Colossal Carrot Cake Cinnamon Roll

Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 35

Proof the dough twice:: 2

Total Time: 3 5

Servings: servings

Calories: 374kcal

Author: Marvellina

If you love carrot cake and cinnamon rolls, this giant carrot cake cinnamon roll is the best of both worlds! Instead of individual roll, this makes a giant size that you can cut into individual serving size.

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US Customary - Metric

Ingredients

For the dough:

360 g bread flour (12.7% protein content) pluse more for dusting
180 g whole milk plus more as needed
2 tsp instant yeast
50 gr sugar
54 g unsalted butter melted
1 large egg
1 egg yolk
¾ tsp salt
150 g finely grated carrot

For the filling:

100 g brown sugar
1 Tbsp ground cinnamon
¼ tsp ground cloves
⅛ tsp salt
2 Tbsp unsalted butter melted
100 g roasted walnuts finely chopped

Icing:

90 g unsalted butter softened
90 g full-fat sour cream room temperature
50 g powdered sugar
1 tsp vanilla
⅛ tsp salt

Instructions

Prepare the dough:

Use fresh carrots and do not use pre-shredded carrots because they are dry and lack of flavor. Peel the carrots and use a fine shredder to grate the carrots. You can also use a food processor to grate the carrots. You need about 150 grams (roughly about 1 cup)
Place all ingredients for the dough, except for the carrots, in a mixing bowl of a stand mixer fitted with a dough hook attachment. Stir everything a bit to prevent dry ingredients from "flying" all over the place. Start kneading on the lowest speed for 1 minute and then increase speed to 2 (on KA) for another minute and then increase to speed 4 and knead for about 5 minutes until the dough is smooth and elastic
Add the grated carrot
Continue mixing on low for another minute or until the carrots are incorporated. The dough can be slightly sticky to the touch but that's normal

First proofing:

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk
Once the dough doubles in size, use your finger to make an indentation, if it stays, your dough is ready

Prepare the filling:

Place all the ingredients for filling, except for the melted butter and nuts, in a medium bowl and stir to mix

Shaping the dough:

Grease a 9-inch round pan or springform pan if you have one. Line with a parchment paper on all sides if you use regular round pan for easier removal later
Once the dough has risen, gently punch the dough down to deflate it, transfer it to a lightly floured surface on your kitchen counter.
Roll the dough into a 12 x 14 inch rectangle using a rolling pin has been dusted with some flour to prevent sticking
Brush the melted butter on the dough surface, then sprinkle the filling evenly. Use your fingers to lightly press on the filling to make sure it adheres to the dough. Sprinkle the finely chopped nuts if using
Cut the dough into 7 strips on the long side of the rectangle, so about 2 inches wide for each strip
Roll the first strip into a tight coil.
Then wrap the second strip around the first coil.
Continue to wrap with the third strips and so on and so forth. Some nuts may fall out and that's fine. You can always press them back in later after you finish rolling all the strips.
Now you have a giant cinnamon roll

If baking on the same day:

Gently move the giant roll in the prepared pan, use a bench scraper to help you lift the dough up if necessary.
Loosely covered with a plastic wrap and place it at a warm place to let the dough proof again until it is really puffy and fill up the pan nicely.

If not baking on the same day:

Place the roll in the prepared pan. Cover with a plastic wrap and place it in a the refrigerator to let the dough do a cold rise in the fridge until you are ready to bake it the next day. I don't recommend longer than 24 hours
If the dough is not doubled, get it out from the fridge and let it proof at a warm place until it is really puffy and fill up the pan nicely. Then proceed to the baking step

Baking:

10 minutes before the end of the final proofing, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
Place the baking pan in the middle rack and bake for 35-40 minutes. The top should be just lightly golden brown. The center of the roll may pop up, which is normal. Simply use the back of the spoon to push it back down gently right out of the oven

Prepare the icing:

While the roll is almost done baking, prepare the icing by combining all ingredients in a bowl and stir to combine until the mixture is smooth

Apply icing:

Let the roll cool down for 5 minutes and then use an offset spatula to spread half of the icing on top of the roll. Let it cool down for 20 minutes. Grab the parchment paper and lift the bread out from the pan onto a serving platter. Apply the rest of the icing evenly on top

To serve:

This roll is best served on the same day it is made so, serve while it's warm or at room temperature

Nutrition