Carrot Cake Sourdough Cinnamon Rolls

4.24 from 25 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

Sourdough Roll Dough

200 grams active and bubbly sourdough starter scant 1 cup
57 grams butter, melted ¼ cup
120 grams milk, warmed ½ cup
120 grams canned crushed pineapple ½ cup
1 egg 50 grams
110 grams shredded carrots 1 ½ cups
55 grams sugar ¼ cup
550 grams all-purpose flour 4 cups
5 grams salt 1 teaspoon

Filling

114 grams butter ½ cup
220 grams brown sugar 1 cup
4 grams cinnamon 2 teaspoons
½ teaspoon nutmeg
¼ 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
¼ teaspoon salt
½ teaspoon vanilla
1 teaspoon cinnamon
20-30 grams milk or heavy cream 2-3 Tablespoons

Instructions

The Night Before

In the bowl of a stand mixer or large bowl add all of the dough ingredients. The crushed pineapple does not need drained but I prefer to scoop it out of the can instead of pour it to make sure to get some of the pineapple.
200 grams active and bubbly sourdough starter, 57 grams butter, melted, 120 grams milk, warmed, 120 grams canned crushed pineapple , 1 egg, 110 grams shredded carrots, 55 grams sugar, 550 grams all-purpose flour, 5 grams salt
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for about 3 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. If the dough is sticky add a little more flour until it is just tacky.
Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball. If the dough is sticky add a little more flour until it is just tacky.
Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in at room temperature (ideally about 70-72℉) for 8-12 hours until doubled in size.
Make the brown butter for the frosting. Cut 1 stick of butter into cubes. 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. Place in the fridge overnight to use in the frosting.

The next morning

Once the dough is doubled in size, punch down the dough and then roll it out into a large rectangle on a lightly floured surface.
Next, add 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, 220 grams brown sugar, 4 grams cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, 115 grams pecans or walnuts, optional
Roll up the dough tightly and then cut into 12 equal slices using dental floss.
Place in a greased 9x13 pan and then let them rise for another 1-2 hours or until fluffy and doubled in size.
Bake at 350℉ for 25-30 minutes.
While the roll bake, make the cream cheese frosting. Cream together the cream cheese and cooled browned butter until smooth. Add the powdered sugar, vanilla extract, salt, 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, ¼ teaspoon salt, ½ teaspoon vanilla, 1 teaspoon cinnamon, 20-30 grams milk or heavy cream
Once baked, remove the Sourdough Carrot Cake Cinnamon Rolls from the oven and let cool for 5 minutes. Spread the cream cheese filling over the warm cinnamon rolls with a rubber spatula and top with more nuts if desired. Serve warm and enjoy!

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 degrees Fahrenheit 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 degrees Fahrenheit 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 bake right away (don’t use a glass pan).
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 350F 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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