It’s finally Spring and my kitchen is overflowing with seasonal baked goods! I can’t wait to share all of the recipes with you guys. First up are these Carrot Cake Cinnamon Rolls with Cream Cheese Icing. I love cinnamon rolls and all their variations because they’re easy, pair well with coffee, and are always covered in delicious icing. The bigger bonus is that The Boyfriend loves breakfast pastries, so any time I make cinnamon rolls our mornings are just a little more bearable—mostly because I’m not a morning person at all.
Yields approximately 12-14 rolls
40 minPrep Time
50 minCook Time
1 hr, 30 Total Time
- 3 1/4 cups flour, divided
- 2 1/4 teaspoons (1/4 oz package) active dry yeast
- 3/4 cup freshly shredded carrots
- 2/3 cup vanilla soy milk
- 2 tablespoons sugar
- 1 teaspoon nutmeg
- 10 tablespoons butter, cubed
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 4 oz cream cheese, softened
- 1/4 cup milk
- 2/3 cup powdered sugar
- In the bowl of a stand mixer, stir together 1 1/2 cups flour and yeast, set aside.
- In a medium saucepan, whisk together shredded carrots, milk, sugar, salt, and two tablespoons butter. Heat on medium low heat, being careful not to boil, until very warm (about 120-130 degrees) - the butter will be almost melted and should be very hot, but not burning, to the touch.
- Pour carrot mixture along with the beaten eggs over the flour in the stand mixer fitted with a dough hook. Mix on medium speed until mixture is wet.
- Gradually add remaining 1 3/4 cup flour while mixer is on medium speed. Add an additional 1/4 cup flour if needed, the dough should be pulling away from the sides and the bowl should be almost clean. Keep the mixer on medium speed and knead for 8 minutes.
- Turn dough out into a greased bowl, cover, and let rise for one hour or until doubled. Punch dough down and roll out onto a floured surface into a large rectangle, about 12 x 10 inches.
- Melt remaining 6 tablespoons butter and spread over dough, sprinkle with brown sugar and cinnamon.
- Roll up starting with the long side as tightly as possible and slice into 12 slices. Place slices cut side down in a 9 x 13 baking pan and allow to rise 30 minutes, covered.
- Bake at 375 for 20 minutes, cool completely.
- Beat cream cheese on medium-high speed until smooth and creamy.
- Add milk and powdered sugar. Mix on low speed until mostly combined. Then mix on medium speed until completely smooth and there are no lumps. You can add more milk for a smoother consistency.
- Drizzle glaze over warm cinnamon rolls.
Does the arrival of Spring make anyone else want to twirl?