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Carrot Cake Cinnamon Rolls

These Carrot Cake Cinnamon Rolls are a combination of pillowy carrot and spice filled dough, a buttery spiced cinnamon mixture, and a browned butter cream cheese glaze.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bread, carrot cake, carrot cake cinnamon rolls, cinnamon, cinnamon rolls, easter, spiced rolls
Servings: 9

Ingredients

For the Dough:

  • 1 .25 Ounce Pack of Instant or Dry Active Yeast
  • ⅓ Cup Brown Sugar of Choice, measured and leveled (not packed)
  • 1 ⅓ Cups Whole Milk, warmed to about 110°
  • ⅔ Cup Salted Butter, softened to room temperature
  • 2 Large Eggs, room temperature
  • 1 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • ½ Cup Shredded Carrots
  • 4 ½ Cups All Purpose Flour, plus more for dusting a and rolling out the dough

For the Filling:

  • ½ Cup Salted Butter, softened to room temperature
  • ⅔ Cup Dark Brown Sugar, packed
  • 2 Tablespoons Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • ½ Cup Chopped Walnuts, optional

For the Browned Butter Cream Cheese Glaze:

  • 2 Tablespoons Salted Butter, browned and cooled to room temperature
  • 2 Ounces Cream Cheese, softened to room temperature
  • ¾ Cup Powdered Sugar, sifted to remove any lumps
  • ½ Tablespoon Pure Vanilla Bean Paste or Extract
  • 3-4 Tablespoons Half and Half

Instructions

  • Activate the Yeast: In a large mixing bowl, dissolve the yeast and brown sugar in warm milk. Let it sit for about 5-10 minutes until it becomes frothy. During cooler months, this could take upwards of 20 minutes or more. If the yeast fails to activate, scrap it and start again to ensure that your yeast is fresh and alive.
  • Mix the Dough: Add softened butter, eggs, salt, cinnamon, nutmeg, and shredded carrots to the yeast mixture. Stir until well combined. Gradually add in the flour, mixing until a soft dough forms.
    Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  • Prepare the Filling: In a small bowl, mix together softened butter, dark brown sugar, cinnamon, nutmeg, and chopped walnuts until well combined.
    Roll out the Dough: Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle, about ¼ inch thick. Spread the Filling: Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.
  • Roll up the Dough: Using a pizza cutter, slice the dough into 12 equal-sized rolls. Roll each slice up tightly and place them in a greased baking dish, leaving a little space between each roll.
    Second Option: Log and Cut Method: Alternatively, you can roll the dough into a log and then slice it into 12 equal-sized rolls using a sharp knife.
    Final Rise: Cover the rolls with a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they have doubled in size. Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
  • Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
    Make the Cream Cheese Glaze: In a medium bowl, beat together softened butter, cream cheese, powdered sugar, vanilla extract, and half and half until smooth and creamy.
  • Glaze the Rolls: Once the rolls are done baking, drizzle the cream cheese glaze over them while they are still warm.
    Serve: Serve the carrot cake cinnamon rolls warm and enjoy the delightful flavors!

Notes

See blog for dietary substitutions on dairy and gluten.