Carrot Cinnamon Rolls with Cream Cheese Icing Recipe

Ingredients

For the Brioche Dough

• 330 g all-purpose flour
• 7 g instant dry yeast
• 30 g dark brown sugar
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 120 g milk, warm
• 57 g unsalted butter, melted
• 1 large egg (50 g)
• seeds scraped from 1 vanilla bean or 1 teaspoon vanilla bean paste
• 65 g shredded carrots, patted dry on paper towels

For the Filling

• 71 g unsalted butter, softened
• 125 g dark brown sugar
• 1¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 40 g chopped walnuts (optional)

For the Cream Cheese Icing

• 55 g cream cheese, softened
• 30 g unsalted butter, softened
• 120 g powdered sugar
• ½ teaspoon vanilla bean paste or vanilla extract
• 15 g milk

Instructions

1. In a stand mixer bowl or large mixing bowl, whisk together the flour, instant yeast, dark brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add milk, melted butter, egg, vanilla bean paste, and shredded carrots, mixing until just combined to form a shaggy dough.
2. Using the dough hook, beat on low speed until a soft dough forms. Increase to medium-low speed and continue beating until the dough is soft and supple, about 7-8 minutes. If you lack a stand mixer, knead by hand for about 10 minutes.
3. Transfer dough to a lightly floured surface, knead for 1 minute, shape into a ball, and place in a lightly greased bowl. Cover loosely with plastic wrap and rest for 15 minutes. Prepare the filling during this time.
4. 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.
5. Grease a 10-inch cast iron skillet or suitable alternative and set aside. Punch down the dough on a floured surface, roll it out into a 10×12-inch rectangle ensuring even thickness.
6. Spread the cinnamon sugar filling evenly over the dough, sprinkle chopped walnuts if desired, then tightly roll into a 10-inch log. Cut into 7 even rolls.
7. Arrange rolls in the prepared skillet, cover, and let rise for 50-60 minutes until nearly doubled in size. Meanwhile, preheat the oven to 350°F (180°C).
8. Bake for 25 minutes until golden brown.
9. Whisk cream cheese and butter until smooth. Add powdered sugar, vanilla bean paste, and milk, whisking until combined and smooth. Adjust thickness by adding powdered sugar or milk as needed.
10. Drizzle and spread icing over warm rolls after baking. Garnish with chopped walnuts if desired. Store leftover rolls tightly covered at room temperature for up to 3 days.

Notes

• If you don’t have a 10-inch cast iron skillet, use a jumbo muffin pan or an 8×8-inch pan; grease well to prevent sticking.
• Make sure shredded carrots are well-patted dry to avoid excess moisture in the dough.
• For a nuttier flavor and texture, feel free to add or omit walnuts according to preference.
• Adjust icing thickness as needed by adding powdered sugar to thicken or milk to thin.
• Kneading by hand requires a bit more effort and time; aim for a smooth, elastic dough.