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Prep time
30 mins
Cook time
25 mins
Total time
55 mins
These carrot cake cinnamon rolls are chewy and deliciously spiced. Impress
friends and family with by making these for brunch!
Author: The Worktop
Serves: 12
Ingredients
Cinnamon Roll Dough
2 teaspoon cinnamon
teaspoon ginger
teaspoon nutmeg
teaspoon salt
Filling
2 tablespoons cinnamon
Instructions
1.
In a large microwavable cup (at least 2 cups), heat the milk in the microwave for
about 45 seconds to 1 minute, until it is warm. Add in the sugar and stir until it is
dissolved. Add in the yeast and give it a quick stir. Set aside.
2.
In a large bowl, mix together all the dry ingredients. Make a well in the middle of the
bowl and add in the milk and yeast mixture.
3.
Mix together until it forms a rough dough, then add in the butter one cube at a time
while kneading the dough with your hands. Continue kneading for about 5 minutes,
until you have a smooth dough. If the dough is too sticky, add in 1 tablespoon of flour
at a time to make a soft smooth dough.
4.
Add in the grated carrots and continue kneading for about 3 more minutes until the
carrots are well dispersed. If the dough is becomes too sticky, add in 1 tablespoon of
flour at a time to make a soft smooth dough. Place the dough back in the bowl and
cover with a tea towel. Leave it in a warm place for about 1 hour, until it almost
doubles in size.
5.
In the meantime, in a small bowl, mix together the brown sugar, cinnamon, pecans
or walnuts, and raisins. Set aside.
6.
When the dough is ready, split the dough in half. On a lightly floured surface, roll out
half of the dough to form a rectangle about 20cm x 30cm (12-inch x 8-inch) and inch
thick. Spread on half of the butter, then evenly sprinkle on half of the brown sugar
mixture. Beginning on the long side, slowly roll up the dough to form a log. Set aside.
Repeat with the remaining dough.
7.
Cut the dough into 5 cm (2-inch) pieces. Place in a greased baking pan, leaving
about 2cm (3/4-inch) between each piece. Cover with a tea towel and leave it in a
warm place for about 45 minutes, until it almost doubles in size.
8.
In the meantime, make the frosting. In a medium bowl, add in all the ingredients
and mix with a spatula until the sugar is combined. Using an electric hand beater on
high speed, beat everything together until smooth. Cover and place in the refrigerator
until ready to be used.
9.
When the dough is almost ready, preheat oven to 175C/350F. Bake in the oven
for about 20-25 minutes, until golden brown.
10.
Remove from oven and let it cool slightly before spreading on the cream cheese
frosting.
Instrucciones
1. En una taza grande para microondas (al menos 2 tazas), calentar la leche en el
microondas durante unos 45 segundos a 1 minuto, hasta que est caliente. Aadir el
azcar y revuelva hasta que se disuelva. Aadir en la levadura y darle un gran revuelo
rpido. Dejar de lado.
2. En un tazn grande, mezcle todos los ingredientes secos. Haga un hueco en el centro
de la taza y aadir en la mezcla de leche y levadura.
3. Mezcle hasta que se forme una masa rugosa, a continuacin, aadir la mantequilla un
cubo a la vez mientras amasando la masa con las manos. Continuar amasando durante
unos 5 minutos, hasta obtener una masa suave. Si la masa es demasiado pegajosa,
agregar en 1 cucharada de harina en un momento para hacer una masa suave suave.
4. Agregue las zanahorias ralladas y continuar amasando durante unos 3 minutos ms
hasta que las zanahorias estn bien dispersos. Si la masa es se convierte en demasiado
pegajosa, agregar en 1 cucharada de harina en un momento para hacer una masa suave
suave. Coloque la masa de nuevo en el bol y cubrir con un pao de cocina. Djelo en un
lugar clido durante aproximadamente 1 hora, hasta que casi duplica su tamao.
5. Mientras tanto, en un tazn pequeo, mezcle el azcar moreno, canela, nueces o
nueces y pasas. Dejar de lado.
