These Carrot Cake Cinnamon Rolls are an absolute springtime triumph, easily the most delightful treat to emerge from my oven this season. Imagine the softest, fluffiest cinnamon rolls you’ve ever tasted, each bite infused with the comforting aroma of warm spices and the distinct, beloved flavor of classic carrot cake. We’re talking about an enriched brioche dough made with the renowned tangzhong method, featuring tender shredded carrots baked directly into its delicate crumb. The rolls are generously swirled with a rich brown sugar filling, bursting with cinnamon, ginger, and crunchy toasted walnuts. Finally, they’re crowned with a luscious brown butter cream cheese frosting that elevates this entire experience to an unforgettable level of indulgence.
For those who have followed my baking journey, particularly my collection of cinnamon roll recipes, you know my passion for creating innovative and irresistible flavors. These Carrot Cake Cinnamon Rolls are a proud addition to my monthly cinnamon roll series, and honestly, they might just be my all-time favorite. The secret to their unparalleled softness lies in the tangzhong method, a technique that ensures these rolls remain incredibly moist and tender for days, never succumbing to dryness. Furthermore, the brown butter infused into the cream cheese frosting adds a complex, nutty, and subtly caramel-like depth that a standard cream cheese frosting simply cannot achieve.
Whether you’re planning an exquisite Easter brunch, preparing for a festive spring gathering, or simply answering a spontaneous craving for carrot cake, this recipe is designed to impress and delight. Its robust flavor profile and wonderfully soft texture make it a standout choice for any occasion. Let’s delve into the details of how to create these extraordinary treats.
A Baker’s Journey: The Story Behind These Rolls
Crafting a carrot cake version of my signature cinnamon rolls had been a dream of mine for many months. However, the challenge of incorporating carrots into a delicate brioche dough while maintaining the perfect texture always led me to postpone the project. Many carrot cake cinnamon roll recipes I’d encountered simply tossed shredded carrots into a basic dough, but I aspired for something truly exceptional – a texture as sublime as my tangzhong brioche.
My initial attempt was, admittedly, a bit of a disaster. I underestimated the importance of properly drying the shredded carrots, resulting in a sticky, unmanageable dough that struggled to hold its shape. The rolls that emerged were disappointingly dense and wet. Learning from this, my second trial swung too far in the opposite direction; I wrung the carrots bone dry. While the dough was easier to handle, the final rolls lacked the essential carrot flavor I was seeking. It was on the third try that I found the perfect balance: carrots that were squeezed just enough to remove excess moisture, leaving them slightly damp, and then carefully folded into the tangzhong dough. The result was a revelation – impeccable texture, vibrant color, and a wonderfully noticeable carrot flavor.
The brown butter cream cheese frosting, a key component of these rolls, also came about quite serendipitously. I was browning butter for another recipe when inspiration struck: what if this nutty, aromatic butter was incorporated into the cream cheese frosting? The outcome was transformative. It introduced a warm, complex, almost caramelly note that instantly elevated the frosting beyond any conventional cream cheese glaze. When Kyle, my discerning taste-tester, tried one, he immediately declared them the best cinnamon rolls I’d ever made. And honestly, I believe he might be absolutely right.
Why This Carrot Cake Cinnamon Roll Recipe Stands Out
I’ve sampled countless carrot cake cinnamon roll recipes over the years, and many fall short, tasting more like a standard cinnamon roll with a faint hint of carrot rather than a true celebration of carrot cake. This recipe, however, is genuinely different. The authentic carrot cake flavor is meticulously woven into every single layer – the dough, the decadent filling, and the luxurious frosting. Coupled with the superior texture imparted by the tangzhong brioche method, these rolls offer an experience unmatched by other recipes. Here’s what truly sets this version apart and why it consistently delivers:
- Tangzhong for Enduring Softness: The tangzhong, a simple cooked flour-and-milk paste, is the absolute cornerstone of these incredibly soft and pillowy rolls. By pre-gelatinizing the starch in the flour, it enables the dough to trap significantly more moisture, leading to a remarkably tender crumb. This means your cinnamon rolls will remain delightfully soft and fresh for days after baking, without developing those tough, dry edges often found in conventional recipes. It’s the secret to bakery-quality softness at home.
