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Brianna Hughes

Best Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Soft homemade carrot cake cinnamon rolls filled with brown sugar, shredded carrots, and warm spices, then topped with a creamy homemade cream cheese frosting. Perfect for spring brunch or Easter morning.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 14 Rolls
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Calories: 306
Ingredients Method

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)

Method
 

  1. In a saucepan or microwave, melt the butter. Once melted, set aside to cool.
  2. In a stand mixer, add baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk until thoroughly combined.
  3. Add sourdough starter, melted butter, water, and honey. Mix for a few minutes until combined and a soft dough forms.
  4. Cover and let the dough rest for about 20 minutes then mix again for 30 seconds..
  5. 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
  1. 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.
  2. Using a rubber spatula, spread brown sugar paste over the rolled out dough leaving about an inch margin on all sides.
Form the Rolls
  1. 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.
  2. 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.
  3. Place rolls in a greased 13x9 inch baking pan or cast iron skillet.
  4. 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
  1. While the rolls are cooling, mix cream cheese, butter, powdered sugar, and vanilla in a bowl. Mix until a fluffy icing forms.
  2. Using rubber spatula, spread the frosting evenly over the rolls. Sprinkle with shredded carrots for a nice garnish and serve!
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