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Carrot Cheesecake Cinnamon Rolls

These carrot cheesecake cinnamon rolls will be a huge hit around the breakfast table!

Course Breakfast
Cuisine American
Keyword breakfast, carrot cake, cinnamon rolls
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Author My Boys and Their Toys


6 oz cream cheese, softened, 2/3 cup powdered sugar, 1 teaspoon vanilla, 1/4 teaspoon ground cinnamon, 1/4 cup coarsely shredded carrots, 3 tablespoons chopped pecans, 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing


Heat oven to 350°F. Grease 10 regular-size muffin cups with shortening or cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add powdered sugar; beat until smooth. Beat in vanilla and cinnamon. Stir in carrots and 1 tablespoon of the pecans until just combined.

Separate dough into 5 rolls; set icing aside. Unroll each roll into strip. Cut each strip in half to make 10 strips. Coil and firmly press strip into bottom and side of each muffin cup.

Fill each cup with about 1 rounded tablespoon cream cheese filling, pressing filling slightly into each cup. Bake 18 to 20 minutes or until rolls are baked through and golden brown. Cool 2 minutes in pan, then transfer to cooling rack. Top each roll with about 1/2 teaspoon of the chopped pecans.

In small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Cool 10 minutes before serving.