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Easter Carrot Cake Cinnamon Rolls topped with cream cheese icing

Easter Carrot Cake Cinnamon Rolls

Delightful cinnamon rolls blending the flavors of carrot cake, cinnamon, and cream cheese frosting, making them the perfect treat for Easter brunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 455 kcal

Ingredients
  

For the Dough

  • 3/4 cup warm milk (around 115°F / 46°C)
  • 2 1/2 tsp instant yeast
  • 2 large room-temperature eggs
  • 1/2 cup melted butter
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup white sugar
  • 1 1/2 cups finely grated carrots
  • 3/4 cup shredded coconut, sweetened or unsweetened
  • 4 1/2 cups all-purpose flour, divided

For the Filling

  • 3/4 cup butter, softened to almost melted
  • 1 1/2 cups brown sugar, packed
  • 3 tbsp ground cinnamon
  • 1/2 cup heavy cream, for pouring over the rolls after rising

For the Frosting

  • 6 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 tbsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions
 

Making the Dough

  • Mix warm milk and yeast, then add eggs, melted butter, salt, cinnamon, sugar, carrots, coconut, and 4 cups flour; rest for 5 minutes.
  • Switch to the dough hook and knead for 5–7 minutes, adding up to 1/2 cup more flour only if needed, until the dough is smooth, elastic, and slightly tacky.
  • Transfer to a greased bowl, cover, and let rise in a warm place for about 30 minutes, or until doubled.

Preparing the Filling

  • Mix softened butter, brown sugar, and cinnamon until well combined.

Assembling the Rolls

  • Roll the dough on a floured surface into a large rectangle, spread the filling evenly, roll up tightly from the long side, then cut into 12 rolls.
  • Arrange the rolls in a greased 9×13-inch pan, cover, and let rise again for about 20 minutes, or until nearly doubled.

Baking

  • Preheat the oven to 350°F, warm the heavy cream slightly, and pour it over the risen rolls before baking.
  • Bake for 27–30 minutes, covering loosely with foil if they brown too quickly; the center roll should look cooked, not doughy.

Frosting

  • Beat softened cream cheese and butter, then mix in vanilla and powdered sugar until smooth.
  • Let the rolls cool, spread with frosting, add walnuts if desired, and store in an airtight container.

Notes

Serve warm, topped with cream cheese frosting. For a decorative touch, consider garnishing with toasted walnuts or cinnamon.
Keyword Carrot Cake, cinnamon rolls, Easter Desserts, holiday baking, sweet rolls