The Sourdough Carrot Cake Cinnamon Rolls Recipe is an irresistible twist on two beloved classics—carrot cake and cinnamon rolls—combined into one fluffy, spiced, and tangy treat. Thanks to the magic of sourdough starter, these rolls boast a tender crumb with a subtle depth of flavor that will elevate your breakfast or brunch game to new heights. Imagine biting into a warm roll lightly sweetened with raw cane sugar, fragrant with cinnamon and nutmeg, and topped with a luscious cream cheese frosting that melts into every crevice. This recipe is perfect for bakers eager to impress friends and family with something both comforting and uniquely delightful.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the perfect balance of flavor and texture in your rolls. Each element plays a vital role—from the active sourdough starter that brings a gentle tang, to the finely grated carrots that add moisture and sweetness.
- Whole milk (110 g): Provides moisture and helps activate the starter for a tender dough.
- Active sourdough starter (70 g): The heart of this recipe, creating that distinctive sourdough flavor and lightness.
- Finely grated carrots (150 g): Adds natural sweetness and a moist texture essential for carrot cake vibes.
- Raw cane sugar (70 g): A less processed sugar that complements the earthiness of the carrots.
- Vanilla (1 tsp): Elevates the overall aromatic experience of the dough.
- Large egg (1): Binds ingredients and helps yield a rich crumb.
- Bread flour (430 g): Strengthens the dough for excellent rise and chewiness.
- Ground ginger (1/4 tsp): Adds warmth and a subtle spicy note to the dough.
- Ground cinnamon (1/2 tsp): A classic spice that ties carrot cake and cinnamon rolls together beautifully.
- Ground nutmeg (1/4 tsp): Adds complexity and cozy spice.
- Salt (5 g): Balances sweetness and strengthens the dough’s structure.
- Melted butter (1 stick): Infuses richness and ensures a soft dough.
- Butter at room temperature (6 tbsp): Used for the filling to create that luscious, gooey cinnamon swirl.
- Raw cane sugar (2/3 cup): Sweetener for the filling; brown sugar works too for a deeper molasses flavor.
- Molasses (1 tsp): Adds richness and complexity to the filling’s sweetness.
- Ground cinnamon (1 tsp): The main spice driving the filling’s flavor.
- Ground nutmeg (1/2 tsp): Enhances the warm spice profile.
- Ground ginger (1/2 tsp): Gives the filling a gentle kick of spice.
- Cream cheese, softened (4 oz): The base for a creamy, tangy frosting that melts perfectly over warm rolls.
- Butter, room temperature (2 tbsp): Adds extra richness to the frosting.
- Vanilla (1 tsp): Brings out the sweetness and ties the frosting flavors together.
- Powdered sugar (1 1/2 cup): Creates that silky-smooth, melt-in-your-mouth frosting texture.
How to Make Sourdough Carrot Cake Cinnamon Rolls Recipe
Step 1: Mix the Dough
To start your Sourdough Carrot Cake Cinnamon Rolls Recipe, whisk together your active sourdough starter and whole milk in a large bowl until the starter dissolves completely. This step is key for activating the natural leavening power of the starter. Next, stir in finely grated carrots, vanilla, raw cane sugar, and a large egg, mixing all these flavors into one vibrant wet base. Then combine the bread flour, ground ginger, cinnamon, nutmeg, and salt, adding them gradually until a shaggy dough comes together. Finally, pour in the melted butter (cooled to no longer be hot) and mix thoroughly. This butter adds tenderness and richness to your dough.
Step 2: Strengthen the Dough
Cover your dough with a damp cloth and let it rest for 30 minutes. This restful period helps the flour fully hydrate. After resting, uncover the dough and perform a stretch and fold—a technique where you gently stretch the dough and fold it over itself to build gluten strength without kneading. Repeat this rest and stretch-fold cycle two more times over the next hour and a half for a total of three sets. These steps develop elasticity and airflow, setting the foundation for fluffy rolls.
Step 3: Bulk Ferment
Once strengthened, cover your dough and let it bulk ferment overnight or for 9 to 11 hours at around 70°F. The dough should nearly double in size as the sourdough starter does its magic. Depending on your home temperature, this rise may be shorter or longer, so keep an eye out for that perfect volume—it’s essential for light, airy rolls.
Step 4: Roll the Dough
After fermentation, lightly flour your work surface and turn out the dough. Gently pat it into a rectangular shape, then roll out to approximately 13 by 15 inches using a floured rolling pin. This provides a large canvas for your flavorful filling.
Step 5: Make the Filling and Assemble
Mix raw cane sugar, molasses, cinnamon, nutmeg, and ginger in a bowl to create a fragrant and spiced filling. If you don’t have molasses, simply substitute brown sugar for raw cane sugar to keep that molasses-depth. Next, spread the room temperature butter evenly over the dough, leaving one-inch margins to help seal the rolls. Sprinkle the spiced sugar mixture over the butter layer generously. If you like, toss in some chopped nuts or dried fruit for extra texture and flavor.
Step 6: Roll and Cut
Starting from the edge opposite the margin, roll the dough tightly but gently into a log. Wet the margin with water and seal the edge securely, then let the roll rest seam-side down for a minute to ensure the seal holds. Using a sharp, non-serrated knife moistened between cuts prevents dough drag and keeps your roll edges clean. Slice the log into eight equal pieces.
Step 7: Second Rise and Bake
Position the rolls cut side down in a 9×13 inch pan, cover with a damp cloth, and let them rise again at 70°F until roughly half their original size, about 2 hours. This gives them a light, fluffy texture when baked. Preheat your oven to 350°F and bake the rolls for 30-35 minutes until golden and aromatic. While baking, whip together softened cream cheese, butter, vanilla, and powdered sugar into a silky frosting.
Step 8: Finish and Enjoy
After baking, allow the rolls to cool for about 15 minutes—just enough so the cream cheese frosting doesn’t melt completely but still spreads easily. Slather the frosting generously over warm rolls, sprinkle with some extra grated carrots if you like, and dive into the delicious layers of this unique Sourdough Carrot Cake Cinnamon Rolls Recipe.
How to Serve Sourdough Carrot Cake Cinnamon Rolls Recipe
Garnishes
A simple dusting of powdered sugar or a few extra shreds of fresh carrot on top really brighten these cinnamon rolls visually and texturally. Toasted chopped pecans or walnuts offer a wonderful crunch and nutty contrast to the soft curls. A sprinkle of cinnamon powder adds extra warmth and aroma, highlighting the pumpkin-spice-inspired flavors in this roll.
Side Dishes
These indulgent rolls pair beautifully with a hot cup of coffee, chai tea, or a bold black tea that can stand up to the cinnamon and spices without overpowering them. For a brunch spread, fresh fruit salad or a crisp green salad can provide a refreshing balance to the richness. A glass of fresh carrot juice or orange juice complements the carrot notes beautifully, too.
Creative Ways to Present
If you want to impress guests, serve these rolls on a wooden board surrounded by small bowls of extra frosting, toasted nuts, and cinnamon sticks for a rustic and interactive experience. You can also cut the rolls into bite-sized pieces for a fun finger food appetizer, perfect for potlucks or parties. Drizzling a little homemade caramel sauce or honey over the top adds an extra layer of decadence worth trying.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sourdough Carrot Cake Cinnamon Rolls in an airtight container at room temperature for up to two days. This keeps them soft and moist, ready for a quick snack or breakfast. If your kitchen is warm, refrigeration is best to prevent spoilage, just be sure to reheat to maintain softness.
Freezing
These cinnamon rolls freeze beautifully! Wrap individual rolls tightly in plastic wrap, then place them in a freezer bag or container. They can be frozen for up to three months. When you’re ready to enjoy, thaw rolls overnight in the fridge and warm gently in the oven or microwave.
Reheating
To reheat, wrap the rolls in foil and warm them at 350°F for 10-15 minutes until they are heated through and soft. Alternatively, a 30-second burst in the microwave is perfect if you’re in a hurry. Add fresh frosting or a little butter after warming to revive that fresh-baked indulgence.
FAQs
Can I use a different flour instead of bread flour?
You can substitute all-purpose flour, but bread flour’s higher protein content helps develop better gluten structure, making the rolls chewier and fluffier. If you choose all-purpose flour, expect a slightly softer texture.
What if I don’t have an active sourdough starter?
This recipe really shines with the sourdough starter’s tang and natural leavening, but you can substitute with commercial yeast if needed. Adjust rising times accordingly, and expect a milder flavor profile.
Can I add nuts or dried fruit to the filling?
Absolutely! Chopped walnuts, pecans, or raisins add lovely texture and extra bursts of flavor that complement the spice mix wonderfully.
How ripe should my sourdough starter be before using?
For best results, use your starter when it’s bubbly and has roughly doubled in size after feeding. This ensures it’s active enough to properly ferment the dough.
Can I make these rolls vegan?
With some ingredient swaps like using plant-based milk, vegan butter, and an egg replacer, you can create a vegan version, but texture and rise might be affected slightly. Experiment to find your preferred balance!
