I just happen to have different recipes of cinnamon rolls in my blog, such as Oreo cinnamon rolls, Biscoff cinnamon rolls, and now I made carrot cinnamon rolls.
If you pay attention to the latest post on cinnamon rolls, I always start by using the tangzhong method, which helps with the softness and longevity of the rolls. I recently learnt this method, and I will keep sharing it because it has been a GAME CHANGER.
Trust me! The preparation does not take long, just a few minutes, but it completely changes the texture of the rolls. Cinnamon rolls that use this method stay soft for much longer, and even the next day, they are still enjoyable after a few seconds in the microwave.
If you enjoy soft and fluffy cinnamon rolls, this recipe is for you.
Why would you add Tangzhong?
Before I start mixing the dough, I always make a simple tangzhong that uses just 2 ingredients (milk + flour)
Tangzhong is made by cooking flour and milk together until it forms a smooth paste, which should take you like 10 min. Try to use a whisk to stir and combine these ingredients so that they are smooth without lumps.
I would let it cool slightly or completely before it gets mixed into the dough with the other ingredients.
Why does this step matter?
The cooked starch helps the dough absorb and hold more moisture that’s needed. That means your carrot cinnamon rolls stay soft and fluffy without becoming heavy. They also keep their texture better the next day compared to many traditional cinnamon roll recipes you could think of.
You do not need to worry about finishing them off the same day; a quick 10–15 seconds in the microwave brings back that fresh, soft texture.
Why did we add Nutmeg and Cloves?
I had a thought that good carrot cake recipes mostly use nutmeg and cloves, and carrots have a naturally mild sweetness. Adding these warm spices helps bring out a good flavour but without overpowering the recipe.
I used a little nutmeg because it adds warmth and depth to the dough. And I knew it would blend well and naturally with cinnamon instead of competing with it.
I did the same with cloves; I added just a small amount, which adds another layer of flavour. Cloves are strong, so you only need a little. These spices together create the familiar flavour many people associate with carrot cake.
Don’t worry! You won’t even taste them in your cinnamon rolls.
Never Skip the Two Proofs
One of the biggest mistakes people make is rushing the dough, ending up not proofing it enough.
This recipe uses two proofing stages, and they are both very important to give a perfect result.
First Proof
After kneading, you cover your dough and let it rise for about one hour (may depend on the weather or how warm the environment is)
During the first proof, the yeast creates air inside the dough, making it easier to roll and giving the finished buns a lighter texture.
Second Proof
Once you’ve rolled the dough, added the filling, sliced the rolls, and arranged them in your baking pan, cover and let them rise again before baking.
This second proof allows the rolls to become light and fluffy instead of dense. You’ll notice they expand and fill the spaces between each roll.
Waiting and being patient for a second proof is worth it.
Should You Pour Milk or Cream Before Baking Carrot Cinnamon Rolls
Honestly, this stage is optional, but I usually do it.
You just pour a small amount of milk or fresh cream over the rolls just before baking; this adds a little extra moisture while they’re in the oven.
I just saw another video on TikTok of someone who poured a large amount of cream, and it didn’t turn out well. The key is not to use too much. You don’t want cinnamon rolls swimming in cream.
Just enough to lightly coat the tops is all you need.
Classic Cream Cheese Frosting
I can’t imagine cinnamon rolls without cream cheese frosting; they’re not complete.
This frosting is made with cream cheese, butter, icing sugar, and vanilla. I tried to avoid too much icing sugar so that the cream cheese frosting doesn’t overpower the rolls.
I like spreading the frosting over the rolls while they’re still slightly warm, so it melts into every swirl.
Key Tips for the Best Carrot Cinnamon Rolls
These are a few things you can focus on while making them to get the best result from this recipe:
- Make sure your milk is warm enough, not hot, so it doesn’t damage the yeast.
- Grate the carrots finely so they mix evenly into the dough. I used the small side of the grater.
- Give the dough enough time to proof both times. You might need 1 hour for each proof.
