Carrot Cake Cinnamon Rolls Are the Ultimate Sweet Treat!

carrot cake cinnamon roll on a plate
Prep Time
30 min
Cook Time
40 min
8 cinnamon rolls

Carrot cake lovers, we’ve got you. These Baking Therapy carrot cake cinnamon rolls combine all the delicious flavours we love in a classic carrot cake: carrots, pecans, coconut (and don’t forget the cream cheese icing!) all rolled up to make the ultimate cinnamon roll. They’re made with bread flour — which gives it that pillowy, but chewy texture — but it can be easily swapped with all-purpose for a cakier treat. Make this any day of the week! You’ll thank us later.

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Cinnamon Rolls

cup milk
cup granulated sugar, divided
2 ¼
tsp active dry yeast
cups bread flour
tsp salt
large eggs, beaten
Tbsp butter, melted and cooled
cup grated carrots


cup brown sugar
1 ½
tsp ground cinnamon
tsp ground ginger
Tbsp butter, melted and cooled
cup chopped pecans
cup shredded coconut

Cream Cheese Icing

Tbsp unsalted butter, room temperature
oz cream cheese, softened
1 ½
cup icing sugar
Tbsp heavy cream
tsp vanilla
Pinch salt



Rest Time: 1 hour

Carrot cake cinnamon rolls ingredients on countertop
Step 1

Start by making the cinnamon roll dough: warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and the active dry yeast. Cover loosely with kitchen towel and set aside for 5-10 minutes.

Step 2

In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, beaten eggs and butter. Work the dough until it just begins to come together, about 5 minutes. Add the grated carrots and continue on medium speed for another 5-8 minutes until the dough is smooth and has pulled away from the sides of the bowl. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 45 minutes.

Carrot cake cinnamon rolls dough
Step 3

Preheat oven to 350°F and grease a casserole dish or quarter sheet pan with melted butter and set aside.


Related: Cheesy Croque Madame Rolls Drizzled With Hollandaise

Step 4

Now for the filling: in a small bowl, mix together the brown sugar, cinnamon and ginger.

Step 5

Put the dough on a lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 17 x 14 inches.

Step 6

Brush the top of the dough with the melted butter and sprinkle evenly the filling mixture and sprinkle the pecans and coconut overtop. Leave about a 1 cm border to allow the dough to adhere to each other when rolled. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

Carrot cake cinnamon roll dough before being rolled up
Step 7

With a serrated knife trim off the ends and divide the dough into 8 pieces. Transfer the rolls to the prepared pan, cover with a kitchen towel and let rise for another 15-20 minutes, until doubled in size.

Carrot cake cinnamon rolls before being baked in the oven
Step 8

Bake for 30-38 minute until golden brown and bubbly.

Carrot cake cinnamon rolls after being baked in the oven
Step 9

For the cream cheese icing: in the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth, scraping down the sides as necessary. Add the icing sugar, cream, vanilla and salt and beat for 1 minute on medium-high speed.


Related: Anna Olson’s Giant Glazed Cinnamon Bun is the Best Morning Treat

Step 10

Spread the cream cheese icing over top while the rolls are still warm and enjoy!

Carrot cake cinnamon rolls with icing

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