Carrot Cake Cinnamon Rolls Recipe (Soft for Days!)

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These carrot cake cinnamon rolls are hands down the best thing I’ve baked this spring. They’re soft, fluffy, and packed with warm spices, and they taste exactly like carrot cake, but in cinnamon roll form. We’re talking a tangzhong brioche dough with shredded carrots baked right in, a brown sugar filling loaded with cinnamon, ginger, and toasted walnuts, and a brown butter cream cheese frosting that takes the whole thing over the top.

If you’ve been making my cinnamon rolls for a while, you know I’m a little obsessed with developing new flavors. These carrot cake cinnamon rolls are part of my 2026 monthly cinnamon roll series, and honestly? They might be my favorite yet. The tangzhong method keeps these rolls incredibly soft, even the next day. And the brown butter in the frosting adds this nutty, caramelly depth that a regular cream cheese frosting just can’t match.

Whether you’re baking these for Easter brunch, a spring gathering, or just because you’re craving carrot cake on a random Tuesday, this recipe delivers. Let’s get into it.

A carrot cake cinnamon roll with brown butter cream cheese frosting on a white plate with a bite taken out, showing the soft fluffy interior and spiced filling

Why This Carrot Cake Cinnamon Roll Recipe Works
Ingredient Notes and Tips
How to Make Carrot Cake Cinnamon Rolls
Tips for the Best Carrot Cake Cinnamon Rolls
Make-Ahead, Storage, and Freezing
Substitutions for these carrot cake cinnamon rolls
Frequently Asked Questions
Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

Why This Carrot Cake Cinnamon Roll Recipe Works

Tangzhong keeps them soft for days. The tangzhong (a cooked flour-and-milk paste) is the secret to these rolls. It pre-gelatinizes the starch in the flour, which traps extra moisture in the dough. The result? Cinnamon rolls that stay pillowy soft even a day or two after baking, no dry, tough edges.
Real carrots in the dough AND the filling. Most carrot cake cinnamon rolls only put carrots in the filling. This recipe adds finely shredded carrots directly into the brioche dough, which gives the rolls natural moisture, subtle sweetness, and those pretty orange flecks throughout. Then we load the filling with even more carrots plus toasted walnuts for texture.
Brown butter cream cheese frosting. This is not your standard cream cheese frosting. Browning the butter first adds a warm, nutty flavor that pairs perfectly with the carrot cake spices. It’s the kind of small extra step that makes a huge difference.
Brioche-style dough with warm spices. The dough itself is enriched with eggs, butter, and a touch of cinnamon and nutmeg, so the carrot cake flavor is built into every layer, not just the filling.
Make-ahead friendly. You can refrigerate the dough overnight after the first rise, which makes these perfect for Easter morning or any occasion where you want fresh cinnamon rolls without a 5 a.m. alarm.

Ingredient Notes and Tips

Ingredients for cinnamon roll dough including flour, shredded carrots, eggs, milk, melted butter, sugar, yeast, and spices in small bowls

Tangzhong: This is just 2 tablespoons of flour cooked with ½ cup of milk until it forms a thick paste. It takes about 3 minutes. Don’t skip it, this is what makes the texture of these rolls stand out from every other carrot cake cinnamon roll recipe out there.
Carrots: Use freshly grated carrots, not the pre-shredded kind from a bag. Pre-shredded carrots are too dry and coarse. I use the fine side of a box grater or a microplane for the best results. The smaller the shred, the better they’ll melt into the dough. You also need to squeeze the carrots in a clean kitchen towel to remove excess moisture before adding them. This is a non-negotiable step, too much moisture will make the dough sticky and the rolls soggy.
Flour: This recipe uses a combination of all-purpose flour and bread flour. The bread flour adds structure and a slight chew to the brioche dough, while the all-purpose flour keeps things tender. If you only have all-purpose, you can use it for the full amount, the rolls will just be slightly softer.
Yeast: Active dry yeast or instant yeast both work. If using active dry, make sure to bloom it in the warm milk for 5 minutes until foamy before proceeding. If using instant yeast, you can mix it directly into the dry ingredients.

