Welcome to a culinary delight that transcends the ordinary cinnamon roll and the beloved carrot cake: these extraordinary **Carrot Cake Cinnamon Rolls with Cream Cheese Icing**. Imagine the softest, fluffiest cinnamon rolls you’ve ever tasted, infused with the warm, aromatic spices and tender grated carrots of a classic carrot cake, all generously swirled with a rich, tangy cream cheese icing. This isn’t just a breakfast pastry; it’s an experience, a fusion of two timeless comfort foods that promises to become an instant favorite in your household.
If you’re already a fan of carrot cake – whether it’s our delightful cake balls, charming whoopie pies, or adorable cupcakes – then prepare to be utterly smitten. These **homemade carrot cake cinnamon rolls** take everything you adore about the classic dessert and transform it into an indulgent, pillowy treat perfect for brunch, dessert, or any moment you crave something truly special.
The Ultimate Indulgence: Why You Need These Carrot Cake Cinnamon Rolls
There are truly no words that fully capture the sheer delight of these **Carrot Cake Cinnamon Rolls with Cream Cheese Icing**. From the moment they emerged from the oven, filling my home with an intoxicating aroma of cinnamon, nutmeg, and sweet carrot, I knew I had created something truly exceptional. The entire family raved about them, and honestly, I’m already counting down the days until I can bake another batch. They possess a magical quality that elevates them far beyond your average cinnamon roll, combining the warmth and spice of carrot cake with the comforting chewiness of a classic roll.
What makes these rolls so incredibly amazing? It’s the perfect harmony of textures and flavors. Each roll boasts a remarkably soft, fluffy dough, rich with the subtle sweetness and moisture of shredded carrots. This tender dough encases a generous swirl of warm brown sugar and aromatic spices – a signature blend that evokes the very essence of carrot cake. But the pièce de résistance is undoubtedly the thick, creamy, and slightly tangy cream cheese icing, which cascades over the warm rolls, melting slightly into every nook and cranny. It’s a symphony of flavors that will leave you utterly speechless and craving more.
A Rewarding Baking Journey: Worth Every Moment
Let’s be honest right from the start: making these **homemade carrot cake cinnamon rolls** is a bit time-consuming. However, don’t confuse “time-consuming” with “hard.” The process itself is straightforward and incredibly rewarding, especially for those who find joy in the art of baking. Is every single minute invested absolutely worth it? Without a doubt! The effort you put into preparing these rolls translates directly into an unparalleled flavor and texture that store-bought options simply cannot match. Think of it as a delightful baking project, a labor of love that culminates in a truly spectacular treat. The steps are simple, but they require patience and a willingness to embrace the journey of creating something delicious from scratch. And trust me, the smiles and compliments you’ll receive will make every second worthwhile.
Yield, Prep, Cook & Total Time
- Yield: 14 rolls
- Prep Time: Approximately 30 minutes
- Cook Time: 20-25 minutes
- Additional Rising Time: 1 hour (2 x 30 minutes)
- Total Time: Approximately 1 hour 50 minutes
Essential Ingredients for Your Carrot Cake Cinnamon Rolls
Creating the **best carrot cake cinnamon rolls** starts with high-quality ingredients. Here’s a detailed breakdown of what you’ll need for both the incredibly soft dough and the luscious cream cheese icing. Each component plays a crucial role in achieving that perfect balance of flavor and texture.
Grocery List: Carrot Cake Roll Dough
- 1 cup warm milk: Essential for activating the yeast, ensuring a soft, pliable dough. Aim for a temperature between 105-115°F (40-46°C).
- 1 tablespoon granulated sugar: Feeds the yeast, helping it to bloom and provide a good rise.
- 2 1/4 teaspoons active dry yeast: The leavening agent that makes these rolls wonderfully fluffy. Ensure it’s fresh and active.
- 3 cups all-purpose flour: The foundation of our dough, providing structure.
