Carrot Cake Cinnamon Rolls: 12 Irresistible Recipes

These Carrot Cake Cinnamon Rolls combine soft cinnamon roll dough with spiced carrot cake filling and cream cheese frosting.

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Place warm water (100-110°F) into a measuring cup, add the active dry yeast, granulated sugar, and salt. Stir gently and let rest until bubbly, about 5 minutes.
Transfer the proofed yeast mixture to a stand mixer bowl. Add the egg and vegetable oil along with 1 cup of flour. Mix, gradually adding 1½ cups more flour. Knead for 5-10 minutes until the dough is elastic and soft.
Turn the dough onto a floured surface and knead by hand until smooth. Place it in a bowl sprayed with nonstick spray, cover, and let rise until doubled in size.
In a small bowl, combine brown sugar, ground cinnamon, ground ginger, and grated carrots.
Roll the dough into a 12×15-inch rectangle. Spread melted butter over the dough, then sprinkle the carrot-spice mixture on top. Roll tightly into a log and slice into 9-12 pieces.
Spray a 9×13-inch pan with nonstick spray and place the rolls close together. Let them rise until doubled (20-30 minutes) or cover and chill overnight.
Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden.
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract, and beat until creamy.
Spread cream cheese frosting over warm or cooled rolls. Store leftovers in the refrigerator for up to 2 days.