Carrot Cake Cinnamon Rolls
- Mixing bowls
- Rolling Pin
- Baking sheet
- Small saucepan
- Food processor
- Kitchen scale
INGREDIENTS
Dough:
- 8 1/3 cups/1000 grams bread or challah flour
- 2 large eggs/100 grams
- 2/3 cup/140 grams granulated sugar
- 2 1/4 cups/540 grams cold milk
- 2 tablespoons/20 grams active dry yeast or 50 grams fresh yeast
- 7 ounces/200 grams cold unsalted butter, cubed
- 2 teaspoons/8 grams salt
Filling:
- 2 medium carrots, finely grated
- 1 cup/100 grams blanched almonds or almond flour
- 1 1/2 cups/150 grams pecans
- 5.3 ounces/150 grams unsalted butter, softened
- 2/3 cup/150 grams brown sugar
- 1 heaping teaspoon ground cinnamon
- 1 large egg
- 1 teaspoon vanilla paste
- 1/3 cup/40 grams cornstarch
- Pinch of salt
Optional for brushing:
- 1/4 cup heavy cream
Syrup:
- 2/3 cup water
- 3/4 cup granulated sugar
- 1 teaspoon date syrup or honey
- 1/4 teaspoon ground cinnamon
Glaze:
- 2/3 cup/160 grams cream cheese
- 2.5 ounces/70 grams unsalted butter, softened
- 1/2 teaspoon vanilla paste
- 1/2 cup plus 1 tablespoon powdered sugar
- Pinch of salt
INSTRUCTIONS
- Combine flour, eggs, sugar, milk, and yeast in a stand mixer with a dough hook. Mix until a rough dough forms, then add butter gradually. Add salt and knead on medium speed until smooth, 12 to 15 minutes. Transfer to an oiled bowl, cover, and rise until increased by one-third. Refrigerate overnight for best results.
- For the filling, blend carrots, almonds, pecans, butter, sugar, cinnamon, egg, vanilla, cornstarch, and salt until creamy but slightly textured.
- Roll dough to 1/4 inch/6 mm thick. Spread filling evenly. Cut into strips and roll into spirals. Arrange on a parchment-lined baking sheet, cover with plastic wrap, and rise for 40 to 50 minutes, until puffed by 1 1/2 times.
- If using, brush with cream. Bake at 330°F/165°C convection for 25 to 30 minutes, until golden. Simmer water, sugar, date syrup, and cinnamon until sugar dissolves and syrup thickens slightly.
- Pour warm syrup over hot rolls. Cool slightly. Whisk glaze ingredients until smooth, then spread over cooled rolls or serve alongside.
RECIPE NOTES
FAQ
How can I make the carrot cake cinnamon rolls in advance?
You can prepare the rolls a day ahead by assembling them fully, placing them in a parchment-lined baking dish, and covering tightly with plastic wrap. Refrigerate overnight to allow a slow, steady rise. The next day, let them sit at room temperature for about an hour before baking. This method actually enhances flavor as the dough develops deeper notes overnight. You can also freeze the unbaked rolls for up to a month and bake directly from frozen, adding a few extra minutes to the baking time.
Can I use whole wheat flour in this recipe?
You can replace up to half of the all-purpose flour with whole wheat flour in carrot cake cinnamon rolls for a nuttier flavor and denser texture. Whole wheat flour absorbs more liquid, so you may need to add an extra tablespoon or two of milk to keep the dough soft. A partial substitution works best to maintain the rolls’ tender, fluffy consistency. Adding a bit more grated carrot or a tablespoon of honey can also balance the heartier flavor of whole wheat.
What is the best way to ensure the dough stays soft?
To keep the dough soft, avoid adding too much flour—only use enough to prevent sticking. The carrot cake cinnamon rolls dough should feel slightly tacky but not wet. Use cold butter as the recipe directs to create a tender texture and refrigerate the dough overnight if possible. This rest period relaxes the gluten and deepens the flavor. Proper kneading is crucial too; mix until the dough is smooth and elastic, which helps retain moisture during baking and results in a light, fluffy crumb.
Can I make these carrot cake cinnamon rolls without a stand mixer?
Mix all ingredients with a sturdy spoon until a rough dough forms, then knead on a clean surface for 12 to 15 minutes until smooth and elastic. The process takes a bit longer but yields the same soft texture if done thoroughly. It’s important to gradually incorporate the butter, just as you would in the mixer method. Hand-kneading also helps you feel when the dough develops enough structure, ensuring the rolls bake up pillowy and rich.
How do I store leftovers to keep them fresh?
Once cooled completely, store carrot cake cinnamon rolls in an airtight container at room temperature for up to two days, or refrigerate for up to five. To keep them soft, add a small piece of bread to the container—it helps retain moisture. For longer storage, freeze the baked rolls without glaze for up to one month. Reheat them in a 325°F/160°C oven until warm, then top with fresh glaze. This preserves both the flavor and the signature carrot-spice aroma.
Can I reduce the sugar without affecting texture?
You can slightly reduce the sugar in the dough or filling of carrot cake cinnamon rolls, but it’s best not to cut more than 20%. Sugar contributes to browning, tenderness, and moisture retention. Reducing too much may lead to a denser texture and less caramelization. If you prefer less sweetness, focus on reducing sugar in the filling or glaze instead of the dough. You can also balance flavor with extra cinnamon or chopped nuts, which enhance richness without added sugar.
Can I make these carrot cake cinnamon rolls dairy-free?
Substitute the milk with oat milk or cashew milk for a rich, neutral flavor. Use plant-based butter with at least 80% fat for similar texture and flavor. For the frosting, swap cream cheese with a cashew-based spread or a store-bought vegan cream cheese.
How do I know when the rolls are baked perfectly?
Carrot cake cinnamon rolls are ready when they’re golden brown on top and reach an internal temperature of around 190°F/88°C. They should feel light and springy when gently pressed. Avoid overbaking, as that can dry them out. If the tops brown too quickly before the centers are done, loosely tent the pan with foil. The filling should be bubbling slightly, and the rolls should pull away from the edges of the pan. Let them cool for at least 10 minutes before glazing.
