Fluffy, homemade cinnamon roll dough swirled with a carrot and brown sugar filling. Soft, perfect and topped with decadent mascarpone icing. A perfect addition to Easter brunch or any spring morning!
I think Spring may FINALLY be here! So excited for Spring baking with the windows open. Here in South Dakota, when the temperature 50 degrees, we are basically throwing on our swimsuits and headed to the beach. Ha!
Anyway, on to the important stuff. These rolls..I wanted to make the BEST carrot cake cinnamon rolls ever. Mainly because it is frowned upon to house carrot cake first thing in the morning. Carrot Cake Cinnamon Rolls are the next best thing.
I jelly roll my cinnamon roll and then use dental floss to separate them versus using a knife or bench scrapper. Using those tools tends to flatten the roll a bit. I love being able to see the small flecks of carrot throughout.
Look at the volume of these rolls!
While the rolls are still warm, frost with the whipped mascarpone icing. Top with crushed pecans (optional).
This recipe makes approximately 10-12 fluffy rolls. Enjoy!
Carrot Cake Cinnamon Rolls with Mascarpone Icing
Ingredients
Dough:
- 1 cup warm milk (110 °)
- 3 tsp active dry yeast
- ½ cup granulated sugar
- 1 tsp salt
- 2 large eggs room temperature
- ⅓ cup melted butter (6 tbsp)
- 4 cup AP flour
- 1 tsp cinnamon
Filling:
- 3 tbsp melted butter
- ½ cup brown sugar, packed
- 1 tbsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ cup shredded carrots
Mascarpone Icing:
- 8 oz mascarpone cheese, room temperature
- 1 ½ cup powdered sugar
- 2 tsp vanilla
- 1 tbsp maple syrup
- chopped pecans (optional)
Instructions
- 1. Place warm milk in the bowl of a stand mixer fit with dough hook attachment. Sprinkle yeast over the top, stir with a wooden spoon and let rest at least 5 minutes. It should be bubbly and frothy. 2. In another bowl, whisk together the melted butter, sugar, salt and eggs. Pour mixture into the stand mixer bowl with one cup of flour and cinnamon. Start the mixer and then slowly add in the rest of the flour. Continue running the mixer until dough is elastic (at least 10 minutes). Place the dough in a bowl with nonstick cooking spray. Cover and let rest until doubled (1-2 hours). 3. Filling: Stir together all ingredients except carrots. Spray a 9 x 13 pan with cooking spray.4. Once dough is doubled, roll into a large rectangle. Spread out the mixture with a spatula. Sprinkle the carrots over. Roll up lengthwise and cut into one-inch pieces using unflavored dental floss (see pictures above). Place into pan so that the rolls barely touch each other.5. Let rise until doubled or store in the refrigerator overnight (covered with plastic wrap). If chilling overnight, let sit out for 30 minutes before baking. 6. Preheat oven to 350. Bake for 20-25 minutes. 7. Icing: Beat all ingredients together in the bowl of a stand mixer with paddle attachment until smooth. Spread over warm rolls.
