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Carrot Cake Cinnamon Rolls (Vegan & GF Options)

Carrot Cake Cinnamon Rolls (Vegan & GF Options)

These Carrot Cake Cinnamon Rolls combine two beloved treats into one irresistible breakfast delight. Pillowy soft dough infused with fresh carrots and warm spices wraps around a brown sugar cinnamon filling, creating perfect spirals that bake until golden brown. Topped with tangy cream cheese icing, each bite delivers the nostalgic flavor of carrot cake in cinnamon roll form. Make them ahead for special brunches or weekend mornings. Includes easy adaptations for vegan and gluten-free diets. These rolls bring together the best of both worlds—the comforting swirl of a traditional cinnamon roll with the beloved flavors of classic carrot cake. Perfect for Easter gatherings or anytime you crave something uniquely delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dinner, Snack
Cuisine American
Servings 12
Calories 420 kcal

Equipment

  • Stand mixer with dough hook attachment (or strong arms and a wooden spoon!)
  • Large mixing bowl
  • Medium bowl for filling
  • Small bowl for frosting
  • Measuring Cups and Spoons
  • Rolling Pin
  • Sharp knife or dental floss for cutting rolls
  • 9x13-inch baking dish
  • Food processor or box grater for carrots
  • Plastic wrap
  • Hand mixer (for frosting)
  • Small saucepan (for warming milk)

Ingredients
  

Ingredients for the Dough

  • 4 cups all-purpose flour plus additional flour for dusting
  • 1 packet 2¼ teaspoons active dry yeast (or instant yeast)
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk warmed to 110°F
  • ¼ cup melted butter
  • 2 large eggs room temperature
  • 1½ cups finely grated fresh carrots about 3 medium carrots
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the Filling

  • ¾ cup softened butter
  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup finely chopped walnuts or pecans optional
  • ¼ cup finely grated carrots

For the Cream Cheese Icing

  • 8 oz cream cheese softened
  • ¼ cup softened butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract or seeds from ½ vanilla bean
  • Pinch of salt
  • 1-2 tablespoons milk to adjust consistency

Instructions
 

Step 1: Prepare the Dough

  • In a small bowl, combine warm milk (110°F—warm but not hot to the touch) with yeast and 1 teaspoon of your measured sugar. Let sit for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic.
  • While waiting for the yeast mixture, grate carrots using a food processor or box grater. After grating, press with paper towels to remove excess moisture.
  • In the bowl of a stand mixer, combine 3½ cups of the flour, remaining sugar, salt, and spices.
  • Once the yeast mixture is foamy, add it to the flour along with melted butter, eggs, grated carrots, and vanilla extract.
  • Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes. The dough should pull away from the sides of the bowl but may still stick to the bottom of the bowl slightly.
  • If the dough is too sticky, add the remaining flour ¼ cup at a time until a soft, slightly tacky dough forms. Be careful not to add too much flour or your rolls will be dense.
  • Once you have a smooth ball, transfer to a lightly oiled large bowl, cover with plastic wrap, and place dough in a warm place to rise until doubled in size, about 1 hour.

Step 2: Make the Filling

  • While the dough rises, prepare your cinnamon filling:
  • In a medium bowl, beat softened butter with brown sugar and spices until well combined and fluffy.
  • Fold in the finely grated carrots and chopped nuts if using.
  • Set aside at room temperature so it remains spreadable.

Step 3: Shape the Rolls

  • Once the dough has doubled in size, punch it down gently to release air bubbles.
  • Turn dough out onto a lightly floured surface and roll into a large rectangle approximately 18×14 inches. Try to keep the thickness even throughout.
  • Spread the filling evenly over the dough, leaving a ½-inch border along one long edge.
  • Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal.
  • Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1½ inches each).
  • Arrange rolls in a greased baking dish with a little space between each. The center roll should have room to expand.
  • Cover with plastic wrap and let rise for the second time, about 30-45 minutes until puffy.