- Real Carrots in Both Dough and Filling: Unlike many recipes that relegate carrots solely to the filling, this recipe ingeniously integrates finely shredded carrots directly into the brioche dough. This strategic inclusion not only contributes natural moisture and a subtle sweetness but also creates beautiful orange flecks throughout the roll, enhancing both flavor and visual appeal. The filling is then generously loaded with even more carrots, along with toasted walnuts, for a delightful textural contrast and an intensified carrot cake essence.
- Decadent Brown Butter Cream Cheese Frosting: This is no ordinary cream cheese frosting. The magic happens when the butter is browned first, developing a rich, nutty, and slightly caramelized flavor that harmonizes perfectly with the warm spices of the carrot cake. This seemingly small extra step is a game-changer, adding an unparalleled depth and sophistication that transforms the entire roll. It’s a flavor dimension you won’t want to miss.
- Enriched Brioche-Style Dough with Warm Spices: The dough itself is a masterpiece of flavor. It’s enriched with eggs and butter, creating a tender, rich base. Furthermore, it’s thoughtfully seasoned with a touch of cinnamon and nutmeg. This ensures that the authentic carrot cake flavor isn’t just an afterthought in the filling but is deeply embedded in every single component of the roll, offering a truly cohesive and satisfying taste experience.
- Effortlessly Make-Ahead Friendly: This recipe offers fantastic flexibility for busy schedules. You can prepare the dough in advance and refrigerate it overnight after its first rise. This convenient make-ahead option makes these rolls absolutely perfect for special occasions like Easter morning or any day you desire fresh, warm cinnamon rolls without the need for an early alarm or last-minute rush. Enjoy homemade goodness on your own schedule.
Essential Ingredient Notes and Expert Tips
Achieving the perfect Carrot Cake Cinnamon Rolls relies heavily on understanding each ingredient’s role and following specific preparation techniques. Here are some detailed notes and tips to guide you through the process:
- Tangzhong: This crucial component is simply a mixture of 2 tablespoons of all-purpose flour cooked with ½ cup of whole milk until it forms a thick, pudding-like paste. This process usually takes only about 3 minutes over medium heat, requiring constant whisking. Do not be tempted to skip this step! The tangzhong is precisely what sets the texture of these rolls apart from nearly every other carrot cake cinnamon roll recipe you’ll encounter, ensuring an incredibly soft and moist crumb that lasts for days.
- Carrots: For optimal flavor and texture, always use freshly grated carrots. Avoid the convenience of pre-shredded carrots from a bag, as they tend to be too dry, thick, and coarse, which can negatively impact the dough’s consistency and the final rolls. I highly recommend using the fine side of a box grater or a microplane for the best results; the finer the shred, the more seamlessly the carrots will melt into the dough. Most importantly, you *must* squeeze the freshly grated carrots thoroughly in a clean kitchen towel to remove any excess moisture before incorporating them into the dough and filling. This step is non-negotiable; too much moisture will result in a sticky, unworkable dough and potentially soggy, heavy rolls.
- Flour: This recipe strategically employs a blend of all-purpose flour and bread flour. The bread flour contributes essential gluten structure and a delightful slight chewiness to the enriched brioche dough, while the all-purpose flour ensures the rolls remain wonderfully tender. If you only have all-purpose flour on hand, you can certainly use it for the full amount; your rolls will still be delicious, just perhaps a touch softer in texture.
- Yeast: Both active dry yeast and instant yeast are suitable for this recipe. If you opt for active dry yeast, remember to activate it by blooming it in the warm milk (100–110°F) for about 5 minutes until a foamy layer appears on the surface. This confirms the yeast is alive and active. If you’re using instant yeast, you can directly mix it with the dry ingredients without prior blooming.
- Brown Sugar: For the filling, I personally favor dark brown sugar as it imparts a deeper, more pronounced molasses-forward flavor, which perfectly complements the warm spices. However, if dark brown sugar is unavailable, light brown sugar will also work effectively, yielding a slightly milder but still delicious result.
- Walnuts: The small but significant step of toasting the walnuts before adding them to the filling makes a remarkable difference. Toasting enhances their natural oils and brings out a deeper, nuttier, and sweeter flavor, which beautifully complements the overall carrot cake spice profile. You can toast them in a dry skillet over medium heat or spread them on a baking sheet and bake in the oven at 350°F (175°C) for 5–7 minutes, until fragrant. If you prefer, pecans can be swapped in for walnuts at a 1:1 ratio.
