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Carrot Cake Cinnamon Rolls Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Description

These Carrot Cake Cinnamon Rolls combine the classic comfort of cinnamon rolls with the moist texture and flavor of carrot cake. Featuring a soft, spiced dough filled with brown sugar, cinnamon, nutmeg, crushed pineapple, toasted coconut, and nuts, they are topped with a rich cream cheese frosting for a delightful treat perfect for breakfast or brunch.

Ingredients

Dough

  • 1 cup warm whole milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 3 1/4 cups all-purpose flour, plus more for rolling out
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely grated carrots, loosely packed (about 3 oz.)

Filling

  • 2/3 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shredded sweetened coconut, toasted (optional)

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or cream, as needed for consistency
  • 2 tablespoons freshly grated carrot (optional)
  • 2 tablespoons chopped walnuts for garnish

Instructions

  1. Activate Yeast: In the bowl of an electric stand mixer fitted with the paddle attachment, combine warm milk, yeast, and 1 tablespoon sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture and stir to combine thoroughly.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add half of this dry mixture to the wet ingredients, mixing on low speed until combined.
  4. Add Carrots and Knead Dough: Incorporate the grated carrots into the dough mixture until evenly distributed. Switch to the dough hook attachment and add remaining flour a little at a time, mixing until a soft dough forms. Knead on medium-low speed for 6-8 minutes until the dough is smooth and elastic.
  5. First Rise: Place the dough in a greased bowl, turning to coat it evenly. Cover and let it rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
  6. Prepare Filling Mixture: In a small bowl, combine brown sugar, cinnamon, and nutmeg, working the cinnamon into the brown sugar with your fingers. Set aside.
  7. Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a 12 by 16-inch rectangle. Brush the surface evenly with melted butter, reserving some for the baking dish if desired. Sprinkle the cinnamon-sugar mixture evenly, then top with nuts, drained crushed pineapple, and toasted coconut.
  8. Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Slice into 12 even pieces.
  9. Second Rise: Arrange the rolls spaced evenly in a greased 9×13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
  10. Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 26 minutes until golden brown and cooked through.
  11. Prepare Frosting: Beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk to reach a spreadable consistency. Optionally stir in freshly grated carrot.
  12. Frost and Serve: Spread the cream cheese frosting evenly over the warm rolls. Garnish with chopped walnuts as desired and serve immediately.
  13. Storage: Store leftover rolls tightly covered at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat in the microwave for 20 seconds before serving.

Notes

  • If desired, add 1/2 cup raisins or sultanas layered just after the toasted coconut to incorporate additional sweetness and texture.
  • Overnight method: After shaping and slicing the rolls, place them in the greased baking dish, cover tightly with plastic wrap or foil, and refrigerate overnight (up to 16 hours). The next morning, let them sit at room temperature for 45 to 60 minutes before baking as directed.
  • Toasting the coconut enhances its flavor and texture but is optional.
  • Ensure the milk is warm but not hot to properly activate the yeast without killing it.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-cake-cinnamon-rolls-recipe/