Carrot Cake Cinnamon Rolls with Sweet Cream Cheese Glaze
Carrot Cake Cinnamon Rolls with Sweet Cream Cheese Glaze
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I consider myself so fortunate to have been introduced to the joy and flavor of scratch baking from a young age. When I was growing up, my mom and grandmother were weekly bakers who taught me everything I needed to know about yeast doughs, kneading, rising time as well as the flavors that bring all those elements to the table!
I'm sharing my carrot cake cinnamon rolls with sweet cream cheese glaze as way to continue this family tradition with a few modern updates. The first and most important feature is the Fleischmann's® RapidRise® Yeast I use in this recipe that makes scratch baking a total joy!
Whether sweet or savory, yeast doughs have that unforgettable taste of fresh from the oven quality. And it's no wonder that I'm reminded of my childhood when baking today as Fleischmann's has been creating recipes for families to enjoy for generations. I can always find a delicious recipe to try here.
The Taste and Feel of Home
There's nothing like the scent of baked goods in the morning. I absolutely love giving my family (and myself!) the cozy, delicious feeling of homemade cinnamon rolls to pair with cold milk or a hot cappuccino coffee.
I also enjoy the process of making scratch cinnamon rolls over an hour in the morning. It's a nice way to start the day and gives me an instant feeling of satisfaction as I make the dough, sprinkle the ingredients, slice the rolls, let them rise and bake them.
Each step in the process is another step towards a happy family! And while I'm letting my dough rise quickly with Fleischmann's® RapidRise® Yeast, I have time to make myself a cup of coffee with a splash of cream and take a few minutes to read the news, call a friend or walk our dog.
Cake for Breakfast? Yes, please!
Typical cakes don't call for yeast dough, but I've found a way to get the delicious yeast dough taste and all those flaky layers in a cake, for breakfast no less! My carrot cake cinnamon rolls with cream cheese glaze have the delicious springy yeast dough mouth feel with all the complex tastes and textures you get in a loaded carrot cake.
With a rising time of just an hour, these carrot cake cinnamon rolls are ready to enjoy by the time the household has woken up and made their way to the kitchen.
I start with an easy yeast dough recipe and add my carrot cake ingredients as I go. The finely shredded carrot gets mixed into the dough and set aside to rise.
To make yeast dough, I simply combine 2 Fleischmann's® RapidRise® Yeast packets with flour, sugar and salt and set aside. I bring my water with butter to a temperated 120-130 degrees and add to the flour mixture. Finally, I add an egg and combine with a mixer.
I continue to add flour as a I go until a nice dough ball has formed. Next, I place my dough on a floured surface and need for just over 5 minutes. I let my dough rest for 10 minutes and prepare my carrot cake cinnamon roll filling.
My cinnamon and nutmeg sugar covers crunchy pecans and plump golden raisins, which all gets sprinkled onto my dough that's been brushed in melted butter.
The dough is a snap to roll lengthwise and then slice into 12 equal portions with a length of unflavored dental floss. To use this baker's trick, I slide the dental floss under my long roll and lift each side, crossing at the top to slice the dough.
Each of the dozen rolls gets tucked into a greased 9"x13" baking dish and left to rise until they've doubled in size. Before I know it, the carrot cake cinnamon rolls are ready to place in the over to bake for half an hour or a little longer until they're golden brown on top.
Savory Sweet Glaze
When the timer rings, I'm ready with my sweet cream cheese glaze that I scoop into a piping bag and drizzle over the warm rolls. After a little melting, it's time to dig in and share the delicious homemade treat.
Baking with Yeast Tips
As with any recipe, following the chef's instructions is essential to creating the best tasting result. There are a few ways to ensure that when you bake with Fleischmann's® RapidRise® Yeast, you'll end up with the ooey, gooey goodness you hoped for.
For best results, always:
- Check expiration date of yeast. A common issue with no-rising yeast dough is because expired yeast. Plan to read the date on the side of every Fleischmann's® RapidRise® Yeast package you use.
- Follow recipe and yeast package instructions.
- Use water in the recipe heated to 120˚F-130˚F. Water that's too cool won't activate the yeast and water that's too hot can kill the yeast. Work to find that sweet spot for optimal results. If you baking without a thermometer do a finger test and ensure that water is lukewarm, not hot to the touch.
- When possible, use a thermometer to confirm water temperature.
When you're looking for more yeast dough recipes, go to the expert bakers at Fleischmann's®. For 150 years, Fleischmann's® has been producing yeast that makes scratch baking the best kind of baking. For more inspiration, check out their recipes here.
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 (4-1/2 tsp) packets Fleischmann's® RapidRise® Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter or margarine
- 1 egg
- 3 cups finely shredded carrot (approximately 3 medium carrots)
Ingredients for Filling
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons melted butter or margarine
- 1 cup chopped pecans
- 1 cup golden raisins
Ingredients for Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon pure vanilla extract
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely).
Add butter and water to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover with a towel; let rest for 10 minutes.
For filling, combine sugar, cinnamon and nutmeg in a small bowl. Set aside.
Roll risen dough into a 15 x 10-inch rectangle using a rolling pin.
Spread 3 tablespoons melted butter over dough stopping at least 1/2-inch from the edges on the long sides.
Sprinkle with cinnamon sugar mixture, pecans and raisins.
Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
TIP: Use unflavored dental floss instead of a knife to cut rolls. To do so, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
Bake in preheated 350ºF oven for 30-35 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
Combine all cream cheese frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Use a piping bag to drizzle over warm rolls.
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