These carrot cake cinnamon rolls combine two beloved classics into one spectacular Easter breakfast treat that’s surprisingly simple to make. Spiced dough swirled with carrots and topped with tangy cream cheese frosting are the perfect way to start your holiday morning.
I love how these cinnamon rolls capture the essence of carrot cake in a warm, gooey breakfast treat. The carrots add natural sweetness and beautiful flecks of orange throughout the spirals, making them visually Easter-appropriate without any artificial colors or complicated decorating. Plus, they’re packed with actual shredded carrots, so I can pretend they’re somewhat good for me, right?
If you’ve hesitated to make homemade cinnamon rolls before, this recipe breaks them down into manageable steps and uses cake mix for an easy shortcut. The dough is forgiving, and the carrot cake elements actually make it moister and easier to work with than traditional versions.
The smell of these baking will draw everyone to the kitchen, and the sight of these springtime rolls on your Easter table practically guarantees smiles. They’re special enough for a holiday but straightforward enough for a weekend morning when you want to treat your family.
I’ll guide you through each simple step in the following sections and offer variations to customize these rolls for your family’s taste preferences. Pretty soon, you, too, will enjoy carrot cake for breakfast without feeling guilty!
Looking for more Easter treats? Try Easter cookie cake, carrot cake cookies, or peeps sugar cookies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Carrot Cake Mix: This is my favorite shortcut! Using a boxed mix gives these rolls amazing flavor while cutting down on prep time.
- Instant Yeast: Make sure you’re using instant yeast (rapid-rise), not active dry yeast.
- Carrots: Grate your own fresh carrots for the best moisture and flavor. I use the fine side of a box grater or my food processor.
- Flour
- Brown sugar
- Cinnamon
- Butter
- Powdered sugar
- Cream Cheese: Full-fat cream cheese makes the frosting extra rich and creamy. Let it soften at room temperature for about 30 minutes before using.
- Orange Zest: This optional garnish adds a bright, fresh flavor. I always include it unless I’m out of oranges!
- Pecans: These add a wonderful crunch and nutty flavor. You can substitute walnuts if you like.
How to Make Carrot Cake Cinnamon Rolls
- In a large bowl, combine warm water (it should feel like bath water) with instant yeast. Let it sit for 5 minutes until foamy.
- Add your carrot cake mix and 2 cups of flour to the yeast mixture. Beat with an electric mixer for 2 minutes, then mix in another ¼ cup flour until you have a soft, slightly sticky dough.
- Cover the bowl with a clean kitchen towel and place it somewhere warm. Let it rise for about 2 hours until it doubles in size.
- On a floured surface, roll the dough into a 16×12 rectangle. Don’t worry if it’s not perfect – mine never is!
- Mix together your brown sugar, freshly grated carrots, and cinnamon. Spread softened butter over the dough and sprinkle with the carrot-sugar mixture.
- Cut the dough into eight long strips and roll each one up individually. Place them in a greased 9×13-inch baking dish.
- Cover the baking dish and let it rise for 1 hour. At the end of this time, preheat your oven to 350 degrees F.
- Bake for 18-20 minutes until golden brown.
- While the rolls are cooling, beat together the cream cheese, butter, and powdered sugar until smooth. Spread this heavenly frosting over the warm rolls.
- Sprinkle with chopped pecans and orange zest. The combination of warm rolls, creamy frosting, crunchy nuts, and citrusy zest is absolutely incredible!
Serving Ideas
I love serving these Carrot Cake Cinnamon Rolls in different ways. While they’re absolutely divine straight from the oven, there are several ways to make them even more memorable.
For a weekend brunch, I arrange them on a pretty platter and serve them alongside:
- Fresh fruit salad
- Hot coffee or tea
- Crispy bacon or breakfast sausage
- A glass of cold milk for the kids
Want to make them extra special? Try warming them up in the microwave for about 15-20 seconds before serving. This makes the cream cheese frosting slightly melty, bringing back that fresh-from-the-oven magic.
How to Store
If you plan to eat these cinnamon rolls within 24 hours, store unfrosted rolls in an airtight container at room temperature. Due to the cream cheese, once frosted, they need to be refrigerated.
They will keep in the refrigerator in an airtight container for up to 3 days. I like to separate layers with wax paper to prevent sticking.
Tips & Tricks
Be sure to check out the step by step instructions
- 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.
- For extra indulgence, double the cream cheese frosting (I won’t tell!).
Reader Questions
Sure, you could experiment with spice cake or yellow cake mix. Just know the flavor profile will be different.
Yes! I freeze them unfrosted in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm slightly before frosting.
The rolls should be lightly golden brown on top and feel set when gently pressed. If you’re unsure, it’s better to slightly underbake than overbake – they’ll continue cooking slightly as they cool.
Using cake mix is my favorite shortcut! It adds incredible flavor and makes the process quicker and more foolproof – perfect for busy families who still want homemade treats.
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Carrot Cake Cinnamon Rolls
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
Instructions
- Add the warm water and yeast to a large bowl and let sit for five minutes so the yeast will dissolve and bloom.1 ¼ cups warm water, 2 ¼ teaspoons instant yeast
- Add your cake mix and 2 cups of flour to the yeast water.15.25 ounces carrot cake mix, 2 ½ cups flour
- 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 16×12 rectangle, give or take.
- Mix together the brown sugar, grated carrots, and cinnamon.½ cup brown sugar, ½ cup grated carrots, 2 teaspoons ground cinnamon
- Spread ¼ cup softened butter all over the dough.¼ cup butter
- 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 9×13-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.4 ounces cream cheese, ¼ cup butter, 2 cups powdered sugar
- Spread over the cinnamon rolls. Sprinkle it with pecans and orange zest.½ cup pecans, Zest one orange
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
