Introduction

These Carrot Cake Cinnamon Rolls combine the warmth of cinnamon and spices with the fresh sweetness of grated carrots. Soft, tender, and topped with a luscious cream cheese frosting, they’re perfect for a special breakfast or cozy dessert.

A single cinnamon roll sits on a blue and white patterned plate, which is placed on a larger white plate, all set on a white marbled surface. The cinnamon roll has three visible layers of soft, golden-brown dough spiraled with cinnamon, and the top is covered with a thick, creamy white frosting that melts slightly over the sides. The texture of the roll looks fluffy and slightly crumbly around the edges, and bits of cinnamon are visible within the layers. The background is softly blurred, highlighting the roll as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ¼ cups bread flour (1 pound 2 ½ ounces, by weight)
3 tablespoons plain instant mashed potato flakes (any brand)
3 tablespoons granulated sugar
2 teaspoons kosher salt
2 teaspoons active dry or instant yeast
1 ¼ cups lukewarm milk
6 tablespoons butter (softened to room temperature)
1 egg (beaten)
2 medium carrots (peeled or scrubbed and very finely grated)
½ cup butter (softened to room temperature, for filling)
⅓ cup brown sugar
⅓ cup granulated sugar
1 tablespoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon grated or ground nutmeg (preferably freshly grated)
A pinch ground cloves
4 ounces cream cheese (softened to room temperature)
3 tablespoons butter (softened to room temperature, for frosting)
1 ½ cups confectioner’s sugar (plus up to ¼ cup extra if needed)
1 teaspoon pure vanilla paste or extract
The zest of one orange

Instructions

Step 1: In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant mashed potato flakes, granulated sugar, kosher salt, and yeast.
Step 2: Set the whisk aside and switch to a sturdy wooden spoon. Stir in the lukewarm milk, softened butter, beaten egg, and finely grated carrots until a shaggy dough forms.
Step 3: Knead the dough by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until it becomes smooth and elastic. Place the dough in a clean bowl, cover with a damp tea towel, and let it rise in a warm, draft-free place until nearly doubled in bulk and puffy, about 1 hour.
Step 4: Spray a 9-inch by 13-inch baking pan with nonstick cooking spray and set aside.
Step 5: In a small bowl, toss together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and ground cloves with a fork. Use the same fork to mash the ½ cup softened butter into the sugar mixture until mostly incorporated, then use a spatula to cream it until smooth and even in color.
Step 6: Roll the dough out into a 12-inch by 15-inch rectangle. Spread the butter and sugar mixture evenly over the dough, leaving a 1-inch margin along one long edge free of filling.
Step 7: Starting at the edge with the filling, roll the dough tightly like a jelly roll. Pinch the seam to seal.
Step 8: Cut the roll into 12 equal pieces and arrange them in the prepared pan in 4 rows of 3. Cover loosely with plastic wrap.
Step 9: Preheat your oven to 375°F (190°C). Let the rolls rise until doubled in bulk, about 20 to 30 minutes. Remove the plastic wrap and bake for 25 minutes, or until the centers reach 190°F on an instant-read thermometer. Let cool for 15 minutes.
Step 10: While the rolls cool, beat together the cream cheese and 3 tablespoons softened butter until fluffy. Gradually add the confectioner’s sugar and vanilla, beating until smooth. Stir in the orange zest.
Step 11: Spread the cream cheese frosting over the cooled rolls. Serve warm or at room temperature.

Tips & Variations

For extra moisture, you can lightly steam or microwave the carrots before grating.
Substitute half the bread flour with whole wheat flour for a nuttier flavor.
Try adding chopped walnuts or pecans to the filling for a crunchy texture.
If you prefer a deeper spice note, increase cinnamon to 1 ½ tablespoons or add a dash of cardamom.
Make ahead: Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.

Storage

Store leftover carrot cake cinnamon rolls tightly wrapped at room temperature for up to 2 days. For longer storage, freeze them in an airtight container for up to 2 months. Reheat gently in the microwave or oven before serving to refresh the softness and melt the frosting slightly.

How to Serve

A square white baking dish holds several soft cinnamon rolls covered thickly with smooth white cream cheese frosting, which is spread unevenly showing parts of the golden brown rolls below. One cinnamon roll is cut out, revealing a sticky, gooey inner swirl with a light brown color and topped with the same thick frosting. This single roll sits on a small white plate decorated with blue floral patterns, placed on a white marbled textured surface next to a white cloth with blue stripes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mashed potatoes instead of potato flakes?

Instant mashed potato flakes help create a soft, tender dough. Using real mashed potatoes can work but may add extra moisture and change the dough’s texture. If using real mashed potatoes, reduce the milk slightly to compensate.

What’s the purpose of the potato flakes in the dough?

Potato flakes retain moisture in the dough and help produce a fluffy, soft crumb in the rolls while keeping them tender and less likely to dry out.