Carrot Cake Cinnamon Rolls: 9 Irresistible Twists

These Carrot Cake Cinnamon Rolls combine soft cinnamon roll dough with spiced carrot cake filling and cream cheese frosting.

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Place warm water into a measuring cup, add yeast, sugar, and salt. Stir gently and let rest until bubbly, about 5 minutes.
Transfer yeast mixture to a stand mixer bowl. Add egg and vegetable oil, along with 1 cup of flour. Mix and gradually add 1½ cups more flour. Knead for 5-10 minutes until dough is elastic and soft.
Turn dough onto a floured surface and knead by hand until smooth. Place in a bowl sprayed with cooking spray, cover, and let rise until doubled in size.
In a small bowl, combine brown sugar, cinnamon, ginger, and grated carrots.
Roll dough into a 12×15-inch rectangle. Spread melted butter over the dough, sprinkle carrot-spice mixture on top. Roll tightly into a log and slice into 9-12 pieces.
Spray a 9×13-inch pan with cooking spray and place rolls close together. Let rise until doubled or cover and chill overnight.
Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes until golden.
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract.
Spread cream cheese frosting over warm or cooled rolls. Store leftovers in the refrigerator for up to 2 days.