I saved the leftover frosting in a little zipper baggie in the fridge. I look at that little baggy everyday when I'm rooting through the fridge, thinking about how its time has almost expired. However, I really, really, really struggle to throw out food. So this morning I decided it needed to be used. Our friends Alex, Heston and Sully were coming for a playdate. They tolerate my experiments like true champs. Today was no exception.
I didn't want to make a whole carrot cake again. I made cinnamon buns last time these friends came over. BUT.... what if I combined the two?!?! Why had I not thought of that before? It was 7:53 am. If I hustled we would have a 10:30 snack. The "Swirled Carrot Cake Cinnamon Rolls" were now born.....
Beware: these are sloppy to make. I was almost ready to write them off as a failure before they hit the pan. But I persevered and the result was very much worth it!
1 & 2/3 cup warm water
3 tbsp butter
2 tbsp sugar
1 tsp salt
4 & 1/3 to 4 & 3/4 cups flour
1 & 1/2 tsp yeast
Combine all ingredients in a stand mixer in the order given. Knead with the dough hook until very smooth and elastic, between 5 to 8 minutes. Place dough into a greased bowl, cover, and allow to rise until double in bulk (about 45 minutes). I like to do this in my oven, with the oven-light on.
Meanwhile, prepare carrot cake filling:
Carrot Cake Batter Filling;
1 large egg
1 cup sugar
1/2 cup canola oil
1/2 tsp vanilla
1 cup flour
3 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup very finely grated carrots
Combine egg, sugar, and oil in a large mixing bowl. In a separate bowl, combine all dry ingredients. Add to wet ingredients and stir just until moistened. Fold in carrots.
When dough has risen, place on floured counter-top (or on top of silicone baking mat on top of the counter). Divide dough into two portions, and working one at a time, roll out into two rectangles, measuring approximately 16 x 12 inches. Using a rubber spatula, spread half of the carrot cake batter evenly on top of the dough, leaving about a 2 inch border along all sides.
|Yes, that's cake batter. Not what it looks like. Not really appealing. Just trust me.|
|Ready to bake. I know, they are so not pretty right now. Keep trusting me.|
Repeat with other half of dough and filling, and place in another greased 8x8 pan. Allow to rise for an additional 30 minutes, covered loosely with a tea towel. Bake in a preheated 350F oven for approximately 20 to 25 minutes. Mine took 23 minutes.
While they are baking, whip up a quick cream cheese glaze using:
Cream Cheese Glaze
1/4 cup softened butter
1/4 cup softened cream cheese
2 cups icing sugar
2 tablespoons milk
1 tsp vanilla
Cream together the butter and cream cheese. Gradually add icing sugar, 1/2 a cup at a time, adding milk as needed. Beat in vanilla. Drizzle over warm rolls.