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.
Ingredients
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)
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