Craving something sweet but don’t want to spend hours in the kitchen? These 2-ingredient carrot cake cinnamon rolls are the perfect solution! With no yeast and no rising time required, you can whip up these soft and tasty rolls in no time. The dough is made from just carrot puree and self-rising flour. Filled with buttery cinnamon sugar and topped with a smooth maple cream cheese frosting, these rolls are a warm, comforting treat ideal for any time of the day.
Ingredients You’ll Need
For the Dough
- 1 cup (235 g) carrot puree
- 2¼ cups (303 g) self-rising flour
For the Filling
- 6 tablespoons (86 g) unsalted butter (softened)
- ½ cup (96 g) light brown sugar (packed)
- 2 teaspoons (6 g) ground cinnamon
For the Optional Maple Cream Cheese Frosting
- 4 oz (113 g) cream cheese (softened)
- 3 tablespoons (45 ml) maple syrup
- 1 tablespoon (15 ml) hot water
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (177°C). Grease an 8-inch round baking pan and line the bottom with parchment paper. If using a springform pan, place it on a baking tray as the filling might leak out.
Step 2: Make the Dough
In a large bowl, mix carrot puree with 2 cups of self-rising flour. Use a spatula first, then your hands if needed, until a dough forms. If the dough feels too sticky, add the remaining flour slowly (1 tablespoon at a time).
Wrap the dough in plastic and place it in the fridge for 15–20 minutes to firm up for rolling.
Step 3: Prepare the Filling
In a small bowl, mix the softened butter, brown sugar, and cinnamon until it turns into a smooth paste. Set it aside.
Step 4: Roll the Dough
Sprinkle some flour on your work surface. Roll out the chilled dough into a rectangle (around 9×12 inches). Spread the cinnamon filling evenly using an offset spatula. You can sprinkle extra mix-ins like nuts or raisins if you like.
Step 5: Shape the Rolls
Roll the dough tightly from the shorter side to form a log. Chill it again for 10–15 minutes so it’s easier to slice. Cut off uneven edges, then slice the log into 7 even rolls. Clean your knife between cuts for neat slices.
Step 6: Bake the Rolls
Place the rolls into your prepared pan. Bake them for 20–30 minutes or until golden brown and puffy.
Step 7: Make the Frosting
While the rolls are baking, mix cream cheese, maple syrup, and hot water in a bowl. Whisk until smooth. Add more water if needed to adjust the consistency.
Step 8: Serve and Store
Let the rolls cool for about 15 minutes. Spread the frosting on top. These rolls are best enjoyed warm and fresh. Store leftovers in the fridge or freezer in an airtight container.
These carrot cake cinnamon rolls are soft, sweet, and full of flavor, yet super easy to make with only two main ingredients for the dough. With no need for yeast or waiting hours for dough to rise, you can enjoy these delicious treats any time you want. Whether you top them with frosting or not, they’re perfect for breakfast, snacks, or dessert. Try this fun twist on traditional cinnamon rolls—you might just love them more than the classic version!
FAQs
Can I use regular flour instead of self-rising flour?
Yes, but you’ll need to make your own self-rising flour by adding 1 tablespoon of baking powder and 1/2 teaspoon of salt for every cup of regular flour.
Do I have to use carrot puree from fresh carrots?
Freshly steamed and mashed carrots work best, but you can also use canned carrot puree or baby food carrots as long as they are plain and unsweetened.
Can I make these rolls vegan?
Yes! Use plant-based butter, vegan cream cheese, and maple syrup. Just make sure all ingredients are dairy-free.
How long do these cinnamon rolls stay fresh?
They stay fresh for up to 3 days in the fridge. You can also freeze them for longer storage and reheat when needed.
Can I skip the frosting?
Absolutely. The rolls taste great on their own, but the maple cream cheese frosting adds extra flavour and richness if you want to include it.
