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If you love carrot cake and cinnamon rolls, this colossal carrot cake cinnamon roll is the best of both worlds! Instead of individual roll, this makes one huge roll that you can cut into individual serving size.
Baked in a 9-inch round cake pan, this oversized (my kids called it colossal) spiral of soft, enriched dough is packed with warm spices, brown sugar, and crunchy walnuts, then finished with a luscious sour cream icing. It’s everything you love about carrot cake! I got this inspiration from Sarah Kieffer’s 100 Morning Treats ! (I love that book!). The recipe for the dough is adapted from this Pandan Cinnamon Roll recipe.
Why You’ll Love This Recipe
1. The best of both worlds – Combines the warm spices and nuttiness of carrot cake with the soft, gooey layers of a cinnamon roll.
2. A stunning centerpiece – The spiral shape makes it look bakery-worthy, yet it’s simple to make at home.
3. Perfectly balanced flavors – Sweet, spiced, and just the right amount of tangy from the sour cream icing.
4. Soft, fluffy, and satisfying – Each slice is tender and rich, with layers of cinnamon-sugar goodness in every bite.
5. Great for sharing – Ideal for brunch, holidays, or any occasion where you want to impress with minimal effort.
Ingredients and substitutions
1. Bread flour
Bread flour gives a slightly chewy texture, which I like. You can make this with all-purpose flour too if you like, but I highly recommend using bread flour
2. Grated carrot
Use fresh carrot and grate them using a small shredder of the box grater. Do NOT use pre-shredded carrots because they are dry and lack of flavor
3. Milk
Milk adds richness to the dough. I use whole milk, but you can use low-fat milk or non-dairy milk too
4. Instant yeast
I usually use instant yeast in my bread baking unless otherwise stated. If you use active dry yeast, make sure to bloom them in a bit of milk until foamy before you use it in the dough
5. Sugar
Sugar is used to sweeten the dough, but it also helps to keep the dough soft and moist.
6. Eggs
Eggs add richness and structure to the bread dough. I don’t recommend omitting this
7. Butter
I use unsalted butter and that’s all I use usually. But if you want to use salted butter, you may need to cut down on the amount of salt in the recipe
8. Brown sugar
For a deep caramelized sweetness for the filling
9. Spices
I use ground cinnamon and cloves for that signature carrot cake warmth, but feel free to use any spices you like
10. Nuts
I love walnuts and pistachios! I originally going to just use walnuts, but have some pistachio leftovers and so I just use them both in here. I added them for that crunch and nutty richness. You can omit this if you don’t want any nuts or want to use different nuts like slivered almonds, hazelnuts, or pecans. I recommend toasting the nuts first before using them in the recipe
11. Sour cream
I recommend using full-fat sour cream here. The sour cream adds a slight tang, reminiscent of cream cheese frosting. You can also use cream fraiche or mascarpone cheese
12. Powdered sugar
For sweetness and smooth texture. I don’t recommend any other substitutions
13. Vanilla extract
It just adds a nice overall flavor. I don’t recommend using imitation vanilla extract, however! Not in this recipe!
Colossal Carrot Cake Cinnamon Roll
Ingredients
For the dough:
- 360 g bread flour (12.7% protein content) pluse more for dusting
- 180 g whole milk plus more as needed
- 2 tsp instant yeast
- 50 gr sugar
- 54 g unsalted butter melted
- 1 large egg
- 1 egg yolk
- ¾ tsp salt
- 150 g finely grated carrot
For the filling:
- 100 g brown sugar
- 1 Tbsp ground cinnamon
- ¼ tsp ground cloves
- ⅛ tsp salt
- 2 Tbsp unsalted butter melted
- 100 g roasted walnuts finely chopped
Icing:
- 90 g unsalted butter softened
- 90 g full-fat sour cream room temperature
- 50 g powdered sugar
- 1 tsp vanilla
- ⅛ tsp salt
Instructions
Prepare the dough:
- Use fresh carrots and do not use pre-shredded carrots because they are dry and lack of flavor. Peel the carrots and use a fine shredder to grate the carrots. You can also use a food processor to grate the carrots. You need about 150 grams (roughly about 1 cup)
- Place all ingredients for the dough, except for the carrots, in a mixing bowl of a stand mixer fitted with a dough hook attachment. Stir everything a bit to prevent dry ingredients from "flying" all over the place. Start kneading on the lowest speed for 1 minute and then increase speed to 2 (on KA) for another minute and then increase to speed 4 and knead for about 5 minutes until the dough is smooth and elastic
- Add the grated carrot
- Continue mixing on low for another minute or until the carrots are incorporated. The dough can be slightly sticky to the touch but that's normal
First proofing:
- Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk
- Once the dough doubles in size, use your finger to make an indentation, if it stays, your dough is ready
Prepare the filling:
- Place all the ingredients for filling, except for the melted butter and nuts, in a medium bowl and stir to mix
Shaping the dough:
- Grease a 9-inch round pan or springform pan if you have one. Line with a parchment paper on all sides if you use regular round pan for easier removal later
- Once the dough has risen, gently punch the dough down to deflate it, transfer it to a lightly floured surface on your kitchen counter.
