There’s something extra special about the smell of homemade cinnamon rolls filling the kitchen — and when you add the flavors of carrot cake into the mix, you have the ultimate springtime treat! These Carrot Cake Cinnamon Rolls are soft, fluffy, and packed with shredded carrots, raisins, and walnuts, all topped with a rich cream cheese frosting that gives them that signature carrot cake vibe.
They’re the perfect mashup of two classic desserts, making them ideal for Easter brunch or any time you’re craving something sweet from scratch.
I absolutely love making cinnamon rolls — if you've been around here for a while, you know I have several variations from my classic Cinnamon Rolls to these Strawberry Cheesecake Cinnamon Rolls. This version brings a little something extra to the table with the flavors of carrot cake baked right into the dough.
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Key Ingredients & Substitutions
- Shredded Carrots – I like to use the shredding attachment on my food processor to make this job easier, but a box grater works just as well.
- Raisins – They add a little pop of sweetness in every bite. If you're not a fan, feel free to leave them out.
- Walnuts or Pecans – Either works beautifully in this recipe, adding a nice crunch. Or use both like I do in my carrot cake recipe! You can omit the nuts if you'd prefer a nut-free version.
How To Make Carrot Cake Cinnamon Rolls
Making cinnamon rolls from scratch might seem intimidating, but I promise — it's easier than you think! Here's how to bring these carrot cake cinnamon rolls to life:
STEP 1
Combine the yeast, warm milk, vanilla extract, sugar and spices in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.
STEP 2
Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
STEP 3
Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
STEP 4
On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the cinnamon sugar butter over the dough. Sprinkle the chopped walnuts over the cinnamon sugar butter mixture.
STEP 5
Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish. Cover and let proof for 30 minutes or until puffy. Once ready, bake for 30 minutes.
STEP 6
Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract. Spread over the cinnamon rolls 5 minutes after they come out of the oven. Top with additional chopped walnuts. Enjoy!
💡Expert Tips
- You will see the dough go through several stages while adding the butter during the kneading process. This is normal, do not be tempted to add more flour.
- Make sure the dough is fully kneaded before moving to proofing. It should pass the windowpane test.
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📖 Recipe
Carrot Cake Cinnamon Rolls
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅓ cup granulated sugar
- 2 cups bread flour
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg
- ½ cup carrots shredded
- ½ cup dark raisins
- 6 tablespoons unsalted butter softened
- ¾ cup walnuts chopped
Cinnamon Sugar Butter
- 5 tablespoons unsalted butter softened
- ⅔ cup brown sugar
- 2 tablespoons cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Combine the yeast, warm milk, vanilla extract, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve.
- Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.
- Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one tablespoon at a time.
- Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
- While the dough is proofing make the cinnamon sugar butter. Mix together the softened butter, brown sugar and cinnamon. Set aside.
- Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F.
- On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough. Then sprinkle ½ cup of the chopped walnuts over the butter mixture.
- Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
- Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract.
- Allow the cinnamon rolls to cool for 5 minutes after they come out of the oven. Then spread the cream cheese frosting over the cinnamon rolls. Top with remaining ¼ cup chopped walnuts. Enjoy!
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