🥕 Carrot Cake Cheesecake Cinnamon Rolls
- Prep time:
- 3 hours
- Cook time:
- 30 min
- Serves / Makes:
- 9
Ingredients
- For the carrot dough
- ¾ cup (180 ml) whole milk, lukewarm
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) brown sugar
- 1 large egg
- 60 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ½ tsp salt
- 100 g finely grated carrot
- 400 g bread flour
- For the jam filling
- 50 g unsalted butter, very soft
- ¼ cup (50 g) brown sugar
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 200ml Three Fish Pantry Carrot Cake Jam
- For the cream cheese frosting
- 150 g full-fat cream cheese, softened
- 40 g unsalted butter, softened
- ¾ cup (90 g) icing sugar
- ½ tsp vanilla extract
- 50ml Three Fish Pantry Carrot Cake Jam
- Pinch of salt
Method
- In a large bowl, combine the bread flour and grated carrot. Toss the carrot through the flour so it is evenly distributed.
- In a separate bowl or jug, combine the lukewarm milk, yeast, and brown sugar. Add the egg, melted butter, and vanilla and whisk until combined.
- Pour the wet ingredients into the flour and carrot mixture. Add the salt and mix until a soft dough forms.
- Knead the dough for 8 minutes, either by hand or using a stand mixer with the dough hook. The dough should become smooth, elastic, and soft, and slightly tacky, but shouldn’t be wet or difficult to handle.
- Don’t add lots of extra flour. Keeping the dough soft is what will give you those fluffy, pull-apart rolls.
- Place the dough in a lightly greased bowl, cover, and leave somewhere warm for 1½ hours, or until doubled in size.
- While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, and salt into a smooth paste.
- Once the dough has doubled, gently punch it down and transfer it to a lightly floured surface.
- Spread the cinnamon-butter mixture evenly over the dough.
- Then spread the Three Fish Pantry Carrot Cake Jam evenly over the top.
- Starting from the long side, tightly roll the dough into a log.
- Cut into 9 equal rolls using a sharp knife.
- Cover and let them proof for another 30 minutes, until noticeably puffy and the rolls are almost touching.
- Preheat the oven to 170°C fan.
- Bake for 25–30 minutes, until the tops are lightly golden and the centres are cooked but still soft.
- Allow them to cool for about 10–15 minutes before frosting.
- Beat the softened cream cheese and butter together until completely smooth and fluffy.
- Add the icing sugar and salt and beat until combined.
- Add 2 tablespoons of Three Fish Pantry Carrot Cake Jam and mix it through with a spatula.
- Spread generously over the warm cinnamon rolls. Bon Appetité!
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