Carrot Cake Cinnamon Rolls with Mascarpone Icing
User Reviews
4.9
Carrot Cake Cinnamon Rolls with Mascarpone Icing
Description
Carrot Cake Cinnamon Rolls with Mascarpone Icing begin with a yeast dough developed using milk, water, yeast, honey, and a mix of spices including cinnamon and allspice. Finely grated carrots are incorporated into the dough, adding moisture and subtle sweetness. After rising, the dough is rolled out and brushed with melted butter before spreading a spiced filling blending brown sugar, white sugar, cinnamon, allspice, ginger, nutmeg, and salt.
Once baked, the rolls are topped with a mascarpone icing made from room temperature mascarpone cheese, powdered sugar, vanilla, and milk to create a creamy glaze. Each roll offers a soft, tender crumb with the warm spice blend permeating through, enhanced by the moist carrot bits. The mascarpone icing adds a mildly tangy richness that cuts through the sweetness.
This recipe suits gatherings where a fragrant, cinnamon-spiced pastry with a smooth cream cheese-style icing is welcomed. The inclusion of carrots makes them a twist on traditional cinnamon rolls and adds visual interest and texture. These rolls can be savored fresh or gently reheated.
Adjusting the milk quantity in the icing allows for spreading consistency. Use a warm environment for the dough rise to ensure proper yeast activation. Rolling the dough evenly helps achieve uniform cinnamon spirals in each roll.
Ingredients
- 1/2 cup milk whole
- 1/2 cup water
- 2 tablespoons unsalted butter melted
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups all-purpose flour plus more for your workspace
- 1 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 1/2 cups carrot finely grated
filling
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg freshly grated
- pinch salt
- butter extra, melted, for brushing
mascarpone icing
- 8 ounces mascarpone cheese at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 to 5 tablespoons milk
Instructions
- Heat the milk and water in a small saucepan until just warm. Place it in the bowl of your electric mixer and add the melted butter, the yeast and honey, stirring to combine. Let sit for 15 minutes until the yeast is foamy. Add in 2 1/2 cups of the flour, the egg, vanilla, salt, cinnamon and allspice, then turn your mixer onto low speed with paddle attachment. Stir in about 1/2 cup of the grated carrot. Once everything is combined, add in another 1/2 cup of flour and mix. Switch to the dough hook and knead the dough for 6 to 8 minutes, gradually adding in the remaining half cup of flour.
- Add the dough to a well oiled bowl (you can totally use bacon grease!!) and cover. Let rise in a warm place for 1 1/2 to 2 hours.
- Once the dough has risen, preheat the oven to 350 degrees F. Punch down the down and place it on a floured surface. Roll the dough out into a large rectangle, at least 12 inches long and 6 inches wide. Brush the dough with the melted butter. In a small bowl, combine the brown sugar, sugar, cinnamon, allspice, ginger, nutmeg and salt, then sprinkle it all over top of the dough. Add the finely grated carrot evenly over top. Starting at the bottom, tightly roll the dough up into one long roll. Use a sharp knife to cut the roll into 1-inch pieces. Place the rolls in a baking dish or pan and cover, allowing them to rise for 30 minutes.
- After 30 minutes, brush the rolls with melted butter. Bake for 25 to 30 minutes until golden and set on top. Immediately remove from the oven and pour the icing over top. Serve!
mascarpone icing
- Add the mascarpone to a large bowl and whisk until creamy. Whisk in the powdered sugar and vanilla extract, then stream in the milk and stir until a glaze forms. You will have to stir for a minute or two to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 tablespoon at a time, whisking well until smooth. Pour over hot cinnamon rolls.
Notes
- This recipe is adapted from a bacon cinnamon rolls base but without bacon for a sweet, spiced treat.
- Use room temperature ingredients to help the dough rise evenly and develop the correct texture.
- Make sure to grate carrots finely to distribute moisture and flavor uniformly.
- The mascarpone icing can be thinned or thickened by adjusting milk to get the desired glaze consistency.
- Allow the rolls to cool slightly before icing to prevent the frosting from melting too much.
User Reviews
Overall Rating
4.9
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