Pumpkin Carrot Cake Cinnamon Rolls
There are cinnamon rolls… and then there are these cinnamon rolls. My Pumpkin Carrot Cake Cinnamon Rolls are everything I love about fall mornings — soft, fluffy swirls of spiced pumpkin dough, flecks of sweet carrot, a buttery spiced filling that melts right into the layers, and the dreamiest cream cheese frosting that ties it all together.
I’m not kidding when I say this recipe absolutely blew me away. I’ve made a lot of cinnamon rolls in my kitchen, but these? Truly an out-of-the-park, homerun, insanely mind-blowing good kind of bake. The warmth of pumpkin and the sweetness of carrot cake come together in one tender, soft roll.
And yes — cinnamon rolls take time. You knead, you wait, you rise, you roll… but oh, are they worth it. The moment you pull that golden pan from the oven and the scent of pumpkin spice and butter fills the kitchen, every bit of effort just melts away.
I created this recipe completely from scratch, and honestly, I’m so proud of how beautifully it turned out. The dough is enriched with pumpkin puree and shredded carrot (make sure to wring it out well!) which gives it the softest, pillowy texture.
The filling has all the cozy carrot cake flavors — brown sugar, cinnamon, ginger, cloves — and a hint of nuttiness if you decide to toss in some walnuts or pecans. I used chopped dates in mine for that sticky-sweet chew that pairs perfectly with the frosting.
And speaking of frosting — let’s just say it’s the cherry on top. Silky, sweet, and tangy from the cream cheese, it melts right into the warm rolls so that every bite tastes like frosting and filling in one.
Make them on a crisp fall weekend morning, or save them for a special brunch — but promise me you’ll enjoy one warm, right from the pan. You deserve it.
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour, plus more for dusting
- ¾ cup (180g) canned pumpkin purée
- 1 cup (100g) finely shredded carrot, well wrung out in paper towels
- 2 ¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) light or dark brown sugar
- 2 large egg yolks + 1 whole egg
- 3 tablespoons (45g) lukewarm whole milk
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract or paste
- 4 tablespoons (55g) unsalted butter, melted
- 1 teaspoon salt
For the Filling:
- ⅔ cup (140g) light or dark brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 4 tablespoons unsalted butter, softened
- ½ cup (50g) finely grated carrot, well wrung out
- ¾ cup (75g) chopped walnuts or pecans (optional)
- ⅓ cup chopped dates, raisins, or shredded coconut (I used dates)
For the Frosting:
- 4 tablespoons (55g) unsalted butter, room temperature
- 4 ounces (115g) cream cheese, room temperature
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract or paste
- Pinch of salt
Directions
- Make the Dough:
In the bowl of a stand mixer, whisk together your warm milk, yeast, and sugar. Let it sit for about 5 minutes, until foamy. Add in your pumpkin, shredded carrot, eggs, melted butter, vanilla, and spices. Gradually mix in your flour and salt, kneading for 8–10 minutes until the dough is smooth and elastic. It should be slightly sticky but pull away from the sides of the bowl. Transfer to a greased bowl, cover, and let rise until doubled in size — about 1 to 1 ½ hours. - Make the Filling:
Beat together the softened butter, brown sugar, and spices into a spreadable paste. Have your shredded carrot, nuts, and any extras (like chopped dates) ready. - Shape the Rolls:
Punch down the dough and roll it into a 12×18-inch rectangle. Spread your filling evenly across the dough, then sprinkle over the shredded carrot, nuts, and extras. Roll tightly from the long edge, then slice into 12 rolls. Arrange in a greased 9×13-inch pan, cover, and let rise again for 45–60 minutes, until puffy. - Bake:
Bake at 350°F (175°C) for 25–30 minutes, until golden and lightly springy on top. - Make the Frosting:
Beat together the butter and cream cheese until smooth and fluffy. Mix in powdered sugar, vanilla, and salt until creamy. Spread over the warm rolls so the frosting melts into all those cozy layers.
Storage Tips
These cinnamon rolls are best enjoyed fresh and warm (trust me on this one). But if you somehow have leftovers, store them tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm gently in the microwave or a low oven until soft again. You can also freeze them — either baked or unbaked — for later. Just thaw overnight and bake or reheat as needed.
Why You’ll Love These Pumpkin Carrot Cake Cinnamon Rolls
- Soft, fluffy, and stay tender for days thanks to the pumpkin and carrot.
- Truly, these flavors are pure fall — warm spices, buttery sweetness, and cozy aromas.
- They taste like your favorite carrot cake and pumpkin pie got together and made the ultimate breakfast treat.
- And that frosting? You’ll want to eat it with a spoon.