- 1/2 tsp. salt: Balances the sweetness and enhances the overall flavor of the dough.
- 1/2 tsp. ground cinnamon: A key spice, adding warmth and depth to the dough itself.
- 1/4 tsp. ground nutmeg: Another essential spice, complementing the cinnamon beautifully.
- 1 whole egg: Adds richness, moisture, and helps bind the dough.
- 1 egg yolk: Contributes extra richness and tenderness to the rolls.
- 1 tsp. vanilla extract: Enhances the sweet flavors and adds a hint of aromatic depth.
- 1/2 cup unsalted butter, melted and divided: Provides richness and flavor. Divided use: some for the dough, some for brushing the rolled dough.
- 1 cup carrots, finely shredded: The star ingredient! Adds natural sweetness, moisture, and the distinctive carrot cake flavor.
Grocery List: Spiced Filling
This irresistible filling is what truly transforms these into **spiced carrot cake rolls**.
- 3/4 cup brown sugar: Provides deep, caramel-like sweetness and moisture to the filling.
- 1/4 cup granulated sugar: Adds extra sweetness and helps create a slightly crisp texture in the baked filling.
- 1 teaspoon ground cinnamon: The dominant spice, giving that classic cinnamon roll aroma.
- 1/2 teaspoon ground nutmeg: Adds a warm, earthy note.
- 1/4 teaspoon ground allspice: A crucial addition for that authentic carrot cake spice blend, offering complex notes of cloves, cinnamon, and nutmeg.
Grocery List: Thick Cream Cheese Icing
No carrot cake cinnamon roll is complete without a generous slathering of rich, **creamy cream cheese icing**.
- 4 ounces cream cheese, softened: The foundation of our tangy, luscious frosting. Ensure it’s at room temperature for smooth mixing.
- 2 cups powdered sugar: Provides sweetness and thickens the icing to a perfect spreadable consistency.
- 2 tablespoons milk: Used to adjust the consistency of the icing, making it smooth and pourable yet thick.
Step-by-Step Instructions: Crafting Your Carrot Cake Cinnamon Rolls
Follow these detailed steps to create your own batch of soft, **fluffy carrot cake cinnamon rolls** from scratch. Patience is key, but the process is incredibly satisfying.
Making the Carrot Cake Roll Dough
- Activate the Yeast: Into the bowl of your stand mixer, add the warmed milk (ensure it’s not too hot, or it will kill the yeast). Sprinkle the tablespoon of granulated sugar and the active dry yeast on top. Stir gently. Allow this mixture to proof for 10 minutes. You should see a foamy layer form on the surface, indicating the yeast is active.
- Combine Dry Ingredients: While the yeast is proofing, grab a large bowl and whisk together the flour, 1/2 tsp. salt, 1/2 tsp. cinnamon, and 1/4 tsp. nutmeg.
- Mix and Knead the Dough: With the dough hook attached to your stand mixer, add the dry ingredients to the milk-yeast mixture. Next, add in the whole egg, egg yolk, and vanilla extract. Beat on low speed until the ingredients are just combined. Slowly drizzle in 1/4 cup of the melted unsalted butter and the shredded carrots. Continue to knead the dough on medium-low speed for 5 minutes, or until the dough comes together to form a soft, elastic ball. If the dough feels too sticky, add 1 tablespoon of flour at a time until a soft, manageable ball forms.
- First Rise (Proofing): Lightly grease a large bowl. Transfer the dough ball into the greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm location and allow the dough to rise for 30 minutes. This initial rise helps develop flavor and texture. *See our tip below for creating a warm environment.*
Assembling the Cinnamon Rolls
- Prepare the Filling: While the dough is rising, prepare the flavorful filling. In a small bowl, combine the brown sugar, granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice. Mix well until all ingredients are evenly distributed.
- Roll Out the Dough: Once the dough has completed its first rise, gently punch it down to release the air. Lightly flour a clean work surface. Roll out the dough into a large rectangle, approximately 16-by-12 inches.
