We came across this recipe and couldn’t not give it a go. Everybody with a sweet-tooth will know the delicious fluffiness of a cinnamon roll, and the rich, satisfying taste of a well baked carrot cake; so why not combine the both. This recipe is straightforward and offers a very delicious reward. Don’t be frightened by the long list of ingredients, they just add to the deliciousness. We were inspired by the wonderful blog How Sweet Eats for this recipe.
- 1/2 cup whole milk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups all-purpose flour, plus more for your workspace
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 1/2 cups finely grated carrot
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon freshly grated nutmeg
- pinch of salt
- extra melted butter for brushing
- 8 ounces mascarpone cheese, at room temperature
- 2 cups powdered sugar
2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
Heat the milk and water in a small saucepan until just warm. Place it in the bowl of your electric mixer and add the melted butter, the yeast and honey, stirring to combine. Let sit for 15 minutes until the yeast is foamy. Add in 2 1/2 cups of the flour, the egg, vanilla, salt, cinnamon and allspice, then turn your mixer onto low speed with paddle attachment.
Stir in about 1/2 cup of the grated carrot. Once everything is combined, add in another 1/2 cup of flour and mix. Switch to the dough hook and knead the dough for 6 to 8 minutes, gradually adding in the remaining half cup of flour.
Add the dough to a well oiled bowl and cover. Let rise in a warm place for 1 1/2 to 2 hours.
Once the dough has risen, preheat the oven to 350 degrees F. Punch down the down and place it on a floured surface. Roll the dough out into a large rectangle, at least 12 inches long and 6 inches wide. Brush the dough with the melted butter.
In a small bowl, combine the brown sugar, sugar, cinnamon, allspice, ginger, nutmeg and salt, then sprinkle it all over top of the dough. Add the finely grated carrot evenly over top. Starting at the bottom, tightly roll the dough up into one long roll.
Use a sharp knife to cut the roll into 1-inch pieces. Place the rolls in a baking dish or pan and cover, allowing them to rise for 30 minutes.
After 30 minutes, brush the rolls with melted butter. Bake for 25 to 30 minutes until golden and set on top. Immediately remove from the oven and pour the icing over top. Serve!
Add the mascarpone to a large bowl and whisk until creamy. Whisk in the powdered sugar and vanilla extract, then stream in the milk and stir until a glaze forms. You will have to stir for a minute or two to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 tablespoon at a time, whisking well until smooth. Pour over hot cinnamon rolls.