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Sourdough Carrot Cake Cinnamon Rolls Recipe

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4.1 from 13 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Make the Frosting: While the rolls bake, whip together the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
  10. 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.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/sourdough-carrot-cake-cinnamon-rolls-recipe/