- Cream Cheese: Ensure your cream cheese is fully softened to room temperature before you begin making the frosting. Cold cream cheese will inevitably lead to a lumpy, inconsistent frosting texture. I typically take the cream cheese out of the refrigerator when I start preparing the dough, giving it ample time to soften naturally.
Step-by-Step Guide: How to Make Carrot Cake Cinnamon Rolls
Step 1: Prepare the Tangzhong
In a small saucepan, combine the flour and milk. Whisk continuously over medium heat until the mixture thickens into a glossy, paste-like consistency. You’ll know it’s ready when the whisk leaves distinct lines at the bottom of the pan as you stir, typically taking about 2-4 minutes. Immediately transfer the tangzhong to a separate bowl and allow it to cool completely to room temperature before proceeding.
Step 2: Craft the Rich Brioche Dough
Begin by activating your yeast: In a small bowl, gently whisk the warm milk (ensure it’s between 100-110°F/38-43°C) with the granulated sugar until the sugar dissolves. Sprinkle the active dry yeast over the surface and let it sit undisturbed for 5 minutes, allowing it to bloom and become foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the cooled tangzhong, the activated yeast mixture, melted butter, vanilla extract, room temperature eggs, salt, ground cinnamon, ground nutmeg, and the carefully squeezed shredded carrots. Add both the all-purpose flour and bread flour. Mix on low speed until the ingredients come together and a soft dough begins to form. Increase the speed to medium and knead for 5–8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. Next, gradually incorporate the softened unsalted butter, adding one tablespoon at a time, allowing each addition to be fully absorbed before adding the next. The final dough will be notably soft and slightly sticky; this is perfectly normal for an enriched brioche dough. Transfer the dough to a lightly greased bowl, cover it loosely with plastic wrap, and let it rise in a warm, draft-free place for 1–2 hours, or until it has visibly doubled in size. For easier handling and rolling, especially if you plan to bake the next day, refrigerate the dough for a minimum of 2 hours, or ideally, overnight.
Step 3: Prepare the Aromatic Carrot Cake Filling
In a medium-sized bowl, combine the softened unsalted butter, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt. Mix these ingredients thoroughly until they form a smooth, well-combined paste. Then, gently fold in the finely grated carrots (remembering they should be squeezed very dry) and the toasted chopped walnuts. This filling is designed to be thick and spreadable, rather than liquidy, ensuring it remains perfectly intact within the swirls of your cinnamon rolls during the rolling process and baking.
Step 4: Roll, Fill, and Slice Your Rolls
Lightly flour a clean work surface and retrieve your chilled dough. Roll the dough into a uniform 16×12-inch rectangle, ensuring the longer side is facing you. Evenly spread the prepared carrot cake filling over the entire surface of the dough, leaving a small, clean ½-inch border along the far long edge. Starting from the long edge closest to you, carefully and tightly roll the dough into a neat log. Once rolled, use a sharp knife or unflavored dental floss to slice the log into 12 equally sized rolls. For perfectly clean cuts, dental floss is often preferred. Alternatively, if you find it easier, you can slice the dough into 12 equal strips using a pizza cutter or sharp knife and then individually roll each strip into a spiral. This method often depends on personal preference and desired aesthetic.
Step 5: Second Rise and Baking Perfection
Generously grease a 9×13-inch baking pan. Arrange the sliced cinnamon rolls in the prepared pan, ensuring they have a little space between them to expand. Cover the pan loosely with plastic wrap or a clean kitchen towel and allow the rolls to undergo their second rise in a warm place for 45–60 minutes, or until they appear visibly puffy and nearly doubled in size. While the rolls are rising, preheat your oven to 325°F (165°C). This slightly lower baking temperature is crucial as it helps prevent the enriched brioche dough and brown sugar filling from browning too quickly, allowing the centers ample time to bake through evenly. Bake the rolls for 28–32 minutes. If you notice the tops are browning faster than desired, simply tent the pan loosely with aluminum foil to prevent over-browning while the centers continue to cook.
