2 Ingredient Dough Carrot Cake Cinnamon Rolls
These easy 2-Ingredient Carrot Cake Dough Cinnamon Rolls are made with an easy 2 ingredient dough—no yeast or rising time needed. Swirled with a buttery cinnamon-sugar filling and optional mix-ins, they bake up tender and golden. A maple-sweetened cream cheese frosting adds the perfect finishing touch.
Ingredients
Dough
- 1 cup (235 g) carrot puree, see note before starting
- 2 1/4 cups (303 g) self-rising flour, see note before starting
Filling
- 6 tbsp (86 g) unsalted butter, softened to room temperature
- 1/2 cup (96 g) packed light brown sugar
- 2 tsp (6 g) cinnamon
Optional Maple Cream Cheese Frosting
- 4 oz (113 g) cream cheese, softened to room temperature
- 3 tbsp (1.5 fl oz/45 ml ) maple syrup
- 1 tbsp (0.5 fl oz/15 ml) hot water
Instructions
- Preheat the oven to 350°F (177°C). Grease the interior of an 8-inch round baking pan with non-stick cooking spray. Line the bottom with a parchment round. You can use either a one piece cake pan or a springform but if you are using a springform you will need to put the cake pan on a baking sheet because the filling will leak through during baking.
- In a large mixing bowl, add carrot puree and 2 cups flour. Stir and mix with a spatula until a dough forms. You can use your hands to help mix the flour into the dough. If dough is too sticky, add remaining flour, 1 tbsp at a time, until you have a cohesive dough.
- Wrap the dough in plastic wrap and put in the fridge until chilled and firm enough for rolling out, about 15 to 20 minutes.
- Meanwhile, make the filling: In a small bowl, stir together the softened butter, brown sugar and cinnamon until evenly combined and a smooth paste forms. Set aside.
- Once the dough has chilled, lightly sprinkle your work surface with flour. Add the dough and roll out into a rough 9x12 inch rectangle.
- Use an offset spatula to spread the filling across the dough in an even layer. If you are adding any mix-ins, sprinkle them on now.
- Starting from the short end of the dough, roll it up tightly to form a log. Place the dough roll back into the fridge for about 10-15 minutes so that it is firm enough to slice. Using a serrated bread knife, first slice off the uneven ends. Then slice log into 7 same-sized rolls (use a ruler to make them all the same). Wipe your blade after each slice to keep the cuts clean.
- Transfer the cinnamon rolls to the prepared baking pan. Bake for 20 to 30 minutes, or until the rolls are done. They should be puffy and be a light golden brown around the edges.
- While the rolls are cooking, if you are using icing, make it now. Combine cream cheese, maple syrup and water into a mixing bowl and whisk until smooth and the cream cheese is evenly combined. Add more water if needed to thin out the icing.
- Remove the rolls from the oven and let them cool slightly, around 15 minutes. Then spread the maple cream cheese frosting on top. Cinnamon rolls are best enjoyed soon after they are done baking. Store uneaten cinnamon rolls in an airtight container in the fridge or freezer.
Notes
- Carrot Puree note: If using store bought carrot puree, you want to choose one with a consistency similar to applesauce. I like Happy Baby carrot puree.* Avoid brands like Gerber where the consistency is too thin and watery. If you want to make homemade puree instead:
- 1 lb baby cut carrots or peeled chopped regular carrots.
- 1.5 cups water
- Steam carrots until fork tender. Add carrots and water to a blender and blend until smooth. Measure out 1 cup for the recipe. The recipe yields around 3 cups of puree so don't use the full amount. You can also do half the recipe so you have less leftover puree, but it is difficult to blend such a small amount unless you have a small personal blender. The recipe is for a larger amount so that it is easier to blend in a regular sized blender.
- Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: If you don't have self-rising flour you can also make homemade self-rising flour. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill which will not work well for this recipe.
- Combine 3 cups all purpose flour, 4 and 1/2 teaspoons baking powder and 3/4 tsp salt. Whisk together until evenly combined. Measure 2 1/4 cups for the recipe. Save the remaining flour for another recipe.
- Estimated nutrition is for the rolls only without the optional icing. Some of the filling does run out of the rolls as they bake so the estimated nutrition is going to be a little higher than the actual amount since it assumes all of the filling is consumed.
Serving: 1roll, Calories: 259kcal, Carbohydrates: 40g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Sodium: 412mg, Fiber: 1g, Sugar: 12g, NET CARBS: 39
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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