Some mornings just call for something extra special, and these sourdough carrot cake cinnamon rolls are my go-to for those days. I first made them on a whim—leftover carrots in the fridge, sourdough starter bubbling on the counter—and they turned out so dreamy, they’ve become a weekend staple.

My youngest calls them “carrot hugs,” and honestly, that’s exactly what they taste like.These rolls bring together the earthy sweetness of carrot cake and the pillowy comfort of classic cinnamon rolls, all wrapped in that soft tang sourdough lovers adore.

With warm spices and a generous swipe of cream cheese frosting, they’re a treat worth every minute.

Cozy Moments with Sourdough Carrot Cake Cinnamon Rolls

It started with a bowl of bubbling starter and a few too many carrots in my crisper drawer. I wasn’t aiming to create a new family favorite—but that’s exactly what happened.

These Sourdough Carrot Cake Cinnamon Rolls came together like a kitchen daydream: sweet, spiced, soft, and so full of comfort that my kids ask for them more than plain cinnamon rolls now.

They’ve got the warmth of carrot cake and the softness of sourdough, layered with cinnamon and a buttery swirl that’s just right.

I love how the grated carrots melt into the dough, adding moisture and just a hint of earthy sweetness. The slow rise gives them that perfect chew, and when they bake up golden and get topped with cream cheese frosting—well, let’s just say no one waits for a plate.

If you’re already a fan of my easy sourdough recipes, you’ll feel right at home with this one. And if you’re just starting your sourdough journey, don’t worry—I’ve got tips to make every step feel doable.

In the next section, I’ll walk you through the ingredients and show you how to build the dough. Whether it’s your first time baking sourdough or your fiftieth, these Sourdough Carrot Cake Cinnamon Rolls are the kind of treat that makes you glad you stayed in.

Building the Dough for Sourdough Carrot Cake Cinnamon Rolls

When it comes to Sourdough Carrot Cake Cinnamon Rolls, the dough is where all the comfort begins. It’s soft, rich with flavor, and sturdy enough to hold that cinnamon-sugar filling without turning soggy.

 And best of all, it’s surprisingly simple to put together—even if you’re not a sourdough expert.

What You’ll Need and Why It Matters

Every ingredient in this recipe plays its part. Whole milk adds softness, while the sourdough starter brings just the right tang.

Grated carrots do more than mimic carrot cake—they add moisture and that cozy, subtly sweet earthiness that makes these rolls unforgettable.

A blend of cinnamon, ginger, and nutmeg creates that familiar spice warmth without overpowering the dough.

I use bread flour because it gives the rolls structure and just enough chew. The starter adds depth of flavor that yeast alone can’t match.

And don’t skip the melted butter—it ties everything together and makes the dough tender enough to melt in your mouth.

From Shaggy to Smooth: Mixing and Strengthening the Dough

Start by whisking your active starter with warm milk until dissolved. Add the grated carrots, sugar, egg, and vanilla.

Gradually mix in the flour, spices, and salt until the dough comes together in a rough, sticky mass.

Now comes the magic: once your melted butter is cooled (but not cold), mix it in until fully absorbed.

Let the dough rest for 30 minutes, then begin your stretch-and-folds—three sets in total. This strengthens the gluten without overworking the dough. Or if you’re short on time, use your stand mixer with a dough hook—it works just as well.

Next up, we’ll shape and fill the rolls so they’re ready to bake into golden perfection.

Rolling, Filling & Second Rise: Bringing It All Together

This is where your dough becomes something special. After its long, slow ferment, it’s time to shape those Sourdough Carrot Cake Cinnamon Rolls and fill them with sweet, spiced goodness.

Don’t worry if your dough looks a little rustic—it’s all part of the charm.

Rolling and Filling: Spreading the Flavor

Lightly flour your surface, then roll your dough into a rectangle about 13 by 15 inches. Keep the edges as even as you can, but perfection isn’t required—these are homemade rolls, after all.

Once rolled, spread softened butter over the surface, leaving a one-inch border across the top to help seal the roll later.

Now, mix up the filling—raw cane sugar, molasses, cinnamon, nutmeg, and ginger. Sprinkle it generously over the buttered dough.

At this stage, feel free to add a handful of chopped pecans, walnuts, or even golden raisins if your crew loves a little extra texture.

Shaping, Cutting, and Second Rise

Begin rolling the dough from the far edge (away from the clean side), working it toward yourself into a tight spiral.

As you roll, press gently to ensure the dough stays firm and compact without squishing it.

Once rolled, lightly dampen the clean edge with water and pinch to seal. Once rolled, place the dough log seam-side down and let it rest for a minute to help it hold its shape.

Using a non-serrated knife, cut the log into 8 even pieces. Wiping your knife between slices will keep the edges neat. Arrange the rolls in a greased 9-by-13-inch pan, spacing them evenly.

Cover with a damp cloth and let them rise for 2 hours at around 70°F, or until they’ve puffed up to about half their original size.

They’re nearly ready—next, we’ll bake and frost them to golden, gooey perfection.

Baking, Frosting & Serving the Perfect Sourdough Carrot Cake Cinnamon Rolls

After the patient waiting, your kitchen is about to smell like heaven. Once these Sourdough Carrot Cake Cinnamon Rolls hit the oven, every cozy, spicy, sweet note will fill the air—and trust me, it’s worth every minute.

Baking to Golden Perfection

Once your rolls have finished their second rise and look puffed and soft, it’s time to bake. Make sure your oven is preheated to 350°F and place the pan in the center of the oven.

Bake for 30 to 35 minutes, until the tops are beautifully golden and the centers are set but still soft.

If they brown a little too quickly, lay a piece of foil over the top during the last 10 minutes to prevent burning.

After baking, let the rolls cool in the pan for 15 minutes. This short rest helps them hold their shape and gives the frosting time to melt just slightly without sliding off.

Step-by-Step Baking & Finishing

Serving Up Joy

These cinnamon rolls are best enjoyed warm, maybe with a cozy drink in hand and family gathered close.

They’re perfect for weekend brunches, lazy holidays, or just when you want to bake something that feels a little special. The balance of spice, sweet, and tang from the sourdough gives every bite a homemade warmth you won’t forget.

Conclusion

There’s something really special about making these Sourdough Carrot Cake Cinnamon Rolls from scratch.

Maybe it’s the gentle rhythm of stretch-and-folds, or the way the spices fill your kitchen with comfort. Or maybe it’s just knowing you’ve created something with love—something your family will remember.

Whether you’re baking for a weekend breakfast, a holiday treat, or just because, this recipe brings joy in every bite.

Don’t worry about making it perfect; every swirl, every smudge of frosting, is part of the story.

When you open the oven and see those golden rolls, I hope your heart swells with pride—you made something truly special.

If your little ones start calling these “carrot hugs,” just know you’re not alone—I’m grinning right along with you.

Frequently Asked Questions