Hello Spring! These carrot cake rolls are a delicious Spring twist on a classic breakfast treat. Loaded with fresh grated carrots, raisins, walnuts, spice, and slathered in ‘dulce de leche’ frosting (yup that’s right) these carrot cake cinnamon rolls will sure make your Spring mornings even sweeter.
Now, the ‘dulce de leche’ frosting was nothing but a lazy moment when I realized I had no cream cheese in the fridge and no desire to get out of my pajama pants to hit the grocery store. I remembered I had a lonely can of dulce de leche in the pantry waiting to meet its destiny; dulce de leche meets carrot cake rolls. The End!
If you happen to try this recipe, feel no pressure to choose dulce de leche as frosting, but know that it is one of the most delicious and perfect combos ever. I highly recommend it!
Carrot Cake Roll with Dulce de Leche Frosting
Ingredients
For the dough
- 1 cup whole or 2% milk
- 1 package (2 1/4 teaspoon) active dry yeast
- 1 tsp white sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 3 1/2 cups all purpose flour and extra to work the dough
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/2 tsp grated nutmeg
- 1/2 tsp ginger powder
- 1 1/2 cup grated carrots
- 1/2 cup grated coconut (optional)
For the filling
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 1/2 tbsp cinnamon
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Instructions
Making the dough
- Warm the milk slightly. Sprinkle the yeast over the warm milk and add a pinch of sugar. Stir to combine. Let it rest and activate for 8 minutes.
- After the mixture foams, whisk in the melted butter (make sure the butter is not hot), beaten egg and vanilla extract.
- Using a regular bowl if you plan to knead the dough by hand OR using a stand mixer fitted with a dough hook, stir together the flour, brown sugar, salt, and spices. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough by hand or with the mixer hook for 4-6 minutes. Add more flour as necessary to create a smooth dough. The dough still will be sticky. Add shredded carrots near the end of the kneading and knead for 2 more minutes.
- Leave the bowl in the same bowl, cover with plastic wrap, and allow to rest for 1 1/2 to 2 hours, until doubled in size.
- While the dough rests, assemble the filling.
Mixing the filling
- In a small bowl toss together sugar, spices, and salt until thoroughly combined.
Making the rolls
- To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. Spread it about 10-inches long and 8-inches tall. Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased round deep cake pan and cover with plastic wrap, allowing the rolls to rise for 30-45 minutes.
- Preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 30 minutes, until baked though, golden and bubbling.
- Remove from the oven and allow to cool for at least 15 minutes before frosting.
- Frost generously with dulce de leche or cream cheese frosting and serve warm.