Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

These carrot cake cinnamon rolls are chewy and deliciously spiced. Impress friends and family with by making these for brunch!
Course Breads and Muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 397kcal
Author The Worktop


Cinnamon Roll Dough

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


  • 1/4 cup butter - at room temperature
  • 1/2 cup dark brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup pecans or walnuts - chopped
  • 1/4 cup raisins - chopped

Cream Cheese Frosting

  • 1/4 cup butter - cubed and at room temperature
  • 1/2 cup cream cheese
  • 1 cup powdered sugar


  • 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 1/4 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 (3/4-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.


Calories: 397kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 298mg | Potassium: 268mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2295IU | Vitamin C: 0.8mg | Calcium: 115mg | Iron: 2mg