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Carrot Cinnamon Roll with Cream Cheese Frosting and Lemon Curd

Carrot Cinnamon Rolls with Cream Cheese Frosting and Lemon Curd

Who needs convincing to enjoy Carrot Cinnamon Rolls - the flavor of carrot cake with cinnamon buns? Yes, please!
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Ingredients Method

Ingredients
  

Dough
  • 2 ¼ teaspoons instant yeast
  • 3/4 cup warm milk 110-115F
  • ¼ cup salted butter melted
  • ¼ cup granulated sugar
  • 1 ¼ cups raw grated carrots
  • 1 egg
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup flour for rolling dough
Filling
  • 3 tablespoons salted butter melted
  • 2/3 cup brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 cup raw (prefer finely) grated carrots
Cream Cheese Frosting
  • 4 ounces cream cheese softened (at room temperature)
  • 1/4 cup unsalted butter softened (at room temperature)
  • 3/4 cup powdered sugar
  • 1 tablespoon milk
Lemon Curd
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • Zest of 1 lemon
  • 3-4 tablespoons lemon juice ~1 lemon
  • 2 tablespoons salted butter

Method
 

Dough
  1. In a liquid measuring cup, add instant yeast to lukewarm water and set aside for 5 minutes to proof or foam.
  2. In a large bowl with a dough hook, add melted butter and sugar.
  3. Add yeast mixture and mix until smooth.
  4. Add in the egg and mix until smooth.
  5. Mix in grated carrots.
  6. 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.
  7. 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
  1. Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
  2. Using a brush, brush the melted butter evenly onto the dough.
  3. In a medium size bowl, mix brown sugar, cornstarch, cinnamon, ground ginger, cloves, nutmeg, grated carrots.
  4. Sprinkle the sugar and spice mixture evenly across the dough.
  5. Roll the dough along the long edge.
  6. 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.
  7. 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.
  8. 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.
  9. While the rolls are cooling, whip the Cream Cheese Frosting and prepare Lemon Curd.
  10. Serve with Cream Cheese Frosting and/or Lemon Curd
Cream Cheese Frosting
  1. In a medium bowl, whip softened butter and cream cheese.
  2. Add powdered sugar and whip until smooth.
  3. Add tablespoon of milk to thinner desired consistency of the cream cheese frosting.
  4. When rolls are cool, spread thick layer of frosting.
Lemon Curd
  1. On low heat, in a small frying pan or pot, stir eggs, granulated sugar, lemon zest and lemon juice with a whisk.
  2. Continue to whisk about 8-10 minutes as the curd thickens.
  3. Remove pan or pot from heat. Add butter and stir until smooth.
  4. Refrigerate excess lemon curd.