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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

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Indulge in the comforting delight of Carrot Cake Cinnamon Rolls, where sweet and spicy flavors collide in a fluffy roll topped with creamy frosting. Perfect for brunch gatherings or as a cozy treat during any season, these rolls combine the essence of traditional carrot cake with the beloved cinnamon roll. The warm aroma of freshly baked rolls will fill your kitchen, inviting everyone to take part in this delicious experience. Easy to prepare and sure to impress, this recipe is a must-have for your collection.

Ingredients

Scale
  • 3/4 cup warm milk
  • 2 1/4 teaspoons instant yeast
  • 2 large eggs
  • 1/2 cup salted butter (melted)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 1/2 cups finely shredded carrots
  • 3/4 cup shredded coconut
  • 4 1/2 cups bread flour
  • 3/4 cup salted butter (almost melted) for filling
  • 1 1/2 cups packed brown sugar for filling
  • 3 tablespoons ground cinnamon for filling
  • 1/2 cup heavy cream for soaking
  • 6 ounces cream cheese (softened) for frosting
  • 1/3 cup salted butter (softened) for frosting
  • 2 cups powdered sugar for frosting
  • 1/2 tablespoon vanilla extract for frosting
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Activate the yeast by sprinkling it over warm milk; let sit for 5 minutes until frothy.
  2. Mix in eggs, melted butter, salt, cinnamon, and sugar; then fold in shredded carrots and coconut.
  3. Gradually add flour until combined; allow to rest for 5 minutes.
  4. Knead the dough with a dough hook for 5-7 minutes until slightly tacky; let rise in a warm place for about 30 minutes.
  5. Prepare the filling by mixing softened butter, brown sugar, and cinnamon.
  6. Roll out dough into a rectangle and evenly spread filling; roll up tightly and slice into pieces.
  7. Let rolls rise again while preheating the oven; pour warm cream over them before baking at 350°F for 27-30 minutes.
  8. Make cream cheese frosting and spread over warm rolls.

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