Imagine the aroma of warm cinnamon and earthy carrots wafting through your kitchen on a lazy Saturday morning. These Carrot Cake Sourdough Cinnamon Rolls combine the tangy complexity of a long-fermented dough with the cozy, spiced goodness of a classic carrot cake. You get the soft, pillowy texture of a traditional roll, but with the added nutritional benefits of sourdough.
My kids absolutely adore the sweet cream cheese frosting melting into every spice-filled crevice. This recipe feels like a warm hug for your family, proving that nourishing food can taste like a decadent treat. You will love how the sourdough starter transforms simple ingredients into a gourmet breakfast masterpiece. Let’s get baking these Carrot Cake Sourdough Cinnamon Rolls today.
Why You’ll Love This Carrot Cake Sourdough Cinnamon Rolls Recipe
- Nutrient-Dense Ingredients: This recipe uses fresh carrots and sourdough fermentation to improve digestibility and add vitamins.
- Superior Texture: The sourdough process creates a soft, chewy crumb that stays fresh longer than yeast-based rolls.
- Flavor Harmony: Warm spices like ginger and nutmeg perfectly balance the natural sweetness of the carrots and the tang of the sourdough.
- Make-Ahead Convenience: You can prep the dough the night before, making breakfast time stress-free and enjoyable.
Ingredients You’ll Need
- Active Sourdough Starter: Ensure your starter is bubbly and peaked for the fluffiest Carrot Cake Sourdough Cinnamon Rolls.
- All-Purpose Flour: Use a high-quality organic flour to provide the structure for your rolls.
- Freshly Grated Carrots: Use the fine side of your grater to ensure the carrots melt into the dough.
- Warm Whole Milk: The fat content in whole milk creates a richer, more tender crumb.
- Grass-Fed Butter: High-quality butter adds a depth of flavor that store-brand options lack.
- Maple Sugar or Raw Cane Sugar: These provide a more complex sweetness than refined white sugar.
- Warm Spices: You will need ground cinnamon, ginger, nutmeg, and a pinch of cloves.
- Cream Cheese: Choose full-fat cream cheese for the most indulgent frosting.
- Pure Vanilla Extract: A splash of real vanilla elevates the entire flavor profile.
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
You can easily customize these Carrot Cake Sourdough Cinnamon Rolls to fit your dietary preferences or what you have in your pantry. If you prefer a dairy-free version, substitute the whole milk with full-fat coconut milk and use vegan butter or coconut oil. For a lower glycemic index, replace the cane sugar with coconut sugar in both the dough and the filling.
If you want more texture, feel free to add chopped walnuts or pecans to the filling. Raisins also make a wonderful addition if you enjoy a more traditional carrot cake experience. For a lighter frosting, you can swap the cream cheese for a simple glaze made of maple syrup and coconut cream. Always remember that sourdough is forgiving, so do not be afraid to experiment with these Carrot Cake Sourdough Cinnamon Rolls.
You can easily customize these Carrot Cake Sourdough Cinnamon Rolls to fit your dietary preferences or what you have in your pantry. If you’re interested in more ways to incorporate carrots into your diet, check out this useful guide on Carrot Juice.
Step-by-Step Instructions
- Prepare the Dough: In a large mixing bowl, whisk together your active sourdough starter, warm milk, and melted butter. Add the sugar, salt, and spices, then stir in the finely grated carrots. Gradually add the flour until a soft dough forms.
- Knead and Ferment: Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 6 to 8 hours. This long fermentation is key for the Carrot Cake Sourdough Cinnamon Rolls flavor.
- Prepare the Filling: In a small bowl, mix softened butter with cinnamon, ginger, nutmeg, and your choice of sugar until it forms a spreadable paste.
- Roll and Shape: Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12 by 18 inches. Spread the filling evenly across the dough, leaving a small border at the edges.
- Cut and Arrange: Roll the dough tightly into a log starting from the long edge. Use unflavored dental floss or a sharp knife to cut the log into 12 even rolls. Place them in a buttered baking dish.
- Second Rise: Cover the rolls and let them rise again for 1 to 2 hours until they look puffy and touch each other.
- Bake: Preheat your oven to 350°F (175°C). Bake the Carrot Cake Sourdough Cinnamon Rolls for 25 to 30 minutes or until they turn a beautiful golden brown.
- Frost: While the rolls cool slightly, beat the cream cheese, butter, and vanilla together. Spread the frosting generously over the warm Carrot Cake Sourdough Cinnamon Rolls.
Pro Tips for Success
For the best results with your Carrot Cake Sourdough Cinnamon Rolls, always use a kitchen scale to measure your ingredients. Sourdough baking relies on precision, and grams are much more accurate than cups. Additionally, make sure your carrots are grated very finely.
Large chunks of carrot can disrupt the gluten structure and prevent the rolls from rising properly. If your kitchen is cold, you can place the dough in an oven with the light turned on to create a cozy proofing environment. Furthermore, do not rush the fermentation process.
