Carrot Cake Cinnamon Rolls
Total Time: 4 hours
Yields: 9-12 rolls
Ingredients
Dough:
600 g (4 - 4 1/2 c.) all-purpose flour*
30 g. (3 TB) milk powder*
1 tsp. kosher salt
100 g. white sugar
50 g. light brown sugar
12 oz. (1 ½ c.) warm whole milk (100-110 F)
3 tsp. active dry yeast
1 large egg + 1 egg yolk
30 ml (2.5 TB) neutral oil
pure vanilla extract
1 ½ tsp. Ground Cinnamon
½ tsp. Ground ginger
¼ tsp. Ground nutmeg
¼ tsp. Ground clove
¾ tsp. Turmeric (for color)
¾ c. grated or shredded carrots*, squeezed and dried
Filling:
113 g. (8 TB) softened, salted butter
200 g. (1 c.) light brown sugar
1 TB. Ground cinnamon
½ tsp. Ground ginger
¼ tsp. Nutmeg
¼ tsp. Allspice
½ tsp. Cornstarch
Carrot Cake Crumble:
100 g. (¾ c.) All-Purpose Flour
1 TB. white sugar
1 TB. light brown sugar
1 TB. cornstarch
Pinch of kosher or sea salt
5 TB. melted unsalted butter
2 TB. grated carrots
¼ tsp. Cinnamon
(For coating the crumble)
¼ c. white sugar
2 tsp. Cinnamon
Cream Cheese Frosting:
113 g. (8 TB) softened, salted butter
226 g. (8 oz.) softened cream cheese
240 g. (2 c.) powdered sugar
2 TB milk powder (optional)
1 tsp. Pure vanilla extract
- 9x13 pan, glass or metal (can also be baked on a sheet pan)
- unflavored dental floss or serrated knife
- baking spray
*Please note: for this recipe, milk powder for the dough portion is optional.
*You can sub half (300 g) of the all-purpose flour with bread flour for a more chewy texture.
*You absolutely may use bagged shredded carrots. For the crumble portion of the recipe, I recommend using a knife to chop the carrots into finer pieces.
Preparation
The Dough
In a large bowl, combine your flour, milk powder, sugars, salt, spices and grated carrots. Whisk until combined, and create a well at the center. If you are measuring your ingredients using cups, start with 4 ½ cups of flour. Adjust as needed with the remaining ½ cup.
To the well, add your warm milk, yeast, egg and egg yolk, vanilla and oil.
Mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 4 with the hook attachment.
If kneading by hand, move your sponge to a lightly oiled or floured surface. Set aside another ½ cup of flour in case you need to add more. Be sure to oil your hands, and begin kneading until a soft dough forms. Due to the addition of the carrots, the dough will be very wet at first. If using a stand mixer, you may have to knead for anywhere from 15-20 minutes until your dough comes together.
Be patient when kneading your dough and take breaks if needed. When kneading by hand, the dough can take about 20 - 30 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking.
After your soft and elastic dough has come together, roll it into a tight ball and place in a well oiled bowl. The dough should be smooth and slightly stretchy. Cover with a tea towel and allow to rise in a warm place and double, about 1.5-2 hours.
The Cinnamon Filling
For the filling, place the softened salted butter, cinnamon and spices, cornstarch and brown sugar into a bowl.
Mix the ingredients together with a rubber spatula until a well incorporated, spreadable consistency forms.
Set aside.
Baking the Crumble
To prepare the crumble, preheat the oven to 275 F.
In a small bowl, combine the flour, sugars, cornstarch, salt, ¼ tsp. cinnamon and grated carrot. Combine with a wooden spoon or rubber spatula.
Add the melted butter, and mix until crumbles form and all the flour is coated in butter.
Sprinkle the crumble onto a baking sheet lined with parchment paper.
Bake at 275 F for 20-22 minutes.
While the crumble is cooling, in a separate bowl combine the ¼ c. sugar with 2 tsp of cinnamon.
After the crumble has cooled, toss in the cinnamon sugar mixture until each individual piece is coated, like little churro pieces.
Set aside.
Assembling the Rolls
Turn your risen dough out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin.
As you're rolling, form a rectangle with the short end closest to you. Make the end closest to you a bit thinner (about ¼ inch thick), with the short end opposite of you thicker (about a ½ inch) thick. When rolling, you'll be able to create a tight spiral by starting with the thin side, and ending the roll with the slightly thicker side.
Spread your cinnamon sugar filling all over the dough using a rubber spatula or offset spatula. Try to spread it as evenly as possible, and close to the edges.
Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
After you’ve formed a log, trim the edges. Using unflavored dental floss or a knife, cut 9-12 rolls of your preferred size.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 45 minutes to an hour, or until doubled.
After rolls have doubled in size, bake in a 350 F preheated oven for 24-30 minutes or until golden brown. The most center roll should read 195-200 F.
Making the Cream Cheese Frosting
To the bowl of a stand mixer, add your softened cream cheese and butter.
Mix on medium high speed for 3 minutes until fluffy.
Next, add your powdered sugar and milk powder. Mix on medium low speed to incorporate, and then increase the speed to medium high for another minute.
Lastly, add the vanilla extract, and mix on medium until thoroughly combined.
Topping the Rolls
Allow your rolls to cool for at least 10 minutes before frosting (allow to cool for 20 minutes if you do not want your frosting to melt over the rolls).
Frost your rolls using a piping bag, or spread it all over with a spoon.
Add your carrot cake crumbles and enjoy!
Enjoy your rolls! I really hope y’all like this recipe!
Thank you. -Chanel
Comments
Post a Comment