Name: Carrot Cake Breakfast Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/3 cup whole milk; 3 tablespoons cane sugar; 1/4 cup unsalted butter; 3-1/2 tsp. instant yeast; 3/4 cup warm water; 3 cups all-purpose flour; 1/2 tsp. cinnamon; 1/2 tsp. sea salt; 1 cup finely shredded carrots; 4 Tbsp. unsalted butter (softened); 2 Tbsp. cane sugar; 3 Tbsp. brown sugar; 1 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/4 tsp. allspice; 2 oz. cream cheese (softened to room temperature); 4 Tbsp. butter (softened to room temperature); 1 1/2 cups powdered sugar; 2 Tbsp. heavy cream; 1 tsp. vanilla extract; 1 tsp. cinnamon; Finely chopped walnuts; Shredded carrots; Cinnamon

Rise and shine with a sweet twist on breakfast! These carrot cake breakfast rolls are like a cozy hug for your taste buds, packed with spicy carrot goodness and topped with a creamy glaze that’ll have you saying, “Just one more, please!” Perfect for a morning pick-me-up or an Easter brunch that’s bound to impress.

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Carrot Cake Breakfast Rolls

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Calories 526 kcal

Ingredients

Dough

1/3 cup whole milk
3 tablespoons cane sugar
1/4 cup unsalted butter
3-1/2 tsp. instant yeast
3/4 cup warm water
3 cups all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. sea salt
1 cup finely shredded carrots

Inner layer

4 Tbsp. unsalted butter softened
2 Tbsp. cane sugar
3 Tbsp. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice

Frosting

2 oz. cream cheese softened to room temperature
4 Tbsp. butter softened to room temperature
1 1/2 cups powdered sugar
2 Tbsp. heavy cream
1 tsp. vanilla extract
1 tsp. cinnamon

Optional toppings

Finely chopped walnuts
Shredded carrots
Cinnamon

Instructions

Preheat oven to 350 degrees F and grease a 9-x-13-inch pan or 12-inch round skillet.
In small saucepan, add milk, sugar and butter and heat until butter melts. Let cool to 105 degrees.
In stand mixer, add milk mixture, yeast, water, salt and 2 cups flour. Mix on low for 1 minute, add remaining flour and carrots and mix on medium speed for 2 to 3 more minutes, until dough is smooth and elastic.
Grease large bowl and place dough inside; cover and let rise for about 1 hour, or until doubled in size.
On floured surface, roll into large rectangle, about 12x16 inches. Spread the 4 tablespoons softened unsalted butter over dough in even layer.
In small bowl, stir together cane and brown sugar, cinnamon, nutmeg, cloves and allspice and sprinkle over butter layer.
Roll up dough from long edge and slice into 12 rolls.
Arrange rolls evenly in prepared pan and cover to let rest for 15 minutes.
Bake for 22 to 24 minutes, until golden brown.
For frosting: In medium mixing bowl, beat cream cheese and butter for 1 minute, until light and fluffy. Add powdered sugar, heavy cream, vanilla and cinnamon and continue mixing until smooth. Spread over warm cinnamon rolls.
Top with walnuts, carrots and cinnamon, if desired, and serve.