6. Cuando la masa est lista, dividir la masa en dos. En una superficie ligeramente
enharinada, extienda mitad de la masa para formar un rectngulo cerca de 20cm x 30cm
(12 pulgadas x 8 pulgadas) y de pulgada de espesor. Corre en la mitad de la
mantequilla, espolvorear uniformemente en la mitad de la mezcla de azcar morena.
Comenzando en el lado largo, rodar lentamente por la masa para formar un tronco. Dejar
de lado. Repita con el resto de la masa.
7. Cortar la masa en 5 cm (2 pulgadas) piezas. Colocar en un molde para hornear
engrasada, dejando unos 2 cm (3/4 pulgadas) entre cada pieza. Cubrir con un pao de
cocina y dejar en un lugar clido durante unos 45 minutos, hasta que casi duplica su
tamao.
8. Mientras tanto, hacer el glaseado. En un tazn mediano, aadir todos los ingredientes y
mezclar con una esptula hasta que se combina el azcar. Usando una batidora elctrica
de mano a alta velocidad, batir todo junto hasta que est suave. Cubra y coloque en el
refrigerador hasta que est listo para ser utilizado.
9. Cuando la masa est casi listo, precalentar el horno a 175 C / 350 F. Hornear en el
horno durante unos 20-25 minutos, hasta que estn doradas.
10. Retire del horno y deje que se enfre un poco antes de extenderse en el glaseado de
queso crema.
You can prep these rolls the night before then pop them in the oven the morning you want to
serve them. Follow the directions all the way up to assembly. During the second rise, you can
cover and store in the refrigerator overnight.
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 12 rolls
Ingredients
Dough
1 teaspoon salt
2 tablespoons water
Frosting
1 tablespoon milk
Instructions
For the dough
1.
In a large mixing bowl (paddle attachment if using a stand mixer), combine the flour,
sugar, salt, and yeast. Add the milk and melted butter. Mix on low speed until the dough
forms a soft mass. Beat in the eggs, one at a time. Continue beating on low until the
dough starts to pull away from the sides of the bowl, 5-6 minutes.
2.
If using a stand mixer, change the attachment to the dough hook. Sprinkle the dough
with 1 tablespoon of flour. Beat on low speed until the dough is smooth (not sticky) and
springs back when you press it with your finger. If needed, add the extra tablespoon of
flour. If not using a stand mixer, place the dough on a lightly floured surface and knead
by hand for 4-6 minutes.*
3.
Place the dough in a lightly greased bowl, cover with a tea towel, and let rise in a
warm place (about 85F) for 45-60 minutes or until it has almost doubled.**
For the filling
1.
In a medium saucepan, combine the carrots, brown sugar, cinnamon, raisins,
walnuts, and water. Bring to a boil, stirring, then remove from the heat. Let cool 15
minutes.
To assemble
1.
Spread 1 tablespoon butter in a 13x9 pan.
2.
On a floured surface or pastry mat, roll the dough into a 12x16 rectangle. Spread
remaining 1 tablespoon butter onto dough, being careful not to rip it. Spread the carrot
filling on top. Staring with a short end, roll up the dough and form a tight 12-inch
cylinder. Cut into 12 slices. Place each slice, spiral side up, into the buttered pan. Cover
a tea towel and let rise in a warm place until almost doubled, 45-60 minutes.**
3.
Preheat the oven to 350F. Bake for 18-20 minutes or until the rolls have risen and
are brown. Cool.
For the frosting
1.
In a large mixing bowl, beat together the cream cheese and powdered sugar until
smooth. Beat in the milk and vanilla. Spread on top of rolls.
Notes
*Use your best judgement with the dough. Sometimes the weather affects the dough
(especially if it's raining), so add a little more flour if needed.
**If you're having trouble finding a warm spot, place the bowl on a heating pad. I used the
highest setting on mine.
**During the second rise, you can cover and store in the refrigerator overnight. When ready,
bake as directed.
** Si usted est teniendo problemas para encontrar un punto caliente, coloque el recipiente
sobre una almohadilla trmica. He utilizado el valor ms alto en los mos.
Recipe from bethcakes . All images and content are copyright protected.
Please do not use my images without permission. If you would like to
republish this recipe, please re-write the recipe in your own words, or link
back to this post for the recipe. Thank you.
