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These carrot cake cinnamon rolls have a super carrot-filled dough full of cinnamon carrot filling. They are topped with a cream cheese icing. Some honey in the dough and on top helps sweeten them. They are the perfect breakfast for Easter morning or any spring celebration.


For the dough:

  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 2 tsp. salt
  • 1/4 cup unsalted butter
  • 1 egg, slightly beaten
  • 4 1/2 tsp. Red Star Yeast Platinum Superior Baking Yeast
  • 7-8 cups all-purpose flour
  • ½ cup finely chopped carrot

For the filling:

  • 1/4 cup unsalted butter, melted
  • ½ cup carrot cake flavored cake mix (without the carrot and raisin pack)
  • 1 tsp. cinnamon
  • 1/3 Raisins (optional)
  • ½ cup warm rum (optional and in use with raisins)

For the frosting:

  • 8 oz. cream cheese, at room temperature
  • 2 oz. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar


For the Dough:

Warm 2 cups milk and ¼ cup butter in a microwave-safe dish until it reaches 120-130°F. Butter does not need to melt.

Add 7 cups flour, yeast, sugar and salt to a stand mixer bowl. Whisk to combine.

Add warm milk/butter mixture and egg. Mix until dough comes together.

Add additional flour, ½ cup at a time until a soft dough forms.

Transfer the dough to a well-floured board and knead until smooth and elastic, about 5 minutes. (You may also use your stand mixer fitted with a hook attachment.) 

Place the dough in a large, well-greased bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour.

Grease two 9X13 inch pans; set aside.

Place the raisins (if using) into the warmed rum and let sit for 15 minutes. Drain the raisins and set aside. You can discard the rum.

For the Filling:

Combine cake mix and cinnamon in a small bowl, stir to combine. Melt butter.

Punch the dough down, place on a lightly-floured board, and knead in the chopped carrot pieces. Do your best to evenly distribute them.

Cut dough in half. Roll dough out into a 10x18-inch rectangle and brush it with ½ of the melted butter (or enough to cover the dough).

Sprinkle half of the filling mixture over the buttered dough. Evenly distribute ½ of the rum soaked raisins, if using.

Starting at one of the long sides, roll the dough up, and pinch the seam well to seal.

Using a serrated knife, cut the dough into 1 ½ -inch thick slices, and then place them in the prepared pan. 

Cover with plastic wrap. Repeat with 2nd dough.

Let rise until doubled in volume, about 45 minutes to 1 hour.

Preheat the oven to 350°F. When the rolls have risen, bake until golden brown, about 20-25 minutes. 

Let cool for about 10 minutes. While rolls are cooling, prepare the cream cheese frosting.

For the Frosting:

Using your stand mixer with a paddle attachment beat together the butter and cream cheese about three minutes.

With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Once cooled, frost cinnamon rolls.

I love you all 💓💕🥰

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