Carrot Cake Cinnamon Rolls

Total Time Prep: 20 min. + rising Bake: 30 min. + cooling
Yield 12 rolls
Test Kitchen Approved
These carrot cake cinnamon rolls deliver the perfect springy flavor mashup, enabling you to have dessert for breakfast. They're super soft and fluffy, and packed with brown sugar and cinnamon.

Ingredients

  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 4 tablespoons butter, melted
  • 2 large eggs, room temperature
  • 1-1/4 cups shredded carrots
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 6 tablespoons butter, melted, divided
  • 3/4 cup chopped pecans, optional
  • FROSTING:
  • 6 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium speed; gradually mix in 2 cups flour, melted butter, eggs, carrots, cinnamon and salt. Gradually add remaining flour, mixing until the dough comes together and pulls away from the sides of the bowl. Transfer to a greased bowl. Cover with a towel; let rise at room temperature until dough has doubled in size, about 1 hour.
  2. To make the filling, in a large bowl, combine brown sugar, cinnamon, nutmeg, cloves and half the melted butter. Transfer dough to a floured surface. Use a rolling pin to roll the dough into a 16x12-in. rectangle.
  3. Brush the dough with the remaining melted butter. Cover with the brown sugar mixture, spreading evenly to within 1/2-in. of the sides of the rectangle. Sprinkle with chopped pecans, if using. Starting with the long side, roll up jelly roll-style; pinch seam to seal. Cut into 12 rolls. Place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 40 minutes to 1 hour.
  4. Preheat oven to 350°. Bake until lightly golden brown, 25-28 minutes. Cool on a wire rack for 15-20 minutes.
  5. Meanwhile, in a large bowl, beat butter and cream cheese until smooth, about 2 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese frosting on warm cinnamon rolls.

Nutrition Facts

1 roll: 625 calories, 25g fat (15g saturated fat), 99mg cholesterol, 460mg sodium, 93g carbohydrate (47g sugars, 3g fiber), 9g protein.

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