Carrot Cake Cinnamon Rolls

4.75 from 4 votes

Carrot Cake Cinnamon Rolls from scratch with pecans, coconut, carrots, cinnamon filling, and cream cheese frosting. The perfect Easter treat!

Prep Time30

Cook Time30

Rising Time2

Total Time3

Course: Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 625kcal

In a small bowl combine warm milk (between 100-110 F), sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
In a stand mixer with dough hook attachment (or large bowl if mixing by hand) combine salt, butter, grated carrot, egg, and 5 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing without a mixer, simply mix with a wooden spoon until you can’t mix anymore and then begin kneading by hand 6-8 minutes.
Add another ½ cup (up to one cup if needed) of flour to make dough consistency thick and slightly sticky.
Oil a large bowl, place dough in it and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

In a medium bowl combine brown sugar, and spices (cinnamon, ginger, clove, and nutmeg). Set aside.
On a floured work surface with rolling pin, roll dough into roughly a 24 inch by 12-14 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape.
Spread softened butter over dough with a spoon or pastry brush.
Sprinkle and spread sugar mixture evenly over butter.
Sprinkle 4-5 Tablespoons of flour evenly over filling (a sifter works great if you have one). Carefully roll dough lengthwise into a long roll. Mark the dough into 12 equal portions with a knife.
Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9x13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise.
Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size. Preheat oven to 350 F. Bake for 25-30 minutes, until light golden brown on top. (Glass pans take more time, dark pans & large baking sheets take less time.) Cool 15-20 minute before icing.

In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. You can microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and milk until smooth. I like my icing thicker like frosting. Add another 1-2 Tablespoons milk if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly, and top with pecans and toasted coconut.
Serve warm for maximum deliciousness.

Overnight Instructions:

Follow recipe to make dough, fill, roll, and cut dough into 12 equal rolls and place cut side down onto a baking sheet or 9×13 inch pan.
Cover with plastic wrap. Do not let rise first or they will deflate in the refrigerator. Cooling the dough simply slows yeast growth, it does not kill it.
Place in fridge overnight.
Remove from refrigerator and let rise for 30-40 minutes in warm place before baking. I like to turn on the oven to 200 F for 2 minutes, then turn off the oven and set the rolls inside to rise with the door cracked open.
Bake at 350 F for 32-35 min (or 25 min if on a large baking sheet). Glass pans will take a few more minutes to bake than dark pans.

Freezer instructions:

Follow directions to make dough, fill, roll, and cut dough into rolls and place into foil lined pan so edges are not touching, and cover with plastic wrap. Place in the freezer immediately, do not let rise first or they will deflate in the freezer. Once frozen, transfer to freezer bag or airtight freezer safe container.
Freeze until ready to use up to 3 months. Do NOT microwave dough to thaw. It will kill the yeast.
Regular rise method: Remove from freezer, thaw in warm place (covered) for 3-5 hours or until almost doubled in size.
Quicker rise method: Turn ON oven to 200 degrees for 2 minutes then turn OFF oven. Place rolls in oven and let thaw and rise 2-3 hours until almost doubled in size.
Bake at 350 F for 25 minutes (if on large baking sheet) and 32-35 min (if in 19x13in pan). Glass pans will take a few more minutes to bake than dark pans.