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Cozy Carrot Cake Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Icing

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Soft, moist carrot cake cinnamon rolls with a warm cinnamon-sugar filling and tangy cream cheese icing, perfect for cozy mornings and brunch.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm whole milk (240 ml, about 110°F/43°C)
  • ½ cup granulated sugar (100 g)
  • ¼ cup unsalted butter, melted (57 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (360 g), plus extra for rolling
  • ½ teaspoon salt
  • 1 cup finely grated carrots (about 2 medium carrots)
  • ½ cup packed brown sugar (110 g)
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened (57 g)
  • ½ cup chopped walnuts or pecans (optional)
  • 4 ounces cream cheese, softened (113 g)
  • ¼ cup unsalted butter, softened (57 g)
  • 1 ½ cups powdered sugar (180 g)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons whole milk (optional, for thinning)

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C), sugar, and yeast in a large bowl. Stir gently and let sit for 5–10 minutes until foamy.
  2. Add melted butter, eggs, and vanilla extract to the yeast mixture and stir to combine. Gradually add flour and salt, mixing until a shaggy dough forms.
  3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer dough hook on medium speed for 6–7 minutes.
  4. Gently knead the grated carrots into the dough until evenly distributed.
  5. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.
  6. Prepare the filling by mixing softened butter, brown sugar, cinnamon, and nuts (if using) in a small bowl.
  7. Punch down the risen dough and roll it out on a floured surface into a 15×10-inch rectangle.
  8. Spread the cinnamon-butter filling evenly over the dough, leaving a small border around the edges.
  9. Roll the dough tightly from the long side into a log and slice into 12 equal rolls using a sharp knife or unflavored dental floss.
  10. Place rolls cut side up in a greased 9×13-inch pan, leaving space between them. Cover and let rise for 30–45 minutes until puffy.
  11. Preheat oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown and cooked through.
  12. While baking, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing well. Thin with milk if needed.
  13. Let rolls cool for 10 minutes, then spread cream cheese icing generously on top. Serve warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until smooth and elastic but avoid adding too much flour to keep rolls soft. Use dental floss to slice rolls cleanly without squashing. Let the second rise fully for fluffy rolls. For gluten-free, use a gluten-free flour blend with xanthan gum. For vegan, substitute plant-based milk, vegan butter, flax egg, and dairy-free cream cheese. Fresh grated carrots work best for moisture and texture. Rolls can be made ahead and refrigerated overnight after first rise.

Nutrition

Keywords: carrot cake cinnamon rolls, cinnamon rolls, cream cheese icing, homemade cinnamon rolls, breakfast rolls, brunch recipe, carrot dessert

Find it online: https://chrisfeasts.com/cozy-carrot-cake-cinnamon-rolls-recipe-easy-homemade-with-cream-cheese-icing/