Cream cheese-frosted carrot cake cinnamon rolls are smooth, buttery, and loaded with raisins and cinnamon sugar. Incredible ooey-gooey delight with toasty spices. These are great for Easter brunch, Christmas morning, or any day.
– 1cupmilk – 2 1/4teaspoonsactive dry yeast – 1/3teaspoongranulated sugar – 4-4 1/4cupsall-purpose flour – 6tablespoonslight brown sugar – 1/2teaspoonsalt – 1teaspoonground cinnamon – 1/2teaspoonground nutmeg – 2large eggsroom temperature – 1 1/2teaspoonvanilla extract – 1/4cupunsalted butter melted – 1cupcarrotsfinely shredded - about 2 carrot – 6tablespoonsunsalted butter softened – 1cuplight brown sugar – 2teaspoonsground cinnamon – 1/2cupraisin – 8ozcream cheesesoftened to room temperature – 1/2cupunsalted butter softened – 3-4cupspowdered sugar – 1teaspoonvanilla extract – 6tablespoonsmilk – 1/2teaspoonground cinnamonoptional
Ingredients
Heat milk to 115°F in a microwave-safe cup or a small pot on the stove. Stir yeast and granulated sugar into heated milk. Proof the mixture for 5-10 minutes. The mixture should be frothy; if not, repeat.
Next, mix vanilla and melted butter in a basin.After that, mix 4 cups of flour, light brown sugar, salt, cinnamon, and nutmeg in a stand mixer bowl with the dough hook.With the mixer on low, carefully add yeast.
Add the butter mixture next.Next, beat eggs one by one.Adding finely shredded carrots and increasing speed, mix until dough forms. If the dough is still sticky, add flour one tablespoon at a time until it forms a ball.
Place dough in a large oil-greased bowl. Cover it with a clean kitchen towel and let it rise in a warm location for an hour or until doubled.Butter or spray a 9x13-inch baking pan.
In a larger bowl, mix brown sugar and cinnamon. Set aside.Roll the proofed dough into a 12-20-inch rectangle on a clean counter.Apply melted butter to the entire top and sprinkle brown sugar and cinnamon mixture 1 inch from the sides.
After that, equally distribute raisins on top.Roll dough into a log from one short end. Close ends with pinch.
Slicing the dough log with a sharp knife yielded 9 big rolls. Place in preheated pan. Let rise in a warm location for another hour under loose cover.Preheat oven to 350°F.
Bake rolls until internal temperature reaches 200°F, 30-40 minutes.Wait 20–30 minutes before frosting rolls from the oven.
Beat cream cheese and butter until frothy in a large bowl or stand mixer.Mix in vanilla, cinnamon, and powdered sugar. Pause to scrape bowl sides and bottom.
To achieve the appropriate consistency, gradually add milk, one tablespoon at a time.After icing the rolls, serve them.
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