These Carrot Cake Cinnamon Rolls capture all the warm flavors of carrot cake in a tender cinnamon roll. Made with fresh grated carrots and finished with a tangy cream cheese frosting, they make a delightful breakfast or holiday brunch treat.
Table of Contents
- What goes into this recipe
- Additional filling options
- How to make carrot cake cinnamon rolls
- Expert tips
- Storage and freezing
- Recipe FAQs
- Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting Recipe
I have a few other cinnamon roll recipes on the blog, but this carrot cake version is especially memorable. Using a spice cake mix gives you the classic carrot cake spices without extra measuring, while fresh grated carrot adds texture and bright flavor. Topped with cream cheese frosting, these rolls are perfect for a cozy weekend breakfast or Easter brunch.
What goes into this recipe
- Spice cake mix: A boxed spice cake mix brings the carrot cake spices and saves time.
- Rapid rise (instant) yeast: Use instant yeast for a quicker rise; active dry yeast will need more time.
- Fresh grated carrot: Grated by hand or purchased pre-shredded—fresh is best for texture and moisture.
- Brown sugar: Sweetens the filling and melts into the butter while baking.
- Cinnamon: Essential for the filling and complements the spice cake base.
- Cream cheese: For a tangy, smooth cream cheese frosting that finishes the rolls.
See the recipe card below for complete ingredient amounts.
Additional filling options for your Carrot Cinnamon Rolls:
- Raisins (regular or golden) for added chew and sweetness.
- Coconut (toasted if you like) for a pleasant, nutty note.
- Crushed pineapple for extra moisture and a tropical sweetness.
- Walnuts or pecans to add crunch and a classic carrot cake flavor.
- White chocolate chips for pockets of sweet, creamy bites.
How to make carrot cake cinnamon rolls
- Begin by dissolving the 2 envelopes of rapid rise yeast in 2 ½ cups of warm water in a mixing bowl. Stir and let the yeast activate for a few minutes.
- Add the spice cake mix, 1 cup grated carrot, 5 ½ cups all-purpose flour, 1 teaspoon vanilla, and ½ teaspoon salt to the bowl.
- Using a dough hook, mix and knead the dough for a couple of minutes until combined. Cover with a damp towel and place in a warm spot to rise until doubled, about 30–45 minutes.
- Punch down the dough and turn it onto a lightly floured surface. Roll into a rectangle roughly 15 x 12 inches. Spread softened or melted butter evenly over the dough, then sprinkle with 1 cup packed brown sugar and 2 teaspoons cinnamon.
- Starting at the long edge farthest from you, roll the dough tightly toward yourself into a long log. Use a sharp knife or unflavored dental floss to slice the log into 12–16 even rolls.
- Place the rolls in a greased 9×13-inch pan (use two pans if needed). Cover and let rise in a warm spot for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until they are golden brown and cooked through.
- While the rolls bake, prepare the frosting by beating together 4 ounces softened cream cheese, 3 tablespoons softened butter, ½ teaspoon vanilla, and 1 cup powdered sugar until smooth and spreadable.
- Let the rolls cool for about 10 minutes after baking, then spread approximately a tablespoon of frosting on each roll. Serve warm.
Expert Tips
- Use room temperature butter for easy spreading across the dough surface.
- If the dough is sticky, turn it onto a lightly floured surface and knead in a little flour until it’s manageable.
- Create a proofing environment: Warm your oven on the lowest setting, then turn it off and place the covered dough inside with a pan of hot water on the rack below to create humidity and speed rising.
- Cut rolls cleanly with dental floss: Slide unflavored floss under the log, wrap around, and pull to slice evenly without squashing the rolls.
Storage and Freezing
Store: Keep leftover rolls in an airtight container at room temperature for up to 4 days. Refrigerating can extend their life by a day or two.
Freeze: Wrapped well, these carrot cake cinnamon rolls freeze for up to 3 months. Thaw and warm before serving.
Recipe FAQs
Adding heavy cream before baking hydrates the rolls; the steam from the cream keeps them moist during baking.
Yes—use a hand mixer or knead by hand, though it will require more effort.
Both have cinnamon-sugar fillings, but sticky buns emphasize a caramelized topping beneath the rolls, while cinnamon rolls focus on the swirled filling and frosting.
Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting
Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Carrot Cake Cinnamon Roll
- 2 ½ cups warm water
- 2 envelopes rapid rise (instant) yeast
- 1 box spice cake mix (13.25 ounces)
- 1 cup fresh grated carrot
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 5 ½ cups all-purpose flour
Filling
- ½ cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 3 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Combine yeast with warm water and stir until dissolved, then let sit a few minutes until it starts to change texture.
- Add the spice cake mix, grated carrot, flour, vanilla, and salt. Knead with the dough hook for a few minutes. Cover and let rise in a warm spot until doubled, about 30–45 minutes.
- Turn dough onto a floured surface and roll into a 15×12-inch rectangle. Spread butter over the dough, then sprinkle brown sugar and cinnamon evenly.
- Spray a 9×13-inch pan with non-stick spray. Roll the dough from the long edge into a tight log, pinch the seam to seal, and cut the log into 12–16 equal rolls.
- Place rolls in the prepared pan, cover, and let rise in a warm place for about 30 minutes.
- Preheat the oven to 350°F. Bake rolls for 25–30 minutes until golden brown.
- Let rolls cool for about 10 minutes. Beat the cream cheese, butter, vanilla, and powdered sugar until smooth, then spread on the warm rolls. Serve and enjoy.
Notes
- To proof dough faster, warm your oven on the lowest setting, turn it off, place the covered dough on the middle rack and a pan of hot water below to create a humid, warm environment.
- Use unflavored dental floss to slice the roll into even pieces without squashing the dough.
Store: Keep leftover rolls in an airtight container at room temperature for up to 4 days.
Freeze: Wrapped well, rolls freeze up to 3 months.
Nutrition
Nutrition information is an approximation.