Ingredients:
For the Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Carrot Filling
- 1 cup finely grated carrots
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk as needed
Instructions:
Prepare the Dough
In a large bowl, combine flour, sugar, yeast, and salt.
Add warm milk, melted butter, and egg, then mix until a soft dough forms.
Knead for 8 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour or until doubled in size.
Make the Filling
In a bowl, mix brown sugar, cinnamon, nutmeg, and ginger.
Set aside the grated carrots and softened butter.
Assemble the Rolls
Roll the dough into a large rectangle on a floured surface.
Spread the softened butter evenly over the dough.
Sprinkle the sugar and spice mixture on top, then evenly distribute the grated carrots.
Roll tightly into a log and slice into 10 to 12 rolls.
Second Rise
Place rolls in a greased baking dish.
Cover and let rise for 30 to 45 minutes until puffy.
Bake
Preheat oven to 350°F (175°C).
Bake for 20 to 25 minutes or until golden brown.
Make the Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla extract.
Mix until creamy, adding milk as needed for desired consistency.
Finish
Spread frosting over warm rolls before serving.
Serving Tips
Serve warm for the best texture and flavor.
Pairs well with coffee or tea.
Variations
Add chopped walnuts or pecans for extra texture.
Mix in raisins for a more traditional carrot cake flavor.
Add a pinch of cloves for deeper spice notes.
Recipe Details
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Servings: 10 to 12 rolls