Description
If you’re craving a unique breakfast experience, these Carrot Cake Cinnamon Rolls are a delightful choice! Imagine warm, gooey rolls bursting with the comforting flavors of carrot cake and topped with creamy frosting. Perfect for family gatherings or cozy weekends, these sweet rolls will quickly become a beloved staple in your kitchen. Whether for Easter brunch or just an indulgent treat, their soft texture and rich taste will impress everyone.
Ingredients
Scale
- 3/4 cup warm milk
- 2 1/4 teaspoons instant yeast
- 2 large eggs (room temperature)
- 1/2 cup melted salted butter
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups finely shredded carrot
- 3/4 cup shredded coconut
- 4 1/2 cups bread flour (divided)
- For frosting: cream cheese, powdered sugar, vanilla extract
- 3/4 cup almost melted salted butter (for filling)
- 1 1/2 cups packed brown sugar (for filling)
- 3 tablespoons cinnamon (for filling)
- 1/2 cup heavy cream (for topping)
- 1/3 cup softened salted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 tablespoon vanilla extract (for frosting)
- 1/2 cup chopped walnuts (optional)
Instructions
- Activate the yeast by combining warm milk and yeast in a bowl.
- Mix in eggs, melted butter, salt, cinnamon, and sugar; fold in carrots and coconut.
- Gradually add flour to form a dough; knead until smooth.
- Let the dough rise until doubled in size (about 30 minutes).
- Prepare the filling by mixing softened butter, brown sugar, and cinnamon.
- Roll out the dough, spread the filling, roll it up tightly, then slice into rolls.
- Place rolls in a greased pan; let rise for another 20 minutes.
- Pour cream over rolls before baking at 350°F for about 27-30 minutes.
- Frost warm rolls with cream cheese frosting.
Nutrition
- Serving Size: 1 roll (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg