Sourdough Carrot Cake Cinnamon Rolls
These Sourdough Carrot Cake Cinnamon 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.
Equipment
- Stand mixer with dough hook (or strong hands!) - for mixing dough.
- Mixing bowls - for combining cinnamon pecan filling and cream cheese icing.
- Box grater or food processor - for grating carrots. I like this grater linked here.
- Measuring cups and spoons - if not using a scale, and for smaller ingredients.
- Microplane or zester - for zesting orange. I love this hand held zester linked here.
- Saucepan or small pot - for mixing tangzhong.
- Whisk - for stirring tangzhong.
- Long ruler or measuring tape (optional) - - to measure dough for even rolls.
- Rolling Pin - to roll dough out.
- 9x13-inch baking dish - for baking rolls. I love this pan from USA linked here.
- Offset spatula or frosting knife- - for spreading filling and frosting.
- Pizza wheel or pastry wheel - - to cut rolls into even strips.
- Digital scale - recommended for accurate measurements.
- Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer linked here.
- hand beaters - to beat cream cheese icing.
Ingredients
Sweet Levain (Make the Night Before):
- 2 (25g) tbsp mature sourdough starter
- ¾ (100g) cup all-purpose flour
- ½ (100g) cup water
- 2 (25g) tbsp white sugar
Tangzhong:
- 2 (20g) tbsp all-purpose flour
- ½ (100g) cup whole milk
Carrot Cake Dough:
- ¾ (200g) cup sweet levain
- All of the tangzhong
- 2 large eggs
- ⅓ (70g) cup whole milk
- ¼ (50g) cup granulated white sugar
- 4 (500g) cups all-purpose flour or bread flour
- 1¾ (10g) tsp sea salt
- 10 (142g) tbsp unsalted butter softened
- 1 (120g) cup finely grated carrots
- 1 orange zested
- 1 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 1/8 tsp cardamom
Cinnamon Pecan Filling:
- ½ (113g) cup unsalted butter softened
- ¾ (150g) cup brown sugar
- 2 (16g) tbsp all-purpose flour
- 1½ tbsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp salt
- ¾ (90g) cup pecans toasted and chopped
Cream Bath:
- ⅓ (80g) cup heavy cream
Maple Cream Cheese Frosting:
- 4 (56g) tbsp unsalted butter softened
- 4 (112g) oz cream cheese softened
- 1¾ (225g) cups powdered sugar
- 2 (30g) tbsp pure maple syrup
- 1 tsp maple flavoring optional
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Instructions
Step 1: Make the Sweet Levain (Night Before)
- Baker's Schedule: 8:00 PM- Night Before
- 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.2 (25g) tbsp mature sourdough starter, ¾ (100g) cup all-purpose flour, ½ (100g) cup water, 2 (25g) tbsp white sugar
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.2 (20g) tbsp all-purpose flour, ½ (100g) cup whole milk
- 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.1 (120g) cup finely grated carrots
- 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.¾ (200g) cup sweet levain, All of the tangzhong, 2 large eggs, ⅓ (70g) cup whole milk, ¼ (50g) cup granulated white sugar, 1 orange, 1 tsp vanilla extract, 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, 1/8 tsp cardamom
- Add your flour and salt into your wet ingredients.4 (500g) cups all-purpose flour, 1¾ (10g) tsp sea salt
- 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.10 (142g) tbsp unsalted butter
- 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
- Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.
- 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.½ (113g) cup unsalted butter, ¾ (150g) cup brown sugar, 2 (16g) tbsp all-purpose flour, 1½ tbsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp salt
- 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.¾ (90g) cup pecans
- 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 12x15-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 9x13-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.
- Pour cream over rolls right before baking.⅓ (80g) cup heavy cream
- 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.4 (56g) tbsp unsalted butter, 4 (112g) oz cream cheese
- Add the powdered sugar to the icing and mix on low to combine the sugar into the frosting.1¾ (225g) cups powdered sugar
- 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.2 (30g) tbsp pure maple syrup, 1 tsp maple flavoring, 1 tsp vanilla extract, 1/8 tsp sea salt
- 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
Notes
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. Tried this recipe?Let us know how it was!