Go Back

Gooey Carrot Cake Cinnamon Rolls

These Gooey Carrot Cake Cinnamon Rolls combine soft, fluffy cinnamon roll dough with the warm spices and moisture of classic carrot cake. Filled with a rich brown sugar cinnamon swirl, baked with a cream pour for extra softness, and finished with a smooth cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 2 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

Spiced Carrot Dough
  • 4 cups (500g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 packet (7g) instant yeast
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¾ cup (180ml) whole milk warm, 110℉
  • ¼ cup (55g) unsalted butter melted
  • 1 large egg room temperature
  • 1 cup (110g) finely grated carrots squeeze out excess moisture
Brown Sugar Filling
  • ½ cup (110g) unsalted butter very soft
  • 1 cup (200g) dark brown sugar packed
  • 1½ tbsp ground cinnamon
The Gooey Secret & Frosting
  • ½ cup (120ml) heavy cream warmed slightly, to pour over rolls
  • 4 oz (115g) cream cheese softened
  • ¼ cup (55g) unsalted butter softened
  • 1½ cups (180g) powdered sugar
  • 1 tsp vanilla bean paste or extract
  • pinch of salt
Hand-Piped Candy Carrots
  • orange melting candies or white + orange gel coloring
  • green melting candies

Equipment

  • stand mixer with dough hook
  • Measuring cups & spoons or kitchen scale
  • Box grater
  • Mixing bowls
  • Rolling Pin
  • 9x13 baking dish
  • Parchment paper
  • piping or ziplock bags
  • Knife or pizza cutter

Method
 

  1. In a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes. Add the melted butter, egg, and grated carrots. Gradually add the flour, spices, and salt. Knead for 8–10 minutes.
  2. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  3. On a floured surface, roll the dough into a 12x18 inch rectangle. Spread the softened butter edge-to-edge. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
  4. Use a pizza cutter to slice 12 even strips and roll tightly or roll the dough tightly from the long edge. And use unflavored dental floss or a sharp serrated knife to cut into 12 even rolls.
  5. Place the rolls in a greased 9x13 inch baking pan. Cover and let rise for another 30–45 minutes.
  6. Preheat your oven to 350°F (175°C). Just before sliding the pan into the oven, pour the heavy cream over and around the rolls.
  7. Bake for 22–27 minutes until the tops are golden brown.
  8. While the rolls bake, whip the cream cheese, butter, powdered sugar, vanilla, and salt until fluffy. Spread the frosting over the rolls and decorate with hand-piped candy carrots while they’re still warm.
Hand-Piped Candy Carrots
  1. Melt your orange and green candies in separate bowls until smooth. Transfer them into piping bags. Snip a very small hole in each.
  2. On a sheet of parchment paper, pipe zigzags into a small V shape.
  3. While the orange is still wet, pipe 2–3 tiny flicks of green at the top of the wide end of the triangle to look like carrot greens.
  4. Let them sit in the freezer for about 10–15 minutes. They will peel right off the parchment paper once they are firm.