Description
Soft homemade carrot cake cinnamon rolls made with shredded carrots, coconut, a buttery brown sugar cinnamon filling, warm cream, and rich cream cheese frosting. These tender rolls make a festive Easter breakfast, spring brunch, or special weekend treat.
Ingredients
Scale
- For the Dough:
- 3/4 cup warm milk, 110°F to 115°F
- 2 1/4 teaspoons instant yeast
- 2 large eggs, at room temperature
- 1/2 cup salted butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups finely shredded carrot
- 3/4 cup shredded coconut, sweetened or unsweetened
- 4 to 4 1/2 cups bread flour, divided
- Cooking spray, for greasing
- For the Filling:
- 3/4 cup salted butter, very soft
- 1 1/2 cups packed brown sugar
- 3 tablespoons ground cinnamon
- 1/2 cup heavy cream, slightly warmed
- For the Frosting:
- 6 ounces cream cheese, softened
- 1/3 cup salted butter, softened
- 2 cups powdered sugar
- 1/2 tablespoon vanilla extract
- 1/2 cup chopped walnuts, optional
Instructions
- Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top.
- Add the eggs, melted butter, salt, cinnamon, and granulated sugar to the yeast mixture. Stir in the shredded carrots and coconut.
- Add 4 cups of bread flour and mix with the paddle attachment until the ingredients are barely combined.
- Let the mixture rest for 5 minutes so the flour can absorb the liquids.
- Replace the paddle attachment with the dough hook. Knead on low speed for 5 to 7 minutes, adding up to 1/2 cup more flour only as needed. The dough should remain smooth, elastic, and tacky.
- Transfer the dough to a greased large bowl. Cover and let it rise in a warm place for about 30 minutes, or until nearly doubled.
- Mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Turn the dough onto a lightly floured surface and roll it into an approximately 24-by-15-inch rectangle.
- Spread the cinnamon filling evenly over the dough.
- Starting from one long edge, roll the dough tightly into a log.
- Cut the log into 12 equal slices with a serrated knife or unflavored dental floss.
- Arrange the rolls in a greased 9-by-13-inch baking pan.
- Cover the pan and let the rolls rise for 20 minutes while the oven preheats to 350°F.
- Pour the slightly warmed heavy cream over and around the risen rolls.
- Bake for 27 to 30 minutes. Check after 15 minutes and cover loosely with foil if the tops brown too quickly.
- Remove the rolls from the oven and let them cool slightly.
- Beat the softened cream cheese and butter together until smooth.
- Add the vanilla extract and powdered sugar, then beat until fully combined.
- Spread the cream cheese frosting over the warm rolls.
- Sprinkle with chopped walnuts, if desired, and serve.
Notes
- Bread flour gives the rolls a slightly chewier texture, while all-purpose flour produces a softer dough.
- Do not add too much flour. The dough should remain tacky and may still cling slightly to the sides of the mixer bowl.
- For a more traditional carrot cake flavor, sprinkle raisins over the cinnamon filling before rolling the dough.
- One packet of yeast equals 2 1/4 teaspoons.
- If heavy cream is unavailable, substitute half-and-half, coffee creamer, evaporated milk, whole milk, coconut cream, or 2% milk.
- Store leftover rolls in an airtight container in the refrigerator.
- Reheat individual rolls in the microwave for 15 to 25 seconds.
- Nutrition values are estimated per one frosted roll when the recipe makes 12 rolls.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted roll
- Calories: 784
- Sugar: 60
- Sodium: 488
- Fat: 40
- Saturated Fat: 23
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 99
- Fiber: 4
- Protein: 11
- Cholesterol: 123