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    Home / Breakfast and Brunch Recipes / Breads and Muffins / Carramon Rolls = Carrot Cake + Cinnamon Rolls

    Mar 29, 2015 · Last Updated: Oct 3, 2021

    Carramon Rolls = Carrot Cake + Cinnamon Rolls

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Carrot Cake Cinnamon Rolls

    When these carrot cake cinnamon rolls are in the oven, I'm almost certain all the flats on our floor can smell them. The sweetly-spiced scent fills our home and lingers in the air for rest of the day. I've come back from running an errand, sometimes a few hours later, and can still follow the scent from the elevator to my flat.

    Given the choice, do you prefer a carrot cake or a cinnamon roll? Choose your own adventure below!

    Carrot Cake Cinnamon Rolls Ingredients

    Choice 1: I prefer the carrot cake. 

    This carrot cake cinnamon roll is made with a generous portion of grated carrots and a mix of spices you normally find in a carrot cake - cinnamon, nutmeg, ginger and vanilla. It's also filled with pecans (or walnuts if you prefer) and raisins, staying true to most carrot cake recipes. Most importantly, it's topped with a classic cream cheese frosting. You won't miss anything about a carrot cake in these.

    But with this recipe, you'll also get something more exciting, and novel. Maybe novelty is not a flavor, but it definitely adds to the eating experience! It's the classic carrot cake flavor you love, but packed in the tender, chewy and almost gooey texture of a cinnamon roll. If you're a carrot cake type, then this carrot cake cinnamon roll is just for you!

    Carrot Cake Cinnamon Rolls

    Choice 2: I prefer the cinnamon roll.

    This carrot cake cinnamon roll has everything you want in a cinnamon roll - buttery, tender, chewy, and sweetly spiced (but not too sweet!). It's made with real butter pieces, whole milk and a generous serving of cinnamon and brown sugar.  It is beautiful when it comes out of the oven, with puffy spirals of goodness staring back at you.

    But there's more! The grated carrot in these cinnamon rolls makes them incredibly moist, while lending a subtle sweetness. The pecans and raisins rolled into the dough also add in a bit of texture and crunch to the otherwise fluffy texture of a cinnamon roll. If you're a cinnamon roll type, then this carrot cake cinnamon roll is also just for you!

    Carrot Cake Cinnamon Rolls

    Obviously, asking you whether you prefer carrot cake or a cinnamon roll was a trick question. Either way, you will end up at the same point :) They are perfect for brunch, and definitely a crowd pleaser if you are ever feeding a group of friends or family. They do take a bit of time because the dough needs to rise twice and the dough requires a bit of kneading, but give it a go because this carrot cake cinnamon roll is just for you!

    Carrot Cake Cinnamon Rolls

    Carrot Cake Cinnamon Rolls

    Carrot Cake Cinnamon Rolls

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 12
    Prep: 30 mins
    Cook: 25 mins
    Total: 55 mins
    These carrot cake cinnamon rolls are chewy and deliciously spiced. Impress friends and family with by making these for brunch!

    Ingredients

    Cinnamon Roll Dough

    • 1 cup whole milk
    • 1 packet (2 ¼ teaspoons) fast-acting yeast
    • 3 cups all-purpose flour - plus more added 1 tablespoon at a time
    • 1 tablespoon baking powder
    • ¼ cup sugar (I used coconut palm sugar)
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon nutmeg
    • ¾ teaspoon salt
    • 4 tablespoons butter - cubed and at room temperature
    • 1 cup grated carrots (about 2 large carrots)

    Filling

    • ¼ cup butter - at room temperature
    • ½ cup dark brown sugar
    • 2 tablespoons ground cinnamon
    • ½ cup pecans or walnuts - chopped
    • ¼ cup raisins - chopped

    Cream Cheese Frosting

    • ¼ cup butter - cubed and at room temperature
    • ½ cup cream cheese
    • 1 cup powdered sugar
    US Customary - Metric