Recipe slightly adapted from Healthy Food for Living
Ingredients for Dough
1 cup milk, (can use almond milk or Silk if desired), heated in the microwave for 1 minute or
until it reaches around 100F
2 1/4 tsp (or 1 0.25 oz packet) active dry yeast, at room temperature
1/4 cup unsweetened applesauce
1 cup finely grated carrots, about 2 large carrots
1 1/4 cup whole wheat pastry flour
1 1/4 cup unbleached all purpose flour (plus up to 1/4 cup for kneading and rolling)
1 Tbsp baking powder
6 Tbsp granulated sugar or other dry sweetener (Stevia, Splenda, etc.)
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 Tbsp unsalted butter, melted
Ingredients for Filling
1/2 cup packed brown sugar
1 Tbsp ground cinnamon
2 Tbsp unsalted butter, melted
Ingredients for Cream Cheese Frosting
1/8 cup butter, softened
4 ounces cream cheese
1 cups confectioners' sugar
1 teaspoons vanilla extract
Directions
Lightly grease a 9-inch round cake pan. Set aside.
Scatter yeast over warmed milk and allow to activate for about 10-15 minutes, or until
frothy.
Meanwhile, whisk together both kinds of flour, baking powder, Stevia (or Splenda or
granulated sugar), spices, and salt in a large bowl.
In a small bowl, stir together the brown sugar, 1 Tbsp cinnamon, and melted butter. Set
aside.
When yeast and milk mixture is bubbly, stir in the applesauce and grated carrots. Add wet
ingredients into the dry and mix just until incorporated. Transfer dough onto a clean lightly
floured surface and knead until soft and smooth, adding enough extra all-purpose flour to
keep dough from sticking, about 2 minutes. Let rest for 5 minutes.
Lightly flour work surface again and roll dough out to about 1/4-inch thickness, about a 12inch x 9-inch rectangle.
Sprinkle brown sugar, cinnamon, and butter mixture evenly over the rolled-out dough,
leaving about a 1-inch border around the perimeter.
Preheat oven to 350F.
Starting at a short end, carefully & tightly roll the dough jelly roll-style, making sure the
filling doesnt come out at the sides. Gently pinch seam closed. Cut the roll into 8 even
pieces and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm
place (such as on top of the preheating oven) until doubled in size, about 1 hour. Either
refrigerate, covered, overnight or proceed immediately to next step.
Remove the towel and brush the 1/2 Tbsp melted butter over the tops of the rolls. Bake rolls
at 350degrees for about 20 minutes, or until lightly golden on top.
While cinnamon rolls are baking, prepare the cream cheese frosting. In a medium mixing
bowl, beat all frosting ingredients together with an electric mixer until well-combined and
smooth (taste test and adjust as necessary).
Remove rolls from the oven and transfer pan to a wire rack. Allow to cool a couple minutes
(so frosting won't melt completely). Smooth on frosting and serve warm.
June 2011 Update: We did indeed make these again and with the above listed cream
cheese frosting recipe and they were absolutely FABULOUS!! I used regular sized carrots too
and it only took a couple minutes to grate out what I needed. I definitely recommend this
recipe, they were requested by my hubby when we made them the 2nd time and I'm sure
will be requested again in the near future! :)
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Direcciones
Engrase ligeramente un molde redondo de 9 pulgadas. Dejar de lado.
Mientras tanto, mezcle los dos tipos de harina, el polvo para hornear, la
Stevia (o Splenda o azcar granulada), las especias y la sal en un tazn
grande.
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A partir de una parte corta, con cuidado y bien rodar la jalea de la masa de
estilo rodillo, asegurndose de que el relleno no se salga por los lados.
Pellizcar suavemente costura cerrada. Cortar el rollo en 8 trozos regulares y
colocar en el molde preparado. Cubrir con un pao de cocina limpio y deje
crecer en un lugar clido (como en la parte superior del horno de
precalentamiento) hasta que doble su tamao, aproximadamente 1 hora.
Cualquiera de refrigerar, cubierto, durante la noche o proceder de inmediato
al siguiente paso.
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