Ingredients

Scale

For the Dough

1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 large eggs
1/3 cup unsalted butter, melted
1 teaspoon salt
4 cups all-purpose flour

For the Carrot Cake Filling

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup finely shredded carrots
1/2 cup chopped pecans or walnuts

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
Add eggs, melted butter, and salt. Mix until combined.
Gradually add flour and mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place dough into a greased bowl, cover, and let rise in a warm place for 1-1/2 hours or until doubled in size.
In a medium bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and ginger.
Fold in shredded carrots and chopped pecans or walnuts.
Punch down the dough and roll into a large rectangle about 16×12 inches.
Spread the carrot cake filling evenly over the dough.
Roll the dough tightly into a log starting from the long side.
Slice into 12 equal rolls and place into the prepared baking dish.
Cover and let rise for 30-45 minutes until puffy.
Preheat oven to 350 degrees F.
Bake for 25-30 minutes until golden brown.
While the rolls bake, beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla extract. Beat until creamy.

Spread frosting over warm cinnamon rolls before serving.

Notes

Freshly grated carrots work best because they add extra moisture and flavor.
Do not overbake the rolls or they may become dry.
For overnight cinnamon rolls, prepare the rolls the night before and refrigerate before the second rise.
Raisins can be added for extra carrot cake flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Warm leftovers in the microwave for 20-30 seconds before serving.

Prep Time: 40
Cook Time: 2h