Let’s cut to the chase.

It's critical that you have all the right ingredients. I repeat, CRITICAL (not, not being dramatic). There are 8 main ingredients: flour, yeast, eggs, sugar, a little salt, cinnamon, and butter.

When I first made this recipe, I didn’t have butter, so I used olive oil instead of butter (yes, I’m Greek, could you tell?). Huge mistake.

And let me explain..

In this recipe, the butter functions as a shortening for the dough. The dominant taste of high intensity olive oil (sorry, not trying to get fancy over here, but just think "olive oil") will interfere with the end result taste. When I first cooked this recipe with olive oil, the cinnamon sugar flavor of the rolls was overpowered by the olive oil...not. good.

Here’s a tip when baking with butter:

In it’s natural state, butter is available salted, unsalted, and cultured. With that being said, there is no way to know exactly how much salt is in any one particular brand of salted butter. So, I recommend using unsalted butter when cooking or baking and adding your own salt to taste.

Here’s a butter to olive oil ratio:

1 tsp butter : ¾ tsp olive oil

Stay with me...

I'm just going to give you 10 tips that will help you perfect cinnamon rolls and then I'm done (I promise they are WORTH reading).

1. Don’t Kill Your Yeast.

When activating the yeast use warm, not hot, water. If the water is too hot, you may kill the yeast before it has a chance to help the dough rise.

2. Use Room Temperature Ingredients.

Yeast likes a warm environment, so using ingredients that are at room temperature will keep the dough at the perfect temperature for optimal yeast activity. Room temperature will also mix easier and more evenly into the dough.

3. Mix JUST Enough.

You don’t want a weak cinnamon roll dough, but you also don’t want a tough cinnamon roll either. You’ll know when the dough is mixed just enough when it starts pulling away from the sides of the mixing bowl (not tacky, but not sticky to the touch).

4. Go EASY on the Flour.

Too much flour will make the rolls dry and tough. Not enough flour will make the rolls not have enough structure to rise and will be dense and soggy. Toward the end of mixing, gradually add a tablespoon at a time and check the dough texture each time.

5. Let the Dough Rise in a Clean, Oiled Bowl.

The lightly greased bowl will make it easier to remove after proofing and also allow the dough to rise higher since it won’t be working against the bowl.

6. Use the Ideal Proofing Temperature.

When proofing, cover the bowl containing the dough and place in a warm spot in your kitchen (cough, cough, sunny window). Wherever you place the dough, just make sure the temperature is between 75° and 95°F.

7. Roll it to the Perfect Thickness.

A quarter inch may make or break your rolls (again, not not being dramatic). For fluffy, bread-like rolls, roll out the dough to ¾-inch thick. For gooey, chewy rolls, roll out to only ¼-inch thick.

8. Use Softened, Not Melted Butter for Filling.

Using softened, room temperature butter will allow you to spread the filling more evenly over the dough and result in less waste as you roll up the dough.

9. Leave a Small Section Not Filled.

This will make it easier for you to pinch and seal the seam closed once the dough is rolled.

10. Let the Rolls Cool Before Frosting.

Let the rolls cool for 5 to 10 minutes before frosting. If the rolls are too hot, the frosting will ooze right off. A warm, but slightly cooled, roll will let the frosting spread easily over the top and also set in place before serving.

OK, one last thing! If you make these cinnamon rolls, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

THE RECIPE

carrot cake cinnamon rolls with cream cheese frosting

INGREDIENTS

DOUGH

• 1/2 c warm water

• 2 1/4 tsp instant yeast

• 1/4 c + 1 tsp granulated sugar

• 1/2 c whole milk, room temp

• 1 large egg

• 1 large egg yolk

• 3 3/4 c all-purpose flour

• 1 tsp kosher salt

• 1 1/4 tsp cinnamon

• 1 1/2 c carrots, shredded

• 5 tbsp unsalted butter, softened

FILLING

• 4 tbsp unsalted butter, softened

• 1/4 cup granulated sugar

• 3 tbsp light brown sugar, packed

• 1 1/2 tsp cinnamon

• pinch of kosher salt

FROSTING

• 4 oz cream cheese, softened

• 4 tbsp unsalted butter

• 1 tsp pure vanilla extract

• 1 c confectioners' sugar

• 2 tbsp light brown sugar

• 1/2 c walnuts, toasted

INSTRUCTIONS

1. Make the dough. In the bowl of a stand mixer, sprinkle yeast over warm water. Add tsp of sugar and let it sit for 10 minutes until it begins to bubble.

2. Whisk in remaining sugar, milk, egg, and egg yolk. Attach dough hook to standard mixer.

3. In a large bowl, whisk together flour, salt, and cinnamon. Add 2 cups of the flour mixture to the stand mixing bowl. Mix on low speed until dough starts to come together.

4. Add another cup of the flour mixture and the shredded carrots. Mix on low speed. Add the softened butter one tbsp at a time. Add remaining 1/2 cup of flour and knead until the dough is smooth and sides of mixing bowl are clean.

5. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour, or until the dough has doubled in size.

6. Meanwhile, make the filling. In a small bowl, combine the whisk together both sugars, cinnamon, and salt. Set aside.

7. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it in a 20 x 14 inch rectangle (don't worry, the rectangle doesn't have to be perfect!). Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly over the butter. Starting with the longest edge closest to you, carefully roll the dough into a log (try to keep it fairly tight as you go). When you reach the edge, pinch along the edge to seal. Use a knife to slice the log into 12 equal parts. Place the rolls in a greased 9x12 inch baking dish or 9-inch round cast iron skillet. Cover with plastic wrap and let rise for 20-30 minutes at room temperature.

8. Preheat oven to 350 degrees F. Bake the rolls for about 30-35 minutes, or until golden brown.

9. Meanwhile, make the frosting. Beat together the cream cheese, butter, vanilla, powdered sugar, brown sugar, and salt until smooth. If the frosting is too thick for your liking, add a tbsp of milk. Spread the frosting over the warm rolls. Sprinkle with toasted walnuts (if desired) and serve.