Ingredients
Method
Dough
- In a liquid measuring cup, add instant yeast to lukewarm water and set aside for 5 minutes to proof or foam.
- In a large bowl with a dough hook, add melted butter and sugar.
- Add yeast mixture and mix until smooth.
- Add in the egg and mix until smooth.
- Mix in grated carrots.
- Add flour, cinnamon, nutmeg and salt and mix thoroughly on medium speed until satiny smooth for about 5 minutes. This will knead the dough to ensure the cinnamon rolls are soft and fluffy.
- Spritz dough with water to prevent a skin from building and cover with a towel. Allow dough to rise in a warm spot in the kitchen for 60 minutes or until dough doubles in size.
Filling
- Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
- Using a brush, brush the melted butter evenly onto the dough.
- In a medium size bowl, mix brown sugar, cornstarch, cinnamon, ground ginger, cloves, nutmeg, grated carrots.
- Sprinkle the sugar and spice mixture evenly across the dough.
- Roll the dough along the long edge.
- Using a piece of thread or sharp knife, cut dough in half along the long edge. Cut each half into 4 pieces, about 2 inches thick, for a total of 8 jumbo rolls. Place rolls evenly spaced into a greased or parchment lined 9X13 baking pan.
- Place pan of rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Preheat oven to 350F/177F.
- Bake rolls at 350F/ 177F for 30-40 minutes or until internal temperature is 200F. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
- While the rolls are cooling, whip the Cream Cheese Frosting and prepare Lemon Curd.
- Serve with Cream Cheese Frosting and/or Lemon Curd
Cream Cheese Frosting
- In a medium bowl, whip softened butter and cream cheese.
- Add powdered sugar and whip until smooth.
- Add tablespoon of milk to thinner desired consistency of the cream cheese frosting.
- When rolls are cool, spread thick layer of frosting.
Lemon Curd
- On low heat, in a small frying pan or pot, stir eggs, granulated sugar, lemon zest and lemon juice with a whisk.
- Continue to whisk about 8-10 minutes as the curd thickens.
- Remove pan or pot from heat. Add butter and stir until smooth.
- Refrigerate excess lemon curd.