Carrot Cake Cinnamon Rolls with Cream Cheese Glaze

When Carrot Cake Met Cinnamon Rolls… Magic Happened!

Hey there, flavor adventurer! Isla here from BiteTide, waving a flour-dusted spoon from my cozy kitchen chaos. Ever have one of those mornings where you’re torn between the spiced, cozy hug of carrot cake and the gooey, pull-apart joy of cinnamon rolls? Yeah, me too. So I did what any self-respecting flavor fanatic would do: I smashed them together! These Carrot Cake Cinnamon Rolls are your new weekend superheroes—fluffy spirals packed with grated carrots, warm cinnamon, and nutmeg, all swimming in a luscious cream cheese glaze. Imagine biting into a cloud that tastes like your favorite spring dessert… but better. No fussy layers, no fancy piping—just soft, aromatic, straight-from-the-oven bliss that’ll make your kitchen smell like a bakery wonderland. Whether it’s brunch with friends, a solo treat with coffee, or a “heck yes, I survived Monday” moment, these rolls are your edible high-five. Ready to ride this flavor wave? Let’s bake!

Grandma’s Apron & Brunch Mishaps: How This Recipe Was Born

This recipe? It’s pure nostalgia with a side of happy accidents. Picture little me, standing on a wobbly stool in my grandma’s seaside kitchen, “helping” her grate carrots for her famous Easter cake. She’d wink and sneak me a slice before it cooled, whispering, “Life’s too short for patience, sweet pea.” Fast-forward 20 years: I’m hosting Sunday brunch for my rowdiest friends. I’d planned classic cinnamon rolls, but… surprise! Someone used all my frosting ingredients for midnight pancakes (bless their carb-loving hearts). Panic mode! Then I spotted leftover cream cheese and carrots. Grandma’s voice popped into my head: “Improvise, Isla!” So I shredded those carrots like my life depended on it, whipped up a tangy cream cheese glaze, and crossed my fingers. The result? Silence. Then forks clattering, eyes rolling back, and someone moaning, “Isla, you wizard.” That messy, laughter-filled brunch birthed these rolls—a love letter to grandma’s wisdom and kitchen chaos turning into gold.

Carrot Cake Cinnamon Rolls with Cream Cheese Glaze

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• Author: islamerrick
• Total Time: 1 hour
• Yield: 12 rolls 1x

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Description

When cozy comfort calls, answer with these Carrot Cake Cinnamon Rolls. Soft, spiraled dough laced with warm spices, flecks of grated carrot, and brown sugar—then drenched in a luscious cream cheese glaze. It’s everything you love about carrot cake, baked into a fluffy, pull-apart weekend treat. Brunch, dessert, or midnight indulgence? Yes, yes, and yes.

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Ingredients

Scale 1x2x3x

For the Dough:

¾ cup warm milk

2¼ tsp active dry yeast

¼ cup granulated sugar

¼ cup melted butter

1 egg + 1 egg yolk

3 cups all-purpose flour

¼ tsp salt

For the Filling:

¾ cup brown sugar

1 tbsp cinnamon

¼ tsp nutmeg

¼ cup softened butter

1 cup finely grated carrot

½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

½ tsp vanilla extract

1–2 tbsp milk (for desired consistency)

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Instructions

Combine warm milk and yeast; let sit 5–10 mins until foamy.

Mix in sugar, melted butter, egg, and yolk. Stir in flour and salt until dough forms. Knead 8–10 mins until smooth. Let rise in a greased bowl, covered, 1 hour or until doubled.

Roll out dough into a rectangle. Spread softened butter, sprinkle with brown sugar, spices, grated carrot, and nuts.

Roll tightly, slice into 12 rolls. Arrange in a greased pan, cover, and let rise another 30–45 mins.

Bake at 350°F (175°C) for 25–30 mins until golden.

Beat glaze ingredients until smooth and spread over warm rolls.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: dessert

Nutrition

• Calories: 330
• Sugar: 20g
• Fat: 14g
• Carbohydrates: 45g
• Protein: 5g

Gather Your Flavor Crew

For the Dough:

• ¾ cup warm milk (110°F/43°C) – Like a cozy bath for yeast! Too hot? It kills the yeast. Too cold? It naps. Use a thermometer or test on your wrist—it should feel warm, not scalding.
• 2¼ tsp active dry yeast – The engine of fluffiness! Check the expiry date. If it doesn’t foam after 10 mins in warm milk, swap it. Trust me, flat rolls = sad brunch.
• ¼ cup granulated sugar – Yeast’s favorite snack. It’s not just sweetness—it feeds the yeast for that epic rise.
• ¼ cup melted butter – Richness central! Salted or unsalted works. Sub with coconut oil for a hint of tropical vibes.
• 1 egg + 1 egg yolk – The yolk adds extra tenderness. Room temp is key for smooth dough bonding!
• 3 cups all-purpose flour – The trusty backbone. For chewier rolls, swap 1 cup with bread flour. Gluten-free? Use a 1:1 blend (add 1 tsp xanthan gum if it’s not included).
• ¼ tsp salt – Balances the sweetness. Always add it last—salt + yeast = frenemies.

