Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Serving a carrot cake cinnamon roll with cream cheese frosting.

5 from 1 vote

Easy Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Transform a carrot cake mix into amazing Carrot Cake Cinnamon Rolls with Cream Cheese Frosting. They are easy to make and taste delicious.

Prep Time1 30

Cook Time30

Total Time2

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 642kcal

Author: June Albertson-Dick

Ingredients

Carrot Cake Cinnamon Roll

2 ½ cups warm water
2 envelopes rapid rise yeast {instant yeast}
1 box spice cake mix {13.25 ounces}
1 cup fresh carrot {grated}
1 teaspoon vanilla extract
½ teaspoon salt
5 ½ cups all purpose flour

Filling

½ cup butter {softened}
1 cup brown sugar {packed}
2 teaspoons cinnamon

Cream Cheese Frosting

4 ounces cream cheese {softened}
3 Tablespoons butter {softened}
½ teaspoon vanilla extract
1 cup powdered sugar

Instructions

Combine both packets of yeast with warm water in a mixing bowl and stir to dissolve. This normally takes a few minutes and you can see the yeast change texture.
Add spice cake mix, grated carrot, flour, vanilla and salt after a few minutes. Use the dough hook to knead together the dough for a couple of minutes. Cover dough, place in a warm spot and let rise until doubled in size {about 30-45 minutes}.
Turn the dough out onto a floured surface and roll into a large rectangle {about 15″x12″}. Spread the softened butter over the dough. Sprinkle butter with brown sugar and cinnamon.
Spray a 9x13″ rectangle baking pan with non-stick spray. Starting with the wide section of the dough, that is the furthest from you. Begin to roll the dough into a tight circle toward yourself. When you get to the end, pinch to be sure that the end adheres to the rest of the roll. You should have a long roll. Cut the long roll in half using a serrated knife. Then take each half and cut 6 or 8 equal rolls.
Place 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.
While the rolls are in their second rise, preheat the oven to 350°. Bake rolls for 25-30 minutes or until they are golden brown.
Remove from the oven and let roll them cool for 10 minutes.
While your carrot cake mix rolls are cooling, combine all of the cream cheese and butter in a bowl and mix until it is smooth. Add the vanilla and powdered sugar, continue to mix until you get a nice spreadable consistency. Spread on rolls and serve warm or store covered at room temperature for up to 5 days.

Notes

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.
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.

Store: Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 4 days.

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

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