I love a good cinnamon roll in the morning, and my newest obsession is Ginger Carrot Cake Cinnamon Rolls with Cream Cheese Frosting!
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Around here, making cinnamon rolls is a tradition on every holiday. I tend to mix it up based on the season (these are PERFECT for Easter!) and rotate through the flavors. And the BEST thing about these rolls are they are perfect to make the day before. You can bake them all the way through, or make them right up to the point where they go in the oven and refrigerate them overnight. Then pop them in the oven to bake morning-of and your house will smell like HEAVEN in no time.
I always make at least two batches because people are known to eat 2 or 3 each! And this also gives me the perfect excuse for making different flavors to please everyone. One of the most popular in our family is Blackberry Toasted Coconut Sweet Rolls. Find your own favorites in our breakfast section!
Aren’t these little carrots just the cutest things ever?!?!??!?!? Check out my post on how to make these marzipan carrot cuties! They are the perfect topper for the Ginger Carrot Cake Cinnamon Rolls and a fun touch for Easter or spring. You can also find some candy or frosting carrots online or at your local bakery.
Ginger Carrot Cake Cinnamon Rolls with Cream Cheese Frosting do take some time to make, but they are completely worth it. The trick with these is making them the day or night before. This way, you do not have to wake up in the middle of the night to get these going. Just prep them in advance, throw them in the oven day-of, and your house will smell like heaven in no time!
If you are not a fan of ginger, you can skip it, but the crystallized candied ginger brings a new flavor with just a little kick (it is mainly sweet) for a fun cinnamon roll! You can find the crystallized ginger in your local store (mine was in a bulk bin) or online.