Carrot Cake Cinnamon Rolls Recipe with Cream Cheese Frosting

These Carrot Cake Cinnamon Rolls combine the warm, gooey appeal of cinnamon rolls with the cozy spices and sweetness of carrot cake. Soft, tender dough is filled with brown sugar, grated carrots, raisins, and warming spices, then topped with a silky cream cheese and maple frosting. They’re impressive enough for special mornings yet simple enough to make at home as a weekend baking project.

If you enjoy flavor variations on classic cinnamon rolls—like brown butter banana or orange—you’ll love these. They feel fancy but are built on the same approachable technique: a gently risen yeast dough rolled thin, spread with butter and sugar, then rolled, sliced, baked, and frosted. The grated carrots add texture, moisture, and color while the spices give the rolls a comforting autumnal profile.

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Carrot Cake Cinnamon Rolls Recipe

Warm, spiced, and slightly nutty with raisins (or walnuts if you prefer), these rolls are finished with a maple-sweetened cream cheese frosting. The recipe makes about 12 rolls and takes roughly 2 hours total time, most of which is passive rising time.

Ingredients

Dough

• 1.5 cups grated carrots (about 3 medium carrots)
• ½ cup light brown sugar
• 1 cup 2% milk, warmed
• 2.25 teaspoons active dry yeast (about 1 packet)
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• ½ teaspoon kosher salt

Filling

• 4 tablespoons unsalted butter, softened
• ¾ cup light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• ¾ cup raisins (or chopped walnuts as an alternative)

Frosting

• 2 oz cream cheese, softened
• 1 tablespoon unsalted butter, softened
• 1¼ cups powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt

Instructions

1. Combine the grated carrots and ½ cup brown sugar in a bowl; stir and set aside so the sugar softens the carrots.
2. Pour the warm milk into the bowl of a stand mixer, sprinkle the yeast on top, and let sit about 5 minutes for the yeast to bloom.
3. Add the carrots and sugar mixture, egg, melted butter, and vanilla to the mixer bowl. Whisk briefly to combine.
4. With the mixer fitted with a dough hook and set to low speed, slowly add the flour and salt. Once the flour is incorporated and a shaggy dough forms, knead 4–5 minutes until smooth and elastic.
5. Transfer dough to a lightly oiled bowl, cover, and place in a warm spot until doubled in size, about 1½ hours.
6. When doubled, turn the dough onto a floured surface and roll into a rectangle roughly 18″ × 12″ and about ¼” thick.
7. Spread the softened butter over the dough, sprinkle evenly with ¾ cup brown sugar, the spices, and raisins (or walnuts). Roll tightly starting from one long side to form a log.
8. Slice into 1″ rounds to make about 12 rolls. Arrange the rolls in a buttered or parchment-lined 9×13-inch baking dish, placing them close so they rise together.
9. If preparing ahead: cover the pan with plastic wrap and refrigerate up to 12 hours. The next morning, bring to room temperature (~30 minutes) before baking.
10. If baking the same day: cover with plastic and let rise in a warm place until the rolls just begin to touch. Meanwhile preheat the oven to 350°F.
11. Bake 18–23 minutes until centers are set and tops are golden brown. Allow the rolls to cool 10 minutes before frosting.
12. To make the frosting: beat the cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt; beat until light and fluffy. Spread over warm rolls.

Overnight Instructions (Make-Ahead)

Follow the recipe through shaping and placing the rolls in the baking dish (stop before the final rise). Cover and refrigerate up to 12 hours. In the morning remove the pan, let the rolls come to room temperature for about 30 minutes, then bake at 350°F and frost once slightly cooled.

Substitutions

If you don’t like raisins, swap in chopped walnuts in the filling or sprinkle walnuts on top after frosting for added crunch. The walnuts pair especially well with the warming spices and maple frosting.

Want Larger Rolls?

For bigger, oversized rolls, roll the dough from the short side instead of the long side. You’ll end up with fewer but more substantial rolls—perfect for sharing at a family breakfast.

Storage and Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, cover and warm in the oven at 350°F for about 10 minutes or until heated through. Microwaving works in a pinch, but the oven gives a better texture.

Tips & Notes

• Soak the grated carrots in brown sugar to soften them and add color and moisture to the filling.
• Chopped walnuts are a tasty alternative to raisins, added either in the filling or sprinkled on top after frosting.

Nutrition

Calories: 441 kcal • Carbohydrates: 79 g • Protein: 6 g • Fat: 11 g • Fiber: 2 g • Sugar: 39 g

Nutrition information is automatically calculated and should be used as an estimate.

Enjoy these carrot cake cinnamon rolls warm, draped in maple-cream cheese frosting, for a memorable breakfast, brunch, or dessert. If you make them, tag your photos with the hashtag #fitfoodiefinds so others can see your bake!