Carrot Cake Cinnamon Rolls

25m
Serves 6
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Directions

  1. 1Make carrot milk by blending chopped carrots and milk.
  2. 2In a bowl, combine flour, instant yeast, and salt.
  3. 3Add the flour mixture to a stand mixer.
  4. 4Add sugar to the stand mixer.
  5. 5Add one cup of carrot milk to the stand mixer.
  6. 6Add melted butter to the stand mixer.
  7. 7Add eggs one at a time to the stand mixer and mix for 6-8 minutes.
  8. 8Let the dough rest for 15-25 minutes.
  9. 9Prepare the filling by mashing together softened butter, brown sugar, nutmeg, ginger, clove, cinnamon, and a pinch of salt.
  10. 10Roll out the dough and spread the filling over it.
  11. 11Roll the dough into a log and slice it into 6 pieces.
  12. 12Place the rolls in a greased cake pan and refrigerate for 24 hours.
  13. 13Bake at 350 degrees in a preheated oven until golden brown.
  14. 14Make the frosting by whipping together cream cheese, mascarpone, a quarter stick of butter, powdered sugar, vanilla, and lemon zest.
  15. 15Frost the baked cinnamon rolls and serve.

Ingredients

  • 2 carrots
  • 1 cup milk
  • 2 eggs
  • 4 cups flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup melted butter
  • 1 cup brown sugar
  • 1 cup butter
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon clove
  • 2 teaspoons cinnamon
  • 2 sticks cream cheese
  • 2 containers mascarpone
  • 0.25 stick butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 lemon zest
  • 0.5 cup milk

Equipment

knifeblenderwhiskstand mixermeasuring cupsmeasuring spoonsspatularolling pin9-inch cake panplastic wrap

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