Carrot cake cinnamon rolls are a delicious twist on traditional cinnamon rolls. They are made with a sweet and spicy carrot cake filling, which typically includes grated carrots, brown sugar, cinnamon, and sometimes raisins or nuts. The dough is typically enriched with eggs and butter, and may also include cinnamon and nutmeg to complement the carrot cake flavor.
Once the dough has risen, it is rolled out and spread with the carrot cake filling, then rolled up into a spiral. The rolls are then sliced and baked until golden brown, and topped with a cream cheese frosting that is often flavored with vanilla or orange zest.
What Kind of Yeast Should I Use to Make These Cinnamon Rolls with Carrot Cake?
Instant yeast is used in this recipe! It comes in little packages and is typically located in the refrigerator aisle of your local supermarket.
If you frequently bake with yeast, you can also purchase larger containers of instant yeast online!
In this recipe, active dry yeast can be substituted for instant yeast; just let the dough rise longer. Instant yeast rises more slowly than
What Method of Grate is Best for Using Carrots in This Recipe?
This recipe is really made with finely grated carrots!
I prefer to peel my carrots first, then grind them very finely using a microplane grater. This makes it simpler for the dough to incorporate them.
But you can also use a conventional cheese grater or the grating attachment on a food processor to grate your carrots.
Whichever technique you use, make sure to squeeze the shredded carrots dry using a cheesecloth or a few paper towels.
What Much Flour Am I To Use?
Although it seems like a simple question, the amount of flour you use in this recipe can change.
All-purpose flour in the quantity of 4 1/4 cups is the amount you should start with.
But, a sticky dough ball forms when you mix your wet components and the egg, and you might need to add more flour.
It fluctuates a little every time I make this recipe, but I typically add an extra 1-2 Tbsp of flour at this stage.
Just enough flour is required to make the dough workable.
The primary objective is to create a dough that is soft and tacky enough to handle and knead by hand.
Ingredients:
- For the dough:
- 2 and 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- For the filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup finely grated carrots
- 1 tablespoon ground cinnamon
- For the cream cheese icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 and 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
The yeast should be dissolved in the warm milk in a large mixing dish. Add the sugar, melted butter, eggs, salt, and 2 cups of flour. Mix until well combined.
Add the remaining 2 cups of flour and mix until a dough forms.
The dough should be smooth and elastic after 5 to 10 minutes of kneading on a floured surface.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for 1 hour in a warm place.
In a separate bowl, mix the softened butter, brown sugar, grated carrots, and cinnamon until well combined.
When the dough has risen, roll it out into a sizable rectangle on a surface dusted with flour.
Spread the filling mixture over the dough, leaving a 1/2-inch border around the edges.
Roll the dough tightly from the longest side and slice it into 12 equal rolls.
Place the rolls in a greased baking dish and let them rise for an additional 30 minutes.
Bake the rolls for 25–30 minutes, or until they are golden brown, in a 350°F (180°C) preheated oven. Make the cream cheese icing while the rolls are baking. Cream cheese and butter should be smoothed out in a mixing dish. After mixing, add the powdered sugar and vanilla essence.
When the rolls are done baking, allow them to cool for a few minutes before frosting them with cream cheese.