Carrot Cake Rolls (Print Version)
# Ingredients:
→ Dough Base
01 -
3 cups all-purpose flour
02 -
1 large egg
03 -
1 tablespoon active dry yeast
04 -
¾ cup warm water (about 100-110°F)
05 -
⅓ cup vegetable oil
06 -
¼ cup granulated sugar
07 -
½ teaspoon salt
→ Carrot Filling
08 -
½ cup grated carrots (roughly 2 medium-sized carrots)
09 -
½ cup packed brown sugar
10 -
1 tablespoon ground cinnamon
11 -
½ teaspoon ground ginger
12 -
3 tablespoons of melted unsalted butter
→ Cream Cheese Icing
13 -
1 teaspoon vanilla extract
14 -
4 ounces cream cheese, softened
15 -
2 tablespoons softened butter
16 -
1 ½ cups powdered sugar
# Instructions:
01 -
Stir together hot water (like a cozy bath, around 100-110°F), sugar, yeast, and salt in a measuring cup. Leave it alone for about 5 minutes till you see foam on top.
02 -
Grab your stand mixer with a dough hook. Mix the bubbly yeast mixture, egg, oil, and 1 cup of the flour. Slowly, add 1½ more cups of flour while mixing. Keep going until it feels stretchy and soft—about 5-10 minutes.
03 -
Sprinkle some flour on your counter and knead the dough until it smooths out. Put it in a greased bowl and let it double in size. Warm places speed this up!
04 -
Toss grated carrots, brown sugar, cinnamon, and ginger together in a bowl. Get a 9x13-inch pan ready by greasing it.
05 -
Flatten the dough into a rectangle (12x15 inches). Spread the butter over it, then sprinkle the carrot filling all over. Roll it up (the long way), and slice into 1-inch pieces. Arrange slices in the pan so they’re close but not squished.
06 -
You’ve got options: Let the rolls puff up (20-30 minutes), then bake, OR cover and keep them in the fridge overnight (bring to room temp before baking). Bake them at 350°F for about 20-25 minutes.
07 -
Whip cream cheese and butter until smooth. Add the powdered sugar bit by bit, then mix in the vanilla. Keep beating until creamy. Spread over the rolls when warm, or after cooling.
# Notes:
01 -
You can chill these overnight and bake them the next day.
02 -
They’ll stay fresh in the fridge for up to 2 days.
03 -
Feel free to freeze them; they freeze great before or after baking, even frosted!