Carrot Cake Cinnamon Rolls with Brown Butter Cream Cheese Frosting
These Carrot Cake Cinnamon Rolls are soft, fluffy cinnamon rolls filled with a warmly spiced carrot cake–style filling and crunchy walnuts, then topped with a tangy brown butter cream cheese frosting. They have all the flavors of classic carrot cake in cinnamon roll form, making them perfect for Easter brunch or spring baking.
Servings: 12 rolls
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 2/3 cup whole milk warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/2 cup finely shredded carrot squeezed between a towel (slightly damp)
- 1 1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 3 tablespoons unsalted butter softened (added after kneading)
Carrot Cake Filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup finely grated carrots squeezed very dry
- 1/2 cup chopped walnuts toasted
Brown Butter Cream Cheese Frosting
- 1/4 cup unsalted butter
- 6 oz cream cheese softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup heavy cream or whole milk, to thin out the frosting
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2–4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.2/3 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, vanilla, eggs, salt, cinnamon, nutmeg, shredded carrots, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 1 teaspoon vanilla extract, 2 large eggs, 1 1/4 teaspoons salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 1/2 cups all-purpose flour, 1 cup bread flour, 1/2 cup finely shredded carrot
- Knead on medium speed for 5–8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time, mixing until fully incorporated. The dough will be soft and slightly sticky.3 tablespoons unsalted butter
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
- For easier shaping, refrigerate the dough for 2–8 hours or overnight after the first rise.
Make the Carrot Cake Filling
- In a medium bowl, mix together the softened butter, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Fold in the grated carrots and chopped walnuts until evenly combined. Set aside.1/2 cup chopped walnuts, 1/2 cup finely grated carrots
Shape the Rolls
- Grease a 9×13-inch baking pan.
- 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 1/2-inch border along the far long edge.
- Starting from the long edge closest to you, roll the dough tightly into a log. Slice into 12 even rolls using a sharp knife or dental floss.
- Arrange the rolls in the prepared pan. Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled.
Bake
- Preheat the oven to 325°F (165°C). Bake the rolls for 28–32 minutes, until set and lightly golden on top. Tent loosely with foil if the tops brown too quickly.
- Let the rolls cool for about 10 minutes before frosting.
Make the Brown Butter Cream Cheese Frosting
- In a small saucepan, melt the butter over medium heat. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.1/4 cup unsalted butter
- In a bowl, beat the softened cream cheese until smooth. Add the brown butter, powdered sugar, vanilla, and salt, mixing until creamy and spreadable. Depending on the cream cheese brand you use you might need to add a splash of cream or milk to get the right texture frosting.6 oz cream cheese, 1 1/4 cups powdered sugar, 1 teaspoon vanilla extract, Pinch of salt, 1/3 cup heavy cream
- Spread the frosting over the warm (not hot) rolls.
Nutrition
Calories: 554Calories | Carbohydrates: 63g | Protein: 8g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 372mg | Potassium: 202mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2711IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
