Try our NEW Banana Foster Mochi Pancake & Waffle Mix

Sticky Carrot Cake Cinnamon Rolls with Maple Cream Cheese Glaze

SERVES: 12 cinnamon rolls PREP: 30 MINS (RISE about 2½ hours) TOTAL TIME: 3½ HOURS

Sticky Carrot Cake Cinnamon Rolls with Maple Cream Cheese Glaze

SERVES: 12 cinnamon rolls PREP: 30 MINS (RISE about 2½ hours) TOTAL TIME: 3½ HOURS

Pillowy carrot cake swirls, gooey caramel edges, and a maple cream cheese finish.

Carrot cake for breakfast? We’re listening. Our Cravings Sweet & Sticky Carrot Cake Kit becomes soft, fluffy cinnamon rolls layered with buttery cinnamon sugar and tender carrots. A quick caramel sauce bubbles around the edges while they bake, and a maple cream cheese glaze melts into every warm swirl. There’s some rising time involved, but the hands-on part is surprisingly simple—and the payoff is worth it.

Print the Recipe Save

INGREDIENTS DIRECTIONS

Carrot Cake Dough

1 packet Cravings Carrot Cake Mix
255 g (about 2 cups plus 2 tablespoons) all-purpose flour, plus more for dusting
10 g (about 2½ teaspoons) instant yeast
190 g (about ¾ cup plus 1 tablespoon) warm 2% milk
1 large egg, at room temperature

Cinnamon Carrot Filling

4 tablespoons unsalted butter, softened
½ cup packed light brown sugar
1 tablespoon ground cinnamon
1 packet dried carrots from the Cravings kit

Caramel

1 packet Cravings Caramel Sauce Mix
2 tablespoons unsalted butter
2 tablespoons water

Maple Cream Cheese Glaze

1 packet Cravings Frosting Mix
2 ounces cream cheese, softened
2 tablespoons salted butter, softened
2 tablespoons pure maple syrup

Rehydrate the Carrots

1. Place the dried carrots in a small bowl and cover completely with water. Let them soak while you make and rise the dough.

Make the Dough

1. In the bowl of a stand mixer fitted with the whisk attachment, combine the Carrot Cake Mix, flour, and instant yeast.
2. Add the warm milk and egg. Mix on low speed until the dough begins to come together, scraping down the bowl as needed.
3. Switch to the dough hook and knead on low to medium-low speed for 8 to 10 minutes, until you have a smooth, soft dough that’s slightly tacky but easy to handle.
4. Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 60 to 90 minutes, until noticeably puffy. It may not double in size; if your kitchen is cool, give it a little more time.

Fill and Shape the Rolls

1. In a small bowl, stir together the brown sugar and cinnamon.
2. Drain the carrots, then wrap them in several layers of paper towels and squeeze firmly to remove excess water.
3. Turn the dough out onto a generously floured surface and roll or gently press it into an 11 × 15-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture evenly over the butter, followed by the rehydrated carrots.
4. Starting at one short edge, roll the dough tightly into a log. Once rolled, gently press and reshape the log with your hands, evening out its thickness from end to end so the rolls are uniform. Trim the uneven ends. Cut the log into 12 rolls, approximately 1 inch thick, using a serrated knife or dental floss.
5. Arrange the rolls in a lightly greased 6 × 12-inch silicone Better Baker rectangular baking dish. Cover loosely and let rise in a warm, draft-free spot for 60 minutes, until slightly expanded. They won’t rise dramatically.

Make the Caramel

1. Toward the end of the second rise, preheat the oven to 350°F
2. Just before baking, combine the Caramel Sauce Mix, unsalted butter, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture simmers, turns frothy, and thickens slightly, about 3 minutes. Remove from the heat.
3. Pour half of the warm caramel around the edges and between the rolls, avoiding the tops. Save the rest for dipping apples—or for a little spoonful straight from the pan. If the caramel thickens before you pour it, gently rewarm until fluid.

Bake and Glaze

1. Bake for 28 to 35 minutes, until the rolls are golden and baked through. If you have an instant-read thermometer, the centers should reach 190°F. Baking times may vary depending on your baking dish or the size of the rolls.
2. While the rolls bake, mix the softened cream cheese, salted butter, and Frosting Mix in a medium bowl with a rubber spatula or electric mixer until smooth. Add the maple syrup and mix until creamy and fully combined.
3. Let the rolls cool for about 10 minutes, then spread the maple cream cheese glaze over the warm tops so it melts into the swirls. Serve warm.

Tips and Tricks

For the most consistent dough, use a kitchen scale to weigh the flour, yeast, and milk.
Don’t wait for a dramatic rise. This dough may not fully double, so look for a soft, puffy appearance instead.
Make the caramel right before baking. It continues to thicken as it cools, but a little gentle heat will make it pourable again.

Sticky Carrot Cake Cinnamon Rolls with Maple Cream Cheese Glaze

Sticky Carrot Cake Cinnamon Rolls with Maple Cream Cheese Glaze

Pillowy carrot cake swirls, gooey caramel edges, and a maple cream cheese finish.

You May also like

Banana Foster Donut Holes with Salted Banana Caramel

Chili Crisp Corn Flakes Shrimp

Latticed Pumpkin Apple Pie

Homemade TV Dinner with Cacio e Pepe Turkey Meatloaf

SHOP THE BAKING MIXES

shop by category

Community