Description
These carrot cake cinnamon rolls deliver the perfect springy flavor mashup, enabling you to have dessert for breakfast.
Ingredients
Scale
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 4 to 4-1/2 cups all-purpose flour, divided
- 4 tablespoons butter, melted
- 2 large eggs, room temperature
- 1–1/4 cups shredded carrots
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- FILLING:
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 6 tablespoons butter, melted, divided
- 3/4 cup chopped pecans, optional
- FROSTING:
- 6 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk and sugar. Sprinkle yeast on top and let sit until foamy, 5 to 10 minutes.
- Turn the mixer speed to medium and gradually mix in 2 cups of flour, the melted butter, eggs, shredded carrots, cinnamon and salt. Continue to gradually add the remaining flour, mixing until the dough comes together and pulls away from the sides of the bowl. Transfer the dough to a greased bowl. Cover with a towel. Let rise at room temperature until the dough has doubled in size, about one hour.
- For the filling, mix the brown sugar, cinnamon, nutmeg, cloves and half the melted butter. Sprinkle a cutting board with flour and transfer the dough to the floured surface. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining melted butter. Cover with the brown sugar mixture, spreading evenly to within 1/2-inch of the sides. Sprinkle with chopped pecans, if using. Roll up jelly-roll style, starting with a long side, and pinch the seam to seal.
- Cut the roll into 12 slices.
- Place the rolls in a greased 13×9-inch pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, 40 minutes to 1 hour. Preheat the oven to 350°F. Bake the rolls until lightly golden brown, 25 to 28 minutes. Cool on a wire rack for 15 to 20 minutes.
- Place softened cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, about two minutes. Gradually mix in confectioners’ sugar, milk and vanilla extract, and beat another one to two minutes until smooth. Spread the cream cheese frosting on warm cinnamon rolls.
Notes
- Shred carrots in a food processor for ease.
- Pat shredded carrots dry to remove excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 625
- Sugar: 47g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 93g
- Protein: 9g
Keywords: Carrot Cake, Cinnamon Rolls, Dessert, Breakfast