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Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls with a tender, swirled filling packed with shredded carrot and warm spices, finished with thick cream cheese frosting. These spiced sweet rolls rise for fluffy layers, bake golden, and get a generous frosting spill-over for a classic Easter-style breakfast treat.
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Prep Time 25 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 3 cup all-purpose flour
  • 2.25 tsp instant yeast
  • 0.25 cup sugar
  • 0.5 tsp salt
  • 0.75 cup warm milk
  • 0.25 cup butter, softened
  • 1 egg
For the filling
  • 4 tbsp butter, softened
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 1 cup shredded carrots
For the cream cheese frosting
  • 6 oz cream cheese, softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 baking pan

Method
 

Make and first rise the dough
  1. Mix all-purpose flour, instant yeast, sugar, and salt until evenly combined. Add warm milk, butter, and egg, then knead until the dough is smooth and cohesive.
  2. Cover the dough and let it rise for 1 hour until noticeably puffy. Use a warm spot so the dough expands well for fluffy layers.
Fill, roll, and second rise
  1. Roll the dough into a rectangle. Spread softened butter evenly over the surface.
  2. Sprinkle brown sugar, cinnamon, nutmeg, and ginger over the butter. Scatter shredded carrots across the top so you get visible carrot bits in every swirl.
  3. Roll up the dough tightly into a log, then pinch the seam to seal. Slice into 12 rolls with even thickness so they bake uniformly.
  4. Place the rolls into a greased 9x13 pan. Cover and let them rise for 30 minutes until puffed and touching or close together in spots.
Bake and frost
  1. Bake at 375°F for 20–25 minutes until the tops are golden. Pull the pan out when the center looks set and the buns spring back lightly.
  2. Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth. Spread the frosting over the warm rolls so it melts slightly and spills over the edges.

Notes

Pro tip: warm rolls frost best—wait only 2–3 minutes after baking, then spread the cream cheese frosting while the centers are still warm. Store covered in the refrigerator up to 4 days; rewarm 10–20 seconds per roll in the microwave. Freezing is yes (unfrosted or frosted, thaw overnight in the fridge), but texture is best if frozen before frosting. For a lighter option, swap half the powdered sugar with a low-sugar powdered alternative and add a touch more milk to keep the frosting spreadable.