    Instructions

    • In a large microwavable cup (at least 2 cups), heat the milk in the microwave for about 45 seconds to 1 minute, until it is warm. Add in the sugar and stir until it is dissolved. Add in the yeast and give it a quick stir. Set aside.
    • In a large bowl, mix together all the dry ingredients. Make a well in the middle of the bowl and add in the milk and yeast mixture.
    • Mix together until it forms a rough dough, then add in the butter one cube at a time while kneading the dough with your hands. Continue kneading for about 5 minutes, until you have a smooth dough. If the dough is too sticky, add in 1 tablespoon of flour at a time to make a soft smooth dough.
    • Add in the grated carrots and continue kneading for about 3 more minutes until the carrots are well dispersed. If the dough is becomes too sticky, add in 1 tablespoon of flour at a time to make a soft smooth dough. Place the dough back in the bowl and cover with a tea towel. Leave it in a warm place for about 1 hour, until it almost doubles in size.
    • In the meantime, in a small bowl, mix together the brown sugar, cinnamon, pecans or walnuts, and raisins. Set aside.
    • When the dough is ready, split the dough in half. On a lightly floured surface, roll out half of the dough to form a rectangle about 20cm x 30cm (12-inch x 8-inch) and ¼ inch thick. Spread on half of the butter, then evenly sprinkle on half of the brown sugar mixture. Beginning on the long side, slowly roll up the dough to form a log. Set aside. Repeat with the remaining dough.
    • Cut the dough into 5 cm (2-inch) pieces. Place in a greased baking pan, leaving about 2cm (¾-inch) between each piece. Cover with a tea towel and leave it in a warm place for about 45 minutes, until it almost doubles in size.
    • In the meantime, make the frosting. In a medium bowl, add in all the ingredients and mix with a spatula until the sugar is combined. Using an electric hand beater on high speed, beat everything together until smooth. Cover and place in the refrigerator until ready to be used.
    • When the dough is almost ready, preheat oven to 175°C/350°F. Bake in the oven for about 20-25 minutes, until golden brown.
    • Remove from oven and let it cool slightly before spreading on the cream cheese frosting.
    Course: Breads and Muffins
    Author: The Worktop
    Cal : 397kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    I love the pink checkered tea towel from Minor Goods and the pink and green enamelled plates from Variopinte.

    "Carramon Rolls" = carrot cake + cinnamon rolls
    « Individual Breakfast Pizza by Maya from Treats and Eats
    Pulled Pork Omelette For Those Hungry Mornings (GF) »

    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Brunch Recipes for Mother's Day, Easter Breakfast Recipes, Father's Day Brunch Recipes, Oven, Spring Breakfast Recipes, Valentine's Day Brunch RecipesTags: cakes, cinnamon, pecans, yeast

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Johnna says

      November 13, 2016 at 6:57 am

      5 stars
      These rolls were wonderful even without the frosting. Thanks for sharing your recipe!

      Reply
      • Tina Jui says

        November 15, 2016 at 8:22 pm

        Hi Johnna, I'm glad to hear you enjoyed them! Thanks for the comment.

        Reply
    2. Jonathan says

      April 05, 2015 at 1:30 pm

      5 stars
      I love carrot cake and I love cinnamon rolls. No more tough choices when choosing which to eat!!

      Reply
    3. Trish says

      April 01, 2015 at 3:28 am

      Tina, these are GENIUS! I love both of these things so much. Could never choose! ha!

      Reply
      • Tina Jui says

        April 01, 2015 at 11:03 am

        Thank you, Trish! And don't worry, you don't need to choose with these :)

        Reply
    4. Nagi@RecipeTinEats says

      March 30, 2015 at 10:48 pm

      5 stars
      Ha!! I love this! Carrot cake in a cinnamon roll? So clever!!! This has to be seen - pinning, pinning!

      Reply
      • Tina Jui says

        March 30, 2015 at 11:06 pm

        Thanks Nagi! It is such a delicious combination -- yum yum yum. I made 3 batches to perfect the recipe, but I could eat more :)

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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