For the Filling:

• ¾ cup brown sugar – Deep, caramel notes. Dark brown sugar adds molasses richness! Pack it tight in your measuring cup.
• 1 tbsp cinnamon – Non-negotiable warmth. Use Ceylon for floral notes or Saigon for spice-kick drama.
• ¼ tsp nutmeg – The stealthy flavor booster. Freshly grated? *Chef’s kiss*.
• ¼ cup softened butter – Spreadable bliss. Microwave cold butter? 5-second bursts only—melty butter leaks out while baking!
• 1 cup finely grated carrot – The star! Use the small holes on your box grater. Pro hack: Squeeze shreds in a towel to remove water. Wet carrots = soggy swirls.
• ½ cup chopped walnuts or pecans (optional) – Crunchy little rebels. Toast them first for max flavor! Skip for nut-free.

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened – Full-fat only! Low-fat makes weepy glaze. Leave it on the counter for 1 hour.
• 2 tbsp butter, softened – Silkiness agent. Salted butter balances sweetness.
• 1 cup powdered sugar – Sift it! Unless you enjoy lump-hunting…
• ½ tsp vanilla extract – The aromatic hug. Use real vanilla, not imitation—your taste buds deserve it.
• 1–2 tbsp milk – Consistency wizard. Start with 1 tbsp; add more for drizzly perfection.

Let’s Roll! (Step-by-Step with Chef Secrets)

Step 1: Wake Up the Yeast
Combine warm milk and yeast in your mixing bowl. Give it a gentle stir and walk away for 5–10 minutes. When you come back? It should look foamy and smell like bread heaven. If it’s flat, your yeast is snoozing—start over. Tip: No thermometer? Milk should feel like warm baby milk on your wrist.

Step 2: Build the Dough Dream Team
Add sugar, melted butter, egg, and yolk to the yeasty milk. Whisk like you’re making edible clouds! Now, add flour and salt. Stir until a shaggy dough forms. Hack: Reserve ¼ cup flour—different brands absorb moisture differently. Add it slowly if dough feels sticky.

Step 3: Knead Like You Mean It
Dust your counter with flour. Knead dough for 8–10 minutes by hand (or 5–7 mins in a stand mixer with dough hook). You’re done when it’s smooth, elastic, and passes the “windowpane test”: Stretch a small piece—if it thin enough to see light through without tearing, you’ve nailed it! Secret: Set a timer! Under-kneaded dough = dense rolls.

Step 4: First Rise (aka Nap Time)
Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled—about 1 hour. Chef’s trick: Turn your oven to 200°F for 2 minutes, TURN IT OFF, then place bowl inside. Cozy yeast paradise!

Step 5: Carrot Prep Party
While dough rises, grate carrots. Squeeze. Them. Dry. Seriously, wring them in a kitchen towel until no water drips. Mix brown sugar, cinnamon, and nutmeg in a bowl. Chop nuts if using.

Step 6: Roll & Swirl
Punch down risen dough. Roll it on a floured surface into a 12×16-inch rectangle. Spread softened butter evenly, leaving a ½-inch border. Sprinkle spiced sugar, carrots, and nuts. Genius move: Lightly press filling into butter with your palms—prevents fallout during slicing!

Step 7: Tighten Up & Slice
Roll dough tightly from the long side. Pinch the seam shut. Use unflavored dental floss (slide under roll, cross ends, pull) or a sharp knife to cut into 12 rolls. No-floss hack? Chill rolled log for 20 mins first for cleaner cuts.

Step 8: Second Rise & Bake
Arrange rolls in a greased 9×13 pan. Cover; let rise 30–45 mins until puffy. Bake at 350°F for 25–30 mins. They’re ready when golden and sound hollow when tapped. Watch closely: Overbaked rolls lose their cloud-like magic!

Step 9: Glaze Glory
Beat glaze ingredients until smooth. Pour over warm rolls—not hot! Heat melts glaze into the rolls (still tasty, but less pretty). Let it cascade down those spirals… then try not to face-plant.

Serving: Where Joy Meets Plate

Slide a spatula under these babes while they’re still warm—that glaze should be pool-party-level gooey. Stack ’em high on a rustic wooden board or pretty platter. Pair with:

• A giant mug of coffee (the cinnamon’s BFF)
• Cold milk for kiddos (or you, no judgment)
• Vanilla ice cream if it’s dessert o’clock (hot roll + cold cream = happy dance)

Extra sprinkles? Toasted nuts or orange zest. But honestly? They shine solo. Just pass napkins—things get deliciously messy.