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–+ servings

Sourdough Carrot Cake Cinnamon Rolls

Soft, fluffy sourdough carrot cake cinnamon rolls made with warm spices, shredded carrots, and cream cheese icing. This easy overnight recipe is perfect for brunch or using sourdough discard.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 hours
Course Breakfast, Dessert
Servings 8 rolls

Ingredients
  

  • 8 tbs salted butter, melted
  • 3 1/4 cups all-purpose flour
  • 2/3 cups milk 2%, whole
  • 1 large egg
  • 100g sourdough starter
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice or substitute ½ tsp ginger + ½ tsp nutmeg
  • 1/2 cup shredded carrots
  • 1 tsp vanilla

Filling

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/3 cup raisins optional
  • 1/3 cup walnuts optional

Cream Cheese Icing

  • 1 block cream cheese, softened
  • 1/4 cup butter, softened 
  • 2 cups powdered sugar
  • 1 tsp vanilla

Instructions
 

  • In a stand mixer fitted with the paddle attachment, combine all dough ingredients. Mix for 1–2 minutes until a sticky dough forms.
    Let the dough rest for 30 minutes.
  • Switch to the dough hook and knead on low speed for about 6 minutes, or until smooth.
    Transfer to a lightly oiled bowl, cover, and let rise for 8–12 hours (overnight).

  • Lightly flour your countertop, dough, and rolling pin. Roll the dough into a 12 x 16-inch rectangle.

  • In a bowl, mix together butter, brown sugar, cinnamon, ginger, and nutmeg. Stir in raisins and walnuts if using.
    Spread evenly over the dough, reaching all edges.
  • Starting from the long side, tightly roll the dough into a log.
    Use dental floss to slice into 8 even rolls.

  • Second Rise

    Place rolls into a lined springform pan or pie dish.
    Cover and let rise for 90–120 minutes, or until puffy.
  • Preheat oven to 350°F.
    Bake for 30–40 minutes, or until golden brown and cooked through.

  • Make the Icing

    In a bowl, mix together cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
  • Spread icing over warm rolls and serve immediately.

Notes

  • This recipe works with both active sourdough starter or discard
  • For best results, allow a full overnight rise
  • Finely shred carrots so they blend into the dough
  • Store leftovers in the fridge for up to 3 days
Keyword sourdough carrot cake cinnamon rolls, sourdough cinnamon rolls
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