Secret Recipe Club: Carrot Cake Cinnamon Rolls

Another reveal day for Group D! This month, I was happy to find that my assignment was one of my newbies, Rebekah from Making Miracles. She has been blogging since 2006 about her life as a surrogate, mom, and recipe tester! I have always admired anyone who could carry a life for someone else. It's such a selfless act - incredibly respectable.

I went to Rebekah's blog with a mission. I have been slacking on making breakfast recipes and posting breakfast recipes for the last few months. I needed a breakfast recipe. When I saw Carrot Cake Cinnamon Rolls, I knew my search was over.

The thing I really like about these rolls is that it is ONE rise...instead of two. I love cinnamon rolls, but I hate making them because they take hours. These gorgeous, delicious babies do not. I absolutely adored the cream cheese frosting too! AND these are the first thing I got to photograph in my new light box!

(Print)
What you need:
For the Rolls:

• 1 cup milk, heated to 100*
• 2 1/4 tsp. active dry yeast, at room temp
• 1/4 cup unsweetened applesauce
• 1 cup finely grated carrots
• 1 1/4 cup whole wheat flour
• 1 1/4 cup all purpose flour (plus some)
• 1 Tbsp. baking powder
• 6 Tbsp. sugar
• 2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 Tbsp. unsalted butter, melted

For the Filling:

• 1/2 cup brown sugar
• 1 Tbsp. cinnamon
• 2 Tbsp. unsalted butter, melted

For the Cream Cheese Frosting:

• 2 Tbsp. butter, softened
• 4 oz. cream cheese
• 1 cup powdered sugar
• 1 tsp. vanilla

Directions:

1. Proof yeast in warm milk for about 10 minutes.
2. In your stand mixer, stir together flours, baking powder, sugar, spices, and salt.
3. In a small bowl, mix together filling ingredients. Set aside.
4. After yeast is frothy, add applesauce and carrots to it and stir.
5. Add into dry ingredients and mix until just combined.
6. Knead for about 2 to 3 minutes. Let rest for 5 minutes.
7. On a lightly floured surface, roll out dough in a 12x9" rectangle. Sprinkle filling on top and roll up tightly. Cut into 8 even pieces.
8. Place in a lightly greased 9-inch cake or pie pan. Cover with a kitchen towel and let rise for about an hour.

9. Brush tops with 1/2 Tbsp. melted butter and bake in a preheated 350* oven for 20 minutes or so.
10. Meanwhile combine the frosting ingredients and beat until smooth.

11. Allow baked rolls to cool slightly before frosting so your cream cheese frosting doesn't melt completely :)

Recipe from Making Miracles

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