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Carrot Cake Cinnamon Rolls

Soft, fluffy, and ooey gooey cinnamon rolls infused with the warm spices and flavors of carrot cake, intertwined with toasted walnuts and slathered in irresistibly sweet cream cheese icing!
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Prep Time 1 hour
Cook Time 17 minutes
Resting Time 3 hours
Course Breakfast
Cuisine American
Servings 12 Rolls

Ingredients
  

For the Dough:

  • 2 ¼ teaspoons active dry yeast (one 1/4 ounce packet)
  • ¼ cup warm milk*
  • ⅓ cup + 1 teaspoon granulated sugar, divided
  • 1 cup finely-grated fresh carrots (don't use pre-shredded)**
  • ¼ cup greek yogurt
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 - 3 ¼ cups all-purpose flour***

For the Filling:

  • ⅓ cup unsalted butter, softened
  • 1 ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 cup chopped walnuts, toasted

For the Cream Cheese Icing:

  • 5 ounces cream cheese
  • 5 Tablespoons unsalted butter, softened
  • 2 teaspoons vanilla
  • Pinch of salt to taste
  • 2 cups powdered sugar

Instructions
 

Make the Dough:

  • In a glass measuring cup, combine the yeast, milk, and 1 teaspoon of sugar; set aside to foam for about 5-10 minutes. In the bowl of an electric mixer fitted with the paddle attachment, combine the shredded carrots, 1/3 cup of sugar, greek yogurt, melted butter, vanilla, egg, spices, and salt.
  • Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
  • Coat a large bowl with cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours.
  • In the meantime, grease a 9x13-inch baking dish with nonstick cooking spray; set aside.
  • After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to a 16x12-inch rectangle.
  • With a knife (or your fingers), spread the butter evenly over the entire surface of the dough. Sprinkle the brown sugar over it, followed by the cinnamon and chopped walnuts. Lightly pat it down with your fingertips to help sugar and nuts adhere to dough. Roll dough tightly into a log (from long side to long side), ending with the seam side down. Pinch the ends to seal.
  • Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut-side down in the prepared baking pan. Cover tightly with plastic wrap.

*If baking immediately

  • Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.

*Or...If You Want to Bake the Rolls the Next Day

  • Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1-2 hours.

Baking:

  • For either version, bake at 375ºF for 15-17 minutes, or until golden on the surface, with melty, bubbly filling. Do not over-bake your rolls, or they will be firm and crunchy instead of soft and gooey. Err on the side of under-baking. They will continue to bake a little after you take them out of the oven.
  • Allow the cinnamon rolls to cool for 30 minutes. While they cool, make the icing.

Make the Icing:

  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed for about 1 minute. Add vanilla, salt, and powdered sugar and beat for 2 minutes. Scrape down sides of bowl, and beat for 1 more minute until light and fluffy.
  • Spread the cream cheese icing over the rolls. Serve immediately.
  • Rolls are best eaten fresh, but will keep in an airtight container for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.

Notes

*Different brands require different milk temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the milk too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.
**I used a microplane to get a finer shred on my carrots. Do not use pre-shredded carrots as they tend to be really dry.
***I ended up using 3 cups of flour.