Description
A refined twist on classic cinnamon rolls combining moist carrot cake with sticky brown-sugar butter and a silky cream-cheese glaze.
Ingredients
Scale
- 3 1/4 cups (410 g) all-purpose flour, plus extra for dusting
- 1/3 cup (67 g) granulated sugar
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 tsp fine salt
- 1/2 cup (120 ml) whole milk, warmed to 105–115°F (40–46°C)
- 1/4 cup (60 ml) warm water
- 1 large egg, room temperature
- 4 tbsp (56 g) unsalted butter, softened
- 1 cup (120 g) finely grated carrots, lightly packed
- 1/3 cup (75 g) brown sugar, packed
- 2 tbsp unsalted butter, melted
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup (40 g) toasted walnuts, chopped (optional)
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 1–2 tbsp heavy cream or milk, to reach drizzling consistency
- 1/2 tsp vanilla extract
- Zest of 1 small orange (optional, for brightness)
Instructions
- Bloom the yeast: whisk warm milk, warm water, and yeast with 1 tsp sugar. Let stand 5–8 minutes until foamy.
- Make the dough: in a mixing bowl combine flour, remaining sugar, and salt. Add the foamy yeast mixture, egg, and softened butter. Mix until a soft, slightly tacky dough forms.
- Knead 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and slightly glossy.
- First rise: place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Prepare the filling: combine grated carrots, brown sugar, melted butter, cinnamon, and nutmeg.
- Roll and assemble: on a lightly floured surface, roll dough into a 12×18-inch rectangle. Spread the carrot filling evenly.
- Chill for 10 minutes to firm for cleaner cuts.
- Cut into 12 equal rolls and arrange in a buttered pan. Let rise for 30–45 minutes until puffy.
- Bake: preheat oven to 350°F (175°C). Brush tops with melted butter and bake 22–28 minutes until golden-brown.
- Make the glaze: beat softened cream cheese, powdered sugar, vanilla, and orange zest.
- Finish: allow rolls to cool slightly, then drizzle or spread the glaze over the warm rolls.
Notes
For even moisture distribution, grate carrots finely. Chilling the rolled dough prevents the swirl from collapsing during slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg