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carrot cake cinnamon rolls

carrot cake cinnamon rolls
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These carrot cake cinnamon rolls bridge the gap between a decadent dessert and a comforting breakfast, featuring a soft, brioche-like yeast dough infused with freshly grated carrots and warm spices, topped with a tangy cream cheese frosting.

Ingredients

Scale

1 cup Warm Milk (110°F)
2.25 tsp Active Dry Yeast
0.5 cup Granulated Sugar
0.33 cup Unsalted Butter (melted)
1 count Large Egg
1 cup Finely Grated Carrots
4.5 cups All-Purpose Flour
0.5 cup Unsalted Butter (softened)
1 cup Brown Sugar
2 tbsp Ground Cinnamo
0.5 tsp Ground Ginger
0.5 tsp Ground Nutmeg
8 oz Cream Cheese (softened)
0.25 cup Unsalted Butter (softened)
1.5 cup Powdered Sugar
1 tsp Vanilla Extract

Instructions

  1. Combine the warm milk, 1 tablespoon of the sugar, and the yeast in a large bowl and let it sit for 5 to 10 minutes until foamy
  2. Whisk in the remaining sugar, melted butter, egg, and finely grated carrots
  3. Gradually add the flour, one cup at a time, until a soft dough forms
  4. Knead the dough for 5 to 7 minutes using a stand mixer or by hand until it is smooth and slightly tacky
  5. Place the dough in a greased bowl, cover with a warm cloth, and let it rise in a warm spot for 90 minutes or until doubled in size
  6. In a small bowl, prepare the filling by mixing the softened butter, brown sugar, cinnamon, ginger, and nutmeg
  7. Punch the risen dough down and roll it out on a floured surface into a 12×18 inch rectangle
  8. Spread the filling evenly across the dough, leaving a small border at the edges, then roll the dough up tightly starting from the long side
  9. Cut the log into 12 even pieces and place them in a greased 9×13 inch baking pa
  10. Cover the rolls and let them rise again for 30 to 45 minutes
  11. Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes until golden brow
  12. Beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and spread over the rolls while they are still warm

Notes

Always use a box grater for carrots instead of a food processor for the best texture.

Ensure milk is between 110°F and 115°F to avoid killing the yeast.

Use unflavored dental floss for clean cuts when slicing the dough log.

Baked rolls can be frozen for up to three months.

Variations include adding 0.5 cup of pecans, walnuts, or raisins to the filling.

Find it online: https://powerecipe.com/carrot-cake-cinnamon-rolls/