Brown Butter Carrot Cake Brioche Rolls
Carrot cake in the spring never gets old to me — and these brown butter carrot cake brioche rolls are one of my favorite ways to make it.
They’re soft, fluffy, and perfectly spiced, with a gooey carrot-sugar swirl and the most incredible brown butter cream cheese frosting that melts right into every layer. I finished these with a drizzle of caramel sauce, and they are just… unreal.
These are the kind of rolls that feel special enough for a spring brunch, but cozy enough to make just because. And if you love a warm, gooey, bakery-style cinnamon roll, this version is such a fun seasonal twist.
Why You’ll Love These Rolls
These are not your average cinnamon rolls.
• Ultra soft brioche dough – rich, fluffy, and bakery-level
• Gooey carrot cake filling – warm spices + real carrot throughout
• Brown butter frosting – nutty, creamy, not overly sweet
• Perfect spring flavor – cozy but fresh and seasonal
• Tall, bakery-style rolls – soft centers with lightly caramelized bottoms
What Makes These Different
A few things really set these apart from a typical carrot cake or cinnamon roll.
First, the brown butter. It adds so much depth and richness to both the dough and the frosting — it’s subtle, but it makes everything taste more elevated.
Second, the carrot is built into both the dough and the filling, so you actually get that carrot cake flavor in every bite instead of just a hint.
And finally, the heavy cream soak before baking gives you those soft, slightly gooey bottoms that make bakery cinnamon rolls so good.
How to Make Brown Butter Carrot Cake Brioche Rolls
- Brown your butter the day before and next day take it out to soften to a soft, spreadable consistency
- Prepare and squeeze your grated carrots
- Make a soft brioche dough and let it rise
- Mix a thick carrot-spice filling
- Roll, cut into strips, and shape into bakery-style rolls
- Let them rise again until puffy
- Pour over cream and bake until golden
- Finish with brown butter cream cheese frosting and caramel drizzle
Tips for the Best Rolls
• Make sure your brown butter is soft, not melted – this is important for both the dough and frosting
• Finely grate the carrots so they blend seamlessly into the dough
• Don’t skip the cream soak – it gives you that gooey bottom layer
• Bake at 325°F to prevent the tops from getting too dark
• Use a light metal pan for more even baking
FAQ
Can I make these ahead of time?
Yes! You can shape the rolls and refrigerate them overnight. Let them come to room temperature and get puffy before baking.
Why do I need to squeeze the carrots?
Carrots hold a lot of water. Removing some of that moisture keeps the dough from becoming too wet and helps the filling stay gooey instead of runny.
Can I skip the brown butter?
You can, but I don’t recommend it. It adds a really rich, nutty flavor that makes these rolls special.
Why bake at 325°F instead of 350°F?
These rolls have a lot of sugar and butter, so they brown quickly. Baking at a lower temperature keeps the tops from getting too dark while the centers finish baking.
How do I know when they’re done?
The tops should be lightly golden, and the center roll should reach about 190–195°F. The rolls should feel set but still soft.
Storage
Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheat in the microwave for 20–30 seconds until soft and gooey again.
Make Ahead
You can prepare the brown butter the day before and store it in the fridge. Let it come to soft room temperature before using.
You can also shape the rolls and refrigerate overnight, then bring them to room temperature and let them rise before baking.
More Roll Recipes You’ll Love
If you love these, you have to try:
They’re both super soft, gooey, and perfect for the same cozy, bakery-style vibe.
These brown butter carrot cake brioche rolls are everything I want in a spring dessert — soft, gooey, warm, and just a little over the top in the best way. A special twist on carrot cake flavors.
They’re so perfect for Easter brunch, weekend baking, or whenever you want something really good and comforting.
Brown Butter Carrot Cake Brioche Rolls
Ingredients
Equipment
Method
- Add 260 g (18 Tbsp) unsalted butter to a light-colored pan over medium heat and cook, stirring frequently, until golden brown and nutty. Immediately pour into a glass jar, scraping in all the brown bits. Stir, then weigh out 90 g (6 Tbsp) for the dough and 95 g (6–7 Tbsp) for the frosting. Refrigerate overnight. The next day, bring both portions to soft room temperature so they are spreadable, not melted.
- Finely grate 150 g peeled carrots using a fine-sided grater. Place in cheese cloth and gently squeeze out excess moisture. You should end up with about 65 g (about ½ cup lightly packed) for the dough and 40–45 g (about ⅓ cup) for the filling. Set aside.
- In a mixing bowl, whisk together 155 g (⅔ cup) warm milk at 105–110°F, 8 g (2¼ tsp) instant yeast, and 50 g (¼ cup) granulated sugar. Let sit for 5–10 minutes until foamy.
- Add 2 large eggs, 1 egg yolk, 2 tsp vanilla extract, 90 g (6 Tbsp) softened brown butter, and 65 g (about ½ cup) grated carrot to the yeast mixture and mix to combine. Add 480 g (4 cups) bread flour, 8 g (1½ tsp) fine sea salt, ½ tsp cinnamon, and a pinch of nutmeg. Knead for 8–10 minutes until smooth, elastic, and soft. The dough should feel soft and slightly tacky.
- Transfer the dough to a greased bowl, cover, and let rise for 60–90 minutes until doubled.
- In a bowl, mix 130 g (9 Tbsp) very soft butter with 150 g (¾ cup packed) light brown sugar until a thick paste forms. Mix in 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, and a pinch of salt, then fold in 40–45 g (about ⅓ cup) grated carrot.
- Roll the dough into an 18×14-inch rectangle. Spread the filling evenly all the way to the edges using an offset spatula. Using a measuring tape, mark every 2¼ inches across the 18-inch side to create 8 strips. Use a bench scraper to mark, then cut with a pizza cutter. Roll each strip individually and place into a parchment-lined 9×13-inch pan.
- Cover and let rise for 45–60 minutes until puffy and touching.
- Pour 100 g (⅓–½ cup) warm heavy cream evenly over the rolls. Bake at 325°F (163°C) for 30–35 minutes, starting to check at 30 minutes. A light metal pan will bake faster than ceramic or glass. The rolls are done when the tops are light golden and the center reaches 190–195°F.
- Using a hand mixer, beat 200 g (8 oz) cream cheese and 95 g (6–7 Tbsp) softened brown butter until smooth. Add 150 g (1¼ cups) powdered sugar, 1 tsp vanilla extract, and a pinch of salt, then beat until fluffy.
- Let the rolls cool slightly. For a gooey finish, spread the frosting while the rolls are still warm so it melts into the spirals. For a thicker, more defined layer, let the rolls cool longer before frosting. Drizzle with caramel sauce and serve.
Notes
- Brown butter must be soft, not melted, when used.
- Starting with 150 g carrots ensures correct amounts after squeezing.
- Filling should be thick like a paste for a gooey swirl.
- Bake at 325°F to prevent over-browning.
- Light metal pans bake faster than ceramic or glass.
Storage
- Store leftover rolls covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
- To reheat, warm individual rolls in the microwave for 20–30 seconds until soft and gooey again. If refrigerated, you may need slightly longer.
Make Ahead
Brown butter:Brown the butter the day before, store in the refrigerator, then bring to soft room temperature (not melted) before using. Overnight rolls:
After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight. The next day, let the rolls sit at room temperature for 45–75 minutes, or until puffy, before baking. Frosting:
The frosting can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.
