Carrot Cake Cinnamon Rolls

150 mins
Serves 1
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Directions

  1. 1If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
  2. 2If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
  3. 3If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
  4. 4Mix warm milk, sugar, and yeast.
  5. 5Mix warm milk, sugar, and yeast.
  6. 6Mix warm milk, sugar, and yeast.
  7. 7Let the mixture sit for 5–10 minutes until foamy.
  8. 8Let the mixture sit for 5–10 minutes until foamy.
  9. 9Let the mixture sit for 5–10 minutes until foamy.
  10. 10Add egg, vanilla, butter, carrots, and tangzhong (if using) to the mixture and mix.
  11. 11Add egg, vanilla, butter, carrots, and tangzhong (if using) to the mixture and mix.
  12. 12Add egg, vanilla, butter, carrots, and tangzhong (if using) to the mixture and mix.
  13. 13Add spices, salt, and gradually mix in flour until a soft, slightly tacky dough forms.
  14. 14Add spices, salt, and gradually mix in flour until a soft, slightly tacky dough forms.
  15. 15Add spices, salt, and gradually mix in flour until a soft, slightly tacky dough forms.
  16. 16Knead the dough for 8–10 minutes until smooth.
  17. 17Knead the dough for 8–10 minutes until smooth.
  18. 18Knead the dough for 8–10 minutes until smooth.
  19. 19Cover the dough and let it rise until doubled, about 1 hour.
  20. 20Cover the dough and let it rise until doubled, about 1 hour.
  21. 21Cover the dough and let it rise until doubled, about 1 hour.
  22. 22Mix the carrot cake cinnamon filling ingredients: butter, brown sugar, cinnamon, shredded carrots, nutmeg, ginger, and cloves.
  23. 23Mix the carrot cake cinnamon filling ingredients: butter, brown sugar, cinnamon, shredded carrots, nutmeg, ginger, and cloves.
  24. 24Mix the carrot cake cinnamon filling ingredients: butter, brown sugar, cinnamon, shredded carrots, nutmeg, ginger, and cloves.
  25. 25Roll the dough into a rectangle.
  26. 26Roll the dough into a rectangle.
  27. 27Roll the dough into a rectangle.
  28. 28Spread the filling over the dough.
  29. 29Spread the filling over the dough.
  30. 30Spread the filling over the dough.
  31. 31Sprinkle the carrot cake crumble over the filling.
  32. 32Sprinkle the carrot cake crumble over the filling.
  33. 33Sprinkle the carrot cake crumble over the filling.
  34. 34Cut the dough into strips.
  35. 35Cut the dough into strips.
  36. 36Cut the dough into strips.
  37. 37Roll the strips and place them in a pan.
  38. 38Roll the strips and place them in a pan.
  39. 39Roll the strips and place them in a pan.
  40. 40Let the rolls rise for 30–40 minutes (optional if the dough has already proofed).
  41. 41Let the rolls rise for 30–40 minutes (optional if the dough has already proofed).
  42. 42Let the rolls rise for 30–40 minutes (optional if the dough has already proofed).
  43. 43Bake at 350°F (175°C) for 25–30 minutes until golden.
  44. 44Bake at 350°F (175°C) for 25–30 minutes until golden.
  45. 45Bake at 350°F (175°C) for 25–30 minutes until golden.
  46. 46Beat cream cheese, butter, powdered sugar, maple syrup, cinnamon, and vanilla bean paste until smooth and creamy for the frosting.
  47. 47Beat cream cheese, butter, powdered sugar, maple syrup, cinnamon, and vanilla bean paste until smooth and creamy for the frosting.
  48. 48Beat cream cheese, butter, powdered sugar, maple syrup, cinnamon, and vanilla bean paste until smooth and creamy for the frosting.
  49. 49Spread the frosting over the warm rolls.
  50. 50Spread the frosting over the warm rolls.
  51. 51Spread the frosting over the warm rolls.

Ingredients

  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 2.25 tsp instant yeast
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 0.25 cup softened butter
  • 0.25 cup softened butter
  • 0.25 cup softened butter
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup finely grated carrots, squeezed dry
  • 0.5 cup finely grated carrots, squeezed dry
  • 0.5 cup finely grated carrots, squeezed dry
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.125 tsp cloves
  • 0.125 tsp cloves
  • 0.125 tsp cloves
  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 3.5 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 0.25 cup shredded carrots
  • 0.25 cup shredded carrots
  • 0.25 cup shredded carrots
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.125 tsp cloves
  • 0.125 tsp cloves
  • 0.125 tsp cloves
  • enough to cover dough carrot cake crumble
  • enough to cover dough carrot cake crumble
  • enough to cover dough carrot cake crumble
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 1.25 cups powdered sugar
  • 1.25 cups powdered sugar
  • 1.25 cups powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste

Equipment

pan

Tips

  • If using tangzhong, cook milk and flour over medium heat until a thick paste forms and cool completely.
  • The dough should be soft and slightly tacky, not sticky.
  • Optional to let the rolled dough rise for 30-40 minutes if the dough has already proofed once.
Carrot Cake Cinnamon Rolls | Clip Recipe