In this Sourdough Sweet Rolls Recipe I pair sourdough discard with finely grated carrots, classic carrot cake spices and walnuts, topped with a vanilla cream cheese frosting to reinvent cinnamon rolls for Easter.

Jump to Recipe

I wasn’t planning to make anything fancy for Easter, but these Sourdough Carrot Cake Cinnamon Rolls begged to happen. I used my active sourdough starter and folded in finely grated carrots so the dough ended up with this soft orange glow and a kind of melt in your mouth texture.

It feels like a Sourdough Sweet Rolls Recipe got a carrot cake makeover, and honestly I was shocked how addictive they are. If you like surprising Easter Sourdough Desserts that make people talk, this is one to try.

Warning though, they disappear fast, like really fast.

Ingredients

Print Recipe (No Advertisments)

Sourdough starter: Tangy wild yeast, adds mild sourness and extra depth, helps rise.
Grated carrots: Sweet, moist, adds fiber and color, keeps rolls tender.
All purpose flour: Provides structure and carbs, makes dough elastic and chew.
Cream cheese: Rich, tangy frosting base, adds fat and creamy balance to sweetness.
Unsalted butter: Adds richness, flakiness and flavor, helps browning and mouthfeel.
Brown sugar: Moist sweetness, caramel notes, helps cinnamon filling stay soft.
Ground cinnamon: Warm spice, gives classic roll aroma and cozy spice note.
Walnuts: Crunch, earthy flavor, adds protein, healthy fats and texture.
Lukewarm milk and egg: Help feed yeast, tenderize and enrich the dough.

Ingredient Quantities

Active sourdough starter (100% hydration), 200 g (about 1 cup)

Whole milk, lukewarm, 200 ml (about 7 fl oz)

Granulated sugar, 60 g (1/4 cup)

Large egg, 1

Unsalted butter, melted, 60 g (1/4 cup) for the dough

Salt, 1 tsp

All purpose flour, 520 g (about 4 1/4 cups)

Finely grated carrots, packed, 200 g (about 2 cups)

Light brown sugar, packed, 150 g (3/4 cup) for the filling

Unsalted butter, softened, 60 g (1/4 cup) for the filling

Ground cinnamon, 2 tsp

Ground ginger, 1 tsp

Ground nutmeg, 1/2 tsp

Ground cloves, pinch (about 1/8 tsp)

Chopped walnuts, 100 g (about 1 cup)

Full fat cream cheese, softened, 225 g (8 oz)

Unsalted butter, softened, 45 g (3 tbsp) for the frosting

Powdered sugar (icing sugar), 160 g (about 1 1/4 cups)

Vanilla extract, 1 tsp

Salt, small pinch for the frosting (about 1/8 tsp)

Lemon juice, 1 tsp (optional, to brighten the frosting)

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl whisk together 200 g active sourdough starter, 200 ml lukewarm whole milk, 60 g granulated sugar, 1 large egg and 60 g melted butter; stir in 1 tsp salt, then add 520 g all purpose flour and mix until a shaggy dough forms, then fold in 200 g finely grated carrots until evenly distributed.

2. Knead the dough by hand or with a mixer for about 7 to 10 minutes until it feels smooth and slightly tacky but not sticky, you want some elasticity; if it’s too dry add a teaspoon of milk at a time, too wet dust with a little flour.

3. Put the dough in a lightly oiled bowl, cover and do a bulk ferment at room temp until noticeably puffy and a bit domed, about 3 to 6 hours depending on your starter; during the first 90 minutes do 2 or 3 sets of stretch and folds, 30 minutes apart, to build strength.

4. While dough ferments make the filling: beat together 60 g softened unsalted butter and 150 g packed light brown sugar until creamy, then stir in 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and a pinch of ground cloves; fold in 100 g chopped walnuts.

5. When the dough has puffed, turn it out onto a floured surface, roll or press into a rectangle roughly 30 x 40 cm (about 12 x 16 in); spread the filling evenly over the dough leaving a small border at one long edge.

6. Starting from the long side, roll the dough tightly into a log, pinch the seam to seal, trim ends if they’re messy, then cut the log into 12 to 15 equal rolls and place them cut side up in a greased 9 x 13 inch pan or similar, leaving a little space between each.

7. Cover the pan and let the rolls proof until puffy and nearly doubled, about
1.5 to 3 hours at room temp; for deeper flavor you can refrigerate overnight and bake the next day, just come back to room temp and let them puff again before baking.

8. Preheat oven to 180 C (350 F). Bake the rolls for 25 to 30 minutes until golden and set in the center, if the tops brown too fast tent with foil for the last 10 minutes.

9. While rolls bake or cool slightly make the frosting by beating 225 g softened full fat cream cheese with 45 g softened unsalted butter until smooth, then beat in 160 g powdered sugar, 1 tsp vanilla extract, a small pinch of salt and 1 tsp lemon juice if using, taste and adjust for sweetness or tang.

10. Spread the frosting over warm (not piping hot) rolls so it melts into all the nooks, sprinkle extra chopped walnuts if you like, serve warm and sticky; leftovers keep well covered in the fridge and taste great slightly warmed.

Equipment Needed

1. Big mixing bowl, you’ll need it to mix and to bulk ferment, preferably lightly oiled
2. Kitchen scale (or measuring cups) and measuring spoons for accurate grams and teaspoons
3. Whisk plus a rubber spatula or wooden spoon for mixing and scraping
4. Box grater or food processor with grating disc for the carrots
5. Stand mixer with dough hook or be ready to knead by hand for 7 to 10 minutes
6. Rolling pin and a lightly floured work surface to roll out the dough
7. Bench scraper or a sharp knife to portion the log into rolls
8. 9 x 13 inch baking pan (or similar), plus plastic wrap or a clean kitchen towel to cover while proofing
9. Oven and a cooling rack; foil for tenting if tops brown too fast
10. Hand mixer or small stand mixer for the cream cheese frosting (or a sturdy whisk if you want to work harder)

FAQ

Q: My sourdough starter isn't bubbly. Can I still make these rolls?
A: Yes, but you gotta either feed it and wait until it's active (4 to 8 hours at room temp), or speed things up by adding 1/2 to 1 tsp instant yeast to the dough. If you feed it, use a ripe, bubbly starter (about 200 g as listed) for best rise. If you add yeast, you'll still get the tang but a faster, more predictable rise.

Q: How long do I let the dough rise and proof?
A: Room temp bulk ferment usually takes 3 to 6 hours depending on how warm your kitchen is. You can also do the bulk ferment overnight in the fridge for 8 to 18 hours for more flavor. After you shape the rolls, proof 1 to 2 hours at room temp until puffy, or pop them back in the fridge overnight and bake next morning. Use the gentle poke test: if the dough springs back slowly it's ready.

Q: The rolls came out dense. What went wrong?
A: Common problems are underactive starter, too much flour, or not enough time to ferment. Also overworking or under-hydrating the dough can make it tight. Fixes: weigh flour, make sure your starter is bubbly, don't add extra flour unless the dough is actually sticky, and give the dough more time to puff up.

Q: Can I change the sweetness or spices in the filling and frosting?
A: Sure. You can cut brown sugar by 20 to 30 percent if you want less sweet, but the filling will be less gooey. Swap spices to taste, just keep total warm spices similar (cinnamon dominant). For frosting, you can reduce powdered sugar a bit and add the listed teaspoon of lemon juice to brighten it. Taste as you go, it's forgiving.

Q: Any tips for working with the grated carrots and walnuts?
A: Use finely grated, packed carrots so they roll nicely and bake through. You don't need to squeeze them dry much because their moisture helps the rolls, but if they're dripping watery, pat lightly. Toast the walnuts briefly in a pan for extra flavor, then chop roughly and fold into the filling so you get crunchy pockets.

Q: How should I store, reheat, or freeze these rolls?
A: Store cooled, frosted rolls in the fridge up to 3 to 4 days, or at room temp up to 24 hours. Reheat single rolls 10 to 15 seconds in the microwave or 10 to 12 minutes in a 325 F oven until warm. To freeze: either freeze baked rolls wrapped well up to 3 months, or freeze shaped unbaked rolls in the pan (flash freeze, then wrap). Thaw in the fridge overnight, then warm or bake as needed.

Sourdough Carrot Cake Cinnamon Rolls Recipe Substitutions and Variations

Active sourdough starter (200 g): no starter? use 1 to 1.5 tsp instant yeast (or about 2 tsp active dry), remove the 200 g starter and add back 100 g extra flour plus 100 ml extra lukewarm milk or water to keep hydration the same. Dough will proof much faster, so plan a 1 to 2 hour rise instead of a long sourdough ferment.
Whole milk (200 ml): swap 1:1 with buttermilk for a tangy, tender crumb, or use 200 ml unsweetened oat/soy/almond milk for dairy free. If you only have thick yogurt, thin it with a little water to about 200 ml first.
All purpose flour (520 g): use bread flour 1:1 for a chewier, taller roll, or replace up to 120 to 150 g with whole wheat pastry or spelt for nuttier flavor but expect a slightly denser crumb. For gluten free you need a tested GF blend plus ~1 tsp xanthan gum.
Full fat cream cheese (225 g) for frosting: mascarpone 1:1 makes a silkier, richer frosting, Neufchatel 1:1 is a lower fat straight swap, or use a vegan cream cheese 1:1 for dairy free (you might add a little lemon to brighten). If using strained Greek yogurt, drain well and use less since it can be thinner.

Pro Tips

1) Carrots and dough moisture: grate the carrots super fine and squeeze out any big puddles if they look wet. Carrots hold a lot of water so if you don’t remove some liquid your dough will be stickier and harder to shape. Add milk or flour only by teaspoons, you can always fix it but you cant take water out once it’s in.

2) Read the dough, not the clock. Use the look and feel to decide when to stop bulk fermenting and proofing. If your starter’s sleepy the first rise will take longer, if it’s lively it will finish faster. Do the stretch and folds early like you planned, they build structure so the rolls don’t go flat later.

