Carrot Cake Cinnamon Rolls

Ingredients

• 1 cup warm milk (105–115°F)
• 2.25 tsp active dry yeast
• 0.5 cup granulated sugar (For the dough)
• 1 tsp salt (For the dough)
• 0.5 cup unsalted butter (1 stick, melted; for the dough)
• 2 large eggs (Room temperature)
• 4 cup all-purpose flour (Plus more for dusting)
• 1 cup fresh carrots (Finely grated; about 2 medium carrots. The source lists these with the dough but directs adding them during assembly.)
• 0.5 cup pecans or walnuts (Chopped; optional)
• 0.5 cup unsalted butter (1 stick, softened; for the filling)
• 1 cup light brown sugar (Packed; for the filling)
• 2 tbsp ground cinnamon (For the filling)
• 1 tsp ground nutmeg (For the filling)
• 0.5 tsp ground ginger (For the filling)
• honey (Drizzle over the filling; amount not specified)
• light brown sugar (Sprinkle on the base of the baking pan; amount not specified)
• cream (Pour over the rolls before baking; amount not specified)
• 8 oz cream cheese (Softened; for the glaze)
• 0.5 cup unsalted butter (1 stick, softened; for the glaze)
• 2 cup powdered sugar (For the glaze)
• 1 tsp vanilla extract (For the glaze)
• 3 tbsp milk or heavy cream (Source gives 2–4 tablespoons; add 1 tablespoon at a time to reach the desired consistency)
• salt (A pinch, for the glaze)

Steps

1. 1

   In a large bowl, combine the warm milk, at 105–115°F, with the active dry yeast. Let the mixture stand for 5–10 minutes, until foamy.

2. 2

   Stir the granulated sugar, salt, melted butter, and room-temperature eggs into the foamy yeast mixture.

3. 3

   Gradually add the flour, mixing until a soft dough forms.

4. 4

   Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1½ hours, or until doubled in size.

5. 5

   While the dough rises, combine the softened filling butter, packed brown sugar, cinnamon, nutmeg, and ginger in a medium bowl. Mix until well combined.

6. 6

   Punch down the risen dough and turn it out onto a lightly floured surface.

7. 7

   Roll the dough into a large rectangle measuring about 12 × 18 inches.

8. 8

   Spread the prepared filling evenly over the dough, leaving a small border along one long edge.

9. 9

   Scatter the finely grated carrots and optional chopped nuts over the filling, then drizzle with honey. The source does not specify the amount of honey.

10. 10

    Starting from the long edge with the filling, tightly roll the dough into a log.

11. 11

    Slice the log into 12 equal cinnamon rolls.

12. 12

    Sprinkle light brown sugar over the base of the baking pan. The amount is not specified in the source.

13. 13

    Arrange the sliced rolls in the prepared pan and pour cream over them. The source does not specify the amount of cream.

14. 14

    Bake at 350°F for 25–30 minutes.

15. 15

    While the rolls bake, beat the softened cream cheese and butter until smooth.

16. 16

    Gradually beat in the powdered sugar, vanilla, and a pinch of salt until the glaze is creamy and smooth.

17. 17

    Add the milk or cream 1 tablespoon at a time until the glaze reaches the desired consistency.

18. 18

    Finish the baked rolls with the cream cheese glaze.

Notes

The source is internally incomplete: honey, the brown sugar sprinkled in the pan, and the cream poured over the rolls are mentioned without quantities. It also lists carrots and nuts with the dough ingredients but instructs adding them during assembly. No pan size or post-baking cooling time is specified.

Nutrition per serving

• dessert
• breakfast
• baked
• fall baking
• cinnamon rolls
• carrot cake
• vegetarian