Carrot Cake Sourdough Cinnamon Rolls

4.27 from 26 votes

Fluffy sourdough cinnamon rolls meet classic carrot cake in this irresistible treat! Packed with fresh carrots, warm spices, crunchy nuts, and swirled with a rich, spiced filling—then topped with luscious brown butter cream cheese frosting. A must-try twist on a favorite!

Prep Time20

Cook Time27

Rise time8

Total Time8 45

Course: Breakfast, Dessert

Cuisine: American

Servings: Rolls

Author: Emily Christensen

Equipment

Ingredients

Feed sourdough starter or make levain

20 grams active sourdough starter heaping 1 Tablespoon
100 grams all-purpose flour ¾ cup
100 grams water ⅓ cup + 1 Tablespoon

Sourdough roll dough

200 grams active and bubbly sourdough starter scant 1 cup
57 grams butter, melted ¼ cup
80 grams whole milk ⅓ cup
140 grams canned crushed pineapple ½ cup
1 large egg 50 grams
160 grams shredded carrots 2 cups
55 grams brown sugar ¼ cup
550 grams all-purpose flour 4 cups
5 grams salt 1 teaspoon

Filling

114 grams butter, softened ½ cup
220 grams brown sugar 1 cup
9 grams cinnamon 1 Tablespoon
½ teaspoon nutmeg
½ teaspoon ginger
115 grams pecans or walnuts, optional 1 cup

Cream cheese frosting

114 grams butter ½ cup
114 grams cream cheese 4 ounces
240 grams powdered sugar 2 cups
½ teaspoon cinnamon
45 grams milk or heavy cream 3 Tablespoons

Instructions

The Day Before

Feed starter: About 10 hours before making the dough, make a levain or feed your sourdough starter and leave it covered at 72℉ to double or more in size and get bubbly.
Skip this step if your starter is already activated and ready to bake with.
20 grams active sourdough starter , 100 grams all-purpose flour , 100 grams water
Mix dough: In the bowl of a stand mixer or large bowl add all of the dough ingredients. The crushed pineapple does not need to be drained but I prefer to scoop it out of the can instead of pouring it to make sure to get some of the pineapple.
200 grams active and bubbly sourdough starter, 57 grams butter, melted, 80 grams whole milk, 140 grams canned crushed pineapple , 1 large egg, 160 grams shredded carrots, 55 grams brown sugar, 550 grams all-purpose flour, 5 grams salt
Knead dough: Mix the dough with a dough hook attachment on the lowest speed in a stand mixer for 4-5 minutes until the dough pulls away from the bowl and is pliable.
The dough will be a little sticky and stick to the bottom of the mixer; this is normal. If it is extremely sticky and sticking to the sides of the bowl, slowly add more flour until it comes together.
Alternatively, place the dough on a lightly floured work surface and knead for about 5 minutes by hand or until the dough forms a soft, smooth dough ball. If it is extremely sticky, slowly add more flour until it comes together.
First rise: Let the dough rise covered overnight in a bowl at room temperature (ideally about 70-72℉) for 8-12 hours until doubled in size.

The next morning

Roll dough: Dump the dough onto a lightly floured work surface and roll the dough out into a 12×18-inch rectangle with a rolling pin.
Spread butter and sugar: Spread the softened butter and then top with the brown sugar, spices, and nuts. Lightly rub the sugar mixture into the butter to combine.
114 grams butter, softened, 220 grams brown sugar, 9 grams cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, 115 grams pecans or walnuts, optional
Roll cinnamon rolls: Along the long side, slice the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up.
Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife or unflavored dental floss.
Second rise: Place in a greased 9x13 pan and then let them rise for another 1-2 hours or until fluffy and doubled in size.
Bake: Bake at 350℉ for 25-30 minutes.
Make brown butter: Cube the butter and add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring frequently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Remove from heat and let cool.
Cream cheese frosting: While the rolls bake, make the cream cheese frosting. Whisk together the cream cheese and slightly cooled browned butter until smooth. Add the powdered sugar and cinnamon, and then add the milk one tablespoon at a time until you reach your desired consistency.
114 grams butter, 114 grams cream cheese, 240 grams powdered sugar, ½ teaspoon cinnamon, 45 grams milk or heavy cream
Frost: Let cool for 5 minutes. Spread the cream cheese frosting over the warm cinnamon rolls with a rubber spatula and top with more nuts if desired. Serve warm and enjoy!

Video

Notes

Do not use fresh pineapple in this recipe only canned. You can omit the crushed pineapple if needed and replace it with another 1/2 cup milk and 1/4 cup sugar.

Pro tips:

Leave the dough to rise in a warm spot about 70-72℉ to rise overnight. See the frequently asked questions above on ways to warm up your dough if your house is cooler.
If your kitchen is warmer than 75℉ you can either leave the dough for less time or reduce the amount of starter to 150 grams.
Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
If you don't want the icing to be brown, leave out the cinnamon in the icing.

How to make Carrot Cake Sourdough Cinnamon Rolls ahead of time:

Bake directly from fridge- This option can work but if your rolls overproof they may not be as light and fluffy when baking. Don’t leave the rolls longer than 12 hours in the fridge. For this method, feed your starter in the evening two nights prior to when you want to eat them. Then make the dough the morning prior. Follow all the instructions for the first and second rise. Once the rolls have almost doubled in size in the pan, place in the fridge overnight. Then, the next morning, remove the rolls from the fridge and let them sit out while preheating the oven before baking.
Bake & Reheat– This is a great option because you don’t have to worry about the rolls over proofing in the fridge or even worry about baking the next day. For this method, feed your starter in the evening 2 nights prior and make the dough the morning before you want the rolls. I recommend starting as soon as you get up. Go through the entire process and finish the night by baking the rolls. Cover with foil and leave on the counter. In the morning, preheat the oven to 350℉ and brush the tops with just a little bit of water to rehydrate them. Cover and bake for 8-10 minutes or until warm and then add your icing.

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