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This recipe blends the yummy taste of carrot cake into morning cinnamon rolls for a truly unique breakfast treat. You'll enjoy a moist, flavorful roll that combines two classic favorites in every bite.
I came up with these when I needed something different for an Easter morning meal, and now we can't imagine holidays without them. The carrots keep everything super moist and the cream cheese topping matches the carrot cake theme perfectly.
What You'll Need
- Milk (warm): Wakes up the yeast and helps create soft, puffy dough
- Yeast (instant): Makes the dough rise quickly without extra steps
- Eggs (not cold): Mix in better when at room temperature for proper dough texture
- Butter (melted): Makes the rolls soft and gives them a rich flavor
- Carrots (shredded): Add moisture and natural sweetness throughout
- Coconut: Gives a nice bite and works well with the carrot flavors
- Flour (bread type): Contains more protein for better structure in these hefty rolls
- Sugar (brown): Creates that gooey, caramel-like filling that makes cinnamon rolls so good
- Cream (heavy): Gets poured on before baking for extra juicy centers
- Frosting (cream cheese): Completes the carrot cake experience
How To Make Them
- Get the yeast going:
- Heat milk to exactly 110-115°F and pour into your mixer bowl, then sprinkle yeast on top. Watch the temperature carefully - too cool won't wake up the yeast, too hot will kill it.
- Mix your wet stuff:
- Throw in your eggs, melted butter, salt, cinnamon, and sugar with the yeast mixture, then mix in the carrots and coconut. Those carrots will make your rolls super moist as they bake.
- Start the dough:
- Add 4 cups of flour with the paddle attachment, mixing just enough to combine. Let it sit for 5 minutes so the flour can soak up all the moisture - this makes the dough easier to work with.
- Work the dough:
- Switch to your dough hook and knead for 5-7 minutes, adding up to ½ cup more flour if it's too sticky. You want the dough smooth but still a bit tacky. Don't add too much flour or you'll end up with dry rolls.
- Let it grow:
- Put your dough in a greased bowl, cover it, and let it rise in a warm spot until it's almost twice as big, about 30 minutes. Don't let it rise too much or you won't get that dense, satisfying texture.
- Make your filling:
- While waiting, mix soft butter, brown sugar, and cinnamon together. Having this ready makes the next steps go smoother.
- Flatten and fill:
- Dump dough onto a lightly floured counter, roll it into a big rectangle about 24×15 inches, and spread your cinnamon mixture all over it.
- Form your rolls:
- Roll the dough up tightly from the long side, then cut into 12-15 pieces using a serrated knife or dental floss for nice clean slices.
- Second rise time:
- Place rolls in a greased 9×13 baking dish, cover them, and let them puff up for 20 minutes while your oven heats to 350°F.
- The cream trick:
- Slightly warm some heavy cream and pour it over your risen rolls. This secret step is what makes the centers super gooey.
- Bake them up:
- Cook at 350°F for 27-30 minutes, covering with foil if the tops get too brown. They're done when you can pull up the center roll and it looks cooked through, not doughy.
- Add the topping:
- Mix softened cream cheese, butter, vanilla and powdered sugar until smooth, then spread it over the rolls while they're still warm.
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The carrots really make these rolls stand out from regular cinnamon rolls. I've learned that grating them finely works best - they blend into the dough and practically disappear while baking, leaving behind their moisture and sweet taste. Everyone in my house always argues over who gets the middle roll.
Prepare The Night Before
You can make these rolls up to the point of placing them in the pan, then cover with plastic wrap and put them in the fridge overnight. The next morning, let them warm up on the counter for about 30 minutes before adding the heavy cream and baking. This is super handy for holiday mornings when you don't want to spend hours in the kitchen.
Storage Ideas
You can freeze these rolls before or after baking. For unbaked ones, get them into the pan, wrap them up tight and freeze. Let them thaw in the fridge overnight before following the rest of the steps. For baked rolls, wrap each one separately and freeze. Just pop them in the microwave when you want a quick treat.
Try These Changes
Want a more authentic carrot cake flavor? Add ½ cup of well-drained crushed pineapple to your dough. The pineapple juice makes the dough softer and brings that classic carrot cake taste. You can toss some raisins into the filling if that's your thing. Swap walnuts for pecans as a topping if you prefer. Got dairy issues? Try using coconut cream instead of heavy cream during baking.
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For an extra special touch, add a drizzle of caramel sauce right before serving.
Frequently Asked Questions
- → Can I prep these rolls the night before?
Absolutely! Make the rolls up until the second rise, then put them covered in the fridge overnight. When morning comes, take them out, let them sit at room temperature for 30-45 minutes, pour warm cream over them, and bake as normal.
- → What's the point of adding cream before baking?
When you pour warm heavy cream over the rolls right before baking, you get super soft, gooey centers with just the right texture. The cream soaks in and keeps everything moist while adding a rich flavor to the buns.
- → Can I freeze these buns?
Sure thing! Freeze them either before or after baking. For unbaked rolls, prep through the second rise, freeze without adding cream, and when you're ready, thaw in the fridge overnight, add warm cream, then bake. For already baked rolls, freeze without the icing and warm them up in foil when you want to eat them, then add fresh icing.
- → What if I don't like coconut?
No problem! Just skip the coconut and add another 1/4 cup of grated carrots instead. The rolls will feel a bit different but will still taste great with all those carrot cake flavors.
- → How small should I grate the carrots?
Go for the fine side of your box grater or use a food processor with the fine shredding blade. You want the carrots really tiny so they mix well into the dough without making it chunky.
- → How can I tell when the rolls are done?
Look for a golden brown top, and try gently pulling up the middle roll—it shouldn't look doughy inside. If you have a thermometer, the inside should be around 190°F when they're done.