Easy Carrot Cake Cinnamon Rolls

These Carrot Cake Cinnamon Rolls have all the flavors of carrot cake in cinnamon roll form! Made with fresh carrots and topped with a cream cheese frosting, they’re like having a good slice of carrot cake for breakfast!

Table of Contents

• What goes into this recipe
• Additional Filling Options for your Carrot Cinnamon Rolls:
• How to make carrot cake cinnamon rolls
• Expert Tips
• Storage and Freezing
• Recipe FAQs
• Do you love breakfast breads?  Try these recipes…
• Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

I have a couple of other cinnamon roll recipes here on the blog but this carrot cake cinnamon roll recipe is extra special.  To get all of the flavors of a carrot cake packed inside of a pastry is pretty darn awesome.

Using a cake mix means that you don’t have to add any extra warm spices, although fresh grated carrot is a nice addition and pairs perfectly with the cinnamon filling.

And is there anything that isn’t better when topped with cream cheese icing? These carrot cinnamon rolls are no exception.

I have to say that Carrot Cinnamon Rolls are my new favorite for weekend breakfast and they are our go-to for Easter brunch!

What goes into this recipe

• Spice Cake Mix: By starting the recipe with a boxed cake mix we save time without sacrificing flavor. A spice cake mix is amazing because it already has the carrot cake spices inside. It is also the main ingredient in these Mini Carrot Cakes.
• Rapid Rise Yeast: Be sure to use instant yeast for this recipe and not any other variety of yeast! Active dry yeast will require more time to work.
• Grated Carrot: You can grate your own carrots by hand or buy pre-shredded carrots if you don’t mind large pieces in your sticky buns.
• Brown Sugar: Added to the filling for a sweet flavor that melts into the butter while it bakes.
• Cinnamon: A cinnamon roll needs cinnamon and adding the perfect amount into the filling works great with the flavors of the cake mix dough.
• Cream Cheese: This will be used to make the tangy cream cheese frosting.

See recipe card for full information on ingredients and quantities.

Additional Filling Options for your Carrot Cinnamon Rolls:

• Raisins {regular or golden}, we are not raisin lovers around here but if you are…add them!
• Coconut {toasted might be nice}, to save time grab a bag of toasted coconut and save yourself a step.
• Crushed pineapple adds a fabulous sweetness and will add moisture to the rolls.
• Walnuts or pecans are always a great addition to carrot desserts, like these cake mix carrot cookies.
• White chocolate chips would add a sweet crunch to the filling.

How to make carrot cake cinnamon rolls

1. Start by adding the warm water {I used tap water that was really warm to the touch} to the bowl of a stand mixer with 2 packages of Rapid Rise Yeast. 
2. Stir to combine, then add the spice cake mix, fresh grated carrot, flour, vanilla and salt. 

3. Using the dough hook attachment of your stand mixer, mix the dough for a couple of minutes {this will combine the ingredients and also knead the dough}.
4. Cover with a damp tea towel and place in a warm spot for 30-45 minutes to let the cinnamon roll dough rise to double its size.

5. Punch the dough down and put it onto a floured surface. Use a rolling pin to roll it out into a large rectangle that is approximately 15 x 12″. Spread softened or melted butter over the surface of the dough.
6. Top the butter with brown sugar and cinnamon. 

7. Starting at the wide edge that is the farthest away from you, roll the dough towards you into a large log. Use a sharp knife to cut your cinnamon buns log into 12-16, 1/2″ rolls. 
8. Put the cinnamon rolls into the prepared pan {if you get more than 12, you might need another pan}. Cover rolls, place in a warm space and let them rise for 30 minutes in a warm place.

9. Place your carrot cinnamon rolls in a 350 degree oven for 25-30 minutes or until the rolls are golden brown and baked through.
10. While the sweet rolls are baking, combine all of the frosting ingredients {cream cheese, butter, vanilla and powdered sugar} in a small bowl and mix with a hand held mixer. Once the carrot cake rolls have cooled for a couple of minutes, spread about a tablespoon of frosting onto each roll.

Expert Tips

• Make sure you use room temperature butter for spreading on the carrot cake dough. This allows you to do this step so easily.  See how to soften butter easily in this cookie tips post.
• The dough might be a little bit sticky.  If it is, remove it from the bowl and onto a lightly floured surface.  Knead a couple of times into the flour and it will absorb the sticky texture.
• Turn your oven into a bread proofer to speed things up. To do so, turn your oven to the lowest setting and let it come to temperature. Turn the oven off. Place your bread dough into the warm oven on the middle rack, covered with plastic wrap. Place a pan of hot water on the rack below the bread dough.  Shut the door. This will create a warm environment perfect for raising your bread dough.  No need to worry about drafts or cool houses!
• Use dental floss to cut this carrot cake roll recipe.  It makes the job super quick. To do so, place a long section of unflavored dental floss under the rolls.  Wrap the floss around the dough and pull tightly in opposite directions.  It will create a clean cut and takes no time.

Storage and Freezing

Store: Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 4 days.  Refrigerate the rolls and they will last a day or two longer.

Freeze: These carrot cake rolls can be frozen for up to 3 months.

Recipe FAQs

Do you love breakfast breads?  Try these recipes…

Did you try this recipe?

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