Carrot cinnamon rolls with cream cheese glaze
A cinnamon roll is a sweet roll served commonly in Northern Europe and Northern America in breakfast. The sweet and sharp flavours work best with a cup of coffee.
I got really interested in doing this dish ever since I saw Masterchef USA participants doing it in one of the elimination challenges. Over and above all, seeing an Indian participant winning the challenge inspired me a lot.
I followed Chef John's pumpkin cinnamon rolls recipe. I did few customizations and made these carrot cinnamon rolls.
I got really interested in doing this dish ever since I saw Masterchef USA participants doing it in one of the elimination challenges. Over and above all, seeing an Indian participant winning the challenge inspired me a lot.
I followed Chef John's pumpkin cinnamon rolls recipe. I did few customizations and made these carrot cinnamon rolls.
While these rolls were baking, the entire house was filled with the aroma of cinnamon. It just felt awesome. By the way, if you see these beautiful cinnamon rolls, it also gives you a feel of our Indian snack, 'Bhakarwadi'.
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| After baking |
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| Before baking |
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| Stuffing layered over rolled sheet |
Here's the recipe.
Ingredients for stuffing:
1) 3/4 cup brown sugar
2) 1/4 cup white sugar
3) 2 tbsp grpund cinnamon powder
4) raisins ( 1 cup or less as per your choice)( optional, I added it)
Ingredients for dough: ( ingredients listed in order of cooking procedure)
1) 0.25 ounce or 1 package active dry yeast
2) 1/2 tsp white sugar
3) 1/4 cup warm water (luke warm such that that you can easily tough with hand)
4) 2 medium sized carrots grated
5) 1/4 cup heavy cream ( I used heavy whipped cream)
6) 1/4 cup white sugar and 2 tbsp brown sugar
7) 1/4 cup butter, melted
8) 1 tsp salt
9) 1/2 tsp vanilla extract, 1/2 tsp lemon extract (lemon extract is optional, I added it as per my flavour preference).
10) 1/2 tsp ground ginger powder
11) 1/4 tsp ground nutmeg powder
12) 2 cups all purpose flour
13) 1 egg
14) 2 1/4 cup purpose flour
15) 1 tsp vegetable oil
16) 5 tbsp butter, melted
For cream cheese glaze.
1) 1/4 cup cream cheese
2) 1 cup confectioners sugar
3) 1/4 cup milk
Procedure:
1) In a bowl, combine yeast, warm water and 1/2 tsp sugar. Whisk it well and let it rest for 10-15 minutes until the yeast foams out.
2) Now add carrots, cream, 1/4 cup white sugar, 2 tbsp brown sugar, 1/4 cup melted butter, salt, 1/2 tsp vanilla extract, ginger powder, nutmeg powder, 2 cups flour, egg in mixer/processor bowl. I used hand mixer with dough hooks. Mix the dough for 2 minutes. ( or you can simply mix the ingreadients well with hands and knead a smooth elastic dough )
3) Now add rest of 2 1/4 cups of flour. Again mix it until you have a sticky smooth and elastic dough. Knead it with hand if you feel the dough is not smooth enough.
4) Remove the dough and bring it in a ball shape. Coat the dough all over with 1/2 tsp vegetable oil.
5) cover the vessel with an aluminium foil and let it rest in a warm place (a shut off oven could be a good place) for 1 or 1 and 1/2 hours until the flour doubles in size.
6) Meanwhile prepare the stuffing. Combine brown sugar, white sugar, cinnamon powder and mix well. Keep the raisins ready.
6) Now remove the dough and place it on a floured platform. Gently with your palms, flatten it and bring it in a rectangular shape about 1 inch thick.
Flour both sides of dough and roll it out in a big rectangle (20 x 12 inch) with 1/4 inch thickness.
7) Now spread in generous about of butter ( 5tbsp) evenly all over the rolled out sheet. Leave out 1/2 inch border on each wide side unbuttered. Now spread generous amount of stuffing all over the buttered surface evenly.
Place few raisins evenly over the stuffing.
You can see the pictures for reference.
8) Now with your finger, gently spread some water over the unbuttered borders. Take the one wider side of the rectangular sheet and start rolling tightly to form a log. Keep pressing inside and applying butter on top side as you roll the sheet. This helps in sticking things well and stuffing staying intact. Seal the log on watered surface.
9) Now butter or oil the sharp side of a sharp knife. Now first cut out 4 big pieces. Then take each piece and cut out four small rolls (of equal sizes). Discard the uneven border rolls, as they would have no stuffing. Check the pictures for reference.
10) Butter a big baking tray generously. ( I used greased parchment paper layer over baking tray). Place the rolls on the tray, keeping some space between each. Place the baking tray in a warm place and let it rest for 25-30 minutes. You will see the rolls increasing in size (almost double).
11) Preheat the oven to 350°F. Bake the carrot cinnamon rolls for about 30 minutes or untill golden brown.
12) Meanwhile we can quickly prepare the glaze.
Combine sugar, milk and cream cheese in a container. Whisk it well to form a smooth semi thick glaze. You can add some flavour like vanilla, lemon etc of your choice. I added none.
12) Let the rolls cool down.
13) Serve the cinnamon rolls with a drizzle of cream cheese glaze.
Enjoy the beautiful and fragrant carrot cinnamon rolls along with a cup of tea or coffee. If you love the sharpness and fresh flavour of cinnamon, you will love it in the rolls even more.
Happy baking.
Cheers,
Shweta
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