The long rest period allows the sourdough bacteria to break down the phytic acid in the flour, making these Carrot Cake Sourdough Cinnamon Rolls easier on your digestion. Finally, apply the frosting while the rolls are still slightly warm so it seeps into the layers.
For the best results with your Carrot Cake Sourdough Cinnamon Rolls, always use a kitchen scale to measure your ingredients. If you’re looking for another delightful twist on a classic, consider trying this recipe for Oat, Apple, and Carrot Cake.
Storage & Reheating Tips
You can store any leftover Carrot Cake Sourdough Cinnamon Rolls in an airtight container at room temperature for up to two days. If you want them to stay fresh longer, keep them in the refrigerator for up to five days. To reheat, place a roll on a microwave-safe plate and heat it for 15 to 20 seconds until it softens.
For a better texture, you can also reheat them in a 300°F oven for about 10 minutes. If you want to freeze them, wrap individual unfrosted rolls tightly in plastic wrap and store them in a freezer bag. They will last for up to three months. Simply thaw them overnight in the fridge and add fresh frosting before serving your Carrot Cake Sourdough Cinnamon Rolls.
What to Serve With This Recipe
While these Carrot Cake Sourdough Cinnamon Rolls are a meal on their own, pairing them with healthy sides creates a balanced breakfast. A fresh fruit salad with berries and mint provides a bright contrast to the rich spices. You might also serve them alongside a veggie-heavy frittata or soft-scrambled eggs to add some protein to your morning.
If you are serving these as a brunch treat, a side of roasted asparagus or a light arugula salad with a lemon vinaigrette works surprisingly well. Of course, a hot cup of coffee or herbal tea is the traditional and most comforting accompaniment for Carrot Cake Sourdough Cinnamon Rolls.
While these Carrot Cake Sourdough Cinnamon Rolls are a meal on their own, pairing them with healthy sides creates a balanced breakfast. For a hearty option, you might enjoy these Pan Seared Lamb Chops as a protein-packed complement.
FAQs
Can I use sourdough discard for these rolls?
Yes, you can use sourdough discard for Carrot Cake Sourdough Cinnamon Rolls, but you may need to add a teaspoon of commercial yeast to ensure a good rise. If you want to stick to pure sourdough, always use an active, fed starter. The discard will still provide that wonderful tangy flavor even if you use a little yeast for help.
Why are my sourdough cinnamon rolls tough?
Tough rolls usually result from over-kneading or adding too much flour. When making Carrot Cake Sourdough Cinnamon Rolls, the dough should be slightly tacky but manageable. If you add too much flour, the crumb will become dense. Ensure you allow for the full rise time, as under-proofed dough can also result in a tough texture.
Can I make the dough ahead of time?
Absolutely! Sourdough thrives on long fermentation. You can mix the dough for your Carrot Cake Sourdough Cinnamon Rolls in the evening and let it rise on the counter overnight.
Alternatively, you can put the shaped rolls in the refrigerator for up to 24 hours before baking. This cold ferment actually enhances the sourdough flavor and makes the dough easier to handle.
Carrot Cake Sourdough Cinnamon Rolls are a delightful fusion of traditional carrot cake and savory sourdough rolls, bringing together sweet, spiced flavors with a chewy texture. The popularity of reinventing classic desserts into unique breakfast treats has grown significantly, making them a favored choice for brunch gatherings; for more on this trend, see this article on Brunch.
Nutrition Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 210mg |
| Total Carbohydrates | 54g |
| Dietary Fiber | 3g |
| Sugars | 22g |
| Protein | 7g |
Carrot Cake Sourdough Cinnamon Rolls
- Total Time: 6-8 hours (includes rising time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Carrot Cake Sourdough Cinnamon Rolls combine the tangy complexity of a long-fermented dough with the cozy, spiced goodness of a classic carrot cake.
Ingredients
1 cup Active Sourdough Starter
1 cup Warm Whole Milk
3/4 cup Grass-Fed Butter
1/2 cup Maple Sugar or Raw Cane Sugar
1 tsp Salt
2 tsp Ground Cinnamo
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
2 cups All-Purpose Flour
2 cups Freshly Grated Carrots
8 oz Cream Cheese
1 tsp Pure Vanilla Extract
Instructions
- In a large mixing bowl, whisk together your active sourdough starter, warm milk, and melted butter. Add the sugar, salt, and spices, then stir in the finely grated carrots. Gradually add the flour until a soft dough forms
- Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 6 to 8 hours
- In a small bowl, mix softened butter with cinnamon, ginger, nutmeg, and sugar until it forms a spreadable paste
- Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12 by 18 inches. Spread the filling evenly across the dough, leaving a small border at the edges
- Roll the dough tightly into a log starting from the long edge. Cut the log into 12 even rolls and place them in a buttered baking dish
- Cover the rolls and let them rise again for 1 to 2 hours until they look puffy
- Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn a golden brow
- While the rolls cool slightly, beat the cream cheese, butter, and vanilla together. Spread the frosting generously over the warm rolls
Notes
You can customize the filling by adding chopped walnuts or pecans.
For a dairy-free version, substitute whole milk with coconut milk and use vegan butter.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg