Comments on: Soft Carrot Cake Cinnamon Rolls

By: Sarah Kieffer

Sarah Kieffer — Sun, 05 Apr 2026 14:57:06 +0000

In reply to Sondra. Just updated the recipe, sorry about that!

By: Sarah Kieffer

Sarah Kieffer — Sun, 05 Apr 2026 14:55:59 +0000

In reply to Erica. Thanks for catching, just updated the recipe!

By: Erica

Erica — Sat, 04 Apr 2026 14:09:01 +0000

These were quite the project, but they turned out AMAZINGLY! Fantastic recipe. I didn’t read it before I started, so I missed the overnight rest in the fridge. But they still turned out fine- I just let the dough cool in the fridge for several hours after the first rise. Also, just a note- the butter to spread on the dough before adding the filling is missing from the recipe. 🙂 It was an easy guess though- a stick was plenty! Thanks so much for this fantastic recipe!

By: JeanS

JeanS — Sat, 28 Mar 2026 22:10:06 +0000

These were very good – light and fluffy (but pretty misshaped). I had a really difficult time in rolling out the dough and forming it into individual rolls. I made the dough as instructed and refrigerated it for 1 1/2 days. I weighed the milk, honey, flour and carrots. I live in Arizona, we’re having a hot spell, and my house is 76 degrees. Maybe that contributed to my issue in rolling out and cutting the rolls. I used unflavored floss to cut the rolls, but the dough was still so soft and sticky each roll just flopped over as it was cut and I had to manually re-shape them before putting them in the pan. I kept sprinkling additional flour when rolling out the dough to try to minimize the sticking and help shaping, but it didn’t help much. Any ideas?

By: Sondra

Sondra — Wed, 25 Mar 2026 15:18:10 +0000

This looks great. Question- I don’t see melted butter listed in the filling ingredients or in the assembly instructions. How much melted butter should be used? Is it taken from the dough or the icing or is it in addition? Thanks for clarifying!