- Spread Butter and Filling: Brush the entire surface of the rolled-out dough with the remaining 1/4 cup of melted butter, leaving a 1/2-inch border along one of the long edges. Evenly sprinkle the prepared brown sugar and spice mixture over the buttered dough, making sure to avoid the unbuttered border.
- Roll and Slice: Starting from the long edge opposite the unbuttered border, carefully roll the dough tightly into a cylinder. Once rolled, use unflavored dental floss or a sharp knife to cut the cylinder into 1-inch thick pieces. I typically get about 14 rolls from this recipe.
- Second Rise (Proofing): Lightly grease your baking pan (a 9×13-inch pan or two 8×8-inch pans work well). Arrange the cut cinnamon rolls into the prepared pan, leaving a little space between them for expansion. Cover the pan with a clean kitchen towel and place it in a warm location for another 30 minutes to allow the rolls to rise again. This second proofing will make them extra soft and fluffy.
- Bake to Golden Perfection: While the rolls are completing their second rise, preheat your oven to 350°F (175°C). Once preheated, bake the cinnamon rolls for 20-25 minutes, or until they are light and golden brown on top and cooked through in the middle. The aroma filling your kitchen will be incredible!
Making the Cream Cheese Icing
This **thick cream cheese icing** is the crowning glory of your carrot cake cinnamon rolls.
- Beat Cream Cheese: Into the bowl of your stand mixer (or a large bowl with an electric hand mixer), beat the softened cream cheese until it is smooth and creamy, with no lumps.
- Add Remaining Ingredients: Gradually add the powdered sugar and milk to the beaten cream cheese. Continue to beat on low speed until the sugar is fully incorporated, then increase the speed to medium and beat until the icing is smooth, thick, and fluffy.
- Ice the Rolls: Once the cinnamon rolls are out of the oven and still warm, spread the cream cheese icing generously all over their tops. The warmth of the rolls will allow the icing to slightly melt and seep into every delicious crevice.
Tips for Success and Variations to Try
Making **homemade carrot cake cinnamon rolls** is a delightful process, and these tips will help ensure your batch turns out perfectly every time. Plus, a few ideas to customize them!
How to Adapt This Recipe with Tips and Variations
- Creating a Warm Location for Proofing: A consistent warm environment is crucial for yeast activation and proper dough rising. If your kitchen is cool, try these tricks:
- Use a Heating Pad: Set a heating pad on its lowest setting, place your greased bowl on top, and drape it with a clean kitchen towel. This creates a gentle, consistent warmth.
- Oven Trick: Briefly warm your oven to its lowest setting (around 100-150°F or 40-65°C) for a few minutes, then turn it OFF. Place the covered bowl of dough inside the warm (but not hot!) oven.
- Microwave Method: Heat a cup of water in your microwave until steaming, then remove the water. Place your covered bowl of dough inside the warm microwave (without turning it on).
- Cleanly Cutting Cinnamon Rolls: For perfectly shaped rolls, use unflavored dental floss! Slide a piece of floss under the rolled dough, cross the ends over the top, and pull to slice through. A very sharp, un-serrated knife can also work, but floss creates a cleaner cut without squishing the dough. Make sure it’s unflavored, or your rolls might taste minty!
- Don’t Over-Knead: While kneading develops gluten, over-kneading can lead to tough rolls. Stop when the dough is smooth and elastic.
- Check Yeast Freshness: Ensure your active dry yeast is fresh. If it doesn’t foam after 10 minutes in the warm milk and sugar, it’s likely expired, and your dough won’t rise.
- Don’t Over-Bake: Over-baked rolls will be dry. Pull them out of the oven when they are just golden brown on top and cooked through, even if they look slightly soft in the middle. They will continue to set as they cool.
