Have a delicious day with a cinnamon roll!
A combination of two classics, carrot cake and cinnamon rolls, is the perfect baked good for the autumn harvest. The recipe by Anna from Pilvilinna has the flavours of carrot cake baked in a cinnamon roll.
Grated carrot keeps it moist, and the wonderful cinnamon, cardamom and clove spice of cinnamon rolls makes it a scrumptious treat.
The rolls are placed right next to each other in a pie dish and then drizzled all over with a cream cheese icing.
What a double delight for autumn!
Carrot Cake Cinnamon Rolls
For the dough:
390 g plain flour
1 packet (11 g) dry yeast
70 g brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
¼ tsp ground clove
2,5 ml lukewarm milk (42 °C)
100 ml liquid margarine
1 large carrot, finely grated
For the filling:
100 g butter, softened to room temperature
70 g brown sugar
1 tbsp ground cinnamon
1 tbsp plain flour
For the egg wash:
1 egg, beaten
For the icing:
50 g butter, softened to room temperature
100 g icing sugar
100 g plain cream cheese
Mix together all the dry ingredients in a bowl. Stir in the milk. Add the margarine and grated carrot. Knead the dough by hand or in a machine for a few minutes, then place a cloth over and let rise for at least an hour.
After proofing, knead the dough for a few minutes on a floured surface, then roll out into a rectangle. Mix together all the filling ingredients to make a paste, then spread all over the dough. Roll up the rectangle from the longer edge and cut into about 2 cm slices. Put the rolls cut side up in a pie dish (27 cm in diameter), leaving some room between each one to let rise. There should be room for about 11 rolls in the dish. You can bake the rest individually. Let rise for about 30 minutes.
Heat the oven to 200 °C. Brush the rolls with the egg, then bake for about 20 minutes (individual rolls should take about 12 to 15 minutes). You can protect the tops with parchment paper if you feel they may get too brown. Let cool completely after baking.
For the icing, beat together the butter and icing sugar until light and creamy, then beat in the cream cheese. Make sure not to overbeat so that the icing does not separate. Spread over all the rolls.