Best Carrot Cake Cinnamon Rolls with Cream Cheese Frosting
These carrot cake cinnamon rolls are soft, fluffy, and filled with warm spices, shredded carrots, and a rich brown sugar filling. They bring together everything people love about classic cinnamon rolls with the cozy flavors of homemade carrot cake. Topped with a simple cream cheese frosting, they are perfect for Easter morning, spring brunch, or a slow weekend breakfast at home. If you enjoy baking from scratch and love recipes that feel both comforting and seasonal, these carrot cake cinnamon rolls are a fun twist that is easy to make and always a crowd favorite.
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Why This Recipe Is One of My Favorite Spring Bakes
There is something so comforting about a pan of warm cinnamon rolls fresh from the oven.
The smell alone can fill an entire home with warmth and sweetness. It’s the kind of scent that makes everyone wander into the kitchen asking when they will be ready.
This time of year, though, I always start craving something a little more seasonal. Something that still has those cozy cinnamon roll flavors we all love but with a hint of spring mixed in.
That is exactly how these carrot cake cinnamon rolls came to life.
They are soft, fluffy, filled with warm spices, and layered with shredded carrots and brown sugar. When they bake, the filling caramelizes into the dough and creates those beautiful swirls that make cinnamon rolls so irresistible.
And of course, they are finished with a thick layer of cream cheese frosting.
Jason absolutely loved these! He already enjoyed my classic discard cinnamon roll recipe, but after trying this version, he said these might be his new favorite.
They feel perfect for spring gatherings, Easter morning, or a cozy weekend brunch when you want something a little special.
Even better, this recipe uses the same simple dough that many of you already love on the blog. It’s a wonderful seasonal variation that feels familiar while still bringing something new to the table.
Why You Will Love These Carrot Cake Cinnamon Rolls
These rolls have everything you love about cinnamon rolls, with a little spring twist.
They are incredibly soft and fluffy.
Letting the dough rest before rolling makes the texture light and airy.
The filling is full of warm spices.
Cinnamon, nutmeg, ginger, and brown sugar give these rolls a cozy carrot cake flavor.
They are perfect for spring baking.
The carrots and spices make these ideal for Easter brunch or a weekend breakfast.
They are easy to make with freshly milled flour.
If you mill your own wheat at home like I do, this dough works beautifully with soft white wheat.
Ingredients
Dough
4 cups of flour (I used 3 cups all purpose and 1 cup freshly milled flour)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sourdough discard
1 cup water
½ cup melted butter
½ cup honey
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ground ginger
Filling
6 tablespoons butter, room temperature
⅔ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger*
½ teaspoon ground nutmeg
1 cup shredded carrots
*Optional substitution
If you do not have ground ginger, you can use about ¼ teaspoon freshly grated ginger instead.
Cream Cheese Frosting
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons butter, room temperature
1½ cups powdered sugar
How to Make Carrot Cake Cinnamon Rolls
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine:
- flour
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- ground ginger
Whisk everything together until evenly combined.
Step 2: Mix the Wet Ingredients
Next, add in:
- sourdough starter (unfed)
- water
- melted butter
- honey
Stir until the mixture is smooth.
Step 3: Form the Dough
Pour the wet ingredients into the bowl with the dry ingredients.
Stir until a soft dough forms. If using a stand mixer, mix on low speed for a few minutes until everything is well combined.
The dough should be soft and slightly sticky but still workable.
Step 4: Let the Dough Rest
This step is optional, but I highly recommend it.
Let the dough sit for about 20 minutes before rolling it out. This is especially important if you have used freshly milled flour. When I made this, I used 3 cups of AP flour and 1 cup of milled soft white wheat flour.
When I tested this recipe, that short resting time made a noticeable difference. The dough became fluffier and easier to work with, and the finished rolls had a lighter texture.
Sometimes the smallest step makes the biggest difference.
