carrot cake cinnamon rolls 🤎✨ perfect for easter 🐣 dough 1 cup warm milk (240g) 2 tbsp sugar (25g) 2¼ tsp instant yeast (7g) 1 large egg, room temp (50g) 1 tbsp vanilla (13g) ¼ cup softened butter (57g) 1 tsp salt (6g) ½ cup very finely grated carrots, lightly squeezed dry (60–70g) 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger ⅛ tsp cloves (optional) 3½–4 cups bread flour (420–480g) optional tangzhong ½ cup milk (120g) 2 tbsp all-purpose flour (15g) if using the tangzhong, whisk the milk and flour in a small saucepan over medium heat. cook, stirring constantly, until it thickens into a paste. remove from heat and let cool completely before adding to the dough. in a bowl, mix the warm milk, sugar, and yeast. let sit 5–10 minutes until foamy. add the egg, vanilla, softened butter, shredded carrots, and cooled tangzhong (if using). mix until combined. add the spices & salt and gradually mix in the flour, starting with about 3 cups. continue adding flour until a soft dough forms. the dough should feel soft and slightly tacky but not sticky. knead for 8–10 minutes until smooth. i like to knead with a little olive oil on my hands instead of adding extra flour. if needed, add small amounts of flour, but do not exceed 4 cups total if using tangzhong. make sure you lightly spoon flour into the cup and level it off rather than packing it. cover and let rise in a warm place until doubled, about 1 hour. (i cover with plastic wrap and a towel and place it in my oven with the light on.) carrot cake cinnamon filling ¼ cup softened butter (57g) ½ cup brown sugar (100g) 1 tbsp cinnamon ¼ cup finely shredded carrots (30g) ¼ tsp nutmeg ¼ tsp ginger ⅛ tsp cloves carrot cake crumble (cover the dough surface, i used @Betty Crocker carrot cake mix) mix the butter, brown sugar, cinnamon, carrots, and spices until smooth. roll the dough into a large rectangle. spread the filling evenly over the surface and sprinkle the carrot cake crumble on top. cut into strips, roll them up, and place in a baking pan. cover and let rise again for 30–40 minutes until puffy. (i skipped this step because my dough had already proofed a little too long.) bake at 350°F (175°C) for 25–30 minutes, until golden and baked through. cinnamon maple frosting 8 oz cream cheese, softened (226g) 4 tbsp salted butter, softened (56g) 1¼ cups powdered sugar (150g) 1–2 tbsp maple syrup (15–30g) 2 tsp cinnamon 1 tsp vanilla bean paste (5g) beat the cream cheese and butter together until smooth and fluffy. add the powdered sugar, maple syrup, cinnamon, and vanilla and continue beating until creamy and spreadable. spread over warm rolls and enjoy. #carrotcake #cinnamonrolls #Recipe #baking #easter - @sugarspiceddreams