Description
Combine two beloved classics into one irresistible breakfast treat that fills your kitchen with amazing aromas. Soft, pillowy dough studded with sweet carrots and warm spices gets swirled up and topped with luscious cream cheese icing. Perfect for special weekend breakfasts or brunch.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup finely grated carrots
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
1. Combine warm milk (110°F), sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy like a latte.
2. Mix flour, salt, cinnamon, and nutmeg in a large bowl. Add melted butter, egg, and foamy yeast mixture, stirring until a shaggy dough forms.
3. Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic. (Or use stand mixer with dough hook for 5-7 minutes on medium speed.)
4. Place dough in greased bowl, cover with towel, and let rise in warm spot for 1 to 1.5 hours until doubled in size.
5. While dough rises, mix grated carrots, brown sugar, softened butter, cinnamon, nutmeg, and nuts if using. Set aside.
6. Punch down risen dough and roll into a 12×16 inch rectangle about 1/4 inch thick. Spread carrot filling evenly, leaving a 1/2 inch border on one long edge.
7. Roll dough tightly from the long edge opposite the border into a log. Pinch seam to seal and slice into 12 equal rolls using a sharp knife or dental floss.
8. Arrange rolls in greased 9×13 inch baking dish, cover loosely, and let rise 30-45 minutes until puffy and touching each other.
9. Bake at 350°F for 25-30 minutes until golden brown on top and internal temperature reaches 190°F.
10. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk for spreading consistency. Spread generously over warm rolls.
Notes
Milk temperature is crucial – aim for 110°F (warm but not hot to the touch).
Don’t skip either rise for best flavor and fluffy texture.
Use dental floss to cut rolls for perfect, clean slices without squishing.
Make sure all dairy ingredients are at room temperature.
If dough feels sticky, add flour slowly – you want it soft but not tacky.
Roll dough as evenly as possible for uniform baking.
Don’t overload the filling or rolls will be soggy.
Prepare dough through first rise, then refrigerate overnight for easier morning baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American