Carrot Cake Cinnamon Rolls
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Carrot Cake Cinnamon Rolls
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Enjoy carrot cake cinnamon rolls for Easter breakfast! Using cake mix as a shortcut, these gooey, spiced rolls combine the best of carrot cake and cinnamon rolls into one.
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Ingredients
Dough Ingredients
- 1 ¼ cups warm water
- 2 ¼ teaspoons instant yeast 1 packet
- 15.25 ounces carrot cake mix 1 box
- 2 ½ cups flour
Filling Ingredients
- ½ cup brown sugar
- ½ cup grated carrots
- 2 teaspoons ground cinnamon
- ¼ cup butter softened
Frosting Ingredients
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar
- ½ cup pecans chopped
- Zest one orange
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Instructions
- Add the warm water and yeast to a large bowl and let sit for five minutes so the yeast will dissolve and bloom.
- Add your cake mix and 2 cups of flour to the yeast water.
- Using an electric mixer, beat for 2 minutes and add another ¼ cup of the flour.
- Cover the mix and set aside in a warm area to rise until doubled in size, about 2 hours.
- Once the dough has doubled in size, roll it out to about a 16x12 rectangle, give or take.
- Mix together the brown sugar, grated carrots, and cinnamon.
- Spread ¼ cup softened butter all over the dough.
- Sprinkle the brown sugar mixture all over the dough.
- Slice the dough into 8 long strips, roll each strip up, and place in a greased 9x13-inch baking dish. Cover and set aside for 1 hour to rise.
- Preheat the oven to 350 degrees F. Bake the rolls for 18-20 minutes until baked through.
- Set aside to cool slightly while you make the frosting.
- Using an electric hand mixer, beat together the cream cheese, ¼ cup butter, and powdered sugar until well combined.
- Spread over the cinnamon rolls. Sprinkle it with pecans and orange zest.
Notes
- Make sure your water is warm, not hot—aim for around 110°F. Too hot will kill the yeast, and too cold will not activate it properly.
- Let your cream cheese and butter come to room temperature naturally for the smoothest frosting.
- The dough can be made the night before and left to rise in the refrigerator overnight.
- Add ½ cup raisins to the filling for a more traditional carrot cake flavor.
- Try walnuts instead of pecans for a different nutty crunch.
- Make sure your water is warm, not hot—aim for around 110°F. Too hot will kill the yeast, and too cold will not activate it properly.
- Let your cream cheese and butter come to room temperature naturally for the smoothest frosting.
- The dough can be made the night before and left to rise in the refrigerator overnight.
- Add ½ cup raisins to the filling for a more traditional carrot cake flavor.
- Try walnuts instead of pecans for a different nutty crunch.
Nutrition Information
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Calories
722kcal
(36%)
Carbohydrates
121g
(40%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
525mg
(22%)
Potassium
202mg
(6%)
Fiber
4g
(16%)
Sugar
67g
(134%)
Vitamin A
1886IU
(38%)
Vitamin C
1mg
(1%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 121g | 40% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 525mg | 22% |
| Potassium | 202mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 67g | 134% |
| Vitamin A | 1886IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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