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Carrot Cake Cinnamon Rolls

These eggless Carrot Cake Cinnamon Rolls are pure magic—soft, gooey, and loaded with spiced carrot cake goodness in every swirl. Think classic cinnamon rolls with a fun twist: cozy spices, tender shreds of carrot, and a rich brown sugar-cinnamon filling, all wrapped in fluffy, dairy-free dough. Topped with a dreamy cream cheese glaze, they’re the ultimate sweet treat for breakfast, brunch, or honestly, whenever you’re craving something warm and a little indulgent.
Yield: 6 rolls
Prep: 30 minutes
Bake Time: 25 minutes
Total: 3 hours
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Equipment

  • Measuring scale
  • Box Grater
  • Rolling Pin
  • Stand Mixer
  • 13 x 9-inch Baking Pan

Ingredients

Single Layer Carrot Cake Ingredients

  • 120 ml Milk*
  • 2 tsp Lemon Juice, or apple cider vinegar
  • 150 g Cane Sugar, or Castor Sugar
  • 60 ml Oil
  • 1 tsp Vanilla Extract
  • 200 g All Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Salt
  • 100 g Carrots, peeled and grated, roughly 2-3 medium sized carrots
  • 30 g Walnuts, chopped (optional)

Cinnamon Sugar Filling Ingredients

  • 75 g Butter*, soft
  • 70 g Light Brown Sugar
  • 3 tsp Cinnamon Powder

Cream Cheese Icing Ingredients

  • 80 g Cream Cheese*, soft
  • 80 g Powdered Sugar
  • 2-3 tbsp Milk
  • 1 tsp Vanilla Extract

Dough Ingredients

  • 180 ml Milk* warm
  • 15 g Cane Sugar* or castor sugar
  • 1 + 1/4 tsp Active Dry Yeast, or instant yeast
  • 45 g Cane Sugar*
  • 330 g All Purpose Flour or Bread Flour, plus extra for dusting
  • 1 tsp Salt
  • 60 g Butter*, soft
  • 80 ml Whipping Cream*, to pour on the rolls before baking

Instructions

How to Make The Single Layer Carrot Cake

  • Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan or springform pan with oil and line it with baking paper.
  • In a mixing bowl, whisk together the room-temperature milk, oil, vanilla extract, and sugar until the sugar is fully dissolved.
  • In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients using either a hand whisk or an electric mixer.
  • Gently fold in the grated carrots and chopped walnuts, if using.
  • Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until the cake feels firm to the touch. Check doneness by inserting a toothpick into the center—it should come out clean.
  • Let the cake cool completely or overnight. Then, crumble it using a food processor. You can store the crumbles in the refrigerator or freezer if you’re not using them right away.

How to Make The Cinnamon Sugar Filling

  • In a small bowl, combine the soft butter, brown sugar, and cinnamon powder. Mix well until the mixture forms a thick, spreadable paste. Set aside until ready to use.

How to Make The Dough for Carrot Cake Cinnamon Rolls

  • In the bowl of a stand mixer, combine the warm milk (110°F or 43°C), 15 grams of sugar, and the yeast. Let the mixture sit for about 10 minutes until it becomes foamy. This step activates the yeast and ensures a fluffy dough.
  • Once the yeast is foamy, add the flour, the remaining 45 grams of sugar, and salt to the bowl. Mix everything using the dough hook attachment on medium speed for 10 to 15 minutes until a soft dough forms. It may feel slightly sticky, which is totally normal.
  • Add the softened butter and continue mixing for another 5 to 7 minutes until the dough is smooth and comes together into a ball. The dough might still be a bit tacky but should hold its shape. Transfer it to a lightly greased bowl using a dough scraper, then cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm area for about 1 hour, or until it has doubled in size.
  • Lightly flour your work surface and the risen dough, then roll it out into a rectangle roughly 11 x 14-inches. Spread the cinnamon sugar butter evenly over the entire surface. Sprinkle a thick layer of carrot cake crumbles over the top, making sure to save a little bit for garnishing later.
  • Using a sharp knife or pizza cutter, slice the dough into 6 equal strips along the width. Carefully roll each strip into a tight cinnamon roll. Place the rolls into a lightly greased 13x9-inch baking pan, spacing them out evenly. Cover the pan with a towel and let the rolls proof for 45 minutes to 1 hour, until they have puffed up and feel soft to the touch.
  • Preheat your oven to 375°F (190°C). Just before baking, pour the whipping cream evenly over the tops of the rolls. Bake for 20 to 25 minutes or until golden brown and fully baked through.
  • While the rolls bake, mix the cream cheese, powdered sugar, milk, and vanilla in a bowl and whisk until the icing is silky smooth and creamy.
  • Once the rolls are out of the oven, let them cool for a few minutes until just warm. Then slather on the cream cheese icing while they’re still soft and gooey—perfect for enjoying fresh and melty.
  • Store any leftover rolls—frosted or unfrosted—tightly covered to keep them fresh. They’ll stay good at room temperature for up to 2 days, or in the fridge for up to 5 days. When you're ready to enjoy, just pop them in a low oven and warm until soft and cozy again.

Notes

  • Using cups vs. a kitchen scale: US cup measurements are great for casual baking, but they can be inconsistent. For the best results, especially with baking, it’s always more accurate to weigh your ingredients in grams using a digital scale.
  • Before you begin: Measure and prep all your ingredients ahead of time. It makes the baking process way smoother and more enjoyable.
  • Spoon measurements: When a recipe calls for teaspoons (tsp) or tablespoons (tbsp), always use proper measuring spoons—not the ones from your cutlery drawer—to make sure your measurements are precise.
  • Milk: Any unsweetened dairy-free milk like almond, soy, or oat will work, or feel free to use regular whole milk if you’re not avoiding dairy.
  • Butter: You can use dairy-free salted butter sticks or any salted butter you prefer.
  • Sugar: Cane sugar can be swapped with granulated or caster sugar. If you're baking vegan, double-check that your sugar is vegan-friendly (some are processed with bone char) or simply use organic cane sugar.
  • Cream cheese: Go with any plain cream cheese you like—dairy-free or regular. For product suggestions, check out my Baking 101 page.
  • Whipping cream: For a vegan or dairy-free option, use unsweetened plant-based whipping cream. Otherwise, any full-fat whipping cream will do the trick.