Carrot Cake Cinnamon Rolls Perfect For Easter Dough

Ingredients

• 1 cup warm milk (240g)
• 2 tbsp sugar (25g)
• 21/4 tsp instant yeast (7g)
• 1 large egg, room temp (50g)
• 1 tbsp vanilla (13g)
• 1/4 cup softened butter (57g)
• 1 tsp salt (6g)
• 1/2 cup finely grated carrots, squeezed dry (60–
• 70g)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves (optional) 31/2–
• 4 cups bread flour (420–
• 480g) optional
• 1/2 cup milk (120g) (for the tangzhong)
• 2 tbsp flour (15g) if using tangzhong, cook milk and flour over medium heat until a thick paste forms (for the tangzhong)
• 1/4 cup butter (57g) (for the tangzhong)
• 1/2 cup brown sugar (100g) (for the tangzhong)
• 1 tbsp cinnamon (for the tangzhong)
• 1/4 cup shredded carrots (30g) (for the tangzhong)
• 1/4 tsp nutmeg (for the tangzhong)
• 1/4 tsp ginger (for the tangzhong)
• 1/8 tsp cloves carrot cake crumble (enough to cover dough)( i used Betty Crocker carrot cake mix ) mix filling ingredients (for the tangzhong)
• 8 oz cream cheese (226g) (for the tangzhong)
• 4 tbsp butter (56g) (for the tangzhong)
• 11/4 cups powdered sugar (150g) 1– (for the tangzhong)
• 2 tbsp maple syrup (15– (for the tangzhong)
• 30g) (for the tangzhong)
• 2 tsp cinnamon (for the tangzhong)
• 1 tsp vanilla bean paste (5g) (for the tangzhong)

Instructions

1. Mix warm milk, sugar, and yeast
2. Let sit 5–10 minutes until foamy
3. Add egg, vanilla, butter, carrots, and tangzhong (if using)
4. Add spices, salt, and gradually mix in flour until a soft dough forms (soft and slightly tacky, not sticky)
5. Knead 8–10 minutes until smooth
6. Cover and let rise until doubled, about 1 hour
7. Roll dough into a rectangle, spread filling, sprinkle crumble, cut into strips, roll, and place in a pan
8. Let rise 30–40 minutes (optional if dough already proofed)
9. Bake at 350°f (175°c) for 25–30 minutes until golden
10. Beat until smooth and creamy
11. Spread over warm rolls
12. #carrotcake #cinnamonrolls #recipe #baking #easter