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Gluten Free Carrot Cake Cinnamon Rolls

These Gluten Free Carrot Cake Cinnamon Rolls combine soft, fluffy dough with warm cinnamon spice and classic carrot cake flavor. Filled with brown sugar, grated carrots, and topped with creamy frosting, they’re perfect for brunch, holidays, or cozy mornings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 3/4 cup warm milk (about 110°F)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup finely grated carrots
  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • mixing bowls
  • whisk
  • measuring cups and spoons
  • parchment paper
  • Rolling Pin
  • baking dish
  • electric mixer or whisk

Method
 

  1. In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix gluten-free flour, remaining sugar, and salt. Add yeast mixture, melted butter, and eggs, then mix until a soft dough forms.
  3. Cover and let the dough rise in a warm place for 45–60 minutes until slightly puffed.
  4. Roll the dough between parchment paper into a rectangle and spread softened butter over the surface.
  5. Mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the dough. Top with grated carrots.
  6. Roll tightly into a log and slice into even rolls. Place in a greased baking dish.
  7. Cover and let rise again for 20–30 minutes. Preheat oven to 350°F.
  8. Bake for 25–30 minutes until golden and set.
  9. Mix cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over warm rolls before serving.

Notes

Use finely grated carrots for the best texture and moisture. Roll the dough between parchment paper for easier handling. Don’t skip the second rise for soft rolls. Frost while slightly warm for a smooth, melt-in finish. Store covered to keep rolls soft.