# Carrot Cake Cinnamon Rolls

A delicious recipe for carrot cake cinnamon rolls, perfect for Easter.

- Total time: 150 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 1 cup warm milk
- 2 tbsp sugar
- 2.25 tsp instant yeast
- 1 large egg, room temp
- 1 tbsp vanilla
- 0.25 cup softened butter
- 1 tsp salt
- 0.5 cup finely grated carrots, squeezed dry
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp ginger
- 0.125 tsp cloves
- 3.5 cups bread flour
- 4 cups bread flour
- 0.5 cup milk
- 2 tbsp flour
- 0.25 cup butter
- 0.5 cup brown sugar
- 1 tbsp cinnamon
- 0.25 cup shredded carrots
- 0.25 tsp nutmeg
- 0.25 tsp ginger
- 0.125 tsp cloves
- enough to cover dough carrot cake crumble
- 8 oz cream cheese
- 4 tbsp butter
- 1.25 cups powdered sugar
- 1 tbsp maple syrup
- 2 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp vanilla bean paste

## Instructions

1. If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
2. Mix warm milk, sugar, and yeast.
3. Let the mixture sit for 5–10 minutes until foamy.
4. Add egg, vanilla, butter, carrots, and tangzhong (if using) to the mixture and mix.
5. Add spices, salt, and gradually mix in flour until a soft, slightly tacky dough forms.
6. Knead the dough for 8–10 minutes until smooth.
7. Cover the dough and let it rise until doubled, about 1 hour.
8. Mix the carrot cake cinnamon filling ingredients: butter, brown sugar, cinnamon, shredded carrots, nutmeg, ginger, and cloves.
9. Roll the dough into a rectangle.
10. Spread the filling over the dough.
11. Sprinkle the carrot cake crumble over the filling.
12. Cut the dough into strips.
13. Roll the strips and place them in a pan.
14. Let the rolls rise for 30–40 minutes (optional if the dough has already proofed).
15. Bake at 350°F (175°C) for 25–30 minutes until golden.
16. Beat cream cheese, butter, powdered sugar, maple syrup, cinnamon, and vanilla bean paste until smooth and creamy for the frosting.
17. Spread the frosting over the warm rolls.

## Equipment

- pan

## Tips

- If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
- The dough should be soft and slightly tacky, not sticky.
- Optional to let the rolled dough rise for 30-40 minutes if the dough has already proofed once.

## Source

- Original video: https://www.facebook.com/share/r/1EJbMW1ErB/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/84d37b8c-9bc8-4aa9-a81c-7fe60b9d396f
- Extracted: 2026-06-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt