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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Prep Time 3 hours Cook Time 25-30 minutes

Cinnamon rolls are one of my favorite foods on earth. 

So with Easter approaching, it only made sense to make a carrot cake version. 

The filling, stuffed with dried pineapple, coconut, and chopped pecans, was everything I could have hoped for.

Topped with a cream cheese drizzle, they were the idea Easter morning breakfast! 

by Janssen Bradshaw

What you'll need


  • 1 1/4 teaspoons instant yeast
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons milk, room temperature
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/3 cups flour
  • 1/2 teaspoon cinnamon
  • scant 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup finely grated carrot (about 1 carrot)
  • 4 Tablespoons unsalted butter, softened


  • 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 1/4 cup dried pineapple, finely chopped
  • 1/4 cup shredded coconut
  • 1/4 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3 Tablespoons butter, melted


  • 2 oz cream cheese, softened
  • 2 Tablespoons butter, softened
  • 1 cup powdered sugar, sifted
  • 2-4 Tablespoons milk or half-and-half


If desired, add 1/4 cup raisins to filling

How to make it

  1. In a stand mixer, combine yeast, sugars, water, milk, vanilla and egg, whisking until well combined. Using the dough hook, add the flour, spices, and salt and mix on medium speed for about 5 minutes. It will be very wet. Add the shredded carrots, then turn themachine on and, while running, add the butter 1 Tablespoon at a time. Let mix for 5 more minutes. Add 1/4 cup more flour and let it knead another minute (it will still be sticky).  
  2. Place the dough into a greased mixing bowl, cover and let rise for 1 1/2 to 2 hours. 
  3. Preheat oven to 375 degrees. 
  4. Punch down the dough, then turn it onto a well-floured surface, and knead the dough, adding a bit of flour if needed to keep it from sticking. Cover and let rest for five minutes. 
  5. While the dough is resting, combine all filling ingredients except the melted butter, mixing well. Set aside.
  6. Roll the dough into a 12-inch square. Spread the melted butter over the dough, then sprinkle the filling evenly over the whole square. Roll tightly into a log, then slice into eight equal pieces. 
  7. Place the eight rolls into a greased 9" round pan and cover. Let rise for about an hour in a warm place. 
  8. Bake for 25-30 minute suntil the tops are browned. Cool about 20 minutes.
  9. For the frosting, beat together the butter and cream cheese until smooth then whisk in the powdered sugar. Add the milk 1 Tablespoon at a time until it's at a thick, but pourable consistency. Drizzle over the mostly-cooled cinnamon rolls.