Carrot Cake Brioche Cinnamon Rolls
Makes 6 large cinnamon rolls
Ingredients
Dough
6 tbsp unsalted butter, melted and slightly cooled
(plus 1 tbsp extra for greasing the bowl)1 cup warm milk of choice
1/2 cup shredded carrots
3 tbsp fresh yeast or 1 packet (2 1/4 tsp) instant dry yeast
1 egg
1/3 cup granulated sugar
4 1/4 cups all-purpose flour (plus extra for rolling)
1 tsp salt
1/2 cup raisins
2 tbsp milk, for brushing before baking
Filling
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup shredded carrots
1/4 cup raisins
1 tbsp cinnamon
Simple Syrup
1/4 cup water
1/4 cup granulated sugar
Cream Cheese Glaze
2 tbsp unsalted butter, room temperature
4 oz cream cheese, room temperature
1 1/2 cups powdered sugar, sifted
Pinch of salt
Directions
Warm the milk with the shredded carrots and let it infuse for 15 minutes. Gently rewarm before moving to the next step.
In a bowl, combine the warm milk mixture and yeast. Whisk to combine and let sit for 5 minutes, until slightly foamy.
Add the cooled melted butter, egg, and sugar. Whisk until fully incorporated.
Add the flour, salt, and raisins. Mix with a spatula until a dough forms, then knead by hand for 5–7 minutes, until smooth and elastic (this is where the gluten develops).
Place the dough into a lightly greased bowl using the extra butter.
Cover with cling film or a towel and let rise until doubled in size, about 30 minutes in a warm environment, or 1 1/2 to 2 hours in a cooler space.
Once risen, transfer the dough to a clean, floured surface and roll it into a square about 1/2 inch (1.2 cm) thick.
To make the filling, mix the softened butter with the brown sugar, cinnamon, carrots, and raisins until combined.
Spread the filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, then slice into 6 even rolls. Use a lightly dampened knife to prevent sticking.
Place the rolls into a greased 8-inch loaf pan. Cover and let rest at room temperature for 30 minutes.
(For overnight prep: cover tightly and refrigerate at this stage, then bake in the morning.)Preheat the oven to 350°F (180°C). Brush the tops of the rolls with milk to prevent early browning.
Bake for 20–25 minutes, or until golden brown on top.
While the rolls bake, heat the water and sugar in a small saucepan, stirring until dissolved. Remove from heat and set aside.
As soon as the rolls come out of the oven, brush or pour the simple syrup over the top for added moisture.
Make the cream cheese glaze by whisking together the butter and cream cheese until smooth. Add the powdered sugar and salt, and whisk until glossy.
Let the rolls cool for at least 10 minutes before removing from the pan. Spread generously with the glaze.
