamon Rolls

  1. Next, place the rested dough on a lightly floured surface and roll it into a large rectangle that's about 14x18-inches. It should be a little less than 1 cm thick. 
  2. Spread 1/2 cup of softened butter evenly across the dough, leaving 1/2-inch strip of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
  3. Sprinkle the brown sugar filling over the buttered section and top with a sprinkle of toasted pecans if desired.
  4. Roll the dough horizontally toward the uncovered strip. 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. It sounds weird but it gives you super clean cuts! Place in a greased 9x13-inch pan.
  5. If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place them in the fridge overnight.
  6. If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, then cover my cinnamon rolls with foil and place the pan in the oven to proof because my apartment is always cold!
  7. If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.
  8. 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.

Cream Cheese Frosting

  1. Make the cream cheese frosting while the cinnamon rolls bake and cool. Mix 1 cup of room temperature cream cheese, 2 tsp vanilla extract, and 1 1/2 cups of powdered sugar together with a whisk or electric mixer. I like to heat the cream cheese up a little bit in the microwave to make the frosting easier to mix. Mix on a low speed until smooth.
  2. Let the carrot cake cinnamon rolls cool for about 10-20 minutes, then spread the frosting over the cinnamon rolls and enjoy warm! If desired, cut a leftover carrot into tiny pieces and add as a garnish with small bits of carrot top greens to look like little carrots.

Notes

Using the Right Type of Yeast: Active vs. Instant Yeast

Make sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it in a small bowl with 2 Tbsp of warm water and 1 tsp sugar before adding it to the dough and let the dough rise for longer (active yeast takes longer to rise than instant).

Tips for Making the Best Carrot Cake Cinnamon Rolls

  • Aggressively wring out the freshly grated carrots with a cheesecloth or paper towel. This will prevent your dough from becoming too sticky to roll out!
  • Don’t overwork the dough. Knead it just until it becomes elastic and easy to handle.
  • Test your dough with the finger test! When you think you've added enough flour, poke the dough with the tip of your finger. The dough is ready when it feels tacky but doesn't leave any residue on your finger.
  • Use a ruler to make sure your dough is rolled out to the right size (14 in. x 18 in.).
  • Mark the cinnamon roll log before cutting it to make sure your cinnamon rolls are all the same size. This will help them bake more evenly.
  • Use dental floss to easily cut each cinnamon roll rather than a knife.
  • Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in).
  • Let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls.
  • Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

Making These Carrot Cake Cinnamon Rolls in Advance

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls overnight after they have been cut and placed in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

Take them out of the fridge 1-2 hours before you plan to bake them the following morning to let them warm up and rise a bit. Then bake at 350 F / 175 C for 26-32 minutes, or until golden brown.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 577Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 78mgSodium 244mgCarbohydrates 76gFiber 3gSugar 35gProtein 9g
© Chelsey White
Cuisine: American / Category: Bread & Cinnamon Rolls

Kirsten

Tuesday 28th of November 2023

Made these for kids while being constantly interrupted by said kids. Despite this they turned out perfectly. The dough was very easy to work with. I made it in the kitchen aid stand mixer and didn't have to add any additional flour. Both the kids and I enjoyed them.

Chelsweets

Tuesday 5th of December 2023

Aw so happy to hear that Kirsten!! Thank you so much for sharing :)

27 Carrot Recipes - Healthy Meals, Side Dishes, and Desserts - Foodiosity

Wednesday 9th of August 2023

[…] Frost for Indulgence: Slather with cream cheese frosting for an added layer of sweetness.Check this recipe. […]

Chelsey

Monday 3rd of April 2023

Could you make these a few days in advance? Prepare Friday and cook Sunday morning?

The Rockwood Lane Weekly 21

Monday 20th of March 2023

[…] you ever had Carrot Cake Cinnamon Rolls before? I haven’t, but after seeing these from Chelsweets, I must! Along with this recipe are […]

Lindsey

Wednesday 8th of March 2023

Your ingredient list says 1 1/2 cups carrots. The instructions call for 1/2 cup. Now I’ve got wet dough all over my hands and the iPad trying to figure out where I went wrong. And have to drive into town to repurchase milk and flour. Hopefully round 2 works out.

Lindsey

Monday 13th of March 2023

@Chelsweets,

Thanks so much for your quick reply. I’ve made this twice now with 1/2 cups carrots and Think I’m wringing them out pretty well, and the dough is tacky and becomes no longer tacky with 3-5 Tbsp flour. I’m nervous to add the whole 1 1/2 cup because try first attempt was disastrous. I make your recipes all the time and this is the first issue I’ve encountered. (And receive so many compliments, always giving you the credit ?? You are a baking rockstar!!!) Is it possible for you to reevaluate the carrot measurement?

Thank you!!!

Chelsweets

Sunday 12th of March 2023

Hi Lindsey,

I'm so sorry about that, apologies! The ingredients portion is correct, it should be 1 1/2 cups. I've updated the instructions portion to reflect this. Thank you for letting me know!

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