Carrot Cake Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• 1/2 tsp vanilla (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• 3/4 tsp cinnamon (for the dough)
• 1/2 tsp nutmeg (for the dough)
• 1/4 tsp ginger (for the dough)
• 1/8 tsp cloves (for the dough)
• 3/4 cup (~85-90g) finely grated carrots, squeezed gently with a paper towel/cheesecloth to remove excess moisture (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 6 tbsp (85g) unsalted butter, softened (for the filling)
• 3/4 cup (165g) brown sugar, packed (for the filling)
• 1 tbsp cinnamon (for the filling)
• 1/4 tsp nutmeg (for the filling)
• 1/8 tsp ginger (for the filling)
• Pinch of cloves (optional) (for the filling)
• + chopped walnuts to sprinkle (or pecans/other classic carrot cake mix-ins) (for the filling)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• + chopped walnuts for topping (for the icing)

Instructions

1. These cinnamon rolls are an easter brunch necessity!
2. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
3. Add egg, vanilla, and melted butter, mix.
4. Stir in salt, spices, flour, and carrots. Mix until a soft dough forms.
5. Knead the dough for 8-10 min.
6. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
7. Mix the soft butter, brown sugar, and spices together until combined/spreadable.
8. Roll dough into a large rectangle on a lightly floured surface.
9. Spread this filling evenly & sprinkle chopped walnuts all over. (don't overstuff it)
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
11. (Or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover & let rise 30-45 more min.
14. Pour warm heavy cream over the rolls right before baking.
15. Bake at 350°F (175°C) for 22-25 min until golden.
16. To make the icing, beat cream cheese & butter together until smooth.
17. Then, beat in powdered sugar and vanilla until fully combined.
18. Spread over the warm rolls. Top with more chopped walnuts.