Ingredients for roll filling including brown sugar, shredded carrots, butter, walnuts, and spices

Ingredients for brown butter cream cheese frosting including powdered sugar, cream cheese, browned butter, and vanilla extract

Brown sugar: I prefer dark brown sugar in the filling for a deeper, more molasses-forward flavor, but light brown sugar works too.
Walnuts: Toasting the walnuts before adding them to the filling is a small step that makes a big difference. Toast them in a dry skillet or in the oven at 350°F for 5–7 minutes until fragrant. You can swap in pecans if you prefer.
Cream cheese: Make sure your cream cheese is fully softened to room temperature before making the frosting. Cold cream cheese will leave lumps. I usually set it out when I start the dough.

How to Make Carrot Cake Cinnamon Rolls

Step 1: Make the Tangzhong

Whisk the flour and milk together in a small saucepan over medium heat until it thickens into a paste. You’ll know it’s ready when you can see lines from the whisk at the bottom of the pan. Set it aside to cool to room temperature.

Step 2: Make the Brioche Dough

Combine the cooled tangzhong with the yeast mixture, eggs, melted butter, vanilla, carrots, and spices in a stand mixer. Add the flours and knead until smooth and elastic, then work in the softened butter one tablespoon at a time. The dough will be soft and sticky, that’s normal. Let it rise until doubled, about 1–2 hours, then refrigerate for easier handling (anywhere from 2 hours to overnight).

Cinnamon roll dough in a glass bowl before rising, with visible orange flecks from shredded carrots

Cinnamon roll dough doubled in size after rising in a glass bowl, with orange carrot flecks visible

Step 3: Make the Carrot Cake Filling

Mix the softened butter, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth, then fold in the squeezed-dry carrots and toasted walnuts. This is a thick, spreadable filling, not a liquid one, so it stays put when you roll.

Softened butter, brown sugar, shredded carrots, and cinnamon in a glass bowl before mixing the carrot cake filling

Carrot cake cinnamon roll filling mixed together in a glass bowl, showing a thick dark brown paste with walnut pieces

Step 4: Roll, Fill, and Slice

Roll the chilled dough into a 16×12-inch rectangle with the long side facing you. Spread the carrot cake filling evenly over the dough, leaving a small border along the far edge. Roll it up tightly into a log starting from the long edge closest to you, then slice into 12 even rolls. A sharp knife or unflavored dental floss works great for clean cuts. you can also slice the dough into 12 equal strips using a pizza cutter or sharp knife and roll each roll individually, this all depends on preference.

Step 5: Second Rise and Bake

Arrange the rolls in a greased 9×13-inch pan, cover loosely, and let them rise for 45–60 minutes until puffy. Bake at 325°F for 28–32 minutes. The lower baking temperature prevents over-browning while giving the center enough time to bake through. If the tops start browning too quickly, tent with foil.

Unbaked carrot cake cinnamon rolls showing the spiral swirl pattern of brioche dough and spiced brown sugar filling

Twelve unbaked carrot cake cinnamon rolls arranged in a baking pan showing the swirl pattern before rising

Step 6: Make the Brown Butter Cream Cheese Frosting

Melt butter in a saucepan over medium heat and keep cooking until it foams and turns golden brown with a nutty aroma. Let it cool slightly, then beat it with softened cream cheese, powdered sugar, vanilla, and a pinch of salt. Spread the frosting generously over the warm (not hot) rolls so it melts slightly into the swirls. Decorate with more toasted walnuts.