Step 6: Prepare the Brown Butter Cream Cheese Frosting
To make the star of the show, the brown butter cream cheese frosting, begin by melting the unsalted butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then turns a rich golden brown, and emits a distinctly nutty, caramelized aroma. This process usually takes a few minutes, so stay attentive to prevent burning. Remove the browned butter from the heat and allow it to cool slightly, but don’t let it solidify. In a mixing bowl, beat the softened cream cheese until it is smooth and lump-free. Gradually add the slightly cooled brown butter, powdered sugar, vanilla extract, and a pinch of salt. Beat the mixture until it is wonderfully creamy, light, and perfectly spreadable. Depending on the brand and consistency of your cream cheese, you might need to add a splash (1-3 tablespoons) of heavy cream or whole milk to achieve the desired silky texture. Once the rolls have cooled for about 10 minutes (they should be warm, not hot), spread the frosting generously over them, allowing some of that deliciousness to melt slightly into the warm swirls. For an extra touch of elegance and crunch, decorate with additional toasted walnuts if desired.
Expert Tips for the Best Carrot Cake Cinnamon Rolls
To ensure your Carrot Cake Cinnamon Rolls turn out absolutely perfect every single time, keep these crucial tips in mind:
- **Thoroughly Squeeze the Carrots Dry:** This step cannot be overstated. After grating the fresh carrots, wrap them tightly in a clean kitchen towel and squeeze out as much liquid as humanly possible. Failing to do so will introduce excess moisture into your dough, resulting in a sticky, difficult-to-handle dough and ultimately soggy, dense rolls that lack the desired light and fluffy texture.
- **Chill the Dough Before Rolling:** A cold dough is your best friend when it comes to shaping. Chilling the dough for at least 2 hours (or overnight, if preferred) after the first rise makes it significantly firmer, less sticky, and much easier to roll out into a perfect rectangle without tearing or shrinking back. This results in cleaner spirals and more uniform rolls.
- **Never Skip Toasting the Walnuts:** Raw walnuts can sometimes carry a slightly bitter edge. Toasting them in a dry pan or oven brings out their natural oils, enhances their inherent sweetness, and imparts a wonderful depth of nutty flavor that beautifully complements the warm spices of the carrot cake filling. It adds a layer of complexity you don’t want to miss.
- **Bake at 325°F (165°C), Not 350°F (175°C):** Given the richness of the brioche dough and the sugar content in the filling, these rolls tend to brown quickly. A slightly lower oven temperature ensures that the rolls bake through completely to the center without the tops becoming overly dark or burnt. This allows for a perfectly golden exterior and a fully cooked, soft interior.
- **Frost When Warm, Not Hot:** Patience is key for perfect frosting. If you apply the cream cheese frosting to piping hot rolls straight from the oven, it will melt almost instantly, creating a soupy mess that slides off. Allow the rolls to cool for about 10-15 minutes after removing them from the oven. They should be pleasantly warm to the touch, which will allow the frosting to melt just enough to become luscious and gooey without disappearing entirely.
Make-Ahead Options, Storage, and Freezing Guidelines
These Carrot Cake Cinnamon Rolls are wonderfully versatile and can be prepared in advance, stored, or frozen, making them a convenient option for any occasion.
- Overnight Dough Method: After the dough completes its first rise, gently punch it down to release the air. Then, transfer it to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate overnight for up to 12 hours. The next morning, simply remove the dough from the fridge, allow it to warm up slightly for about 15-20 minutes, then proceed with rolling, filling, slicing, and the second rise as directed in the recipe.
- Assemble the Rolls the Night Before: For ultimate morning convenience, you can fully assemble the rolls in their baking pan the evening before. Cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, remove the pan from the refrigerator and let the rolls come to room temperature and complete their second rise, which will take approximately 60–90 minutes (this might vary depending on your kitchen’s temperature). Once puffy, bake as instructed.
- Storage for Leftovers: Any leftover frosted Carrot Cake Cinnamon Rolls should be stored in an airtight container in the refrigerator for up to 4 days. To enjoy them again, simply reheat individual rolls in the microwave for 15–20 seconds, or until warm and soft.
- Freezing Baked Rolls: To freeze, allow the baked rolls to cool completely (do not frost them). Place the unfrosted rolls in a single layer in a freezer-safe bag or airtight container. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw the rolls overnight in the refrigerator. Reheat them in the oven at 300°F (150°C) for about 10 minutes until warmed through, then prepare and add fresh frosting just before serving. They will taste almost as good as freshly baked!
Thoughtful Substitutions for Your Carrot Cake Cinnamon Rolls
While this recipe is crafted for optimal results, here are a few tested substitutions to accommodate different preferences or pantry staples:
- **All-Purpose Flour Only:** If you don’t have bread flour, simply use 3½ cups (420g) of all-purpose flour for the entire dough. The resulting rolls will be a bit softer in texture but will still be incredibly delicious and tender.
- **Pecans Instead of Walnuts:** Feel free to swap out the walnuts for an equal amount of pecans. Toast them using the same method to enhance their flavor and crunch.
- **Nut-Free Option:** To make these cinnamon rolls completely nut-free, simply omit the walnuts from the filling. For added texture, you can fold in ½ cup of raisins or shredded coconut along with the carrots.
- **Regular Cream Cheese Frosting:** If you prefer not to brown the butter or are short on time, you can use ¼ cup (56g) of softened unsalted butter instead of browned butter in the frosting. While you’ll miss the unique nutty depth of the brown butter, the frosting will still be wonderfully creamy and delicious.
Frequently Asked Questions About These Carrot Cake Cinnamon Rolls
I strongly advise against using pre-shredded carrots from a bag. They are typically too dry and coarse, which means they won’t incorporate as smoothly into the dough or filling and can make your rolls less tender. Freshly grated carrots, prepared using the fine side of a box grater or a microplane, will yield the best results for both flavor and texture.
Several factors can contribute to dry cinnamon rolls. The most common culprits include using too much flour (it’s best to measure flour by weight if possible for accuracy), over-baking the rolls, or crucially, skipping the tangzhong step. The tangzhong method is specifically designed to pre-gelatinize starches, which locks in moisture and keeps the rolls incredibly soft and fresh, so do not omit it from this recipe.
While it’s technically possible to make dough by hand, I highly recommend using a stand mixer for this particular recipe. This is an enriched brioche dough, which tends to be quite sticky and requires significant kneading to develop the proper gluten structure. A stand mixer makes this process much easier and ensures the best texture for your rolls.
These rolls are distinguished by three key elements: first, the inclusion of finely shredded carrots directly into the brioche dough for added moisture and subtle flavor; second, a generous blend of warm carrot cake spices (cinnamon, ginger, and nutmeg) infused throughout both the dough and the filling; and third, a luxurious brown butter cream cheese frosting instead of a standard glaze. Additionally, the tangzhong method gives them a unique, exceptionally soft and tender texture that many regular cinnamon roll recipes lack.
Absolutely! Raisins can be a wonderful addition and can be easily folded into the filling along with the walnuts. Regarding pineapple, I generally advise against using fresh pineapple due to its enzymes which can sometimes break down gluten and result in a gummy dough. However, if you enjoy that classic carrot cake addition, well-drained canned crushed pineapple in small quantities can work if carefully incorporated into the filling.
The tops of the rolls should appear beautifully set and lightly golden brown. When gently pressed, the center roll should feel firm, not doughy or soft. If the tops are browning too rapidly, loosely tent the baking pan with aluminum foil and continue baking until done. For the most accurate assessment, an instant-read thermometer inserted into the center of a roll should register approximately 190°F (88°C).
Yes, unequivocally! The harmonious blend of warm spices, the genuine fresh carrots in the dough and filling, the textural contrast from the walnuts, and especially the rich, tangy cream cheese frosting all come together to deliver that unmistakable, comforting flavor of classic carrot cake, but in the delightful, soft, and gooey form of a cinnamon roll. You get all the beloved flavors in every single bite!
Absolutely, mini versions are a fantastic idea! Instead of slicing the log into 12 standard rolls, aim for 20–24 smaller rolls. You can bake these in a greased muffin tin (one roll per cup) or arrange them in two 9-inch round pans. Be sure to reduce the baking time to approximately 18–22 minutes, as smaller rolls cook much faster. Start checking for doneness around the 18-minute mark; you want the tops lightly golden and set, but the centers still soft. The frosting-to-roll ratio is often even more delightful with minis, as there’s more delicious surface area!
Certainly! A 12-inch cast iron skillet works beautifully and can impart a slightly crispier edge to the rolls. You could also use two 9-inch round cake pans, placing about 6 rolls in each, which creates a lovely pull-apart style. When using an alternative pan, ensure that the rolls have approximately half an inch of space between them before their second rise; they will expand and fill these gaps as they proof and bake, creating that signature gooey cluster.
For individual rolls, the quickest and most efficient way to reheat them is in the microwave for 15–20 seconds until they are warm and wonderfully gooey. If you have a whole pan of leftover rolls, cover it loosely with aluminum foil and warm it in a 300°F (150°C) oven for about 10 minutes. If you froze unfrosted rolls, thaw them overnight in the refrigerator, then warm them in the oven and apply fresh frosting right before serving. They genuinely taste almost as good as they did on day one!
More Delightful Easter and Spring Baking Recipes
If you’re curating your ultimate Easter brunch menu or simply looking to expand your repertoire of spring baking delights, here are a few more of my cherished recipes that would perfectly complement these incredible Carrot Cake Cinnamon Rolls:
- Brioche Cinnamon Rolls (Super Soft Tangzhong Bakery-Style)
- Croissant Cinnamon Rolls (Flaky Laminated Cinnamon Rolls)
- Homemade Cinnamon Rolls: 11+ Tested Recipes, Every Dough Type & Flavor
- No Bake Oreo Cheesecake
Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Print Recipe
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 2/3 cup whole milk warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/2 cup finely shredded carrot squeezed between a towel (slightly damp)
- 1 1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 3 tablespoons unsalted butter softened (added after kneading)
Carrot Cake Filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup finely grated carrots squeezed very dry
- 1/2 cup chopped walnuts toasted
Brown Butter Cream Cheese Frosting
- 1/4 cup unsalted butter
- 6 oz cream cheese softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup heavy cream or whole milk, to thin out the frosting
Instructions
Make the Tangzhong
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In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
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In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.2/3 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar
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In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, vanilla, eggs, salt, cinnamon, nutmeg, shredded carrots, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 1 teaspoon vanilla extract, 2 large eggs, 1 1/4 teaspoons salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 1/2 cups all-purpose flour, 1 cup bread flour, 1/2 cup finely shredded carrot
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Knead on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time, mixing until fully incorporated. The dough will be soft and slightly sticky.3 tablespoons unsalted butter
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Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
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For easier shaping, refrigerate the dough for 2–8 hours or overnight after the first rise.
Make the Carrot Cake Filling
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In a medium bowl, mix together the softened butter, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
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Fold in the grated carrots and chopped walnuts until evenly combined. Set aside.1/2 cup chopped walnuts, 1/2 cup finely grated carrots
Shape the Rolls
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Grease a 9×13-inch baking pan.
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Roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread the carrot cake filling evenly over the dough, leaving a 1/2-inch border along the far long edge.
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Starting from the long edge closest to you, roll the dough tightly into a log. Slice into 12 even rolls using a sharp knife or dental floss.
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Arrange the rolls in the prepared pan. Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled.
Bake
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Preheat the oven to 325°F (165°C). Bake the rolls for 28–32 minutes, until set and lightly golden on top. Tent loosely with foil if the tops brown too quickly.
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Let the rolls cool for about 10 minutes before frosting.
Make the Brown Butter Cream Cheese Frosting
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In a small saucepan, melt the butter over medium heat. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.1/4 cup unsalted butter
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In a bowl, beat the softened cream cheese until smooth. Add the brown butter, powdered sugar, vanilla, and salt, mixing until creamy and spreadable. Depending on the cream cheese brand you use you might need to add a splash of cream or milk to get the right texture frosting.6 oz cream cheese, 1 1/4 cups powdered sugar, 1 teaspoon vanilla extract, Pinch of salt, 1/3 cup heavy cream
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Spread the frosting over the warm (not hot) rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these remarkable Carrot Cake Cinnamon Rolls, I would absolutely love to see your creations! Please feel free to tag me on Instagram @chahinez_tbt, or leave a comment and a star rating below. Your invaluable feedback not only brightens my day but also helps other aspiring bakers discover and enjoy this delicious recipe. Happy baking!