Carrot Cake Cinnamon Rolls With Cream Cheese Frosting

Description

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.

Ingredients

Greasing Butter

• 2 Tablespoons of Butter

Dough

• 1/4 Cup of Sourdough Discard
• 1 Large Egg
• 3/4 Cup of Milk
• 2 1/4 Teaspoons of Active Yeast
• 1/4 Cup of Organic Cane Sugar
• 4 Tablespoons of Butter
• 1 Teaspoon of Vanilla Extract
• 1/2 Cup of Carrots
• 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
• 1/4 Cup of Pecans
• 1/2 Cup of Brown Sugar
• 1 Tablespoon of Ground Cinnamon
• 1/4 Teaspoon of Freshly Grated Nutmeg

Cream Cheese Frosting

• 8 Ounces of Cream Cheese
• 4 Tablespoons of Butter
• 1-2 Tablespoons of Milk
• 2 Cups of Powdered Sugar
• 1 Teaspoon of Vanilla Extract

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Hand Mixer or Stand Mixer
• Spoon
• Rolling Pin
• 9×13 Baking Dish
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons

Instructions

• Measure the sourdough discard, then let the sourdough discard, egg, butter, and cream cheese to room temperature.
• 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.
• Melt the dough butter in the same small saucepan over medium low heat, then let it cool slightly.
• Finely shred the carrots and finely chop the pecans.
• Add the sourdough discard, egg, melted butter, and vanilla extract to the yeast mixture and mix until combined.
• Add the finely shredded carrots, flour, cinnamon, nutmeg, ginger, and salt, then mix until a soft dough forms.
• Knead the dough in the bowl for 5 to 10 minutes, or until soft, smooth, and slightly elastic.
• 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.
• Grease a 9x13 baking dish with the room temperature butter.
• Add the filling butter, finely chopped pecans, brown sugar, cinnamon, and nutmeg to a small mixing bowl and mix until combined.
• 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.
• 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.
• 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.
• Let the rolls cool for 10 minutes, then beat the cream cheese and frosting butter in a medium mixing bowl until smooth.
• Add the powdered sugar, vanilla extract, and whole milk, beat until creamy and spreadable, then spread the frosting over the warm cinnamon rolls.

Notes