Step 4: Bake

  • Preheat oven to 350°F while the rolls undergo their second rise.
  • Remove plastic wrap and bake for 25-30 minutes or until golden brown on top. If the rolls are browning too quickly, cover loosely with aluminum foil.
  • Let the baked rolls cool in the pan for 5-10 minutes before frosting.
  • Step 5: Make the Cream Cheese Icing
  • While the rolls bake, prepare the frosting by beating cream cheese and butter in a large bowl until smooth and fluffy.
  • Add powdered sugar gradually, mixing on low speed to avoid a sugar cloud.
  • Mix in vanilla extract and salt.
  • Add milk one tablespoon at a time until you reach your desired consistency.

Step 6: Frost and Serve

  • While rolls are still warm (but not hot), spread the cream cheese icing generously over the top.
  • The heat will slightly melt the frosting, creating a gloriously gooey topping that seeps between the layers.
  • Serve warm for the best experience!

Notes

Vegan Carrot Cake Cinnamon Rolls

Vegan Dough Modifications:
Replace whole milk with unsweetened almond, oat, or soy milk
Substitute melted butter with vegan butter or coconut oil
Replace eggs with one of these options:
  • ½ cup unsweetened applesauce plus ¼ teaspoon baking powder
  • 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes)
Vegan Filling:
Use vegan butter instead of regular butter
Verify your brown sugar is vegan (some brands use bone char in processing)
Vegan Cream Cheese Frosting:
8 oz vegan cream cheese
¼ cup vegan butter
2 cups organic powdered sugar
1 teaspoon vanilla extract
Plant-based milk for consistency
 

Gluten-Free Carrot Cake Cinnamon Rolls

Gluten-Free Dough:
Replace all-purpose flour with 4 cups of a quality gluten-free flour blend that contains xanthan gum
If your blend doesn't include xanthan gum, add 2 teaspoons
Add an extra egg to provide more structure
The dough will be softer than traditional dough—that's normal!
Use a sheet of parchment paper when rolling to prevent sticking
The remaining ingredients and process stay the same, though you may need to adjust the rise time as gluten-free dough sometimes rises differently.
 
Keto-Friendly, Diabetic-Friendly, Lower-Fat Alternatives included in full blog post.
 

Creative Add-ins and Variations

Mix-ins for the Dough:
½ cup crushed pineapple, well-drained (reduce carrots slightly)
2 tablespoons orange zest for a citrus kick
⅓ cup raisins or dried cranberries, plumped in hot water then drained
¼ cup shredded coconut (unsweetened)
Alternative Toppings:
Maple Glaze: Replace cream cheese frosting with a drizzle of maple syrup before serving
Orange Cream Cheese: Add orange zest and 1 tablespoon orange juice to the cream cheese frosting
Caramel Drizzle: Replace cream cheese frosting with a drizzle of caramel sauce before serving
Streusel Topping: Sprinkle a mixture of chopped nuts, brown sugar, and cinnamon over rolls before baking
 

Tips for Carrot Cake Cinnamon Rolls Success

1. Temperature matters: All refrigerated ingredients should be at room temperature for the best dough development.
2. Don't rush the rise: Both the first and second rise times are crucial for flavor development and texture.
3. Roll tightly: When forming your log, roll as tightly as possible without tearing the dough for the best spiral pattern.
4. Cut with care: Use dental floss or a very sharp knife to cut rolls cleanly without squishing.
5. Properly measure flour: Spoon flour into measuring cups and level off rather than scooping directly with the measuring cup, which can pack too much flour.
6. Watch the moisture: Carrots contain a lot of water, so pat them dry before adding to avoid an overly wet dough.
7. Make ahead option: Prepare rolls through the shaping step, then cover and refrigerate overnight for the second rise. The next morning, let them come to room temperature (about 30-45 minutes) before baking.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 75mgSodium: 320mgFiber: 2gSugar: 24gVitamin A: 3500IUCalcium: 80mgIron: 1.8mg
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