Carrot Cake Cinnamon Rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
3/4 cup warm milk (115°C)
02 -
2 1/4 teaspoons instant yeast
03 -
2 large eggs (room temperature)
04 -
1/2 cup salted butter, melted (115g)
05 -
1 teaspoon salt (6g)
06 -
1 teaspoon cinnamon (3g)
07 -
1/2 cup granulated sugar (100g)
08 -
1 1/2 cups finely shredded carrot (200g)
09 -
3/4 cup shredded coconut (83g)
10 -
4 1/2 cups bread flour, divided (535-590g)
→ For the Filling
11 -
3/4 cup salted butter, softened
12 -
1 1/2 cups packed brown sugar
13 -
3 tablespoons cinnamon
14 -
1/2 cup heavy cream
→ For the Frosting
15 -
170g cream cheese, softened
16 -
1/3 cup salted butter, softened
17 -
2 cups powdered sugar
18 -
1/2 tablespoon vanilla extract
19 -
1/2 cup chopped walnuts (optional)
# Instructions:
01 -
Pour warm milk (43-46°C) into stand mixer bowl and sprinkle yeast over the top.
02 -
Add eggs, melted butter, salt, cinnamon, sugar, shredded carrots, and coconut to the yeast mixture.
03 -
Add 4 cups of flour and mix with paddle attachment until barely combined. Let mixture rest for 5 minutes to hydrate flour.
04 -
Switch to dough hook attachment. Beat on medium speed, adding remaining flour if needed. Knead for 5-7 minutes until elastic and smooth. Dough should remain slightly tacky.
05 -
Transfer dough to a greased bowl. Cover with towel or plastic wrap and place in a warm location until nearly doubled in size, approximately 30 minutes.
06 -
While dough rises, combine soft butter, brown sugar, and cinnamon in a small bowl until well mixed.
07 -
Turn dough onto a lightly floured surface. Roll into a 24×15-inch rectangle. Spread cinnamon filling evenly across entire surface.
08 -
Starting from the long edge, tightly roll dough into a log. Cut into 12-15 slices using a serrated knife or dental floss. Place in a greased 9×13-inch baking pan.
09 -
Cover pan and allow rolls to rise for 20 minutes while preheating oven to 175°C.
10 -
Warm heavy cream until just lukewarm. Pour over risen rolls, allowing it to soak down between and around them.
11 -
Bake at 175°C for 27-30 minutes. Cover with foil after 15 minutes if browning too quickly. Check doneness by gently lifting edge of center roll.
12 -
While rolls cool, beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until combined.
13 -
Spread frosting over warm rolls. Sprinkle with chopped walnuts if desired. Store leftovers in refrigerator and rewarm before serving.
# Notes:
01 -
Start with 4 cups of flour and add the remaining 1/2 cup only if needed - the dough should be tacky but workable.
02 -
Do not allow the dough to rise too much during the first rise or the rolls will be too airy.
03 -
Baking time may vary depending on roll size, pan type, and how closely packed the rolls are.