Soft and spiced rolls swirled with sweet carrots, cinnamon, and brown sugar, topped with tangy cream cheese frosting—perfect for brunch or dessert.

Dough & Filling:

2 cups all-purpose flour

2 tsp instant yeast

3 Tbsp granulated sugar

¾ tsp salt

¾ cup warm milk (110°F/43 °C)

¼ cup unsalted butter, softened

1 large egg, room temperature

1 cup finely grated carrots

½ cup packed brown sugar

2 tsp ground cinnamon

½ tsp ground nutmeg

Cream Cheese Frosting:

4 oz cream cheese, softened

2 Tbsp unsalted butter, softened

¾ cup powdered sugar

½ tsp vanilla extract

Pinch of salt

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In a large bowl, whisk flour, yeast, sugar, and salt.

Add warm milk, butter, and egg; mix to form a soft dough. Knead 5–7 minutes until smooth.

Cover and let rise until doubled, about 1 hour.

Mix grated carrots, brown sugar, cinnamon, and nutmeg.

Roll dough into a 12×16‑inch rectangle, spread carrot filling evenly.

Roll tightly, seal seam, and slice into 10–12 rolls.

Arrange in greased 9‑inch pan, cover, and let rise 30–40 minutes until puffy.

Preheat oven to 350°F (175 °C) and bake rolls 20–25 minutes until golden.

Meanwhile, beat frosting ingredients until smooth.

Cool rolls slightly and spread frosting generously while warm.

Add walnuts or raisins for extra texture.

Swap in ginger or cloves for deeper spice.

Try a maple glaze instead of cream cheese frosting for variation.