Let Me Tell You About These Carrot Cake Sourdough Cinnamon Rolls

Okay, so I have to admit—this all started when I found a slightly sad carrot just hanging out behind some celery in the fridge (the celery was definitely past its prime, ha). Instead of tossing it, the idea popped into my head: what if you smushed together carrot cake and Cinnamon Rolls but used up some sourdough starter too? Well, let me tell you, the first batch was more ‘rustic’ than beautiful, but my son declared them “dangerously good,” and that sealed the deal. Sometimes I bake these on lazy Sundays after a bit of procrastinating, because who wants to rush a dough rise, right?

Why I Keep Coming Back to This Recipe

I make these carrot cake sourdough Cinnamon Rolls when I crave cozy but can’t pick between a good carrot cake (cream cheese frosting is a must!) and a proper sticky bun. My family just eats them warm out of the pan (some days—okay, most days—I don’t even get a chance for a decent photo), and no one really complains about the sticky fingers. The carrots keep things bouncy and fresh (maybe bouncy is a weird word for bread, but you get me). Oh, and if I’m honest, it took me a couple times to bake them just right—first go around, I underbaked and it was a gooey mess. Actually pretty yum, so not a complete failure.

What You’ll Need (And What You Can Swap In)

About 200g active sourdough starter (fed & bubbly; I’ve used discard before… it’s possible, just less fluffy)
3/4 cup whole milk (oat milk works if you’re dairy-free; my cousin uses almond, says it’s fine)
2 cups all-purpose flour; sometimes I’ll do 1 part whole wheat if I’m trying to be virtuous, but beware—the rolls get denser
2 tbsp sugar (honestly, brown, white, coconut, whatever’s lurking in your sugar jar)
2 tbsp softened butter (I’ve melted it by accident—still tasty)
1 large egg
A fat pinch of salt
1 cup finely grated carrot (by hand or food processor; my granny swore by the box grater. Your knuckles, though—watch out)
1/2 cup chopped walnuts or pecans (skip them if your crew’s picky or allergic)
1/2 cup raisins or golden sultanas (or leave out—I forget some days, nobody minds)
Spices: 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger (sometimes I add extra cinnamon, because why not?)
For the filling: 3 tbsp softened butter + 1/2 cup brown sugar + 2 tsp cinnamon
For the frosting: 110g cream cheese, 1/2 cup icing sugar, drop of vanilla, splash of milk (I once ran out and used yogurt—surprisingly good!)

How I Roll (Step By Step—but Not Always Perfectly)

Warm your milk just a little. Not too hot, not fridge-cold, somewhere around body temp. (I nuke it for 20 seconds; burned my hand once, so go easy on it.)
Grab a big bowl. Plop in sourdough starter, warm milk, sugar, and beaten egg. Give it a good whisk. Now add flour, salt, softened butter, half the spices, and mix. At this point, I let my stand mixer do the kneading if I can be bothered to drag it out—but by hand is fine (extra arm workout!).
Toss in carrots, raisins, and nuts. The dough gets sticky and a little lumpy looking—don’t panic, it’ll smooth out after a rest.
Let dough rise. Cover with a tea towel or plate—whatever matches your kitchen chaos. Room temp for 4 hours (or a slow overnight in the fridge if you like lazy mornings). Don’t expect a dramatic rise; it’s a more gentle swell.
Turn dough onto a floured countertop. It’s sticky, yes. I sprinkle flour on my hands too, makes wrangling easier. Pat and roll into a rough rectangle, about 9×14 inches, give or take.
Smear on filling: mix soft butter, sugar, and cinnamon; spread across dough. Sprinkle more nuts/raisins if you love ‘em (sometimes I ditch the raisins, not a fan—don’t @ me).
Roll up from the long side. I try to keep it tight but who am I kidding, it’s always a little wonky. Slice into 8 or 9 fat rolls using dental floss (weirdest kitchen hack, but it works—not minty though!) or a sharp knife.
Arrange in a buttered baking dish. They’ll be social distancing at first but snuggle up while baking, trust me.
Cover and let them puff up for 1-2 hours in a damp-corner of the kitchen (or pop in fridge overnight for morning rolls—a total lifesaver on busy weekends).
Bake at 180°C/350°F for about 30-35 minutes, till golden and edges look set. Sometimes I get impatient and peek; just don’t let them brown too much!
While they’re cooling a tad, whip up frosting: cream cheese, icing sugar, vanilla, splash of milk. Taste it. Smile to yourself. Slather or dollop on still-warm rolls (definitely sneak a piece now—it’s the cook’s privilege).

Tiny Notes I’ve Learned, Sometimes the Hard Way

If your dough seems ridiculously sticky, let it chill out in the fridge for 30 minutes before rolling. Or just live dangerously and embrace the sticky.
Grate carrots right before using—something about the moisture, otherwise your dough might get too wet. I learned this after a slightly soggy situation…
Don’t skip the salt. Did it once by accident—tasted meh (totally edible though).
If you overbake—still edible! Just up the frosting game and no one will notice.

Some Variations I’ve Fiddled With

I tried swapping raisins for dried cranberries once—odd but decent. My neighbor likes using shredded coconut, although that’s a bit too Caribbean for me.
Made a batch with chai spice instead of just cinnamon, and actually, I think they were better. More warming and interesting. Worth a go if you’re feeling wild.
Tried once to reduce all the sugar (health kick); honestly, the flavor fell a bit flat. Not worth it, in my book.

Stuff You’ll Need—and What If You Don’t Have It?

Mixing bowls—but I’ve been known to use a stockpot in a pinch
Dough scraper or spatula (if you don’t own one, just use your hands—it’s messier, but who cares?)
Rolling pin (wine bottle works too—my secret weapon more than once)
9-inch baking dish (I’ve baked these “freeform” on a tray; they sprawl a bit, but flavor is the same!)
Hand mixer or just a whisk for the frosting (elbow grease required)

How I Keep (Or Don’t Keep) These Rolls

Best fresh, but you can store them in a covered container at room temp—I say “can” because honestly, they don’t survive more than a day or two here, tops. Leftovers (if you have them) reheat well in a microwave for 10-20 seconds. Or wrapped in foil in a low oven; I’ve tried that too, works for a big batch.

Funny Ways We Serve These In My Home

Honestly, I think they’re best warm, extra frosting melting in little puddles, with strong coffee (or tea, if you’re in a British mood). Sometimes we eat them for breakfast under the pretense that there are carrots inside and therefore it’s health food. My youngest eats off the swirl layer by layer, says that’s the proper way to do it.

Things I Learned the Hard Way (Pro Tips!)

I once tried baking the rolls before they fully rose because I was impatient—ended up dense as a brick. Lesson: patience makes fluffier rolls.
Spreading frosting on piping hot rolls turns it into a sauce. Looks ugly but still mighty tasty.
When you grate the carrots, don’t go overboard; too many, and your dough won’t hold shape. Less is often better here—learned that after a particularly orange, slumpy batch.

FAQ—Stuff Folks Actually Ask Me (Or Should)

Can I make these without sourdough starter? Sure, just swap for a yeast dough (use about 1 tbsp active dry yeast), but then they aren’t quite as flavorful. The sourdough tang is half the charm.
Can I skip the nuts/raisins? Yes, and I do, honestly, more often than not (not everyone’s a fan).
Do they freeze? Yep! Freeze unfrosted rolls in a zip bag, reheat, then frost as normal—or go bold and eat without frosting. I don’t judge.
My dough didn’t rise much, is that okay? Probably fine. Sourdough is shy sometimes, especially if your kitchen is cold. They’ll still bake up fluffier than you think—plus, frosting hides a lot!
Can I double the recipe? Be my guest! Just make sure you’ve got an army to feed or a freezer ready. Or sneak a batch to your neighbor, they’ll love you for it.

Last thing, bit random: don’t make these if you’re wearing nice clothes, unless you want flour streaks and maybe a streak of carrot somewhere you didn’t expect. (Consider yourself warned.) Enjoy—these carrot cake sourdough cinnamon rolls have turned up at birthdays, lazy brunches, and even once at a barbecue, though that’s a story for another day.

Carrot Cake Sourdough Cinnamon Rolls