Carrot Cinnamon Rolls

Ingredients

• 1 cup whole milk (warm (105°F to 110°F))
• 2.25 tsp instant yeast (1 packet)
• 0.25 cup granulated sugar (divided)
• 2 eggs
• 5 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• 4 cup bread flour (up to 4.5 cups as needed)
• 1 tsp salt
• 2 cup carrots (finely grated (about 2-3 carrots))
• 2 tbsp butter (for carrot filling)
• 2 tbsp brown sugar (for carrot filling)
• 0.5 tsp cinnamon (for carrot filling)
• nutmeg (pinch, for carrot filling)
• salt (pinch, for carrot filling)
• 12 tbsp butter (softened, for cinnamon filling)
• 1 cup dark brown sugar (for cinnamon filling)
• 1.5 tbsp cinnamon (for cinnamon filling)
• 0.25 tsp nutmeg (for cinnamon filling)
• salt (pinch, for cinnamon filling)
• 0.75 cup pecans (toasted and chopped)
• 6 tbsp butter (melted, for caramelized bottom)
• 0.5 cup dark brown sugar (for caramelized bottom)
• 2 tbsp heavy cream (for caramelized bottom)
• 0.333 cup heavy cream (warm, to pour over rolls before baking)
• 8 oz cream cheese (softened)
• 5 tbsp butter (softened, for frosting)
• 1.25 cup powdered sugar (1 to 1.5 cups, adjust to taste)
• 1 tsp vanilla extract (for frosting)
• 1.5 tbsp heavy cream (1-2 tbsp, for frosting)

Steps

1. 1

   In the bowl of a stand mixer, combine 1 cup warm whole milk (105°F-110°F), 1 packet of instant yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit for about 10 minutes until it becomes foamy.

2. 2

   Add the remaining granulated sugar, 2 eggs, 5 tablespoons melted butter, 1 teaspoon vanilla, 4 cups of bread flour, and 1 teaspoon salt to the mixer bowl. Knead with the dough hook for 8-10 minutes until the dough is smooth and elastic, adding up to another 1/2 cup of flour if necessary.

3. 3

   Transfer the dough to a greased bowl, cover with plastic wrap and a clean towel, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.

4. 4

   While the dough rises, prepare the carrot filling: cook 2 cups finely grated carrots with 2 tablespoons butter, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and a pinch each of nutmeg and salt in a pan for about 8 minutes until soft.

5. 5

   Remove the carrots from heat and let them cool completely. This is a very important step to ensure the dough doesn't melt when filling.

6. 6

   Prepare the cinnamon filling by mixing 12 tablespoons softened butter, 1 cup dark brown sugar, 1.5 tablespoons cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt until smooth.

7. 7

   Prepare the caramelized bottom mixture by mixing 6 tablespoons melted butter, 1/2 cup dark brown sugar, and 2 tablespoons heavy cream. Coat the bottom of your baking dish with this mixture.

8. 8

   Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cinnamon filling mixture evenly over the dough.

9. 9

   Top the cinnamon layer with the cooled carrot mixture and 3/4 cup toasted chopped pecans.

10. 10

    Roll the dough tightly starting from the long side. Cut into 12 even rolls and place them into the prepared baking dish on top of the butter-sugar mixture.

11. 11

    Cover the dish and let the rolls rise a second time until doubled, about 45 minutes.

12. 12

    Preheat your oven to 350°F (175°C). Right before baking, pour 1/3 cup warm heavy cream around the rolls in the dish.

13. 13

    Bake for 25-30 minutes or until the rolls are golden brown and cooked through.

14. 14

    While the rolls bake, prepare the frosting: beat 8 oz softened cream cheese and 5 tablespoons softened butter until smooth. Gradually add 1 to 1.5 cups powdered sugar, 1 teaspoon vanilla, and 1-2 tablespoons heavy cream until you reach your desired consistency and sweetness.

15. 15

    Spread the cream cheese frosting over the warm rolls before serving.

Notes

Letting the cooked carrot mixture cool completely is critical so it doesn't degrade the dough structure. The heavy cream poured over the rolls before baking creates a Cinnabon-style soft texture.

Nutrition per serving

• dessert
• breakfast
• cinnamon rolls
• carrot cake
• baked
• yeast bread
• holiday