Step 5: Roll Out the Dough
Lightly flour your countertop.
Roll the dough into a rectangle about ¼ inch thick.
Try to keep the shape fairly even so the rolls bake consistently.
Make the Carrot Cake Filling
In a bowl, combine:
- room temperature butter
- brown sugar
- cinnamon
- nutmeg
- ginger
- shredded carrots
Stir everything together until it forms a thick paste.
Important Tip About the Carrots
I usually grate the carrots using a simple box grater, then place them on a paper towel and gently squeeze out the extra moisture.
Removing this extra moisture helps prevent the filling from becoming too runny.
Assemble the Cinnamon Rolls
Spread the filling evenly over the rolled out dough.
Leave about a small border around the edges. This helps keep the filling from spilling out when rolling.
Starting at one edge, begin rolling the dough into a log.
Try to roll it fairly tight so you get nice layers of filling inside the rolls.
If some of the filling spills out during rolling, do not worry. You can simply scoop it up and place it on top of the rolls before baking. As they bake, the sugars will melt and caramelize beautifully.
Cut the Rolls
Using a bench scraper, sharp knife, or baker’s twine, slice the log into rolls.
I usually cut them about 1½ inches thick, which yields about 14 rolls.
You can adjust this depending on your preference:
- 12 larger rolls
- 14 medium rolls
- up to 16 smaller rolls
Bake the Cinnamon Rolls
Place the rolls into a greased 9×13 baking dish or a cast iron skillet.
Leave a little space between each roll so they have room to expand as they bake.
Bake at 375°F for about 25 to 35 minutes.
The rolls are done when they are lightly golden brown and the centers are fully cooked.
For me, 25 minutes was just right.
Make the Cream Cheese Frosting
In a bowl, combine:
- softened cream cheese
- vanilla extract
- butter
- powdered sugar
Mix until smooth and creamy.
Frost the Rolls
Allow the cinnamon rolls to cool for about 10 minutes before adding the frosting.
If you frost them immediately, the icing will melt and run off the rolls.
Spread the frosting generously over the warm rolls using a spatula or knife.
For a pretty presentation, you can sprinkle a little cinnamon or add a few freshly grated carrot shreds on top.
Best Carrot Cake Cinnamon Rolls with Cream Cheese Frosting
Ingredients
- 4 cups flour (all purpose or freshly milled)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 cup sourdough starter (unfed)
- 1 cup water
- 1/2 cup melted butter
- 1/2 cup honey
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger (omit if you are using fresh ginger)
Filling
- 6 TBSP butter (room temperature)
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger (use 1/4 tsp fresh ginger if using)
- 1 cup shredded carrots (thoroughly dried)
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp butter (room temperature)
Instructions
- In a saucepan or microwave, melt the butter. Once melted, set aside to cool.
- In a stand mixer, add baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk until thoroughly combined.
- Add sourdough starter, melted butter, water, and honey. Mix for a few minutes until combined and a soft dough forms.
- Cover and let the dough rest for about 20 minutes then mix again for 30 seconds..
- On a lightly floured surface, roll out the dough into a large rectangle. You want the dough to be even and about 1/4 inch thick.
Mix the Filling
- Shred the carrots and wrap them in a paper towel or tea towel. Gently squeeze to remove as much moisture as possible. In a bowl, combine brown sugar, softened butter, carrots, spices until a paste forms.
- Using a rubber spatula, spread brown sugar paste over the rolled out dough leaving about an inch margin on all sides.
Form the Rolls
- Starting on one side, tightly roll the dough into a log. Do not worry if some of the filling spills out, you can scoop it up and put it back on top once the rolls are in the pan.
- Using a bench scraper, bakers twine, or a knife, cut the roll into 12-14 rolls. If you do 12, they will be larger, or if you want more normal sized, do 14.
- Place rolls in a greased 13×9 inch baking pan or cast iron skillet.
