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Carrot Cake Cinnamon Rolls

160 min12 servingsEasy

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Carrot Cake Cinnamon Rolls
A delicious fusion of classic carrot cake and soft cinnamon rolls, finished with a creamy frosting and toasted walnuts.
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Shared by a CookEase Chef

Recipe Details

Prep30m
Cook30m
Chill100m
Total160m
Servings: 12
Difficulty: Easy
Per serving: 1 roll
590
Calories
9.9g
Protein
78.8g
Carbs
27.4g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
carrotcakecinnamonrollsbakingdessert
SAVED FROMTikTok · @cookease_recipesView Original

Ingredients

Dough

  • 4cupAll-purpose flour(plus extra for dusting)
  • 2cupCarrots(finely grated)
  • ½cupBrown sugar(packed)
  • 2 ¼tspActive dry yeast(1 standard packet)
  • 1cupWhole milk(warmed to 110F)
  • 2largeEggs(room temperature)
  • ¼cupUnsalted butter(softened)
  • 1tspSalt
  • 1tspGround cinnamon
  • ¼tspGround nutmeg

Filling

  • ½cupButter(softened)
  • 1cupBrown sugar(packed)
  • 2tbspGround cinnamon
  • 4ozCream cheese(softened)

Frosting

  • 8ozCream cheese(softened)
  • 1cupPowdered Sugar(sifted)
  • 4tbspUnsalted butter(softened)
  • 1tspVanilla Extract

Topping

  • ½cupWalnuts(toasted and chopped)

Instructions

  1. 1 Dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
  2. 2 In a stand mixer bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and grated carrots.
  3. 3 Add the yeast mixture, eggs and softened butter and knead on medium for 8 minutes until the dough is smooth and soft but no longer sticky.
  4. 4 Cover and let rise in a warm place for 60 minutes, until doubled.
  5. 5 Roll the dough out on a floured surface into a 12x18 inch rectangle.
  6. 6 Spread the softened butter over the dough, then spread the 4 oz of cream cheese over it in a thin even layer.
  7. 7 Mix the brown sugar and cinnamon and sprinkle it evenly over the cream cheese.
  8. 8 Roll tightly from the long side into a log, chill 10 minutes, and cut into 12 even slices.
  9. 9 Place in a greased 9x13 pan, cover, and let rise for 30 minutes.
  10. 10 Preheat the oven to 350F (175C) and bake for 25-30 minutes until the tops are golden brown.
  11. 11 Beat the cream cheese, butter, powdered sugar and vanilla together until smooth.
  12. 12 Let the rolls cool for 10 minutes, spread the frosting over the tops and sprinkle with the toasted walnuts.
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Chef's Notes & Tips

Tip 1 of 3

Add 1/2 cup raisins or crushed pineapple (drained well) to the filling for a classic carrot cake feel.

Tip 2 of 3

Swap the walnuts for pecans, or leave the nuts off entirely.

Tip 3 of 3

To make ahead, cover the pan after slicing and refrigerate; let sit out for 45 minutes before baking.

Carrot Cake Cinnamon Rolls | CookEase