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Published 04/09/2025
3:0
Makes 12
Medium

Carrot cake cinnamon buns

Bake and serve these soft, fluffy and perfectly spiced carrot cake cinnamon rolls. A sweet, indulgent treat to enjoy for breakfast or as a snack.

We’ve topped these carrot cake cinnamon rolls with a delicious cream cheese frosting, making these baked treats ideal for autumn and winter. Pair with a cup of coffee and share amongst friends and family.

What you'll need...

  • 500g strong white bread flour 
  • 7g fast action dried yeast 
  • 50g caster sugar 
  • 200ml whole milk (room temp) 
  • 2 large eggs 
  • 100g unsalted butter (room temp) 
  • 1 tsp vanilla extract

For the filling

  • 200g unsalted butter 
  • 175g light brown sugar 
  • 3 tsp sweet cinnamon 
  • 3 medium carrots 
  • 50g chopped walnuts, optional
  • 50g sultanas, optional

For the frosting

  • 150g icing sugar 
  • 100g unsalted butter 
  • 100g full fat cream cheese 
  • 1 tsp vanilla extract 
  • Zest of one orange

Method

  1. Add the yeast and sugar to the milk and stir to combine. Set aside for 5 minutes to bloom.  

  2. Add all the remaining dough ingredients to the bowl of a stand mixer, excluding the butter. Make a well in the centre and add the yeast mix. Run the machine with a dough hook for 3 minutes, until a dough has formed. With the machine still running, add the butter in 4 parts, until fully combined into the dough. Keep running the machine for a further 3 minutes, until the dough is soft and stretchy.  

  3. Cover the bowl with cling film or a towel and set aside to prove for 60-90 minutes, or until the dough has doubled in size. 

  4. Prepare your fillings. Melt butter and cool. Combine the sugar with the cinnamon, then peel and grate the carrots. If your carrots give off a lot of liquid, then wrap them in a clean tea towel once grated and squeeze as much of the liquid out as possible.  

  5. Once your dough has doubled in size, turn it out on to a light floured surface, then stretch and roll it until you have a rough oblong shape, about 40x50cm. Spread the melted butter over the surface of the dough and sprinkle over the cinnamon and sugar mix. Follow this with the carrots, sultanas and walnuts.  

  1. Roll the dough into a tight sausage along the long edge and cut into 12 equal discs using a bread knife. Lay them swirl-up in a buttered 33x24cm oven dish. Cover again and prove for a further 45 minutes.  

  2. Preheat your oven to 180C / 160C fan / gas 6 for 15 minutes. Bake the rolls uncovered for 25 minutes, until golden. Remove from the oven and cool on a rack.  

  3. For the frosting, cream together the butter and sugar using a stand or hand mixer. Add the cream cheese, orange zest and vanilla, then combine. Do not over mix.  

  4. Spread the frosting evenly over the buns to ensure they don’t dry out. Serve and enjoy.  

  5. If you want to freeze your rolls, do not cover with frosting. Double wrap them in cling film and freeze once cooled. Defrost at room temperature overnight in the cling film before frosting and serving. 

Shop the tools you will need

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