- Bake for 25-35 minutes or until dough is fully cooked and the tops are a nice golden brown. Remove from oven and let cool about 10 minutes before frosting.
Make the Frosting
- While the rolls are cooling, mix cream cheese, butter, powdered sugar, and vanilla in a bowl. Mix until a fluffy icing forms.
- Using rubber spatula, spread the frosting evenly over the rolls. Sprinkle with shredded carrots for a nice garnish and serve!
Tips for Baking with Freshly Milled Flour
If you are new to baking with freshly milled flour, here are a few helpful tips.
Use soft white wheat for lighter baked goods
If you mill your own flour at home like I do, freshly milled soft white wheat gives these cinnamon rolls a soft, tender texture. I usually mill mine using my NutriMill grain mill, which makes it easy to grind fresh flour right before baking. If you are wanting to try milling your flour at home, this one is high powered and very user friendly. Right now Our Manor On Main readers can save $20 using the link below:
Let the dough rest
Fresh flour absorbs liquid more slowly. Allowing the dough to rest helps hydrate the flour and improves texture.
Expect a slightly softer dough
Fresh flour can create dough that feels slightly different than store bought flour. That is completely normal.
Storage Tips
Room Temperature
Store leftover cinnamon rolls in an airtight container for up to 2 days.
Refrigerator
Because of the cream cheese frosting, you can also refrigerate them for up to 5 days.
Freezing
Unfrosted rolls freeze very well.
Simply wrap them tightly and freeze for up to 2 months. When ready to serve, thaw and warm in the oven before frosting.
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes. You can assemble the rolls and store them in the refrigerator overnight before baking.
Let them sit at room temperature for about 20 minutes before putting them in the oven.
Can I use store bought flour?
Absolutely. All purpose flour works fine if you do not mill your own flour.
Can I add raisins or nuts?
Yes. Chopped walnuts or pecans would be delicious in these rolls if you enjoy a little crunch.
Can I use fresh ginger instead of ground ginger?
Yes. Fresh ginger works wonderfully.
Use about ¼ teaspoon freshly grated ginger in the filling.
Perfect for Spring and Easter
These carrot cake cinnamon rolls are one of those recipes that just feels unique and special.
They have the warmth of cinnamon rolls with the familiar flavors of carrot cake. The carrots add a subtle sweetness, and the cream cheese frosting brings everything together beautifully.
They are the kind of treat that feels right at home on an Easter brunch table or a slow spring morning with coffee.
And if your family is anything like mine, they probably will not last long once they come out of the oven!
If you decide to make these carrot cake cinnamon rolls, I really hope you enjoy them as much as we did. There is just something comforting about pulling a pan of homemade rolls out of the oven and having the smell of warm spices filling the kitchen. Add a cup of coffee and a quiet morning at home, and it’s one of those simple little moments that makes a house feel especially cozy. These kinds of recipes are some of my favorites to share because they bring a little extra warmth to an ordinary day, and I hope they become a favorite in your home too!
Wishing you a happy Springtime, friend.
XO, Bri
More Cinnamon Roll and Sweet Roll Recipes to Try
If you love cozy homemade rolls like these carrot cake cinnamon rolls, there are more sweet roll recipes on the blog that readers come back to again and again. Soft dough, warm spices, and simple ingredients are some of my favorite things to bake, especially when the weather is still a little chilly in the mornings. If you are in the mood to keep baking, these recipes are perfect for slow weekends, holiday mornings, or anytime you want something warm and homemade to share.
More Spring Baking Recipes You Will Love
Spring is one of my favorite seasons to bake because everything starts to feel a little lighter and brighter in the kitchen. Fresh flavors, simple ingredients, and cozy homemade treats just feel right this time of year. If you enjoyed these carrot cake cinnamon rolls, here are a few more spring baking recipes that are perfect for Easter brunch, weekend baking, or a quiet afternoon at home with a cup of coffee.
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