Carrot Cake Cinnamon Rolls with Cream Cheese Icing

45 prep + 40 cook + 1 30 Proofing Time (varies)

rolls

The softest and fluffiest carrot cake cinnamon rolls with cream cheese icing! Filled with brown sugar, grated carrots, and crunchy pecans!

Follow these instructions when using instant yeast. Find my instructions for using regular yeast in the recipe post above.
For the best results, the milk should be at room temperature or lukewarm. Pour it into a large mixing bowl and sprinkle the yeast over the top.
Add the salt, vanilla extract, melted butter, eggs, and sugar. Whisk everything together for a few minutes, until the eggs are well-beaten.
Gradually begin adding the flour, about ½ cup at a time, whisking well after each addition. Once the batter thickens, switch to a spatula.
Once the dough pulls together into a ball, transfer it onto a well-floured work surface. Continue to add the remaining flour, kneading the dough.
Knead the dough on a lightly floured work surface for 4 to 6 minutes, until it’s smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest for 20 minutes before rolling.

Butter the bottom and sides of 9x13-inch casserole dish with unsalted butter.
Lightly flour your work surface and rolling pin. Gently shape the dough into a rectangle, then roll out the dough into a 20x25-inch rectangle.
Make sure the butter for the filling is super soft and spreadable. Use an off-set spatula to spread the butter evenly to the edges.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the butter, then use your hands to spread it evenly.
Next, sprinkle the grated carrots evenly over the brown sugar, followed by the finely diced nuts.
Gently roll the sheet of dough into a tight log, starting at the long end. Pinch the end to create a seam, then shape the dough into an even log.
Use a sharp knife to first score the log into 12 pieces, then carefully slice through the fillings.

Carefully transfer the rolls into your buttered casserole dish, spacing them apart evenly.
Place the casserole tray of rolls into a warm corner of the kitchen and allow the rolls to proof until doubled in size; about 45 minutes to 1 ½ hours, depending on the temperature of your kitchen.
While the rolls are proofing, preheat the oven to 350°F.

Once the rolls are proofed, bake them at 350°F for 10 minutes. Meanwhile, heat the half-and-half or cream until warm, around 120°F.
Remove the rolls from the oven and pour the ¾ cup of half-and-half or cream over the rolls.
Place the rolls back into the oven and continue to bake for an additional 25 to 30 minutes, until the rolls are a deep, golden-brown color on top.

Place softened cream cheese into a mixing bowl and add the powdered sugar, salt, and vanilla.
Using a hand mixer, beat the cheese and sugar together at a slow speed until the sugar is incorporated. Increase the speed to medium and mix for a few minutes, until the icing is creamy and smooth.
Add the cream cheese icing to the cinnamon rolls as soon as they come out of the oven. This will allow the icing to melt and sink into the rolls. Save some icing for serving, if desired.
Garnish the cinnamon rolls with finely diced nuts, if desired. Slice and enjoy warm!
Find my overnight cinnamon rolls instructions in the recipe post above!
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