It’s been a while since I developed a new cinnamon roll recipe, so I knew I had to bring the series back with a BANG! Cue these out of this world carrot cake cinnamon rolls.

They are packed with warm spices, filled with fresh and sweet shredded carrots, and, of course, topped with a cream cheese drizzle.

Packing These Cinnamon Rolls with Carrot Cake Flavor

To give these carrot cake cinnamon rolls a nostalgic carrot cake flavor, I used lots of warm spices in the cinnamon filling!

In addition to cinnamon, I also add nutmeg, cloves, and allspice.

This iconic cake flavor fits seamlessly into this delicious cinnamon roll recipe.

Using the Right Type of Yeast: Active vs. Instant Yeast

Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can also order larger packages of instant yeast online if you bake with yeast a lot!

You can use active dry yeast in place of the instant yeast in this recipe, just allow the dough to rise for longer. Active yeast takes longer to rise than instant.

Grating the Carrots for this Recipe

Using freshly grated carrots really makes this recipe!

I like peel my carrots then grate them on a microplane grater to make them extra fine.

They incorporate into the dough more easily when they’re finely grated.

However, you can also grate your carrots using a grating attachment on a food processor or with a regular cheese grater.

Whatever method you decide to use, be sure to wring out the shredded carrots with either a cheese cloth or a couple paper towels.

If you don’t do this your dough will be super sticky and hard to roll out.

This will also force you to add extra flour, which will make your cinnamon roll dough denser and less fluffy.

How Much Flour Am I Supposed to Use??

Now, the amount of flour you start with is set at 4 1/4 cups of all-purpose flour.

But as you add in your wet ingredients and the eggs, a sticky dough ball forms and you might need to add in additional flour.

I find kneading an additional 3-4 Tbsp of flour into the dough at the stage is the perfect amount.

It makes it easy enough to handle and knead by hand, but it’s still a tiny bit tacky and soft.

You need just enough flour to make the dough workable.

If you add too much flour you can end up with dense, chewy cinnamon rolls that are difficult to roll.

This is why you want to be careful with how much flour you add, especially if you decide to add a bit more to get the consistency of your dough just right.

Making These Cinnamon Rolls by Hand vs. Stand Mixer

My first couple of batches of cinnamon rolls were made when I was home for the holidays, and I didn’t have a stand mixer.

This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

I also find it’s easier to get the consistency of the dough right if you knead by hand.

I’ve found that starting the dough in my stand mixer and finishing the kneading process by hand gives me the best results.

The dough should be tacky but not sticky once it’s ready to be rested.

I like to test the dough by pressing into it with my finger.

It should feel tacky, but not leave any residue on your finger when you pull it away.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and just starts to pull away from the bowl or counter.

Once you get to this point, stop, and let the dough rest for about 10 minutes.

This little break allows the gluten to relax a bit and makes the dough easier to roll out.

Topping These Cinnamon Rolls

The finishing touch on any cinnamon roll has to be its topping!

A cinnamon roll isn’t complete without some type of melty topping.

Carrot cakes, like cinnamon rolls, are often topped with cream cheese icing!

That made my simple cream cheese frosting an easy decision that just felt right!

You can use a more traditional frosting if you prefer your cinnamon rolls that way though!

Substitutions and Swaps

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work if you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give these cinnamon rolls structure.
• Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it before adding it into the dough and allow the dough to rise for a bit longer. Active yeast takes longer to rise than instant.
• Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Finely Shredded Carrots – I like peel my carrots then grate them on a microplane grater to make them extra fine. However, you can also grate your carrots using a grating attachment on a food processor or with a regular cheese grater.
• Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using dark in this recipe!
• Chopped Pecans – The nuts in this recipe are optional. I like the texture they add and find that toasting them really amps up their flavor (bake in a preheated 350 F oven for 5-7 minutes).

Tips for Making the Best Carrot Cake Cinnamon Rolls

• Wring out the freshly grated carrots with a cheese cloth or paper towel. This will prevent your dough from becoming too sticky to roll out!
• Don’t overwork the dough! Knead it just until it becomes elastic and easy to handle.
• Test your dough with the finger test! When you think you’ve added enough flour, poke the dough with the tip of your finger. It’s ready when it feels tacky but doesn’t leave any residue on your finger.
• Use a ruler to make sure your dough is rolled out to the right size (14 in x 18 in) and cut into even pieces.
• Use dental floss to easily cut each cinnamon roll rather than a knife.
• Mark the cinnamon roll log before cutting it to make sure your cinnamon rolls are all the same size. This will help them bake more evenly.
• Bake the cinnamon rolls in a greased rectangular pan (mine is 9 in x 13 in).
• Let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls.
• Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

Making These Carrot Cake Cinnamon Rolls in Advance

If you want to make these Carrot Cake cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan.

Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

If the cinnamon rolls are exposed to air, they can dry out and no one wants dry cinnamon rolls!

The morning you want to bake them, take them out 1 hour before you plan to bake them, then follow the recipe instructions to bake.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey (usually about 30 seconds!).

Let Me Know What You Think!

If you try this recipe for Carrot Cake Cinnamon Rolls, I’d love to hear what you think! Please leave a rating and a comment with your thoughts.

You can also tag me on social media @chelsweets or use #chelsweets so I can see your creations!

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