Carrot Cake Cinnamon Rolls
Your favorite spring dessert and special occasion breakfast rolled into one? These Carrot Cake Cinnamon Rolls are packed with grated carrots, warm spices, and chopped walnuts, then topped with a cream cheese frosting for a perfect springtime brunch.
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Makes: 12 rolls
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Ingredients
- 1 cup whole milk
- ¼ cup vegetable oil
- 6 Tbsp (¼ cup + 2 Tbsp) granulated sugar
- 2 ¼ tsp (or 1 packet) dry active yeast
- 2 ¾ cups all-purpose flour
- 4 teaspoon ground cinnamon divided
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots divided (after measuring grated carrots, wrap in cheesecloth or a dish towel and squeeze firmly to remove as much water as possible)
- 6 tablespoon unsalted butter softened
- ¾ cup packed brown sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup chopped chopped walnuts optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup (1 stick) unsalted butter softened
- 2 cups confectioners' sugar
- 1 ½ teaspoon vanilla extract
- 3-4 tablespoon milk or cream
Instructions
- Heat milk, vegetable oil, and sugar in a medium saucepan over medium heat, stirring occasionally, until it's hot, but not at the point of boiling. It should be about 170-180 degrees.
- Pour milk mixture into the bowl of a stand mixer with paddle attachment (if you don't have a stand mixer, you can do it by hand- see notes below) and let rest for about 10 minutes to cool a bit (you want it at about 110 degrees). Sprinkle yeast over the top of milk mixture. Let sit for 5 minutes.
- Add flour, 1 teaspoon cinnamon, and salt to milk mixture and mix on low for 1 minute, until flour is incorporated. Add vanilla extract and ½ cup grated carrots and use your mixer's dough hook attachment to knead on medium speed until dough is comes together and is smooth, 6-8 minutes.
- Transfer dough to a lightly greased mixing bowl, cover with a towel, and place in a warm location. Let dough rise for about an hour, until it doubles in size.
- Once dough has risen, punch it down and place on a lightly floured surface. Roll dough out into a rectangle, about 12×16 inches.
- Using a knife spread butter over the entire dough rectangle, all the way to the edges. Sprinkle brown sugar, remaining 3 teaspoon (1 Tbsp) cinnamon, nutmeg, ginger, cloves, remaining ½ cup grated carrots, and walnuts over the top.
- Roll the dough lengthwise into a tight log, and use a sharp knife or unflavored dental floss to cut the log into 12 equal slices (about 1 ¼" thick). It's OK if you end up with a couple extra! Arrange the rolls in 2 9-inch pie plates that are lightly sprayed with cooking oil or brushed with softened butter.
- Cover cinnamon rolls with a towel and place in a warm area to rise for about 45 minutes.
- When rolls are almost done rising, preheat oven to 350 degrees.
- Bake rolls for about 20-24 minutes, until cooked through and turning golden.
- Let cinnamon rolls rest for about 5 minutes before spreading with cream cheese frosting and adding sprinkles, if desired.
Cream Cheese Frosting
- In the bowl of a stand mixer with paddle attachment or in a medium bowl with a hand mixer or whisk, beat cream cheese and butter until smooth. Add confectioners' sugar, cinnamon, and vanilla extract and beat until combined.
- Add 3 tablespoon milk or cream to bowl and beat well. Add an additional tablespoon liquid for thinner frosting.
Notes
- If you don't have a stand mixer, put milk mixture in a large bowl, sprinkle yeast over, and use a wooden spoon to combine with flour, cinnamon, and salt. Once dough comes together, place on a lightly floured surface and use your hands to knead dough for about 10 minutes.
- If you want to make part of these cinnamon rolls in advance, you have a couple different options: Option 1: After the dough rises (step 4 in the recipe card), cover the bowl tightly with plastic wrap and place in fridge for up to three days and finish rolling dough and forming rolls when ready. Option 2: After you arrange the rolls in the pan (step 7), you can cover the pan in plastic wrap and place them in the fridge overnight or in the freezer for longer. Simply bring to room temperature and bake when ready.
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