Close-up overhead of carrot cake cinnamon rolls covered in brown butter cream cheese frosting and topped with chopped walnuts

A frosted carrot cake cinnamon roll topped with chopped walnuts on a white plate with sliced carrots and a yellow baking pan in the background

Tips for the Best Carrot Cake Cinnamon Rolls

Squeeze the carrots dry. I can’t emphasize this enough. After grating, wrap them in a clean kitchen towel and squeeze hard. You want to remove as much liquid as possible, or you’ll end up with sticky dough and soggy rolls.
Chill the dough before rolling. A cold dough is so much easier to roll out and handle. Even if you’re not doing an overnight rise, at least 2 hours in the fridge makes a big difference.
Don’t skip toasting the walnuts. Raw walnuts can taste slightly bitter. Toasting brings out their natural oils and sweetness, which complements the warm spices beautifully.
Bake at 325°F, not 350°F. The enriched brioche dough and brown sugar filling brown quickly. A slightly lower oven temperature ensures the rolls bake through without getting too dark on top.
Frost warm, not hot. If the rolls are too hot, the frosting will melt completely and slide off. Wait about 10 minutes after pulling them from the oven, then frost.

Make-Ahead, Storage, and Freezing

Overnight method: After the first rise, punch down the dough and refrigerate it overnight (up to 12 hours). The next morning, roll, fill, slice, and proceed with the second rise.
Assemble the night before: You can also assemble the rolls in the pan the evening before, cover tightly with plastic wrap, and refrigerate overnight. In the morning, pull the pan out and let the rolls come to room temperature and finish rising (about 60–90 minutes), then bake as directed.
Storage: Store leftover frosted rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15–20 seconds before serving.
Freezing: Freeze baked, unfrosted rolls in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, warm in the oven at 300°F for 10 minutes, then frost fresh.

Substitutions for these carrot cake cinnamon rolls

All-purpose flour only: Use 3½ cups all-purpose flour in place of the flour blend. The rolls will be a bit softer but still delicious.
Pecans instead of walnuts: Swap them 1:1. Toast them the same way.
Nut-free: Simply leave the walnuts out of the filling. You can add raisins or shredded coconut for texture instead.
Regular cream cheese frosting: If you don’t want to brown the butter, use ¼ cup softened unsalted butter in the frosting instead. You’ll lose the nutty depth but it’ll still be great.

Twelve freshly baked rolls in a 9x13 baking pan with golden tops and visible cinnamon swirls, unfrosted

Frequently Asked Questions

Can I use pre-shredded carrots from a bag?

I don’t recommend it. Pre-shredded carrots are too dry and coarse, and they won’t incorporate into the dough or filling as smoothly. Freshly grated carrots on the fine side of a box grater or a microplane give the best results.

Why do my cinnamon rolls turn out dry?

The most common causes are too much flour (measure by weight if possible), over-baking, or skipping the tangzhong. The tangzhong is specifically designed to lock in moisture, so don’t skip it.

Can I make carrot cake cinnamon rolls without a stand mixer?

I don’t recommend making these without a stand mixer since they are made with an enriched dough which tends to be very sticky.

What makes these different from regular cinnamon rolls?

Three things, shredded carrots in the dough for moisture and flavor, warm carrot cake spices (cinnamon, ginger, nutmeg) throughout both the dough and filling, and a brown butter cream cheese frosting instead of a standard glaze. The tangzhong method also gives them a softer, more tender texture than most cinnamon roll recipes.

Can I add raisins or pineapple?

Raisins can be folded into the filling along with the walnuts. I’d skip fresh pineapple (the enzymes can break down the gluten and make the dough gummy), but well-drained canned crushed pineapple in small amounts can work if you love that classic carrot cake addition.

How do I know when they’re done baking?

The tops should be set and lightly golden. The center roll should feel firm when gently pressed, not doughy. If the tops are browning too fast, tent loosely with foil and continue baking. An internal temperature of about 190°F means they’re done.

Do these carrot cake cinnamon rolls actually taste like carrot cake?

Yes! The spice blend, the real carrots in the dough, the walnuts, and especially the cream cheese frosting all come together to give you that unmistakable carrot cake flavor, just in a soft, gooey cinnamon roll package.

If you make these carrot cake cinnamon rolls, I’d love to see them! Tag me on Instagram @chahinez_tbt or leave a comment and star rating below. Your feedback helps other bakers find this recipe too. Happy baking!

Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Table of Contents

Why This Carrot Cake Cinnamon Roll Recipe Works

Ingredient Notes and Tips