Scratch made carrot cake cinnamon rolls with cream cheese frosting
Tender cinnamon roll dough is filled with spices and carrots. The rolls are filled with a cinnamon, sugar, pecan and butter mixture. After baking the rolls to golden brown, I topped them with a cream cheese frosting. They are outrageously good!
Combine 1 and 1/2 cup flour and 2 and 1/4 teaspoon yeast in the bowl of a stand mixer.
In a medium saucepan, add shredded carrots, milk, sugar, nutmeg, cinnamon salt and two tablespoons butter. Whisk. Heat to 120 -130 degrees F. Use a thermometer to check.
Temper eggs with carrot mixture, then add mixture to flour/yeast mixture. Mix with a dough-hook on low until combined.
Gradually add remaining flour, 1/4 cup at a time. Mix 8 minutes at medium speed. Mixture should pull away from the sides of the bowl. The mixture will be a little sticky, but not wet. Add another 1/4 cup flour if the dough is too wet.
Allow the dough to rise about an hour or until it is doubled in size. (See notes in post regarding where to best place the dough to rise.)
When doubled in size punch dough down and knead 8 to 10 times, adding flour as needed to keep from sticking to the surface of the bowl.. Roll into a 14x8 inch rectangle (or approximate, it doesn't have to be exact.)
Spread remaining butter over dough. Sprinkle evenly with brown sugar, cinnamon and pecans.
Roll up starting with the long side as tightly as possible and slice into 12 to 14 slices. Place slices cut side down in a 9x13 inch baking dish or two 8 inch pie pans. Cover and allow to rise 30 minutes.
Bake at 350 degrees 20 to 25 minutes, until golden brown.