These Sourdough Discard Carrot Cake Sweet Rolls are the perfect sweet treat for Easter or Spring. Sweet from the delicious carrots and brown sugar, tangy from the Sourdough Dicard, and creamy from the cream cheese icing.

These sweet rolls are sure to be a hit! Check out this post with Easy Sourdough Discard Recipes for more inspiration on how to use the excess starter you have.

For this recipe, we decided to take my Sourdough Discard Cinnamon Rolls recipe and bump it up a notch!

Since Easter is right around the corner and Carrot Cake is always a number one choice of dessert for more get-togethers, we turned a normal cinnamon roll into a beautiful Carrot Cake Sourdough Discard Sweet Roll.

How to Make Carrot Cake Cinnamon Rolls

We named these sweet rolls instead of cinnamon rolls because while these were cooking, the carrots and brown sugar created a beautiful sweet roll glaze. We dumped them out like sweet rolls and topped them with a cream cheese topping.

These sweet rolls do not have any rise time. Once you get the dough made up, simply roll them, add them to your pan, and bake in the oven.

When I make cinnamon rolls or even sweet rolls like this, I like to use dental floss to cut them so they don't get squished before adding them to the pan.

The baking powder and baking soda used in the dough allow them to rise quickly while still giving them the sourdough taste thanks to the discard.

They pull apart easily and when sliced in half you can see the beautiful layers and all the delicious carrots inside.

These sweet rolls turned out even better than I expected them to. They were so simple to make and everyone has raved about the flavor.

Love Carrot Cake? Check Out These Other Delicious Recipes

Yield: 8 servings

Sourdough Discard Carrot Cake Sweet Rolls

Name: Sourdough Discard Carrot Cake Sweet Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 cup powdered sugar; 4 ounces of cream cheese, room temperature; 1 1/2 tablespoons milk; 1/2 cup of butter melted; 1 cup of brown sugar; 1/4 cup of sugar; 1 teaspoon of cinnamon; 1/2 teaspoon of allspice; 1/2 teaspoon of ginger; 2 cups of shredded carrots; 1/4 teaspoon of ground nutmeg; pinch of salt; extra melted butter for brushing; 8 tablespoons butter cold; 2 ½ cups all-purpose flour (1/4 of a cup to 1/2 cup for rolling out the dough); ⅓ cup sourdough starter discard; 1 cup milk; 1 tablespoon granulated sugar; ¾ teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda

Use up sourdough discard and make these sweet rolls filled with delicious carrots and brown sugar.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

For the dough

8 tablespoons butter cold
2 ½ cups all-purpose flour (1/4 of a cup to 1/2 cup for rolling out the dough)
⅓ cup sourdough starter discard
1 cup milk
1 tablespoon granulated sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda

For the filling

1/2 cup of butter melted
1 cup of brown sugar
1/4 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ginger
2 cups of shredded carrots
1/4 teaspoon of ground nutmeg
pinch of salt
extra melted butter for brushing

For the Glaze

1 cup powdered sugar
4 ounces of cream cheese, room temperature
1 1/2 tablespoons milk

Instructions

Preheat your oven to 375 degrees.
In a large bowl, add your flour. Cut your butter into pats and add to your flour. Using your hands, or a pastry cutter, work the butter into the dough. Crumbles should resemble pea size.
Now add in the sourdough starter, milk, sugar, salt, baking powder, and baking soda. Mix well.
Lightly flour a flat surface with the extra flour and add your dough mixture. Roll your dough into a 12 x 22-inch rectangle.

To make the filling, mix all the filling ingredients together and smooth over the dough.

Roll your dough the long way. Pinch the ends together. There will be some liquid to escape. That is ok...don't freak out.
Cut your cinnamon rolls into 12 pieces. I suggest using a sharp knife or dental floss. Cut in the middle to create two pieces, then cut again to create four pieces, etc. until you have 12!
Place each piece of your cinnamon roll in your skillet with the swirl showing top to bottom.
Bake your cinnamon rolls for 35 to 40 minutes or until lightly brown.

Once the rolls are done, place a plate on top and flip them out onto the plate.

Let them cool for about 20 minutes. While they are cooling, make up the frosting.

Frost the sweet rolls and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 615Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 616mgCarbohydrates: 80gFiber: 2gSugar: 46gProtein: 7g