Carrot Cake Cinnamon Rolls

Yield: 12 cinnamon rolls

Ingredients

All measurements are by weight. Please use a kitchen scale to prepare recipe.

Dough

·         8.8 oz / 249g   Whole Milk     

·         .5 oz / 15g         Instant Yeast 

·         3.5 oz / 100g   Granulated Sugar       

·         18 oz / 510g     Bread Flour     

·         4 oz / 113g        Canola Oil       

·         .2 oz / 6g            Kosher Salt     

·         .2 oz / 6g            Vanilla Extract              

·         2.8 oz / 80g      Egg Yolks         

Carrot Cake Smear

·         32 oz / 908g    Soft, Unsalted Butter               

·         16 oz / 454g    Granulated Sugar       

·         16 oz / 454g     Light Brown Sugar      

·         1 oz / 15g           Vanilla Paste 

·         .35 oz / 10g      Kosher Salt     

·         .14 oz / 4g         Ground Allspice           

·         1 oz / 30g           Ground Cinnamon    

·         5 oz / 135g        Currants           

·         5 oz / 135g        Pecan Pieces 

·         25 oz / 700g     Shredded Carrots      

Cream Cheese Icing

·         4 oz / 101g        Cream Cheese             

·         1 oz / 34g           Unsalted Butter           

·         1 oz / 34g           Powdered Sugar          

·         .1 oz / 2g            Vanilla Extract              

Instructions

Dough

1.      Mix all the ingredients for the dough together in a mixer with a dough hook

2.      Mix on speed 1 for 2 minutes

3.      Mix on speed 2 for 15 minutes, until it passes the windowpane test

a.      Windowpane is when you can take a small amount of dough and stretch it gently until you can see through the dough without any tears

b.     Example picture below

4.      Portion onto a lined and floured baking sheet, making it as flat and even as possible

5.      Place in the cooler for a minimum of 1 hour or until ready to use

Carrot Cake Smear

1.      Soak currants for 5-10 minutes

2.      In a mixer with a paddle attachment, cream together butter and sugars, until light and fluffy

3.      Add in spices and inclusions

4.      Spread on dough

Assembly for Cinnamon Rolls

1.      Roll out to your desired thickness on a floured surface (thinner dough = more layers)

2.      Spread smear onto dough as evenly as possible

3.      Starting at the edge, roll a small amount forward and secure it by pinching the dough down

4.      Roll and pull towards you to ensure the roll is tight and not going to fall apart

5.      Once the dough is rolled, portion using a knife into 3 oz rolls

6.      Place into a lined and sprayed casserole dish

7.      Proof until doubled in size (leave on counter to rest, dough will continue to grow)

8.      Bake at 325 degrees Fahrenheit for 20-25 minutes (may need longer depending on the thickness of the casserole dish)

Instructions for Cream Cheese Icing

1.      In a mixer with a paddle attachment, paddle the cream cheese until it is the same texture/consistency as butter. This will help avoid any lumps in your icing.

2.      Once the cream cheese has the same consistency/texture, add butter

3.      Paddle until fully combined and no butter chunks are visible, you may have to scrape bowl halfway through

4.      Add powdered sugar and vanilla, mix until combined

5.     Spread icing on top of warm cinnamon rolls

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