- Add Nuts or Raisins: For an even more classic carrot cake feel, sprinkle 1/2 cup of finely chopped pecans or walnuts, or 1/2 cup of golden raisins, along with the brown sugar mixture before rolling the dough.
- Orange Zest for Brightness: Add 1 teaspoon of orange zest to the cream cheese icing for a brighter, more citrusy flavor that pairs wonderfully with carrot cake.
- Spice Variations: Feel free to adjust the spice levels to your preference. A pinch of ground ginger can also be a lovely addition to the filling.
Storage and Make-Ahead Options
These **homemade cinnamon rolls** are best enjoyed fresh and warm, but they store well too, making them perfect for meal prepping or enjoying later.
- Storing Baked Rolls: Once cooled (and iced), store any leftover carrot cake cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-30 seconds, or in a warm oven for a few minutes, to restore their soft texture.
- Freezing Baked Rolls: For longer storage, freeze baked and iced rolls individually on a baking sheet until firm, then transfer them to an airtight freezer-safe bag or container. They can be stored for up to 1-2 months. Thaw overnight in the refrigerator and reheat as desired.
- Freezing Unbaked Rolls (Make-Ahead): You can prepare the rolls up to step 7 (after cutting them and placing them in the pan for the second rise). Instead of letting them rise, cover the pan tightly with plastic wrap and aluminum foil. Freeze for up to 2 weeks. When ready to bake, transfer the frozen rolls to the refrigerator overnight to thaw and slowly rise. In the morning, let them sit at room temperature for 30-60 minutes before baking as directed.
Frequently Asked Questions About Carrot Cake Cinnamon Rolls
Here are answers to some common questions you might have when making these delicious **carrot cake cinnamon rolls**.
- Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can. Instant yeast can typically be mixed directly with the dry ingredients and doesn’t require proofing. However, for consistency and to ensure your yeast is active, it’s often a good practice to proof it anyway. - Q: What kind of carrots should I use?
A: Any fresh carrots will work well. Make sure to grate them finely so they blend seamlessly into the dough and cook thoroughly. You can use a box grater or a food processor for this. - Q: My dough isn’t rising. What went wrong?
A: The most common reasons for dough not rising are expired yeast, water that’s too hot (killing the yeast) or too cold (slowing yeast activity), or an environment that’s too cold. Double-check your yeast expiration date and the milk temperature. Ensure your rising spot is genuinely warm. - Q: How do I get a thick, luscious cream cheese icing?
A: The key is to use softened (but not melted) cream cheese and powdered sugar. Beat the cream cheese until completely smooth before adding the sugar. Adjust the milk gradually; add less if you prefer a thicker icing, more if you want it thinner and more pourable. - Q: Can I make these without a stand mixer?
A: Absolutely! You can mix the dough by hand in a large bowl. It will require more manual kneading (about 8-10 minutes) but will yield the same delicious results.
Recommended Kitchen Tools for Baking Success
Having the right tools can make preparing these **fluffy cinnamon rolls** even easier and more enjoyable.
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Sweese 515.101 Porcelain Tart Pan, 9.5 Inches Quiche Dish Baking Pan, Round, White
- Cuisinart CTG-00-BG Boxed Grater, Black, One Size
Nutrition Information (Per Serving)
Amount Per Serving:
- Calories: 375
- Total Fat: 14g
- Saturated Fat: 7g
- Trans Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 62mg
- Sodium: 172mg
- Carbohydrates: 59g
- Fiber: 2g
- Sugar: 34g
- Protein: 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
There you have it – a recipe for truly spectacular **Carrot Cake Cinnamon Rolls with Cream Cheese Icing**. These rolls are more than just a baked good; they’re a celebration of flavor, a comforting embrace in every bite, and a testament to the joy of homemade treats. Whether you’re making them for a special occasion, a leisurely weekend breakfast, or simply because you deserve an extraordinary indulgence, these rolls are guaranteed to impress. Get ready to experience the perfect blend of a classic dessert and your favorite sweet roll. Happy baking!
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