- Roll the dough into a 12 x 14 inch rectangle using a rolling pin has been dusted with some flour to prevent sticking
- Brush the melted butter on the dough surface, then sprinkle the filling evenly. Use your fingers to lightly press on the filling to make sure it adheres to the dough. Sprinkle the finely chopped nuts if using
- Cut the dough into 7 strips on the long side of the rectangle, so about 2 inches wide for each strip
- Roll the first strip into a tight coil.
- Then wrap the second strip around the first coil.
- Continue to wrap with the third strips and so on and so forth. Some nuts may fall out and that's fine. You can always press them back in later after you finish rolling all the strips.
- Now you have a giant cinnamon roll
If baking on the same day:
- Gently move the giant roll in the prepared pan, use a bench scraper to help you lift the dough up if necessary.
- Loosely covered with a plastic wrap and place it at a warm place to let the dough proof again until it is really puffy and fill up the pan nicely.
If not baking on the same day:
- Place the roll in the prepared pan. Cover with a plastic wrap and place it in a the refrigerator to let the dough do a cold rise in the fridge until you are ready to bake it the next day. I don't recommend longer than 24 hours
- If the dough is not doubled, get it out from the fridge and let it proof at a warm place until it is really puffy and fill up the pan nicely. Then proceed to the baking step
Baking:
- 10 minutes before the end of the final proofing, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- Place the baking pan in the middle rack and bake for 35-40 minutes. The top should be just lightly golden brown. The center of the roll may pop up, which is normal. Simply use the back of the spoon to push it back down gently right out of the oven
Prepare the icing:
- While the roll is almost done baking, prepare the icing by combining all ingredients in a bowl and stir to combine until the mixture is smooth
Apply icing:
- Let the roll cool down for 5 minutes and then use an offset spatula to spread half of the icing on top of the roll. Let it cool down for 20 minutes. Grab the parchment paper and lift the bread out from the pan onto a serving platter. Apply the rest of the icing evenly on top
To serve:
- This roll is best served on the same day it is made so, serve while it's warm or at room temperature
*Nutrition facts are just estimates and calculated using online tools*
How to store
1. Serve warm for the best texture and flavor!
2. Store leftovers in an airtight container and in the fridge for up to 2 days. Don’t store it at room temperature because it has sour cream in the icing
3. Reheat slices in the microwave for a few seconds for a soft, just-baked experience.
How to freeze and reheat
You can bake this, let it cool completely, and then freeze it too. Here’s how:
1. Whole Roll – Let the roll cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place it in a freezer-safe bag or container.
2. Individual Slices – Slice the roll first, then wrap each piece in plastic wrap and place them in a freezer-safe bag. This makes it easier to grab a single portion when needed.
3. To reheat -Let the roll or slices thaw in the refrigerator overnight. Then, warm in a 300°F (150°C) oven for about 10-15 minutes or microwave individual slices for 20-30 seconds.
This Carrot Cake Cinnamon Roll is the ultimate fusion of two beloved classics. With its soft, spiced layers, crunchy walnuts, and rich, tangy icing, it delivers all the comforting flavors of carrot cake in an irresistibly fluffy cinnamon roll form. Whether you’re making it for a special brunch, holiday gathering, or just to treat yourself, this stunning bake is sure to impress. Slice it up, serve it warm, and enjoy the perfect balance of sweetness and spice in every bite!
