Brown Butter Carrot Cake Cinnamon Rolls
By Lungi
Published on 20 March 2026
There’s something truly special about the nutty, toasted aroma of brown butter, and when paired with sweet grated carrots and warm spices, it takes the classic cinnamon roll to a whole new level. These rolls by Lungi are a labour of love, they’re pillowy-soft thanks to an overnight rise (don’t skip this), which develops a deeper flavour and makes the dough a dream to roll out. Finished with a velvety cream cheese frosting ‘bloomed’ with even more golden butter and carrot, they’re the ultimate comforting treat for a lazy Sunday morning.
Time and servings
3 hrs 15 minsTotal time
8Servings
2 hrs 30 minsPrep time
45 minsCooking time
Ingredients
- 380ml Ocado Whole Milk
- 20g vegetable oil
- 60g black treacle
- 1 large egg
- 15g active dry yeast
- 150g grated carrot
- 290g unsalted butter
- 750g Marriage’s Very Strong White Bread Flour, plus extra for dusting
- 100g granulated sugar
- 5 tsp ground cinnamon
- ½ tsp ground nutmeg
- 200g dark brown soft sugar
- ⅛ tsp ground ginger
- 190g cream cheese
- 350g icing sugar, sifted
- 1 tsp vanilla extract
- 130g single cream
Method
Step 1
In a pan, combine the milk, oil, treacle and egg. Warm gently over a low heat until just warm to the touch (no hotter than 45°C), then remove from the heat. Sprinkle the yeast over the liquid, stir and leave for 15 mins until foamy.Step 2
While the yeast activates, finely grate 130g of the carrots and cube 70g of the butter. Keep both in the fridge so they stay cold.Step 3
In a separate bowl, whisk the flour, granulated sugar, 2 tsp cinnamon, ¼ tsp nutmeg and a pinch of salt.Step 4
Pour the yeast mixture into a stand mixer with a dough hook. Add the dry ingredients and mix on low for 1–2 mins until a shaggy dough forms. Add the cold cubed butter and the 130g grated carrot, then knead on medium-high for 5–10 mins until smooth and elastic.Step 5
Cover the bowl and leave to rise at room temperature for 1 hr, then transfer to the fridge for an overnight rise (12–36 hrs).Step 6
To make the filling, brown 170g of the butter in a pan over a medium heat until golden and nutty. Pour into a bowl and stir in the brown sugar, 3 tsp cinnamon, ¼ tsp nutmeg, the ginger and a pinch of salt. Mix into a thick paste and set aside.Step 7
For the frosting, brown the remaining 40g of butter in a pan. Pour into a small bowl and stir in the remaining 20g of grated carrot to "bloom" the flavour. In a mixer, cream the cream cheese and almost-melted butter until smooth, then whip in the icing sugar, vanilla, a pinch of salt and the buttery carrot mix until fluffy.Step 8
The next day, roll the cold dough out on a floured surface into a rectangle roughly the thickness of a 50p coin. Trim the edges, then spread the brown butter filling evenly over the surface.Step 9
Cut the dough into 8 equal strips and roll each into a spiral. Place the rolls into a large tray lined with baking paper, leaving space between them. Pour the single cream evenly over the rolls.Step 10
Cover and leave to rise at room temperature for 2 hrs until puffed and jiggly.Step 11
Heat the oven to 180°C/160°C fan/gas 4. Bake the rolls for 15 mins until the edges turn golden. Cover loosely with foil and bake for another 20–25 mins until the centres are cooked through.Step 12
Spread the frosting over the rolls while they are still warm and serve immediately