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Three iced cinnamon rolls on a plate with cinnamon sticks

Carrot Cake Cinnamon Rolls

These Carrot Cake Cinnamon Rolls are soft, fluffy and the perfect weekend breakfast, brunch or dessert for Easter or any spring weekend. This healthy homemade cinnamon roll recipe is filled with grated carrots, cozy warm spices and a cinnamon sugar filling then topped with a dairy-free cream cheese frosting. Easy to make ahead, with gluten-free option, freezer-friendly and refined sugar-free.

Course Breakfast
Cuisine American
Keyword easy cinnamon rolls recipe, gluten free desserts, homemade cinnamon rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9
Author Kelly

Ingredients

  • 2 cups unsweetened almond milk or milk or milk of choice
  • 1/2 cup granulated pure maple sugar , organic cane sugar or granulated sugar of choice
  • 4 1/2 tsp Two 0.25 oz packets Quick-Rise Instant Yeast
  • 1/2 cup cup dairy-free butter , melted (can also sub regular unsalted butter if not dairy-free)
  • 1/4 teaspoon salt
  • 4 1/2 cups all purpose flour , divided, plus more as needed (for gluten-free, we recommend the following flours: Bob's Red Mill 1-1 Baking Flour or King Arthur Gluten-Free Measure for Measure Flour)

Cooking spray or oil for greasing the bowl and baking pan

For the filling:

  • 1/2 cup dairy-free butter , softened (can also sub regular unsalted butter if not dairy-free)
  • 1/2 cup coconut sugar or preferred granulated brown sugar / sweetener of choice
  • 2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup finely grated carrots
  • chopped pecans or walnuts , optional
  • raisins , optional

For pouring over the rolls just before baking:

  • 12 tbsp about ¾ cup dairy-free creamer , slightly warmed (can also sub regular heavy cream if not dairy-free - helps make the rolls extra fluffy)

For the frosting:

  • 6 oz cream dairy-free cream cheese , softened (can also sub regular cream cheese if not dairy-free)
  • 1/3 cup dairy-free butter , softened (can also sub regular unsalted butter if not dairy-free)
  • 1 1/4 cup powdered sugar / sweetener of choice , or more as needed - for low sugar use powdered Monk Fruit Sweetener or Powdered Swerve
  • 1 tsp vanilla extract
  • 1 tsp maple extract , or can just sub more vanilla extract if preferred
  • pinch fine sea salt
  • 1-3 tsp dairy-free milk or dairy-free creamer of choice , can also sub regular whole milk or heavy cream if not dairy-free, more or less as needed

Instructions

Warming the milk and butter

  1. Warm the milk either in a microwave safe bowl for 30-40 seconds or in a saucepan over medium heat until warm but not hot (make sure the mixture is not over 110F - the butter does not need to be melted all the way).

    If the mixture is too hot, let it cool down before adding it to the yeast to prevent killing the yeast.

Mixing the dough

  1. In a large bowl, add the warmed milk to a large bowl. Sprinkle in the yeast and a pinch of sugar. Mix until combined and let it sit for 5-10 minutes, or until the yeast gets bubbly and frothy.
  2. Add the melted butter and salt to the yeast mixture. Slowly add in 4 cups of the flour, 1 cup at a time, stirring with a large wooden spoon in between until combined and sticky. Use your hands to start kneading the dough then turn the dough out onto a floured surface. Continue kneading the dough for 4-5 minutes, or more until smooth, sprinkling with more of the reserved flour, or more only as much as needed (about 2-3 tbsp at a time), until smooth and you can form the dough into a ball.

Allow dough to rise

  1. Grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl and cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm spot and allow the dough to rise until just doubled in size, about 30 minutes - 1 hour (depending on the humidity and temperature of the room).

Rolling out the dough and adding the filling

  1. Once the dough has doubled in size, gently punch the dough down in the middle and transfer it onto a lightly floured pastry mat or flat surface. Sprinkle the dough with a little bit more flour.
  2. Use a floured rolling pin to roll the dough out into a large rectangle, about 20”x14 rectangle (or about 1/2” thick - doesn’t have to be perfect measurements), squaring off the edges often as you roll.
  3. In a small / medium bowl, mix together the sugar and spices. Add the grated carrots and mix until combined.
  4. Use a rubber spatula to spread the softened butter into a thin and even layer over the dough, leaving a small border (about ⅛”) around the edges. Sprinkle the cinnamon sugar carrot mixture evenly over the buttered dough. Gently pat / press the sugar mixture into the butter to ensure the mixture sticks to the butter. Sprinkle evenly with chopped pecans / walnuts and raisins, if using.
  5. Working from the longer end of the dough, tightly roll the dough into a log, pushing in the sides as you roll so it stays uniform. Once you finish rolling, pinch the dough together to seal the log.

Cut into rolls

  1. Use a sharp serrated knife to trim / cut off a tiny bit of the edges of the log as needed, (if they are not even or have less filling and discard or set aside to bake in a separate pan).
  2. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even-sized pieces (about 1 1/8 - 1 1/2”).

Prepare for baking and bake

  1. Grease a 9x13 baking pan with cooking spray or oil. Place the rolls cut side-up in the prepared baking pan. Cover the pan with a towel and let it rise again in a warm spot, until almost doubled, about 10 to 30 minutes.
  2. While the dough is rising, preheat the oven to 350 F.
  3. Warm the heavy cream either in a microwave safe bowl for 20-30 seconds or in a small pot over medium heat until just warm to the touch.
  4. Spoon about 1 tbsp of the warmed cream evenly over each roll.
  5. Bake in the preheated oven for 24-30 minutes, or until the tops are just a light golden brown and the center is cooked through but still soft (more or less as needed depending on your oven, pan used and size of the rolls - you can start checking them at 20 minutes and cover the pan loosely with an aluminum foil for the remainder of the cooking time if the rolls seem to be getting too brown).

While the rolls are baking, make the frosting:

  1. In a large bowl with a hand mixer (or in a stand mixer), combine butter and cream cheese and beat until light and fluffy. Carefully add the powdered sugar then the salt, and maple extract (or vanilla) and beat until smooth. Gradually add milk (or heavy cream), only as much as needed, until smooth and fluffy.
  2. Remove the cinnamon rolls from the oven and allow them to cool for 5-10 minutes. Spread evenly with frosting.
  3. Serve warm and enjoy.

Recipe Notes

Store in an airtight container at room temperature for 3 days, in the fridge for 5 days, or in the freezer for 3 months.