Rise and shine with a sweet twist on breakfast! These carrot cake breakfast rolls are like a cozy hug for your taste buds, packed with spicy carrot goodness and topped with a creamy glaze that’ll have you saying, “Just one more, please!” Perfect for a morning pick-me-up or an Easter brunch that’s bound to impress.
Carrot Cake Breakfast Rolls
#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-2-33); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-2-50); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-2-66); }linearGradient#wprm-recipe-user-rating-2-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-66 stop { stop-color: #343434; }
Ingredients
Dough
- 1/3 cup whole milk
- 3 tablespoons cane sugar
- 1/4 cup unsalted butter
- 3-1/2 tsp. instant yeast
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 cup finely shredded carrots
Inner layer
- 4 Tbsp. unsalted butter softened
- 2 Tbsp. cane sugar
- 3 Tbsp. brown sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. allspice
Frosting
- 2 oz. cream cheese softened to room temperature
- 4 Tbsp. butter softened to room temperature
- 1 1/2 cups powdered sugar
- 2 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
Optional toppings
- Finely chopped walnuts
- Shredded carrots
- Cinnamon
Instructions
-
Preheat oven to 350 degrees F and grease a 9-x-13-inch pan or 12-inch round skillet.
-
In small saucepan, add milk, sugar and butter and heat until butter melts. Let cool to 105 degrees.
-
In stand mixer, add milk mixture, yeast, water, salt and 2 cups flour. Mix on low for 1 minute, add remaining flour and carrots and mix on medium speed for 2 to 3 more minutes, until dough is smooth and elastic.
-
Grease large bowl and place dough inside; cover and let rise for about 1 hour, or until doubled in size.
-
On floured surface, roll into large rectangle, about 12×16 inches. Spread the 4 tablespoons softened unsalted butter over dough in even layer.
-
In small bowl, stir together cane and brown sugar, cinnamon, nutmeg, cloves and allspice and sprinkle over butter layer.
-
Roll up dough from long edge and slice into 12 rolls.
-
Arrange rolls evenly in prepared pan and cover to let rest for 15 minutes.
-
Bake for 22 to 24 minutes, until golden brown.
-
For frosting: In medium mixing bowl, beat cream cheese and butter for 1 minute, until light and fluffy. Add powdered sugar, heavy cream, vanilla and cinnamon and continue mixing until smooth. Spread over warm cinnamon rolls.
-
Top with walnuts, carrots and cinnamon, if desired, and serve.
Notes
Nutrition
Featured Products
The post Carrot Cake Breakfast Rolls first appeared on The Upside by Vitacost.com.