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Carrot Cake Cinnamon Rolls | Who wants carrot cake for breakfast? This is one of the best Easter brunch recipes you’re going to find. This recipe for carrot cake cinnamon rolls is an easy Easter brunch recipe. Filled with raisins, carrots, and cinnamon and topped with cream cheese frosting these carrot cake cinnamon rolls are amazing!
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Carrot Cake Cinnamon Rolls

This recipe for carrot cake cinnamon rolls is an easy Easter brunch recipe filled with raisins, carrots, and cinnamon and topped with cream cheese frosting
Course Breakfast
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 25
Calories 371kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 packets Active dry yeast
  • c warm water
  • 1 box Carrot Cake mix
  • 1 tsp Vanilla extract
  • ½ tsp Salt
  • 5 c + 1 c All-purpose flour
  • 1 c melted butter , unsalted
  • 1 1/2 c Sugar
  • 1/4 c Cinnamon
  • 1 c Walnuts , chopped
  • 1/2 c Raisins
  • 1/2 c Carrots , shredded

Cream Cheese Frosting

  • 1 stick Butter , softened
  • 2 c Powdered Sugar
  • 6 oz . Cream cheese , softened
  • 1 tsp Vanilla extract

Instructions

Carrot Cake Cinnamon Rolls

  • Add luke warm water to a large bowl and sprinkle the yeast packets over it.
  • Let yeast sit for 5 minutes.
  • When the yeast becomes foamy add the Carrot cake mix, vanilla and salt.
  • Stir mixture together and then slowly begin adding the 5 cups of flour, one cup at a time.
  • Use your hands to knead the dough into a round ball.
  • Cover the bowl with a clean dishtowel and place in a warm spot to let the dough rise for 1 hour.
  • Once the dough has risen, knead it back into a ball, and cover it once again to let it rise for another hour.
  • When the dough is ready use that last cup of flour to lightly dust your work surface with flour. You may also need to add some flour to the dough if it is sticky. You want to be able to work with it without it sticking to your hands.
  • Roll the dough into a rough rectangle, about ¼ inch thick.
  • Pour melted butter over the dough , leaving a little space around the edges.
  • Mix the cinnamon and sugar together and then sprinkle the cinnamon sugar mixture over the butter.
  • Sprinkle the walnuts, raisins, and shredded carrots over the cinnamon sugar.
  • Starting from the long edge furthest from you, roll the dough toward you. Make sure to keep the roll as tight as possible.
  • Once it is rolled up pinch along the seam to seal it.
  • Use a knife to mark the roll at 1 1/2 inch intervals. Then cut the dough into rolls.
  • Place the rolls in a buttered 9" x 13" baking dish, and a buttered 8" x 8" baking dish. (you can use two 9 x 13 inch dishes if you'd like it just won't fill the second one completely)
  • Place the baking dish in a warm place and let the rolls rise for about 20 minutes.
  • While they are rising preheat the oven to 350°F.
  • Once rolls have risen place them in the oven and bake for 15-20 minutes or until a toothpick comes out clean.
  • When they have finished baking let them cool for about 10 minutes and then frost them with the cream cheese frosting.

Cream Cheese Frosting

  • Place all ingredients in a bowl and mix until thoroughly combined.

Nutrition

Serving: 1roll | Calories: 371kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 264mg | Potassium: 77mg | Fiber: 2g | Sugar: 29g | Vitamin A: 800IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.5mg