Grab Your Pearls And Gasp: It’s Homemade Carrot Cake Cinnamon Rolls!

Cinnamon rolls have always been a major vice for me. I love how they taste and I get excited about experimenting with new flavors. These carrot cake cinnamon rolls are the cat’s meow! I made these delightful little gems for a morning prayer breakfast one time and I think we did more eating then praying. Just kidding! But,we did eat a lot 🙂

 

I just love the way “tender cinnamon roll dough” sounds. G’head, say it out loud. Doesn’t it sound remarkable?

 

Ingredients

4 cups Gold Medal all-purpose flour

2 and ¼ teaspoon (or ¼-ounce package) Red Star active dry yeast

¾ cup freshly shredded carrots

⅔ cup TruMoo milk

2 tablespoon Domino brown sugar

1 teaspoon McCormick nutmeg

1 teaspoon cinnamon

10 tablespoon Kerrygold butter, at room temperature

½ teaspoon Morton salt

2 Eggland’s Best eggs, beaten

1 cup packed Domino brown sugar

2 tablespoon cinnamon

½ cup Fisher pecans, chopped (optional)

Cream Cheese frosting

Instructions

Combine 1 and ½ cup flour and 2 and ¼ teaspoon yeast in the bowl of a stand mixer.

In a medium saucepan, add shredded carrots, milk, sugar, nutmeg, cinnamon salt and two tablespoons butter. Whisk. Heat to 120 -130 degrees F. Use a thermometer to check.

Temper eggs with carrot mixture, then add mixture to flour/yeast mixture. Mix with a dough-hook on low until combined.

Gradually add remaining flour, ¼ cup at a time. Mix 8 minutes at medium speed. Mixture should pull away from the sides of the bowl. The mixture will be a little sticky, but not wet. Add another ¼ cup flour if the dough is too wet.

Allow the dough to rise about an hour or until it is doubled in size. (See notes in post regarding where to best place the dough to rise.)

When doubled in size punch dough down and knead 8 to 10 times, adding flour as needed to keep from sticking to the surface of the bowl.. Roll into a 14×8 inch rectangle (or approximate, it doesn’t have to be exact.)

Spread remaining butter over dough. Sprinkle evenly with brown sugar, cinnamon and pecans.

Roll up starting with the long side as tightly as possible and slice into 12 to 14 slices. Place slices cut side down in a 9×13 inch baking dish or two 8 inch pie pans. Cover and allow to rise 30 minutes.

Bake at 350 degrees 20 to 25 minutes, until golden brown.

Allow to cool 5 minutes, frost with cream cheese frosting.

Serve warm.

 

 

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Quick Tip: Feel free to make the cream cheese frosting or a basic glaze for these cinnamon rolls. Your choice!