Description
Delightful carrot cake cinnamon rolls that combine the flavors of carrot cake with the fluffy texture of cinnamon rolls, topped with a creamy frosting.
Ingredients
Scale
- 3/4 cup warm milk (about 115 degrees F)
- 2 1/4 teaspoons instant yeast
- 2 large eggs (at room temperature)
- 1/2 cup salted butter (melted)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups finely shredded carrot
- 3/4 cup shredded coconut (sweetened or unsweetened)
- 4 1/2 cups bread flour (divided)
- 3/4 cup salted butter (almost melted, for filling)
- 1 1/2 cups packed brown sugar (for filling)
- 3 tablespoons cinnamon (for filling)
- 1/2 cup heavy cream (for pouring over the risen rolls)
- 6 ounces cream cheese (softened, for frosting)
- 1/3 cup salted butter (softened, for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 tablespoon vanilla extract (for frosting)
- 1/2 cup chopped walnuts (optional, for topping)
Instructions
- Pour the warm milk (110-115ºF) into the bowl of your stand mixer and sprinkle the yeast over top.
- Add the eggs, melted butter, salt, cinnamon, and sugar to the yeast mixture. Then add the carrots and coconut.
- Add in 4 cups of flour (save the other ½ cup and add only if you need it) and mix using the paddle attachment until barely combined. Let it rest for 5 minutes.
- Scrape the dough off the paddle and remove it. Attach the dough hook. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes on low speed until elastic and smooth.
- Spray a large bowl with cooking spray. Place dough in the greased bowl, cover, and let rise in a warm place until nearly double (about 30 minutes).
- Prepare the cinnamon filling by mixing soft butter, brown sugar, and cinnamon in a small bowl until well combined.
- Turn the dough onto a lightly floured surface and roll it to about a 24×15″ rectangle. Spread the cinnamon sugar filling over the dough.
- Starting from the long edge, roll the dough tightly and cut into 12-15 slices. Place in a greased 9×13-inch baking pan.
- Cover the pan and let the rolls rise for 20 minutes while preheating the oven to 350ºF.
- Warm the heavy cream and pour over the rolls before baking.
- Bake at 350ºF for 27-30 minutes, checking for doneness.
- While rolls cool, prepare cream cheese frosting by mixing cream cheese, butter, vanilla, and powdered sugar.
- Spread frosting over baked rolls and sprinkle with walnuts if desired.
Notes
- Ensure the warm milk is between 110-115ºF for the yeast activation.
- The dough should be tacky; do not add too much flour.
- For perfectly baked rolls, check for doneness by pulling at the edge of a center roll.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg