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Carrot-Cake-Cinnamon-Rolls-with-Brown-Butter-Cream-Cheese-Frosting-Recipe

Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting

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These Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting are irresistibly flavorful and easy to make. A delightful treat for any occasion!

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 2/3 cup whole milk warmed to 100–110°f
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted or very soft
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup finely shredded carrot squeezed between a towel (slightly damp)
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 3 tablespoons unsalted butter softened (added after kneading)
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup finely grated carrots squeezed very dry
  • 1/2 cup chopped walnuts toasted
  • 1/4 cup unsalted butter
  • 6 oz cream cheese softened
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup heavy cream or whole milk, to thin out the frosting

Instructions

  1. In a small saucepan, combine the flour and milk, whisking until smooth. Cook over medium heat, stirring continuously, until thickened into a paste, about 2–4 minutes. Allow to cool.
  2. In a bowl, combine 2/3 cup of warmed milk with yeast and sugar. Let it sit until frothy, about 5 minutes.
  3. Add the melted butter, vanilla, and eggs to the yeast mixture. Mix well.
  4. In another bowl, combine the flour, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients, mixing until a soft dough forms.
  5. Knead in additional bread flour until smooth, then mix in softened butter.
  6. Place the dough in a greased bowl and cover. Let it rise in a warm area until doubled, about 1 hour.
  7. Roll out the dough into a rectangle. Spread softened butter, brown sugar, cinnamon, ginger, and nutmeg over the surface. Top with grated carrots and walnuts.
  8. Roll the dough tightly and cut into rolls. Place in a greased baking dish and let rise again until doubled, about 30 minutes.
  9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
  10. For the frosting, whip together the cream cheese, powdered sugar, vanilla, and salt. Add cream to thin to desired consistency. Spread over warm rolls.

Last Step:

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Notes

Ensure the carrots are as dry as possible to avoid soggy rolls.
The dough can be prepared a day in advance; refrigerate overnight and let it rise before baking.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 15g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Find it online: https://www.deliciousrecipesblog.com/carrot-cake-cinnamon-rolls-with-brown-butter-cream-cheese-frosting/