Carrot Cake Cinnamon Rolls

2h 30m
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. 2Mix warm milk, sugar, and yeast.
  3. 3Let the mixture sit for 5–10 minutes until foamy.
  4. 4Add egg, vanilla, butter, carrots, and tangzhong (if using) to the mixture and mix.
  5. 5Add spices, salt, and gradually mix in flour until a soft, slightly tacky dough forms.
  6. 6Knead the dough for 8–10 minutes until smooth.
  7. 7Cover the dough and let it rise until doubled, about 1 hour.
  8. 8Mix the carrot cake cinnamon filling ingredients: butter, brown sugar, cinnamon, shredded carrots, nutmeg, ginger, and cloves.
  9. 9Roll the dough into a rectangle.
  10. 10Spread the filling over the dough.
  11. 11Sprinkle the carrot cake crumble over the filling.
  12. 12Cut the dough into strips.
  13. 13Roll the strips and place them in a pan.
  14. 14Let the rolls rise for 30–40 minutes (optional if the dough has already proofed).
  15. 15Bake at 350°F (175°C) for 25–30 minutes until golden.
  16. 16Beat cream cheese, butter, powdered sugar, maple syrup, cinnamon, and vanilla bean paste until smooth and creamy for the frosting.
  17. 17Spread the frosting over the warm rolls.

Ingredients

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

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