Carrot Cake Cinnamon Rolls
Total Time: 01h 55m
Hands-on Time: 00h 35m
Makes: 12 servings
Imagine soft, buttery cinnamon rolls with everything you love about carrot cake. These have it all, from carrots baked into the dough, to the spices in the inside layer, to the ultra-rich buttercream-cream-cheese frosting.
Share with your friends
Ingredients
- Dough:
- 1/3 cup whole milk
- 3 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar
- 1/4 cup unsalted butter
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water (105°-110˚)
- 2 3/4 - 3 cups all-purpose flour
- 1/2 teaspoon Frontier Co-op® Ground Cinnamon
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1 cup finely shredded carrots
- Inner Layer:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar
- 3 tablespoons brown sugar
- 1 1/2 teaspoons Frontier Co-op® Ground Cinnamon
- 1/2 teaspoon Frontier Co-op® Ground Nutmeg
- 1/4 teaspoon Frontier Co-op® Ground Cloves
- 1/4 teaspoon Frontier Co-op® Ground Allspice
- Frosting:
- 2 ounces cream cheese, softened to room temperature
- 4 tablespoons butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon Frontier Co-op® Pure Vanilla Extract
- 1 teaspoon Frontier Co-op® Ground Cinnamon
- Optional Toppings: Finely chopped walnuts, shredded carrots and cinnamon
Directions
- Preheat oven to 350 degrees and grease a 9-x-13-inch pan or 12-inch round skillet.
- In a small saucepan, add milk, sugar and butter, and heat until butter melts. Let cool to 105 degrees (if too hot it will kill the yeast).
- In a stand mixer, add milk mixture, yeast, water, salt and 2 cups flour. Mix on low for 1 minute, add remaining flour and carrots, and mix on medium speed for 2 to 3 more minutes, until dough is smooth and elastic. If too sticky, add another 1 to 2 tablespoons flour.
- Grease a large bowl and place dough inside; cover and let rise for about 1 hour, or until doubled in size.
- On a floured surface, roll into a large rectangle, about 12x16 inches. Spread the 4 tablespoons softened unsalted butter over dough in an even layer.
- In a small bowl, stir together cane and brown sugar, cinnamon, nutmeg, cloves and allspice, and sprinkle over butter layer.
- Roll up dough from the long edge, then slice into 12 rolls.
- Arrange rolls evenly in prepared pan, then cover and let rest for 15 minutes.
- Bake for 22 to 24 minutes, until golden brown.
- For the frosting: In a medium mixing bowl, beat cream cheese and butter for 1 minute, until light and fluffy. Add powdered sugar, heavy cream, vanilla and cinnamon, and continue mixing until smooth. Spread over warm cinnamon rolls.
- Top with walnuts, carrots and cinnamon, if desired, and serve.