Sourdough Carrot Cake Cinnamon Rolls

Carrot cake is so iconic in the spring, and this time I wanted to turn it into something extra cozy. I had the thought to combine the flavors of carrot cake with my Jumbo Sourdough Cinnabons to make these Sourdough Carrot Cake Cinnamon Rolls. These rolls are soft and fluffy, full of warm spices, fresh carrots, and a hint of orange. A buttery cinnamon nut filling melts into every swirl, and they’re finished with an easy maple cream cheese frosting. Cozy, rich, and everything you love about carrot cake, wrapped up into a warm cinnamon roll.

Why Use a Sweet Levain?

Milder flavor! The added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

Why Use a Tangzhong?

Tangzhong is a simple process of heating up milk with flour and creating a roux. Done in minutes, this process pre-gelatinizes the starches allowing the dough to hold more moisture. This process locks in moisture while also strengthens the dough, resulting in pillowy soft texture with an expanded shelf-life. This will give you yeasted results while keeping it sourdough!

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Tools You’ll Need:

1. Stand mixer with dough hook (or strong hands!) – for mixing dough.
2. Mixing bowls- for combining cinnamon pecan filling and cream cheese icing.
3. Box grater or food processor– for grating carrots. I like this grater linked here.
4. Measuring cups and spoons- if not using a scale, and for smaller ingredients.
5. Microplane or zester– for zesting orange. I love this hand held zester linked here.
6. Saucepan or small pot- for mixing tangzhong.
7. Whisk- for stirring tangzhong.
8. Long ruler or measuring tape (optional) – to measure dough for even rolls.
9. Rolling pin– to roll dough out.
10. 9×13-inch baking dish- for baking rolls. I love this pan from USA linked here.
11. Offset spatula or frosting knife- for spreading filling and frosting.
12. Pizza wheel or pastry wheel – to cut rolls into even strips.
13. Digital scale– recommended for accurate measurements.
14. Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here.
15. Hand beaters- to beat cream cheese icing.

Gather Your Ingredients:

1. All-purpose flour- I recommend using all-purpose flour for a softer roll, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
2. Whole milk– milk works in the tangzgong and the dough to create a tender crumb.
3. Sourdough starter- (flat or past peak, can be cold or room temperature). You’ll use your starter to feed your sweet levain used in the dough. If you wish, you can skip the sweet levain and use equal weight sourdough starter instead, just make sure it has been fed and is at peak when you use your starter. Be aware this may make for a more “sour” cinnamon roll.
4. Unsalted Butter- butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon. You’ll also use butter in the filling and the icing.
5. Eggs– provide richness and works to bind the dough.
6. White sugar– Boosts sweetness and supports the rise and golden color of the rolls. You’ll also use white sugar to feed your sweet levain.
7. Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
8. Vanilla extract– Enhances the flavor and brings warmth.
9. Whole carrots- I recommend using whole carrots and shredding them finely for the best results in these rolls. Don’t use pre-shredded carrots, they’ll be too chunky.
10. Orange- the zest of an orange amplifies the carrot and spices in these rolls.
11. Brown Sugar- used to sweeten the cinnamon pecan filling.
12. Pecans- toasted and chopped pecans are best for the filling and as a garnish. If you prefer walnuts you can substitute for those as well.
13. Cream– used to give the rolls a cream bath before baking to lock in moisture.
14. Cream cheese– gives icing that tangy classic taste.
15. Maple Syrup- only use real maple syrup in the icing for a true maple flavoring.
16. Cinnamon, Ginger, Nutmeg, and Cardamom- used to perfectly spice the rolls and filling for that classic carrot cake flavor.
17. Maple Flavoring (optional)- something about a kick of maple in these muffins that I absolutely love! This is entirely optional, but I love this maple extract linked here.
18. Powdered Sugar (or confectioner’s) – used in the cream cheese icing to sweeten and thicken the glaze. Do not substitute this sugar for granulated sugar, or your frosting will be gritty.

Instructions

Step 1: Make the Sweet Levain (Night Before)

Baker’s Schedule: 8:00 PM- Night Before

To start your dough, you’ll want to mix a sweet levain the night before. If this sounds intimidating, it’s not! It’s literally just adding sugar to your starter. This curbs the tang of the sourdough for the perfect cinnamon roll.

In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the sweet levain has doubled in size, it’s time to mix your cinnamon roll dough.

Step 2: Make the Tangzhong

Baker’s Schedule: 8:00 AM- Day 1

Before you get started on mixing your dough, you’ll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.

Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Step 3: Shred the Carrots

Wash and dry the carrots, and trim the ends. Using the fine side of a box grater, grate the carrots until you have very small shreds. I recommend grating them fresh rather than using pre-shredded carrots because the finer texture blends better into the batter and prevents large chunks in the dough.

Transfer the grated carrots to a clean lint-free kitchen towel or a paper towel, and gently squeeze to soak up excess moisture. This quick step helps keep the dough light and prevents it form becoming too wet or dense. Set aside the carrots while you mix the dough.

Wash and dry the carrots, and trim the ends. Using the fine side of a box grater, grate the carrots until you have very small shreds. I recommend grating them fresh rather than using pre-shredded carrots because the finer texture blends better into the batter and prevents large chunks in the muffins.

Transfer the grated carrots to a clean lint-free kitchen towel or a paper towel, and gently squeeze to soak up excess moisture. This quick step helps keep the muffins light and prevents the centers from becoming too wet or dense. Set aside the carrots while you prepare the batter.

Step 4: Mix the Dough

Baker’s Schedule: 8:30 AM- Day 1

In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sweet levain, eggs, sugar, shredded carrots, orange zest, cinnamon, ginger, nutmeg, cardamom and vanilla. Whisk ingredients together quickly, it’s okay if it’s lumpy.

Add your flour and salt into your wet ingredients.

Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.

Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.

Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.

Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense cinnamon roll. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Step 5: Bulk Fermentation

If you used a stand mixer, perform one set of stretch and folds after 30 minutes to strengthen your dough. If you mixed dough by hand, perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.

Let dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere. This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that’s when it’s ready.

Overnight Fermentation: Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to making your rolls. I do find it to be easier to shape the rolls when the dough has been refrigerated but it isn’t necessary.

Step 6: Prepare the CInnamon Pecan Filling

In a microwave safe bowl add the softened butter, flour, cinnamon, ginger, nutmeg, and salt. I stir this with a spatula to form a paste. If it’s hard to bring together, pop the bowl in the microwave for 10 seconds to soften the butter to help combine the paste. Mix until a smooth paste forms and set aside for later.

If you’re using whole pecans, you’ll want to toast and chop them first (be sure to toast enough for the filling and more for sprinkling on top of the rolls). Preheat the oven to 350 F, and spread the pecans in an even layer on a baking sheet lined with parchment. Bake at 350 F for 6-8 minutes, stirring once halfway through.

Remove the pecans from the oven and let them cool completely, then chop them to your desired size. Set aside for later.

Step 7: Shape the Rolls

Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.

On a lightly floured surface, roll dough into a 12×15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.

Spread the cinnamon sugar filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.

Sprinkle the toasted chopped pecans evenly over the cinnamon sugar mixture.

Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.

Starting at the bottom of each strip, roll up each strip to form your carrot cake roll as pictured below. The border edge should be at the top of the roll, so you can smooth the edge with your thumb to form a smooth roll.

Note: The measurements listed are for 6 jumbo rolls. If you’d like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.

Place rolls into a greased 9×13-inch pan to proof. Cover with plastic.

Optional Shape Ahead Instructions: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 8: Final Proof

Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled as pictured.

Step 9: Bake Rolls

Preheat oven to 350°F (175°C).

Right before you bake your rolls, pour the heavy cream over the tops to give them extra moisture.

Bake rolls for 30-40 minutes, or until tops are golden and firm. Because these rolls are thicker, it’s important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.

If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.

While rolls bake, whip up your maple cream cheese icing.

Step 10: Make Maple Cream Cheese Icing

In a bowl, add the cream cheese and butter. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.

Add the powdered sugar to the icing and mix on low to combine the sugar into the frosting.

Add the vanilla, maple syrup, maple flavoring (if using), and salt to the bowl. Beat on low to combine then increase to high until the frosting is smooth.

If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.

Scoop the maple cream cheese icing evenly on top of the warm rolls, and spread with a spatula or frosting knife. Top with more chopped pecans for extra crunch and flavor.

I colored a bit of my icing green and orange and piped little carrots on top for an extra festive touch, using Wilton tip #16 for the green tops and Wilton tip #10 tip for the carrot body.

Serve warm rolls immediately for the best flavor and texture.

Yields 6 jumbo rolls or 12 regular sized rolls

How to Store:

Room Temperature- Store frosted rolls in an airtight container up to 1 day.

Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds.

Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing.

FAQ’S:

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough cinnamon roll recipes!

Sourdough Cinnamon Roll Recipes:

• Jumbo Sourdough Cinnabons
• Jumbo Sourdough Strawberry Rolls
• Jumbo Sourdough Pumpkin Cinnamon Rolls
• Jumbo Sourdough Apple Pie Cinnamon Rolls
• Jumbo Sourdough S’mores Cinnamon Rolls
• Sourdough Maple Pecan Sticky Buns