Description
Indulge in the delightful fusion of flavors with these Carrot Cake Cinnamon Rolls. Perfectly soft and gooey, these rolls combine the warm spices of cinnamon and nutmeg with the sweetness of shredded carrots and coconut, all topped off with a luscious cream cheese frosting. Ideal for Easter brunch or any special gathering, they’re not just a treat for the taste buds but also a feast for the eyes. Whether you enjoy them fresh from the oven or reheat them later, this recipe is sure to impress family and friends alike.
Ingredients
Scale
- 3/4 cup warm milk
- 2 1/4 teaspoons instant yeast
- 2 large eggs
- 1/2 cup salted butter (melted)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups finely shredded carrot
- 3/4 cup shredded coconut
- 4 1/2 cups bread flour (divided)
- 6 ounces cream cheese (softened)
- 2 cups powdered sugar
Instructions
- In a stand mixer, combine warm milk and yeast. Add eggs, melted butter, salt, cinnamon, sugar, carrots, and coconut. Mix in flour until combined.
- Knead the dough with a dough hook on medium speed for about 5–7 minutes until soft and elastic.
- Let the dough rise in a greased bowl covered for about 30 minutes.
- Prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl.
- Roll out dough into a rectangle, spread filling evenly, roll it up tightly, and slice into rolls.
- Place rolls in a greased baking pan to rise again for about 20 minutes.
- Bake at 350ºF for approximately 27–30 minutes.
- For frosting, beat cream cheese and butter until smooth; add vanilla and powdered sugar.
- Frost rolls after cooling slightly.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg