INGREDIENTS:
For the Carrot Cinnamon Rolls
250ml / 1 cup whole milk
2 carrots, and cut into 1 inch pieces
135g / 2/3 cup sugar
115g / 0.5 cup butter, melted
2 eggs, room temperature
1.5 teaspoons kosher salt
585g / 4.5 cups flour
2 packets instant yeast
125ml / 0.5 cup heavy cream
For the Filling
345g / 1.5 cups butter, softened
330g / 1.5 cups brown sugar
3 tablespoons cinnamon
2 teaspoons freshly ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
For the Cream Cheese Frosting
55g / 0.25 cup butter, softened
225g cream cheese, softened
225g mascarpone
60g / 0.5 cup powdered sugar
1 teaspoon vanilla extract
zest of one lemon
pinch kosher salt
Milk
COOKING METHOD
For the Carrot Cinnamon Rolls
1. In a high powered blender, add whole milk and carrots and blend for 1-2 minutes, or until the carrots have completely pureed into the milk. Strain the liquid through a fine mesh sieve and discard the solids.
2. In the bowl of a stand mixer fitting with the dough hook attachment, add flour, salt and yeast together and whisk well.
3. In a medium heat proof bowl, add the carrot milk, butter and sugar and microwave until the butter has melted and the milk is slightly warmed. It should be no hotter than 40C/105F.
4. Add the warm milk mixture to the dry ingredients and mix on low for 2 minutes. Add 1 egg, allow it to incorporate, then add the second egg. Increase the speed to medium and knead until the dough pulls away from the sides. It may stick to the bottom of the bowl, but that is okay.
5. Press the dough with 1 finger, if it is tacky, but doesn’t stick to your finger, the dough is done. If it sticks to your finger, add 1 tablespoon of flour and mix again on low. Repeat until the correct consistency is achieved. Cover with plastic wrap and allow the dough to rest for 15 minutes.
6. While the dough is resting, make the filling. In a medium mixing bowl, add butter and spices and stir to fully combine. Set aside.
7. Remove the plastic wrap and turn the dough out onto a lightly floured work surface. Roll out into a 12×18 inch rectangle.
8. Spread the filling from edge to edge, then roll the longest side away from you into a jelly roll shape. Cut into 6 rolls for jumbo rolls, or 12 for medium-sized cinnamon rolls. Lightly grease a metal 9-inch cake pan (or metal/glass 9×13 pan for the 12 rolls) and add the rolls. Cover with plastic wrap and proof for 1-2 hours, or until the cinnamon rolls have doubled in size.
9. Preheat the oven to 190C/375F. Place the cinnamon roll pan on a sheet tray. Drizzle heavy cream over rolls and bake for 25-30 minutes, or until the rolls are golden brown.
10. Remove from the oven and cool on a wire rack. While the cinnamon rolls are cooling, make the cream cheese frosting.
11. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, mascarpone and butter. Turn the mixer on low to incorporate, then increase to medium and whip for 1 minute. Once the mixture is paler in color and fluffy, turn the mixer off an add sugar and salt. Whisk on low until incorporated. Add in vanilla extract. the zest of a lemon, and a splash of milk to bring it together. Increase the speed and whip for 1-2 minutes. Set aside.
12. Once the cinnamon rolls have cooled, slice them in half and spread the frosting in the middle.
Recipe credit: Matty Matheson – cooking something