Shared recipe

Carrot Cake Cinnamon Rolls

12 servingscarrotcakecinnamonrollsbakingdessert

A delicious fusion of classic carrot cake and soft cinnamon rolls, finished with a creamy frosting and toasted walnuts.

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Time

per serving

One serving: 1 roll

Dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
In a stand mixer bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and grated carrots.
Add the yeast mixture, eggs and softened butter and knead on medium for 8 minutes until the dough is smooth and soft but no longer sticky.
Cover and let rise in a warm place for 60 minutes, until doubled.
Roll the dough out on a floured surface into a 12x18 inch rectangle.
Spread the softened butter over the dough, then spread the 4 oz of cream cheese over it in a thin even layer.
Mix the brown sugar and cinnamon and sprinkle it evenly over the cream cheese.
Roll tightly from the long side into a log, chill 10 minutes, and cut into 12 even slices.
Place in a greased 9x13 pan, cover, and let rise for 30 minutes.
Preheat the oven to 350F (175C) and bake for 25-30 minutes until the tops are golden brown.
Beat the cream cheese, butter, powdered sugar and vanilla together until smooth.
Let the rolls cool for 10 minutes, spread the frosting over the tops and sprinkle with the toasted walnuts.