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Full pan of baked carrot cake mix cinnamon rolls with frosting

Carrot Cake Mix Cinnamon Rolls With Cream Cheese Frosting

Carrot Cake Mix Cinnamon Rolls made with boxed cake mix and filled with a brown sugar and butter coconut pineapple pecan filling and topped off with a rich sweet cream cheese frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes
Servings 18 rolls
Calories 414 kcal

Ingredients
  

  • 1 - 15.25 oz super moist carrot cake mix
  • 2 packages yeast
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 Cups Flour
  • 2 1/4 cup hot water
  • 3 Cups Flour

Brown Sugar Coconut Pineapple Filling

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup drained crushed pineapple
  • 1/2 cup shredded coconut
  • 1/4 cup chopped pecans

Cream Cheese Frosting

  • 2 oz. cream cheese softened
  • 7 Tablespoons butter softened
  • 1/2 teaspoon vanilla
  • 2 Tablespoons Milk
  • 1 1/2 cup powder sugar
  • 1/2 teaspoon salt

Instructions
 

  • In the bowl of electric mixer, add cake mix, yeast, salt, cinnamon, and 2 cups of flour. Using dough hook attachment, on low speed, mix dry ingredients together until well combined.
  • Continue mixing and slowly add hot water until wet and dry ingredients combine. Add 3 more cups of flour and continue mixing until dough pulls away from the sides of the bowl and clings to the dough hook.
  • Remove dough from dough hook and place on well floured surface. Knead dough until smooth and elastic. 4-5 times. Place dough in well greased bowl. Turn once. Cover dough and place in warm, draft free area and let rise until doubled.
  • As dough is rising make brown sugar coconut pineapple filling. In a medium sauce pan over low heat melt butter. Add brown sugar. Stir until combined and mixture comes to a low boil. Add pineapple and coconut. Stir until ingredients are well blended. Add chopped nuts. Stir. Allow mixture to set until dough is ready to roll out.
  • Once dough has doubled in size, punch down. Roll dough out on a well floured surface, into a large rectangle. Spread Coconut Pineapple filling on top of dough.
  • Roll dough into a large log and cut into 1 1/2 inch slices. Place in baking pan prepared with non-stick cooking spray. Let rise until doubled.
  • Bake in preheated 350° for 20-22 minutes until edges are lightly golden.
  • Remove from oven and allow to cool slightly.
  • As rolls are cooling mix together in large bowl with electric mixer soften cream cheese and butter until smooth. Add powder sugar, vanilla, milk, and salt continue mixing until creamy.
  • Frost rolls with cream cheese frosting and top with toasted pecan bits.

Notes

Additional prep time is rising time.
*You can use store bought coconut pecan frosting with 1/2 cup of drained crushed pineapple as a substitute for the homemade filling
**You can substitute store bought canned cream cheese frosting for the homemade cream cheese frosting.

Nutrition

Serving: 1rollCalories: 414kcalCarbohydrates: 61gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 41mgSodium: 331mgFiber: 2gSugar: 31g
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