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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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