Final Thoughts
There is something truly special about the Sourdough Carrot Cake Cinnamon Rolls Recipe that makes it a standout in any baker’s repertoire. Whether you’re a seasoned sourdough enthusiast or just looking for a fresh take on cinnamon rolls, this recipe offers a deliciously inviting blend of spice, sweet carrot goodness, and creamy frosting in every bite. Trust me, once you try making these, they’ll become your go-to showstopper for gatherings, weekend breakfasts, or anytime you want to fill your kitchen with the smell of pure comfort.
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Sourdough Carrot Cake Cinnamon Rolls Recipe
Delight in these moist and flavorful Sourdough Carrot Cake Cinnamon Rolls that combine the tangy complexity of a sourdough starter with the warm spices and sweetness of traditional carrot cake. Perfect for breakfast or brunch, these rolls feature a spiced carrot-infused dough, a luscious cinnamon-sugar filling, and a creamy cream cheese frosting topped with fresh grated carrots.
- Total Time: 11 hours 20 minutes
- Yield: 12 servings
Ingredients
Dough
- 110 g whole milk
- 70 g active sourdough starter
- 150 g finely grated carrots
- 70 g raw cane sugar
- 1 tsp vanilla extract
- 1 large egg
- 430 g bread flour
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 5 g salt
- 1 stick (113 g) butter, melted and cooled
Filling
- 6 tbsp butter, room temperature
- 2/3 cup raw cane sugar (or brown sugar if no molasses available)
- 1 tsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Optional: chopped pecans, walnuts, or dried fruit
Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
For Topping
- Fresh grated carrots
Instructions
- Mix the Dough: In a large bowl, whisk together the active sourdough starter and whole milk until the starter fully dissolves. Then add the finely grated carrots, vanilla extract, raw cane sugar, and egg and whisk until combined. Incorporate the bread flour, ground ginger, cinnamon, nutmeg, and salt until a shaggy dough forms. Finally, add the melted butter (cooled to not-hot temperature) and mix thoroughly until fully incorporated.
- Strengthen the Dough: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. After resting, perform a set of stretch and folds by gently pulling and folding the dough over itself to develop gluten. Repeat the resting and stretch-and-fold process two more times for a total of three sets, ensuring the dough is well-strengthened.
- Bulk Ferment: Cover the bowl again with a damp cloth and allow the dough to ferment at 70°F (21°C) for 9 to 11 hours, or overnight. The dough should nearly double in size. Adjust time based on your environment’s temperature.
- Roll the Dough: Lightly flour your work surface and turn out the fermented dough. Pat it into a rough rectangle then use a floured rolling pin to roll it into a 13-inch by 15-inch rectangle.
- Make the Filling: In a bowl, combine the raw cane sugar, molasses, ground cinnamon, nutmeg, and ginger. Spread the softened room temperature butter evenly over the dough, leaving a one-inch margin at the far edge. Sprinkle the spiced sugar mixture evenly over the butter layer. Optionally, add chopped nuts or dried fruit for extra texture and flavor.
- Roll and Cut: Starting from the edge opposite the one-inch margin, roll the dough tightly towards the margin. Lightly moisten the margin with water to seal the roll. Allow the roll to rest seam down for a minute to ensure it stays sealed. Using a non-serrated knife, cut the roll into eight equal sized cinnamon rolls—wet your knife every few cuts to prevent dragging.
- Second Rise: Place the cinnamon rolls cut side up into a 9×13-inch baking pan. Cover with a damp cloth and let rise at 70°F (21°C) for about 2 hours or until the rolls have puffed to approximately half their original size. This second rise can be accelerated by placing the pan in a warm spot, such as on a warm stove.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls in the center rack for 30 to 35 minutes until golden brown and cooked through.
- Make the Frosting: While the rolls bake, whip together the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
- Cool and Frost: Remove the rolls from the oven and allow them to cool for about 15 minutes. Spread the cream cheese frosting over the warm cinnamon rolls. Garnish with freshly grated carrots for an elegant carrot cake finish. Serve warm and enjoy!
Notes
- Ensure the melted butter added to the dough is cooled so it doesn’t kill the yeast in the sourdough starter.
- Stretch and folds are important for gluten development; if using a stand mixer, use the dough hook to knead instead.
- If you don’t have molasses, substitute the raw sugar with brown sugar for the filling.
- Letting the rolls rise in a warm place speeds up fermentation and proofing times.
- Use a sharp, non-serrated knife and wet it regularly for clean cuts when slicing the rolls.
- The frosting is best spread on rolls that are warm but not hot, to prevent melting and sliding off.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
