Description
These Soft & Fluffy Carrot Cake Cinnamon Rolls combine the tender texture of brioche dough with warm spices and shredded carrots for a delightful twist on traditional cinnamon rolls. Topped with a rich cream cheese icing and optional walnuts, they make a perfect treat for brunch or dessert.
Ingredients
Dough
- 330 g all-purpose flour
- 7 g instant dry yeast
- 30 g dark brown sugar
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 120 g milk (warm)
- 57 g unsalted butter (melted)
- 1 large egg (50 g)
- seeds scraped from 1 vanilla bean or 1 tsp vanilla bean paste
- 65 g shredded carrots (patted dry on paper towels)
Filling
- 71 g unsalted butter (softened)
- 125 g dark brown sugar
- 1¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 40 g chopped walnuts (optional)
Cream Cheese Icing
- 55 g cream cheese (softened)
- 30 g unsalted butter (softened)
- 120 g powdered sugar
- ½ tsp vanilla bean paste (or vanilla extract)
- 15 g milk
- 40 g chopped walnuts (optional)
Instructions
- Make the Brioche Dough: In a stand mixer bowl or large bowl, whisk together flour, instant yeast, dark brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add warm milk, melted butter, egg, vanilla bean paste, and shredded carrots. Mix until ingredients just come together forming a shaggy dough.
- Knead the Dough: Using a dough hook attachment, beat on low speed until soft dough forms. Increase speed to medium-low and knead for 7-8 minutes until the dough is soft and supple. Alternatively, knead by hand for about 10 minutes.
- Rest the Dough: Transfer dough to a lightly floured surface and knead by hand for 1 minute. Form into a ball, place in greased bowl, cover loosely with plastic wrap, and let rest for 15 minutes.
- Prepare the Filling: In a medium bowl, combine softened butter, dark brown sugar, cinnamon, ginger, nutmeg, and cloves using a fork until a thick paste forms. Set aside.
- Roll Out the Dough: Grease bottom and sides of a Lodge Baker’s Skillet. Turn rested dough onto floured surface, punch down gently, and roll out into a 10×12-inch rectangle, ensuring even thickness and a smooth surface.
- Assemble Rolls: Spread cinnamon sugar filling evenly over dough. Sprinkle chopped walnuts if using. Roll dough tightly into a 10-inch log, then cut into 7 equal rolls. Arrange rolls in prepared skillet.
- Second Rise: Cover the skillet and allow rolls to rise for 50-60 minutes or until nearly doubled in size.
- Preheat Oven: While rolls rise, preheat oven to 350°F (180°C).
- Bake the Rolls: Bake the cinnamon rolls for 20-25 minutes until golden brown on top.
- Make the Cream Cheese Icing: In a medium bowl, whisk together softened cream cheese and butter until combined. Add powdered sugar, vanilla bean paste, and milk; whisk until smooth. Adjust consistency with powdered sugar or milk as needed.
- Glaze and Serve: Drizzle and spread the cream cheese icing over the warm cinnamon rolls once removed from the oven. Top with additional chopped walnuts if desired. Cover leftover rolls tightly and store at room temperature up to 3 days.
Notes
- If you don’t have a stand mixer with a dough hook, knead the dough by hand for about 10 minutes until soft and elastic.
- A Lodge Baker’s Skillet is used for baking, but alternatively, a 9-inch round baking dish or cake pan can be used.
- Ensure carrots are well-patted dry to avoid excess moisture in the dough.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftover rolls in an airtight container to maintain freshness.
