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Carrot Cake Cinnamon Rolls
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5 from 2 votes

Carrot Cake Cinnamon Rolls

These soft, fluffy, perfectly-spiced Carrot Cake Cinnamon Rolls are about to become your favorite cinnamon roll variation!
Prep Time30 mins
Cook Time25 mins
Rest Time1 hr 15 mins
Total Time2 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breads & Donuts, Breakfast, Carrot Cake, Cinnamon Rolls
Servings: 7 rolls
Calories: 619kcal
Author: Mike Johnson


For the Brioche Dough:

  • 330 g all-purpose flour
  • 7 g instant dry yeast
  • 30 g dark brown sugar
  • ½ tsp fine sea salt
  • ¼ tsp ground cinnamon
  • tsp ground ginger
  • tsp ground nutmeg
  • tsp ground cloves
  • 120 g milk warm
  • 57 g unsalted butter melted
  • 1 large egg (50 g)
  • seeds scraped from 1 vanilla bean or 1 tsp vanilla bean paste
  • 65 g shredded carrots patted dry on paper towels

For the Filling:

  • 71 g unsalted butter softened
  • 125 g dark brown sugar
  • tsp ground cinnamon
  • ¼ tsp ground ginger
  • tsp ground nutmeg
  • tsp ground cloves
  • 40 g chopped walnuts (optional)

For the Cream Cheese Icing:

  • 55 g cream cheese softened
  • 30 g unsalted butter softened
  • 120 g powdered sugar
  • ½ tsp vanilla bean paste or vanilla extract
  • 15 g milk
  • 40 g chopped walnuts (optional)


To Make the Brioche Dough:

  • In the bowl of a stand mixer or in a large mixing bowl, whisk together the flour, instant yeast, dark brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the milk, butter, egg, vanilla bean paste, and carrots, and mix until the ingredients are just barely combined and a shaggy dough forms.
  • Using the hook attachment, beat on low speed until a soft dough forms. Increase the speed to medium-low and beat until the dough is soft and supple, about 7-8 minutes longer. *If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step for about 10 minutes.*
  • Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap and let rest for 15 minutes. Prepare the filling while the dough rests.

To Make the Filling and Assemble:

  • Add the butter, dark brown sugar, cinnamon, ginger, nutmeg, and cloves to a medium bowl and combine using a fork until a thick paste forms. Set aside until needed.
  • Grease the bottom and sides of a Lodge Baker's Skillet and set aside. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 10×12-inch rectangle. Make sure the dough is smooth and evenly thick.
  • Spread the cinnamon sugar filling all over the dough and then sprinkle on the chopped walnuts, if using. Tightly roll up the dough to form a 10-inch-long log and cut it into 7 even rolls. Arrange them in the prepared Baker's Skillet. Cover the skillet and allow the rolls to rise for 50-60 minutes or until nearly doubled in size.
  • While the rolls are rising, preheat the oven to 350°F (180°C).
  • Bake the rolls for 20-25 minutes, until the rolls are golden brown. While the rolls are baking, make the icing.

To Make the Cream Cheese Icing:

  • In a medium bowl, whisk together the cream cheese and butter until combined. Add the powdered sugar, vanilla bean paste, and milk and whisk until smooth and combined. If the icing is too thin, add a little more powdered sugar; if it's too thick, add more milk.
  • Drizzle and spread the icing over the warm cinnamon rolls once you remove them from the oven. Top with chopped walnuts, if using. Cover leftover frosted or unfrosted rolls tightly and store them at room temperature for up to 3 days.


Serving: 1 roll | Calories: 619kcal | Carbohydrates: 80g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 226mg | Potassium: 229mg | Fiber: 3g | Sugar: 41g | Vitamin A: 2294IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg