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Carrot Cake Cinnamon Rolls

This Carrot Cake Cinnamon Rolls recipe contains organic milk.
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Servings:8  | Calories:323 | Total Fat:13g  | Chol:23mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 5g
25 %
Total Carb 48g
16 %
Fiber 2g
8 %
Sugars 19g
Cholesterol 23mg
8 %
Sodium 357mg
15 %
Protein 7g
13 %
46% Others combined
22% Whole wheat pastry flour
16% Brown sugar
14% Walnuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup milk, (I recommend organic 1%, 2%, or unsweetened vanilla almond milk), heated in the microwave for 1 minute or until it reaches around 100°F
2 1/4 tsp (or 1 – 0.25 oz packet) active dry yeast, at room temperature
1/4 cup unsweetened applesauce
1 cup finely grated carrots, about 2 large carrots (I used a microplane grater)
1 1/4 cup whole wheat pastry flour
1 1/4 cup unbleached all purpose flour (plus up to 1/4 cup for kneading and rolling)
1 Tbsp baking powder
2-6 Tbsp evaporated cane juice or granulated sugar (I used 2 Tbsp, but I suggest using more if you’re looking for a sweeter dough)
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 Tbsp unsalted butter, melted
1/2 packed cup brown sugar or Sucanat
1 Tbsp ground cinnamon
2 Tbsp unsalted butter, melted
1/2 cup golden raisins
1/2 cup chopped walnuts
4 oz neufchatel (1 / 3-less-fat) cream cheese, at room temperature
3 Tbsp 1% milk
2 Tbsp powdered evaporated cane juice or powdered sugar, sifted
1/2 tsp pure vanilla extract

Directions : View recipe directions on
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