Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Soft & Fluffy Carrot Cake Cinnamon Rolls
Ingredients for Carrot Cake Cinnamon Rolls
Recipe Troubleshooting and FAQ
Quick Note on Pan Sizes
Watch How to Make These Carrot Cake Cinnamon Rolls:

Soft & Fluffy Carrot Cake Cinnamon Rolls

These carrot cake cinnamon rolls combine the tender, rich texture of brioche-style dough with the warm spices and sweetness of classic carrot cake. Finely grated carrots are worked directly into the dough, creating soft, moist rolls with a spiced sugar filling and a creamy cream-cheese icing that melts into the centers. The result is a comforting breakfast or dessert that feels familiar yet delightfully different from ordinary cinnamon rolls.

I developed this recipe using a 10-inch cast iron baker’s skillet because it bakes evenly and gives a lovely crust, but you can successfully bake these rolls in several pan types (see the pan-size note below). The dough uses instant yeast for a quicker rise, but the method adapts easily if you prefer active dry yeast.

Ingredients for Carrot Cake Cinnamon Rolls

This recipe keeps the ingredient list straightforward while delivering layers of flavor. Use whole milk for best texture, freshly grated carrots (patted dry), and real vanilla seed or vanilla bean paste for aroma. Below are the ingredients organized by component.

For the Brioche Dough:

330 g all-purpose flour
7 g instant dry yeast
30 g dark brown sugar
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
120 g warm milk
57 g unsalted butter, melted
1 large egg (50 g)
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
65 g shredded carrots, patted dry on paper towels

For the Filling:

71 g unsalted butter, softened
125 g dark brown sugar
1¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
40 g chopped walnuts (optional)

For the Cream Cheese Icing:

55 g cream cheese, softened
30 g unsalted butter, softened
120 g powdered sugar
½ teaspoon vanilla bean paste or vanilla extract
15 g milk
40 g chopped walnuts (optional)

Recipe Troubleshooting and FAQ

Can I use active dry yeast instead of instant yeast?
Yes. If you use active dry yeast, dissolve it in the warmed milk and let it sit for about 5 minutes before mixing. Allow more time for rises: one rise after kneading (about 30–45 minutes) and another after shaping (about 60 minutes).

What about using bread flour?
Bread flour will produce a slightly chewier roll because of the higher protein content. You can substitute some or all of the all-purpose flour with bread flour depending on the texture you prefer.

Can these be made ahead?
Absolutely. Two convenient methods:

Refrigerate assembled rolls to bake the next day: Assemble the rolls and wrap them tightly. Refrigerate overnight. The next morning, remove the wrap, allow them to come to room temperature and finish their final rise covered with a towel, then bake.
Freeze par-baked rolls to bake later: Bake the shaped rolls partway (about 10–15 minutes) until set but not browned. Cool completely, wrap tightly, and freeze up to 6 weeks. Thaw overnight in the refrigerator, then bake at 350°F (180°C) until golden and heated through, about 10–15 minutes.

Help — my dough didn’t rise.
Check your yeast’s expiration date; old yeast loses activity. Also ensure the milk you added was not too hot (aim for about 120°F / 48°C) — very hot liquid can kill the yeast.

Help — my dough is too sticky.
Sticky dough usually means it’s too hydrated: you may have added too much milk, not patted the shredded carrots dry, or not used enough flour. Fix by adding flour 1 tablespoon at a time until the dough is slightly tacky but not sticking to your fingers.

Quick Note on Pan Sizes

If you don’t have a 10-inch cast iron skillet, you can bake these rolls in a jumbo muffin tin or in an 8×8-inch or 9×9-inch baking pan. Whichever pan you choose, grease the bottom and sides well so the rolls release easily after baking.

Watch How to Make These Carrot Cake Cinnamon Rolls:

A short video demonstration is available to show key shaping and assembly steps. Use the video as a quick visual reference if you prefer following along with a clip.

Note: This recipe was developed using metric weights for accuracy. If you prefer volume measures, many recipe cards offer a conversion option to US customary units.

Recipe Summary

Soft brioche-style dough with grated carrots, warmly spiced brown-sugar filling, and a silky cream-cheese icing. Makes 7 rolls.

Prep Time: 30 mins | Cook Time: 25 mins | Rest Time: 1 hr 15 mins | Total Time: 2 hrs 10 mins

Course: Breakfast, Dessert — Cuisine: American — Servings: 7 rolls — Calories: 619 kcal (per roll)

Instructions

To make the Brioche Dough:

In a stand mixer bowl (or a large mixing bowl), whisk together the flour, instant yeast, dark brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add warm milk, melted butter, egg, vanilla, and the patted-dry shredded carrots. Mix just until a shaggy dough forms.
Using the dough hook on low speed, mix until the dough comes together into a soft ball. Increase to medium-low and continue mixing until the dough is soft and elastic, about 7–8 minutes. If mixing by hand, knead for about 10 minutes until smooth.
Turn the dough onto a lightly floured surface and knead briefly by hand for 1 minute. Shape into a ball and place in a lightly greased bowl. Cover loosely and let rest for 15 minutes while you prepare the filling.

To make the Filling and assemble:

Combine softened butter, dark brown sugar, cinnamon, ginger, nutmeg, and cloves in a bowl and mix into a thick paste.
Grease your baking pan (a 10-inch skillet is ideal). Turn the rested dough onto a floured surface, punch down, and roll into a 10×12-inch rectangle, smooth and even.
Spread the spice-sugar filling across the dough and sprinkle with chopped walnuts if using. Roll tightly into a 10-inch log and cut into seven equal rolls. Arrange them in the prepared pan, cover, and let rise 50–60 minutes until nearly doubled.
Preheat the oven to 350°F (180°C). Bake the risen rolls for 20–25 minutes until golden brown. While they bake, make the icing.

To make the Cream Cheese Icing:

Whisk the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and milk, whisking until combined. Adjust thickness with more powdered sugar or milk as needed.
Drizzle or spread the icing over warm rolls straight from the oven. Sprinkle with chopped walnuts if desired. Store leftover frosted or unfrosted rolls covered at room temperature for up to 3 days.

Notes

If you use a different pan—jumbo muffin tin or 8×8-inch square pan—adjust baking time slightly and make sure to grease the pan well so the rolls don’t stick.

Nutrition (per roll)

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