Carrot Cinnamon Rolls with Maple Cream Cheese Glaze

eyedocbakes

Imagine this – a warm, cinnamon smell wafts from the kitchen. You come in and see a fresh batch of just baked cinnamon rolls. They’re covered with a luxurious maple glaze – and what’s this? Little orange flecks in the rolls? Carrots add some veggie goodness (which you can barely taste) to your already amazing rolls? You slowly rip away one large, luscious roll, and take an amazing bite of that soft, sweet roll. SO GOOD. You too can feel like this! Just make these carrot cinnamon rolls with a maple cream cheese glaze! 

Here’s what you’ll need . . .

carrots

milk

yeast

eggs

sugar

unsalted butter

flour

salt

brown sugar

cinnamon

vanilla extract

maple syrup

heavy cream

powdered sugar

cream cheese

milk

Clean and grate the carrots. Next add the carrots to your food processor and pulse until finely shredded. Warm the milk for 30-40 seconds in a microwave safe bowl. Next melt your butter in the microwave and let it cool a bit. Transfer the milk to your stand mixer bowl, and add in the yeast, sugar, eggs, and butter. Mix with the paddle attachment. Next add in the carrots and mix. As well as the flour and salt – and mix until combined. Switch to a dough hook and knead for about 10 minutes. If the dough is still sticking to the bottom of your bowl, you can add 1-2 tablespoons of flour. Oil a large bowl with veggie oil. Transfer your dough to the bowl, cover with plastic wrap and allow it to rise for 1 hour. Try to keep the bowl in a warm part of the kitchen. You can cover the bowl with a towel as well.  Meanwhile, butter and line a 9×13 inch baking pan with parchment paper. In a medium bowl, mix together the brown sugar and cinnamon. On a floured surface, roll the dough out to about 12-14 inches by 20 inches. Brush butter over the dough, completely covering the surface. Sprinkle with the sugar cinnamon mix. Roll the dough, from the shorter inch side, into a log. With a sharp knife, cut into rolls. I usually cut 12-18, depending on size you’d like. Place the rolls in your pan – they can be slightly separated or touching- cover with plastic wrap again, and let rise 40 minutes. Preheat your oven to 350F. Remove plastic wrap and bake rolls for 30 minutes. Meanwhile make your glaze

In the bowl of your stand mixer, combine melted butter, vanilla extract, maple syrup, and cream cheese. Mix with the paddle attachment. Next add in the powdered sugar, 1/4 cup at a time, while mixing. And lastly, add in the heavy cream and milk. Mix until smooth. Allow rolls to cool for a few minutes before frosting. 

Some notes . . .

  1. You can store the cinnamon rolls in an airtight container in the fridge. Microwave to reheat when ready to eat again. Of course, they are best enjoyed fresh!

If you liked this recipe, you might want to try. . . 

  1. Carrot Mango Spiced Coffee Cake
  2. Classic Carrot Cake

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Carrot Cinnamon Rolls with Maple Cream Cheese Glaze

Soft and fluffy rolls, with a decadent maple cream cheese icing. Perfect for breakfast or dessert.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: carrot cake cinnamon roll, carrot cinnamon roll, cinnamon, cinnamon buns, cinnamon rolls, maple cream cheese glaze, maple frosting

Ingredients

Carrot Cinnamon Rolls

  • 2 large carrots
  • ¾ cup milk
  • 2 tsp yeast
  • 2 eggs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted
  • cup flour plus extra for rolling
  • 1 tsp salt

Filling

  • ¼ cup unsalted butter melted
  • ¾ cup light brown sugar
  • tbsp cinnamon

Maple Cream Cheese Glaze

  • 3 tbsp unsalted butter melted
  • tsp vanilla extract
  • 1 tbsp maple syrup
  • 2 oz cream cheese
  • ¾ cup powdered sugar
  • 4 tbsp heavy cream
  • 1 tbsp milk

Instructions

Carrot Cinnamon Rolls

  • Clean and grate the carrots. Add the carrots to your food processor and pulse until finely shredded. Warm the ¾ cup milk for 30-40 seconds in a microwave safe bowl. Next melt your butter in the microwave and let it cool a bit.
  • Transfer the milk to your stand mixer bowl, and add in the yeast, granulated sugar, eggs, and ¼ cup melted butter. Mix with the paddle attachment. Next add in the carrots and mix. As well as the flour and salt - and mix until combined. Switch to a dough hook and knead for about 10 minutes. If the dough is still sticking to the bottom of your bowl, you can add 1-2 tbsp of flour.
  • Oil a large bowl with veggie oil. Transfer your dough to the bowl, cover with plastic wrap and allow it to rise for 1 hour. Meanwhile, butter and line a 9x13 inch baking pan with parchment paper.
  • In a medium bowl, mix together the brown sugar and cinnamon. On a floured surface, roll the dough out to about 12-14 inches by 20 inches. Brush the ¼ cup melted butter over the dough, completely covering the surface. Sprinkle with the sugar cinnamon mix.
  • Roll the dough, from the 10 inch side, into a log. With a sharp knife, cut into rolls. I usually get 12-18, depending on size you'd like. Place the rolls in your pan, cover with plastic wrap again, and let rise 40 minutes. Preheat your oven to 350F. Remove plastic wrap and bake rolls for 30 minutes. Meanwhile make your glaze

Maple Cream Cheese Glaze

  • In the bowl of your stand mixer, combine the 3 tbsp melted butter, vanilla extract, maple syrup, and cream cheese. Mix with the paddle attachment. Next add in the powdered sugar, ¼ cup at a time. And lastly, add in the 4 tbsp heavy cream and 1 tbsp milk. Mix until smooth. Allow rolls to cool for a few minutes before frosting. 

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