Carrot Cake Cinnamon Rolls
Combining your two favourite desserts, these cinnamon rolls are spiked with pecans, dark brown sugar, and carrots.
2 hours cook
Serves 6
Ingredients
- 3carrots, finely grated
- 360gplain flour
- 1/2 tspsalt
- 1 tspcinnamon
- 50gdark brown sugar
- 45mlvegetable oil
- 180mlwhole milk
- 2 1/4 tspinstant yeast
- 1large egg
- 70gbrown sugar
- 1 tbspcinnamon
- 50gunsalted butter
- Handful pecans, finely chopped
- 120gcream cheese, room temperature
- 75gicing sugar
- 1 tspvanilla extract
- 30gbutter, softened
for the dough
for the filling
for the icing
Light, fluffy carrot cake dough, buttery brown sugar cinnamon filling, topped with a rich cream cheese icing and roasted pecans. Yes please!
Method
Grate the carrots, squeeze out all moisture. Mix the flour, cinnamon, sugar, salt, and grated carrots
Warm the milk to 40 c, then add the yeast and whisk until dissolved
Add to the dry ingredients along with vegetable oil and egg, and mix with a wooden spatula until a soft dough forms.
Transfer to floured surface and knead until soft, set aside in an oiled bowl for 15 minutes while you prepare the filling - soften the butter, and mix together the cinnamon and sugar
Roll out into a large rectangle, then spread the softened butter all over. Sprinkle over the cinnamon sugar mix, then roll up longways.
Slice into 10-12 segments, then arrange in a greased baking dish. Cover, and leave in a warm spot for 60-90 minutes or until doubled in size
Preheat the oven to 190 C, then add your cinnamon rolls. Bake for 20-25 minutes or until golden brown.
Whip the cream cheese until soft, then add the softened butter. Once combined, add the vanilla and icing sugar, and continue to beat until combined.
Allow the cinnamon rolls to cool for 5 minutes, then spread over the icing. Top with the pecans, and enjoy!
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