Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ teaspoon salt
- ¾ cup whole milk, warmed (around 110°F or 43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Alternative Suggestions:
- You can substitute half of the all-purpose flour with whole wheat flour for added fiber and a slightly nutty flavor.
- Plant-based milk such as oat, soy, or almond milk can be used in place of dairy milk.
- If you don’t have instant yeast, active dry yeast can work—just be sure to activate it in the warm milk with the sugar before mixing.
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ cups finely grated carrots (about 2–3 medium carrots)
Alternative Suggestions:
- Add chopped walnuts, pecans, or raisins to the filling for extra texture.
- A pinch of ground ginger or cloves can be added for a deeper spice profile.
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust for consistency)
Instructions
1. Make the Dough
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well to distribute the dry ingredients evenly. In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a rough dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. You can also knead using a stand mixer with a dough hook on medium speed for about 6 minutes.
3. Let the Dough Rise
Place the kneaded dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
4. Prepare the Filling
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, and grated carrots. Stir until combined into a spreadable mixture.
5. Roll and Fill the Dough
Once the dough has risen, punch it down gently to release air bubbles. Roll it out on a lightly floured surface into a 15×10-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border around the edges.
6. Roll Up and Slice
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 even pieces.
7. Second Rise
Arrange the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise again for 30 minutes, or until puffy.
8. Bake the Rolls
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are golden brown on top and cooked through. If you’re unsure, insert a toothpick into the center of a roll—if it comes out clean, they’re ready.
9. Make the Glaze
While the rolls are baking, whisk together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Adjust the milk as needed for your preferred consistency.
10. Glaze and Serve
Let the rolls cool slightly before drizzling with the cream cheese glaze. Serve warm for the best flavor and texture.
Notes
- Use Warm, Not Hot Milk: If your milk is too hot, it can kill the yeast. Aim for a temperature around 110°F—warm to the touch but not scalding.
- Don’t Over-Knead: While kneading develops gluten for structure, over-kneading can make the dough tough. Stop once the dough is elastic and springs back slightly when pressed.
- Check Rising Spots: Dough loves a warm, humid environment. If your kitchen is chilly, place the dough in the oven with just the light on or near a sunny window.
- Even Slicing: To get evenly sized rolls, use unflavored dental floss instead of a knife. Slide the floss under the dough, cross the ends over the top, and pull tight to slice cleanly.
- Avoid Overbaking: These rolls are best when soft and slightly gooey in the center. Keep an eye on the oven in the last few minutes and remove them as soon as the tops are golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes