Combining the warm, spiced flavors of carrot cake with the soft, gooey goodness of cinnamon rolls, these Carrot Cake Cinnamon Rolls are the ultimate treat. Made with a rich, buttery dough, a carrot cake-inspired filling, and a creamy cream cheese frosting, these rolls are perfect for breakfast, brunch, or an indulgent dessert. The added carrots bring a subtle sweetness and moisture, while the cinnamon and raisins (optional) infuse each bite with classic carrot cake flavor. This recipe is sure to become a favorite for anyone who loves a fun twist on traditional baked goods.
Ingredients:
- For the Dough:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 7 to 8 cups all-purpose flour
- 2 (0.25 oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
- 3/4 cup granulated sugar
- 2 teaspoons table salt
- 1 large egg (slightly beaten)
- 1/2 cup finely chopped carrots (added after the first rise)
- For the Filling:
- 1 cup carrot cake flavored cake mix (without the carrot and raisin pack)
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 2/3 cup raisins (optional)
- 1/2 cup warm rum (optional, for soaking raisins)
- For the Frosting:
- 4 tablespoons unsalted butter (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions:
- Make the Dough:
- In a medium saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is warm (but not boiling).
- In a large mixing bowl, combine 4 cups of the flour, yeast, sugar, and salt.
- Add the slightly beaten egg and the lukewarm milk-butter mixture, mixing until the dough begins to come together.
- Gradually add the remaining flour, 1/2 cup at a time, until the dough is soft and pulls away from the sides of the bowl.
- Work the dough on a floured surface for approximately 5 to 7 minutes until it reaches a smooth and elastic texture.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling:
- While the dough is rising, if using raisins, soak them in the warm rum for about 30 minutes. Drain and set aside.
- In a small bowl, mix together the carrot cake flavored cake mix and cinnamon. Set aside.
- Form the Rolls:
- Once the dough has risen, punch it down and knead in the finely chopped carrots.
- Flatten the dough into a large rectangle, approximately 1/4 inch thick.
- Spread the softened butter evenly over the dough, then sprinkle the carrot cake filling mixture over the top.
- If using raisins, scatter them evenly across the dough.
- Starting from the long side of the dough, tightly roll it into a log.
- Slice the log into 12 equal pieces and arrange them in a greased 9×13-inch baking pan.
- Second Rise and Bake:
- Cover the dish with a towel and let the rolls rise for another 30 minutes, or until they are puffy.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25 to 30 minutes, or until they achieve a rich golden hue and are thoroughly baked.
- Remove from the oven and allow them to cool slightly before frosting.
- Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth.
- Add the vanilla extract and gradually mix in the powdered sugar until the frosting is thick and creamy.
- Frost and Serve:
- Spread the cream cheese frosting generously over the warm rolls.
- Serve immediately and enjoy the delicious combination of carrot cake and cinnamon roll flavors.
Conclusion:
These Carrot Cake Cinnamon Rolls are the perfect fusion of two beloved desserts, bringing the soft, comforting texture of cinnamon rolls together with the sweet, spiced flavors of carrot cake. The cream cheese frosting takes them to the next level, making them an indulgent treat that’s ideal for any occasion. With optional additions like raisins and rum for extra depth, these rolls are as versatile as they are delicious.
Carrot Cake Cinnamon Rolls: A Delightful Twist on a Classic
Carrot Cake Cinnamon Rolls combine the spicedflavors of carrot cake with the soft, gooey texture of cinnamon rolls. Toppedwith rich cream cheese frosting, they make a deliciously indulgent breakfast ordessert.
Ingredients
For the Dough:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 7 to 8 cups all-purpose flour
- 2 0.25 oz each packages (14g) or 4 1/2 teaspoons Platinum Yeast
- 3/4 cup granulated sugar
- 2 teaspoons table salt
- 1 large egg slightly beaten
- 1/2 cup finely chopped carrots added after the first rise
For the Filling:
- 1 cup carrot cake flavored cake mix without the carrot and raisin pack
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter softened
- 2/3 cup raisins optional
- 1/2 cup warm rum optional, for soaking raisins
For the Frosting:
- 4 tablespoons unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Make the Dough:
- In a medium saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is warm (but not boiling).
- In a large mixing bowl, combine 4 cups of the flour, yeast, sugar, and salt.
- Add the slightly beaten egg and the lukewarm milk-butter mixture, mixing until the dough begins to come together.
- Gradually add the remaining flour, 1/2 cup at a time, until the dough is soft and pulls away from the sides of the bowl.
- Work the dough on a floured surface for approximately 5 to 7 minutes until it reaches a smooth and elastic texture.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
- While the dough is rising, if using raisins, soak them in the warm rum for about 30 minutes. Drain and set aside.
- In a small bowl, mix together the carrot cake flavored cake mix and cinnamon. Set aside.
Form the Rolls:
- Once the dough has risen, punch it down and knead in the finely chopped carrots.
- Flatten the dough into a large rectangle, approximately 1/4 inch thick.
- Spread the softened butter evenly over the dough, then sprinkle the carrot cake filling mixture over the top.
- If using raisins, scatter them evenly across the dough.
- Starting from the long side of the dough, tightly roll it into a log.
- Slice the log into 12 equal pieces and arrange them in a greased 9×13-inch baking pan.
Second Rise and Bake:
- Cover the dish with a towel and let the rolls rise for another 30 minutes, or until they are puffy.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25 to 30 minutes, or until they achieve a rich golden hue and are thoroughly baked.
- Remove from the oven and allow them to cool slightly before frosting.
Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth.
- Add the vanilla extract and gradually mix in the powdered sugar until the frosting is thick and creamy.
Frost and Serve:
- Spread the cream cheese frosting generously over the warm rolls.
- Serve immediately and enjoy the delicious combination of carrot cake and cinnamon roll flavors.