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+ servings
Carrot Cake Rolls are big, FLUFFY AS A CLOUD, & positively studded with super fine shreds of sweet carrots before being rolled up around a spiced buttery brown sugar filling.

Carrot Cake Cinnamon Rolls

Rebecca Lindamood
Prep Time 20 mins
Cook Time 25 mins
Carrot Cake Cinnamon Rolls are big, FLUFFY AS A CLOUD, and positively studded with super fine shreds of sweet carrots before being rolled up around a carrot-cake like spiced buttery brown sugar filling. My goodness gracious. These are memorably delicious.
You've had cinnamon rolls before, but I bet you've never had them like these! Big, fluffy, perfect cinnamon rolls meet tender, spiced carrot cake in these decadent rolls topped with orange vanilla cream cheese icing. You may never go back to regular cinnamon rolls again!


  • 1 9x13 pan or two 8x8 pans
  • 1 large mixing bowl
  • 1 Rolling Pin
  • 1 sturdy Wooden spoon and/or a hand mixer or stand mixer


For the Dough:

  • 4 ¼ cups bread flour 1 pound 2 ½ ounces, by weight
  • 3 tablespoons plain instant mashed potato flakes any brand
  • 3 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons active dry or instant yeast
  • 1 ¼ cups lukewarm milk scalding and cooling to lukewarm is optional to reduce stickiness of dough
  • 6 tablespoons butter softened to room temperature
  • 1 egg beaten
  • 2 medium carrots peeled or scrubbed and very finely grated

For the Filling:

  • 1/2 Cup butter softened to room temperature
  • cup brown sugar
  • cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon grated or ground nutmeg preferably freshly grated
  • A pinch ground cloves

For the Orange Vanilla Cream Cheese Frosting

  • 4 ounces cream cheese softened to room temperature
  • 3 tablespoons butter softened to room temperature
  • 1 ½ cups confectioner’s sugar plus up to ¼ cup extra if needed to thicken
  • 1 teaspoon pure vanilla paste or extract
  • The zest of one orange


  • In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, instant potato flakes, sugar, salt, and yeast.
  • Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk, butter, egg, and finely grated carrot until a shaggy dough forms.
  • Knead the dough by hand or by stand mixer fitted with a dough hook for 8 to 10 minutes, or until you have a smooth and elastic dough. Place dough in a clean bowl, cover with a damp tea towel, and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.
  • Spray a 9-inch by 13-inch baking pan with nonstick cooking spray. Set aside.
  • In a small mixing bowl, use a fork to toss together the sugars, cinnamon, ginger, nutmeg, and cloves. Use the same fork to start squishing the butter into the sugar mixture. When it is mostly incorporated, switch to a spatula to cream the mixture together until even in colour and texture.
  • Roll the dough out to a rectangle that is approximately 12-inches by 15-inches. Spread the butter and sugar mixture evenly over the rectangle, leaving 1-inch of one long edge free of the mixture.
  • Starting at the long edge that has butter, roll it up jelly-roll style. Pinch together the seams.
  • Cut the roll of dough into 12 equal pieces. Arrange in the prepared pan in 4 rows of 3. Cover the dough loosely with plastic wrap.
  • Preheat the oven to 375°F while the dough rises until double in bulk, about 20 to 30 minutes. Remove the plastic wrap and bake for 25 minutes or until the center rolls measure 190°F on an instant read thermometer. Cool for 15 minutes.
  • While the rolls cool, use a hand mixer, stand mixer, or sturdy spoon to mix the cream cheese and butter, together until fluffy and even.
  • Beat in the powdered sugar and extract ‘til smooth, then spread over the cooled rolls. Store leftovers, tightly wrapped, at room temperature.


Calories: 429kcalCarbohydrates: 69gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 524mgPotassium: 203mgFiber: 2gSugar: 32gVitamin A: 2152IUVitamin C: 4mgCalcium: 66mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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