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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls
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Indulge in the delightful fusion of flavors with these homemade Carrot Cake Cinnamon Rolls, perfect for any occasion. This sweet treat combines the moistness and spices of carrot cake with the classic gooey goodness of cinnamon rolls. Topped with a rich cream cheese frosting, these fluffy rolls are not just a feast for the taste buds but also a visual delight. Baking them fills your kitchen with an irresistible aroma, making it hard to resist sneaking a taste before they cool down. Whether it’s a family gathering or a cozy weekend morning, these Carrot Cake Cinnamon Rolls will surely become a cherished staple in your home.

Ingredients

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  • 3/4 cup warm milk
  • 2 1/4 teaspoons instant yeast
  • 2 large eggs
  • 1/2 cup salted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1 1/2 cups finely shredded carrot
  • 3/4 cup shredded coconut
  • 4 1/2 cups bread flour
  • 3/4 cup salted butter, almost melted
  • 1 1/2 cups packed brown sugar
  • 3 tablespoons cinnamon
  • 1/2 cup heavy cream
  • 6 ounces cream cheese, softened
  • 1/3 cup salted butter, softened
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Pour the warm milk into the bowl of your stand mixer and sprinkle the yeast on top. Let activate.
  2. Add in the eggs, melted butter, salt, cinnamon, and sugar to this yeast mixture. Fold in grated carrots and shredded coconut.
  3. Add in four cups of flour while gently mixing. Let rest for five minutes.
  4. Knead the dough on medium speed, adding flour as necessary until elastic and smooth.
  5. Grease a large bowl, transfer the dough, cover, and let rise until nearly double in size, about 30 minutes.
  6. Mix softened butter, brown sugar, and cinnamon in a bowl for the filling.
  7. Roll out the risen dough into a rectangle about 24×15 inches. Spread filling evenly over the dough.
  8. Roll tightly and cut into 12–15 slices. Place into a greased baking pan.
  9. Let them rise again for 20 minutes while preheating your oven to 350ºF.
  10. Warm heavy cream and pour it over the rolls before baking.
  11. Bake for 27–30 minutes, covering with foil if browning too quickly.
  12. Make the frosting while cooling: mix softened cream cheese and butter until smooth.
  13. Spread frosting over warm rolls and sprinkle with walnuts if desired.

Nutrition

Find it online: https://emmayummy.com/carrot-cake-cinnamon-rolls/