Sweet Breakfast Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough Base
01 -
¾ cup warm water (100-110°F)
02 -
1 tablespoon active dry yeast
03 -
¼ cup granulated sugar
04 -
½ teaspoon salt
05 -
1 large egg
06 -
⅓ cup vegetable oil
07 -
3 cups all-purpose flour
→ Carrot Filling
08 -
3 tablespoons unsalted butter, melted
09 -
½ cup packed brown sugar
10 -
1 tablespoon ground cinnamon
11 -
½ teaspoon ground ginger
12 -
½ cup freshly grated carrots (about 2 medium carrots)
→ Cream Cheese Icing
13 -
4 ounces cream cheese, softened to room temperature
14 -
2 tablespoons unsalted butter, softened
15 -
1 ½ cups powdered sugar
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
Mix warm water (think hot bath temperature, 100-110°F), yeast, sugar, and salt in a measuring cup. Let it sit until bubbly, about 5 minutes.
02 -
In your stand mixer bowl with dough hook, combine the yeast mixture, egg, oil, and 1 cup flour. Slowly add 1½ cups more flour while mixing. Keep mixing 5-10 minutes until dough becomes elastic. It should be soft and a bit sticky.
03 -
Knead the dough briefly on a floured surface until smooth. Place in a greased bowl and let rise until doubled. For faster rising, place in a warm spot.
04 -
Mix brown sugar, cinnamon, ginger, and grated carrots in a bowl. Grease a 9x13-inch baking pan.
05 -
Roll dough into a 12x15-inch rectangle. Spread with melted butter and sprinkle with carrot filling. Roll up tightly lengthwise and cut into 1-inch slices. Place rolls in pan so they barely touch.
06 -
Either let rolls rise 20-30 minutes and bake, or cover and chill overnight (bring to room temp before baking). Bake at 350°F for 20-25 minutes.
07 -
Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then vanilla. Beat until creamy. Spread over warm or cooled rolls.
# Notes:
01 -
Rolls can be made ahead and refrigerated overnight before baking
02 -
Keeps well in fridge for 2 days
03 -
Can be frozen at various stages - before baking, after baking, or even frosted