Carrot Cake Cinnamon Rolls
Soft, fluffy carrot cake cinnamon rolls filled with warm spices and topped with a rich cream cheese glaze—perfect for brunch!
Equipment
- Rolling Pin
- 9x13 inch baking dish
- Stand mixer (optional)
Ingredients
Dough:
- ¾ cup warm milk 110°F
- 2 ¼ teaspoons 1 packet active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Filling:
- ¼ cup unsalted butter softened
- ½ cup brown sugar
- 1 ½ teaspoons cinnamon
- ½ cup shredded carrots
- ½ cup chopped pecans optional
Cream Cheese Glaze:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Combine warm milk, yeast, and sugar in a bowl; let sit for 5 minutes.
- Stir in melted butter and egg.
- Gradually add flour and salt, mixing until dough forms.
- Knead dough for 5 minutes, then cover and let rise for 1 hour.
- Roll dough into a large rectangle on a floured surface.
- Spread softened butter over the dough.
- Mix brown sugar, cinnamon, pecans (if using) and shredded carrots, then sprinkle over butter.
- Roll up the dough tightly and slice into 12 rolls.
- Arrange in a greased baking dish and let rise for 30 minutes.
- Preheat oven to 350°F and bake for 20-25 minutes.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth.
- Spread glaze over warm rolls and serve.
Nutrition
Calories: 356kcalCarbohydrates: 49gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 46mgSodium: 147mgPotassium: 140mgFiber: 2gSugar: 20gVitamin A: 1307IUVitamin C: 0.4mgCalcium: 56mgIron: 2mg
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