Carrot Cake Cinnamon Rolls

Prep time: 1 hr. + overnight rise
Bake time: 18-20 min.
Yield: 12 cinnamon rolls

Carrot Cake Cinnamon Roll Dough
2 1/4 tsp. active dry yeast
40g light brown sugar
2/3 c. 2% milk
330g all-purpose flour
1/2 tsp. salt
1 egg, room temperature
57g unsalted butter
180g fresh carrots, shredded

113g unsalted butter, room temperature
85g light brown sugar
1 1/2 tsp. ground cinnamon

Egg wash
1 egg
1 tbsp. 2% milk

Spiced Glaze
240g powdered sugar
50g 2% milk
1/4 tsp. ground cinnamon


Carrot Cake Cinnamon Roll Dough
In a microwave or on the stovetop, melt the butter and leave to cool while prepping the other ingredients.

In a microwave-safe liquid measuring cup, heat the milk to 105F/41C. Stir in the brown sugar and yeast. Leave the mixture to sit for 5-10 minutes, or until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour and salt. Once the butter has slightly cooled and the yeast mixture has started to foam, add both ingredients into the bowl. Add in the egg. Knead the dough on medium speed for 8 minutes. Add in the carrots and mix on medium speed until the carrots are fully incorporated with the dough, approximately 1 minute.

Form the dough into a ball, spray the mixing bowl with nonstick spray, and place the dough back into the bowl. Cover the bowl with a lid or lightly with plastic wrap, and place in the fridge to rise overnight. (*Note: you can leave the dough to rise at room temperature until doubled in size, but the dough is much easier to work with when cold!)

Grease a 9″x13″ pan with nonstick spray.

Once the dough has risen overnight, take it out of the fridge and punch it down to release any excess air. Turn the dough onto a generously floured surface.

In a small bowl, mix together the butter, sugar and cinnamon until homogenous. Roll the dough out into an 18″x12″ rectangle, and lightly spread the filling over the dough.

Roll the dough up using the 12″ side (so that each roll would be 1″ thick). Cut the dough into 12 pieces and place into the greased 9″x13″ pan.

Preheat the oven to 350F/180C. Lightly cover the cinnamon rolls and leave to rise until doubled in size, approximately 30 minutes.

In a small bowl, beat together the egg and milk to create an egg wash.

Once the dough has doubled in size, lightly brush each roll with the egg wash mixture. Bake for 18-20 minutes, or until a thermometer inserted into the middle of a cinnamon roll reads 200F/93C.

Spiced Glaze
In a medium sized bowl, whisk together the powdered sugar, milk, and cinnamon. Pour over the cinnamon rolls, serve, and enjoy!

These carrot cake cinnamon rolls with spiced glaze will be best enjoyed on the day that they are baked but will keep for up to 3 days in an airtight container at room temperature. Enjoy!

If you make this recipe, I would love to see it and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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