Carrot Cake Cinnamon Rolls With Cream Cheese Frosting
Soft, gooey carrot cake cinnamon rolls bake up fluffy with warm cinnamon, brown sugar filling, finely shredded carrots, and thick cream cheese frosting. Each swirl tastes buttery, sweet, cozy, and full of classic carrot cake flavor. Sourdough discard helps soften the dough and adds a little natural fermentation benefit without making the rolls taste tangy. Real butter, simple ingredients, and no seed oils make this a better homemade bakery style treat.
Carrot Cake Cinnamon Rolls With Cream Cheese Frosting
Breakfast, Dessert, Carrot Cake Cinnamon Rolls With Cream Cheese Frosting
8 Large Rolls
3 hrs
30 mins
3 hrs, 30 mins
Equipment
Large Mixing Bowl
Spoon
Dry Measuring Cups
Measuring Spoons
Ingredients
Greasing Butter
2 Tablespoons of Butter, Room Temperature
Dough
1/4 Cup of Sourdough Discard, Room Temperature
1 Large Egg
3/4 Cup of Milk, Warmed to 110°
2 1/4 Teaspoons of Active Yeast
1/4 Cup of Organic Cane Sugar
4 Tablespoons of Butter, Melted and cooled
1 Teaspoon of Vanilla Extract
1/2 Cup of Carrots, Finely Shredded
3 1/2 Cups of All-Purpose Flour
1 Teaspoon of Ground Cinnamon
1/4 Teaspoon of Freshly Grated Nutmeg
1/4 Teaspoon of Ginger Powder
1/2 Teaspoon of Salt
Cinnamon Sugar Filling
4 Tablespoons of Butter, Room Temperature
1/4 Cup of Pecans, Finely Chopped
1/2 Cup of Brown Sugar, Packed
1 Tablespoon of Ground Cinnamon
1/4 Teaspoon of Freshly Grated Nutmeg
Cream Cheese Frosting
8 Ounces of Cream Cheese, Room Temperature
4 Tablespoons of Butter, Room Temperature
1-2 Tablespoons of Milk, As needed
2 Cups of Powdered Sugar
1 Teaspoon of Vanilla Extract
Instructions
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Measure the sourdough discard, then let the sourdough discard, egg, butter, and cream cheese to room temperature.
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Warm the whole milk in a small saucepan over low heat until it reaches 110°F, then add it to a large mixing bowl with the active dry yeast and cane sugar. Let it sit for 5-10 minutes, or until foamy.
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Melt the dough butter in the same small saucepan over medium low heat, then let it cool slightly.
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Finely shred the carrots and finely chop the pecans.
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Add the sourdough discard, egg, melted butter, and vanilla extract to the yeast mixture and mix until combined.
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Add the finely shredded carrots, flour, cinnamon, nutmeg, ginger, and salt, then mix until a soft dough forms.
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Knead the dough in the bowl for 5 to 10 minutes, or until soft, smooth, and slightly elastic.
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Cover with a damp kitchen towel and let the dough rise for 1 hour or two, or until doubled in size. Preferably in a cold oven with the oven light on.
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Grease a 9x13 baking dish with the room temperature butter.
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Add the filling butter, finely chopped pecans, brown sugar, cinnamon, and nutmeg to a small mixing bowl and mix until combined.
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Roll the dough into a large rectangle on a lightly floured surface, spread the filling evenly over the dough, roll it tightly into a log, and cut it into 8 even rolls.
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Place the rolls in the greased baking dish, cover with a damp kitchen towel, and let them rise for 30 minutes in the oven that's off with the oven light on.
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Remove the towel. Preheat the oven to 350°F, then bake for 23 to 25 minutes, or until the rolls are lightly golden and cooked through.
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Let the rolls cool for 10 minutes, then beat the cream cheese and frosting butter in a medium mixing bowl until smooth.
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Add the powdered sugar, vanilla extract, and whole milk, beat until creamy and spreadable, then spread the frosting over the warm cinnamon rolls.
Notes
Finely shred the carrots so they soften into the dough
Let the melted butter cool slightly so it does not hurt the yeast
Do not overfill the rolls or the filling can leak while baking
Let the rolls cool slightly before frosting so the frosting stays thick
Phase:
Luteal Phase- The egg, cream cheese, and butter add protein and fat to help make the sweet roll more satisfying and support steadier blood sugar during stronger luteal cravings.
Season:
Spring- Carrot cake flavor fits spring because carrots and cream cheese frosting are classic spring dessert flavors.