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Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls combine all the flavors of cinnamon buns with the light sweetness of carrot cake. This homemade sweet roll recipe is the perfect treat for Easter breakfast or Mother's Day morning.
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 9
Calories: 517kcal


  • 2 packets of Active Yeast
  • 2 and 1/2 cups of WARM Water
  • 1 box of Carrot Cake Mix
  • 1 teaspoon of Vanilla
  • 1/2 a teaspoon of Salt
  • 6 cups of Flour
  • Melted Butter
  • Sugar
  • Cinnamon
  • Cream Cheese Icing
  • Chopped Pecans


  • Start by adding water and yeast to a large mixing bowl. Mix well and allow to sit until yeast becomes foamy.
  • Add in carrot cake mix, and salt.
  • Mix well, and add 5 cups of flour slowly.
  • Knead well with hands.
  • Cover and let sit for about 1 hour.
  • Add in another cup of flour, and flour your surface.
  • Knead again, and roll out into a long rectangle.
  • Cover in melted butter, cinnamon and sugar. I cover mine generously!
  • Roll up tightly, and cut into one inch segments.
  • Place into a greased baking dish. Cover and allow to rise for 15 minutes.
  • Bake at 350 for about 15 minutes until golden.
  • Cover in Icing. Sprinkle with pecans.


Calories: 517kcal | Carbohydrates: 111g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 116mg | Fiber: 3g | Sugar: 25g | Calcium: 134mg | Iron: 5mg