Carrot Cake Cinnamon Rolls

Apple picking. Steve drove, which means the route was planned three weeks in advance and we left at 8 AM on a Saturday morning before the crowds, which is Steve's approach to all leisure activities. Patty had packed a bag with snacks and a thermos of coffee and hand wipes. Ryan had both babies in a double stroller that weighs more than either of us can comfortably lift into the trunk of a car. We managed. We always manage.

Nora reached out and grabbed a low-hanging apple from a tree. This was not planned. It just happened. She looked at the apple in her hand and then at me and then at the apple again with the expression of someone who has discovered that the world is full of things that can be grabbed, which it is. Owen watched from the stroller with the focused attention of an anthropologist observing a field subject. He is building information. He will deploy it later.

Patty bought two half-bushels. I bought one. We went home and she made an apple cake that afternoon while Ryan watched the babies and I sat at her kitchen table and watched her work and tried to absorb her technique, which lives in her hands in a way she cannot fully explain and I cannot fully replicate but which I am getting closer to every year. She does not measure the cinnamon. She has never measured the cinnamon. The cake was perfect.

I made applesauce from the leftover apples on Sunday: a pot of peeled and chopped Cortlands from the orchard, a cup of water, cinnamon, a little sugar, cook until soft, mash. The twins had applesauce for the first time. Owen ate it with the expression of a food critic rendering a verdict. His verdict appeared positive. Nora tried to pick up the bowl. These are our children. They are exactly who I expected them to be.

Sitting at Patty’s kitchen table watching her make that apple cake — not measuring the cinnamon, just knowing — did something to me. I went home wanting to bake something myself, something that carried that same warmth and spice. I’m not ready to attempt her cake without her beside me, but these carrot cake cinnamon rolls felt like the right move: a little ambitious, full of cinnamon, and exactly the kind of thing you make on an autumn weekend when the babies are napping and you’re still glowing from a good day out.

Prep Time: 30 minutes + 1 hour rise | Cook Time: 25 minutes | Total Time: 1 hour 55 minutes | Servings: 12 rolls

Ingredients

For the dough:
2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk, warmed to 110°F
1/4 cup granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 large eggs, room temperature
4 tbsp unsalted butter, softened
1 cup finely grated carrots (about 2 medium carrots)
For the filling:
4 tbsp unsalted butter, softened
1/2 cup packed brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup finely chopped walnuts or pecans (optional)
1/3 cup raisins (optional)
For the cream cheese frosting:
4 oz cream cheese, softened
1 cup powdered sugar, sifted
3 tbsp unsalted butter, softened
1 tsp vanilla extract
2–3 tbsp milk, to thin

Instructions

Activate the yeast. Combine warm milk, 1 tbsp of the granulated sugar, and yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
Mix the dough. In a large bowl, whisk together flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Add the yeast mixture, eggs, and softened butter. Stir until a shaggy dough forms, then fold in the grated carrots.
Knead and rise. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (it will be slightly tacky). Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
Make the filling. Stir together softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until a spreadable paste forms. Set aside.
Roll and fill. Punch down the dough and turn out onto a lightly floured surface. Roll into a 12x18-inch rectangle. Spread the filling evenly over the surface, leaving a 1/2-inch border along one long edge. Scatter nuts and raisins over the filling if using.
Roll and slice. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut into 12 equal rolls.
Second rise. Arrange rolls cut-side up in a greased 9x13-inch baking dish. Cover and let rise 30 minutes while you preheat the oven to 350°F.
Bake. Bake 22–25 minutes until golden brown on top and the centers are set. Do not overbake — pull them when they’re just done for the softest result.
Make the frosting. Beat cream cheese, butter, powdered sugar, and vanilla together until smooth. Add milk one tablespoon at a time until the frosting reaches a spreadable, drizzleable consistency.
Frost and serve. Spread or drizzle frosting generously over warm rolls. Serve immediately, or let cool and frost before storing. Best the day they’re made.

Nutrition (per serving)

Carrot Cake Cinnamon Rolls — When Patty’s Apple Cake Inspires You to Bake Your Own