Carrot Cake Cinnamon Rolls
Delicious Carrot Cake Cinnamon Rolls filled with cinnamon and topped with cream cheese frosting.
Equipment
- Stand Mixer Essential for mixing the dough.
- 9x13-inch baking pan Perfect size for baking the rolls.
Ingredients
Main Ingredients
- 0.75 cup warm milk
- 2.25 teaspoons instant yeast
- 2 large eggs
- 0.5 cup salted butter, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 cup granulated sugar
- 1.5 cups finely shredded carrot
- 0.75 cup shredded coconut
- 4.5 cups bread flour
- 0.75 cup salted butter, softened for filling
- 1.5 cups packed brown sugar for filling
- 3 tablespoons cinnamon for filling
- 0.5 cup heavy cream
- 6 ounces cream cheese, softened for frosting
- 0.33 cup salted butter, softened for frosting
- 2 cups powdered sugar for frosting
- 0.5 tablespoon vanilla extract
- 0.5 cup chopped walnuts optional
Instructions
- In the bowl of your stand mixer, pour the warm milk and sprinkle the yeast on top. Let it sit for a minute to activate the yeast.
- Add the eggs, melted butter, salt, cinnamon, and sugar to the yeast mixture. Then, mix in the shredded carrots and coconut until well combined.
- Gradually add 4 cups of flour to the mixture and mix with the paddle attachment until just combined. Let it rest for 5 minutes to allow the flour to absorb the liquids.
- Switch to the dough hook attachment. Beat the dough on medium speed, adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth (about 5-7 minutes). The dough should be tacky but not overly sticky—this will help achieve soft rolls.
- Spray a large bowl with cooking spray. Transfer the dough to the greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place until nearly doubled in size, about 30 minutes.
- While the dough is rising, prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle approximately 24x15 inches. Spread the cinnamon filling evenly over the dough, leaving a small border to help seal the roll.
- Starting from the long edge, roll the dough tightly into a log. Cut the log into 12-15 slices using a serrated knife or dental floss for clean cuts.
- Place the slices in a greased 9x13-inch baking pan. Cover and let them rise for 20 minutes while preheating the oven to 350°F (175°C).
- Warm the heavy cream until it’s just slightly warm to the touch. After the rolls have risen, pour the cream over the top, allowing it to soak in for added moisture.
- Bake the rolls in the preheated oven for 27-30 minutes. Check them after 15 minutes; if they are browning too quickly, cover with foil for the remainder of the baking time. They are done when they look cooked and not doughy in the center.
- While the rolls cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla and powdered sugar, mixing until well combined.
- Spread the frosting over the warm rolls and sprinkle with walnuts if desired for added crunch and flavor.
Notes
For a fun twist, try adding raisins or chopped apples to the filling. Store any leftovers in an airtight container in the fridge. Rewarm in the microwave for a delightful treat!