- Roll the dough evenly so every cinnamon roll bakes at the same rate.
- Don’t overbake the rolls. They should be lightly golden on top.
- Spread the frosting while the rolls are slightly warm for the best finish.
Just a brief Method when making carrot cinnamon rolls
- Prepare the tangzhong by cooking the milk and flour together until thickened. Allow it to cool slightly or completely.
- Activate your yeast by combining warm milk, sugar, and yeast. Cover it and let it sit for 10 minutes.
- In a bowl, start by mixing all wet ingredients, such as eggs, sugar, activated yeast, and melted butter
- Add all other dry ingredients together with the tangzhong and knead until smooth. (follow the recipe card)
- Cover the dough and let it proof for 1 hour.
- Roll the dough into a rectangle. (if your dough is too big, divide into 2)
- Spread softened butter over the dough, then sprinkle with the cinnamon and brown sugar filling.
- Roll tightly and slice into rolls using a sharp knife or sewing thread.
- Arrange in a baking dish and allow them to proof again for 40 minutes to 1 hour until puffy.
- If desired, lightly pour a little milk or cream over the rolls.
- Bake until lightly golden on top.
- Frost with cream cheese frosting while still warm.
Serving Suggestions
I love to serve these carrot cinnamon rolls on the same day of baking; they’ll be fresh and soft.
If you have leftovers, warm them in the microwave for a few seconds (10-15 seconds) before serving. It brings back much of that soft and fresh texture.
Looking for Another Cinnamon Roll Recipe?
If you enjoy these cinnamon rolls, you should also try my Biscoff Cinnamon Rolls recipe.
Frequently asked questions about carrot cinnamon rolls
Yes. You can prepare the rolls, cover them, and refrigerate overnight before the second proof. Let them come closer to room temperature before baking.
Your yeast may have been inactive, or the dough didn’t have enough time to proof. Also, check that your milk wasn’t too hot when mixing the dough.
You can, but I wouldn’t recommend it. Tangzhong helps keep the rolls soft for much longer.
Bread flour gives better structure and a softer chew, which is why I recommend it for this recipe.
Wait until they’re warm rather than piping hot. The frosting will soften and spread nicely without becoming too runny.
More Baking Recipes
If you enjoy homemade baking, you’ll find more recipes on WandileBakes, including cakes, breads, desserts, and more cinnamon roll flavours.
You can also follow me here for more baking inspiration:
- Instagram: @wandilebakes
- TikTok: @wandilebakes
- YouTube: @wandilebakes
- Pinterest: @wandilebakes
I’d love to see your carrot cinnamon rolls, so don’t forget to tag @wandilebakes when you make this recipe. I would love to see your baking reviews in the comment section. Happy baking!!
Carrot Cinnamon Rolls Recipe
Ingredients
Equipment
Method
- Activate the yeast: In a large bowl or measuring jug, combine the warm milk, instant yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 10 minutes, or until foamy.
- Prepare the tangzhong: In a small saucepan, cook the ⅔ cup milk and ¼ cup bread flour over medium heat, stirring constantly until it forms a thick paste. Remove from the heat and allow it to cool slightly.
- Add the eggs and melted butter to the activated yeast mixture and whisk until combined.
- In a large mixing bowl, combine the bread flour, remaining sugar, salt, nutmeg, and ground cloves.
- Add the yeast mixture, cooled tangzhong, and grated carrot to the dry ingredients. Knead for about 8–10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it proof for 1 hour, or until doubled in size.
- Roll the dough into a large rectangle.
- Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into 12 equal rolls.
- Arrange the rolls in a greased baking dish, cover, and let them proof again for 45–60 minutes, or until puffy.
- If desired, pour a small amount of milk or fresh cream over the rolls just before baking.
- Bake in a preheated 180°C (350°F) oven for 25–30 minutes, or until lightly golden.
- While the rolls are baking, beat together the cream cheese, softened butter, icing sugar, and vanilla until smooth.
- Spread the cream cheese frosting over the warm cinnamon rolls and serve.
Video
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