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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are a fun twist on traditional cinnamon rolls. They take all the warm spices, sweet carrots, and crunchy nuts you love in carrot cake and wrap them up in pillowy soft dough. The result is a comforting, homemade treat that’s hard to resist.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course Breakfast
Servings 12 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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