3) Roll, seal and slice smart. Roll tight so the spirals hold together, pinch the seam well and trim ragged ends for even rolls. To cut clean slices use unflavored dental floss or a very sharp knife, pull the floss under and cross it to slice so you don’t squish the log.

4) Frosting and finishing touches: cream cheese should be room temp so the frosting is smooth, but only spread it on warm rolls not piping hot or it will melt away. Toast the walnuts first to deepen flavor and add a little crunch. If the tops brown too fast while baking tent with foil for the last part so they cook through without burning.

Sourdough Carrot Cake Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

582

kcal

Equipment: 1. Big mixing bowl, you’ll need it to mix and to bulk ferment, preferably lightly oiled
2. Kitchen scale (or measuring cups) and measuring spoons for accurate grams and teaspoons
3. Whisk plus a rubber spatula or wooden spoon for mixing and scraping
4. Box grater or food processor with grating disc for the carrots
5. Stand mixer with dough hook or be ready to knead by hand for 7 to 10 minutes
6. Rolling pin and a lightly floured work surface to roll out the dough
7. Bench scraper or a sharp knife to portion the log into rolls
8. 9 x 13 inch baking pan (or similar), plus plastic wrap or a clean kitchen towel to cover while proofing
9. Oven and a cooling rack; foil for tenting if tops brown too fast
10. Hand mixer or small stand mixer for the cream cheese frosting (or a sturdy whisk if you want to work harder)

Ingredients

Active sourdough starter (100% hydration), 200 g (about 1 cup)
Whole milk, lukewarm, 200 ml (about 7 fl oz)
Granulated sugar, 60 g (1/4 cup)
Large egg, 1
Unsalted butter, melted, 60 g (1/4 cup) for the dough
Salt, 1 tsp
All purpose flour, 520 g (about 4 1/4 cups)
Finely grated carrots, packed, 200 g (about 2 cups)
Light brown sugar, packed, 150 g (3/4 cup) for the filling
Unsalted butter, softened, 60 g (1/4 cup) for the filling
Ground cinnamon, 2 tsp
Ground ginger, 1 tsp
Ground nutmeg, 1/2 tsp
Ground cloves, pinch (about 1/8 tsp)
Chopped walnuts, 100 g (about 1 cup)
Full fat cream cheese, softened, 225 g (8 oz)
Unsalted butter, softened, 45 g (3 tbsp) for the frosting
Powdered sugar (icing sugar), 160 g (about 1 1/4 cups)
Vanilla extract, 1 tsp
Salt, small pinch for the frosting (about 1/8 tsp)
Lemon juice, 1 tsp (optional, to brighten the frosting)

Directions

In a big bowl whisk together 200 g active sourdough starter, 200 ml lukewarm whole milk, 60 g granulated sugar, 1 large egg and 60 g melted butter; stir in 1 tsp salt, then add 520 g all purpose flour and mix until a shaggy dough forms, then fold in 200 g finely grated carrots until evenly distributed.
Knead the dough by hand or with a mixer for about 7 to 10 minutes until it feels smooth and slightly tacky but not sticky, you want some elasticity; if it’s too dry add a teaspoon of milk at a time, too wet dust with a little flour.
Put the dough in a lightly oiled bowl, cover and do a bulk ferment at room temp until noticeably puffy and a bit domed, about 3 to 6 hours depending on your starter; during the first 90 minutes do 2 or 3 sets of stretch and folds, 30 minutes apart, to build strength.
While dough ferments make the filling: beat together 60 g softened unsalted butter and 150 g packed light brown sugar until creamy, then stir in 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and a pinch of ground cloves; fold in 100 g chopped walnuts.
When the dough has puffed, turn it out onto a floured surface, roll or press into a rectangle roughly 30 x 40 cm (about 12 x 16 in); spread the filling evenly over the dough leaving a small border at one long edge.
Starting from the long side, roll the dough tightly into a log, pinch the seam to seal, trim ends if they’re messy, then cut the log into 12 to 15 equal rolls and place them cut side up in a greased 9 x 13 inch pan or similar, leaving a little space between each.
Cover the pan and let the rolls proof until puffy and nearly doubled, about
5 to 3 hours at room temp; for deeper flavor you can refrigerate overnight and bake the next day, just come back to room temp and let them puff again before baking.
Preheat oven to 180 C (350 F). Bake the rolls for 25 to 30 minutes until golden and set in the center, if the tops brown too fast tent with foil for the last 10 minutes.
While rolls bake or cool slightly make the frosting by beating 225 g softened full fat cream cheese with 45 g softened unsalted butter until smooth, then beat in 160 g powdered sugar, 1 tsp vanilla extract, a small pinch of salt and 1 tsp lemon juice if using, taste and adjust for sweetness or tang.
Spread the frosting over warm (not piping hot) rolls so it melts into all the nooks, sprinkle extra chopped walnuts if you like, serve warm and sticky; leftovers keep well covered in the fridge and taste great slightly warmed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.