These Carrot Cake Cinnamon Rolls are the ultimate spring-inspired treat—perfect for Easter brunch or any cozy weekend morning. They combine the nostalgic spice of carrot cake with the soft, gooey swirls of classic cinnamon rolls, all finished with a rich cream cheese frosting. This recipe delivers bakery-style rolls at home, and once you try them, you’ll want them on your holiday table year after year.
Why You’ll Love These Carrot Cake Cinnamon Rolls
- Perfect for Easter or spring gatherings – seasonal, festive, and unique
- Rich, buttery dough enhanced with carrots and coconut for flavor and moisture
- Decadent brown sugar-cinnamon filling with optional walnuts for crunch
- Cream cheese frosting that’s smooth, tangy, and irresistible
- Make-ahead friendly – prep the night before and bake in the morning
Ingredients You’ll Need
For the Dough:
- 3/4 cup warm milk (about 115°F)
- 2 1/4 teaspoons instant yeast (Red Star Platinum recommended)
- 2 large eggs (room temperature)
- 1/2 cup salted butter (melted)
- 1 teaspoon salt (6g)
- 1 teaspoon cinnamon (3g)
- 1/2 cup granulated sugar (100g)
- 1 1/2 cups finely shredded carrot (200g)
- 3/4 cup shredded coconut (sweetened or unsweetened, 83g)
- 4 1/2 cups bread flour, divided (535–590g)
For the Filling:
- 3/4 cup salted butter (almost melted)
- 1 1/2 cups packed brown sugar
- 3 tablespoons cinnamon
- 1/2 cup chopped walnuts (optional)
Before Baking:
- 1/2 cup heavy cream (for pouring over risen rolls)
For the Cream Cheese Frosting:
- 6 ounces cream cheese (softened)
- 1/3 cup salted butter (softened)
- 2 cups powdered sugar
- 1/2 tablespoon vanilla extract
How to Make Carrot Cake Cinnamon Rolls
- Activate the yeast: In a large bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough: Add eggs, melted butter, salt, cinnamon, and sugar. Mix well, then add shredded carrots and coconut.
- Add flour: Mix in 3 1/2 cups of flour, then gradually add more until the dough pulls away from the sides. Knead for 5–7 minutes until smooth and elastic.
- First rise: Cover and let rise in a warm place for 1 hour or until doubled in size.
- Roll and fill: Roll the dough into a 12×18-inch rectangle. Spread the almost-melted butter, sprinkle with brown sugar, cinnamon, and optional walnuts.
- Shape: Roll up tightly from the long side and cut into 12 even rolls.
- Second rise: Place in a greased 9×13-inch pan. Cover and rise for 30–45 minutes until puffy.
- Preheat oven: Set oven to 350°F (175°C).
- Pour cream: Right before baking, pour heavy cream over the rolls.
- Bake: Bake for 25–30 minutes, or until golden brown and centers are cooked through.
- Frost: While rolls cool slightly, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.
Tips for Success
- Use finely shredded carrots – they blend seamlessly into the dough for better texture.
- Don’t skip the heavy cream – it creates ultra-soft, gooey centers.
- Chill overnight: Assemble rolls the night before, refrigerate, and let rise in the morning before baking.
- Check your yeast: Always make sure your yeast is active and not expired for the best rise.
Storage & Make-Ahead Instructions
- Store: Keep leftover rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freeze: Unfrosted rolls can be frozen after baking and cooled. Thaw and frost when ready to serve.
- Make ahead: Assemble, cover tightly, and refrigerate overnight. In the morning, let come to room temperature and rise for 45–60 minutes before baking.
More Easter Breakfast Ideas
Final Thoughts
If you love the comforting spice of carrot cake and the sweet indulgence of cinnamon rolls, this recipe will be a new favorite. The combination is heavenly, and the cream cheese frosting takes it over the top. Whether you’re hosting a big Easter brunch or just treating yourself to something special, these Carrot Cake Cinnamon Rolls deliver every time.
Want more sweet breakfast ideas? Visit HeartyKitRecipes.com for more homemade inspiration!