YIELD: 12 ROLLS
PREP TIME: 30 minutes
BAKE TIME: 25 minutes
Bernice Baran, founder of Baran Bakery has spent years learning about all things baking: what makes cakes grow, how to make cupcakes dome perfectly, why there are so many types of buttercream, why a frosting recipe isn’t coming out correctly, how to salvage a broken buttercream and so much more. She wanted to know everything and, over the last few years, she's learned more than she could ever have imagined, and now she is sharing what she's learned with bakers everywhere with her new book, Frosted (June 8, 2021). There are many ways to put a smile on people’s faces, but serving a delicately frosted homemade dessert has got to be one of the best.
- 3 1/2 - 3 3/4 (420g - 450g) cup all-purpose flour, spooned and leveled
- 2 1/4 tsp (1 package) instant yeast
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 cup (237mL) milk
- 1 tsp vanilla extract
- 1/2 cup (113g) butter softened
Carrot Cake Filling
- 2 large carrots, peeled and sliced
- 2 oz walnuts
- 2 oz pecans
- 1/4 cup (50g) brown sugar
- 2 tsp cinnamon
- 1/4 cup (56g) unsalted butter, softened
Cream Cheese Icing
- 2 oz cream cheese, room temperature
- 2 oz unsalted butter, room temperature
- 1 1/2 cup powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
In the bowl of a stand mixer, combine 3 1/2 cups of flour, instant yeast, sugar and salt until they're evenly dispersed. Using the dough hook attachment, turn the mixer up to medium-low speed and add in the egg, egg yolk, milk and vanilla. Mix until the dough starts to come together and then let it knead for 5-10 minutes.
The dough is ready when it's pulled itself away from the edge, forming a ball around the hook. You can also remove a piece of dough and stretch it between your fingers, if you can see light through it without it breaking then it is done. Add in 1-2 Tbsp of the butter at a time, mixing until each piece is fully combined.
With the mixer on medium-low speed, continue letting the dough knead for about five minutes, until the dough feels soft but not super sticky. If the dough is still sticky, add in the extra flour, 1-2 Tbsp at a time and knead until it's combined and the dough is soft but not super sticky.
Place the dough to rest on a floured surface for just 10 minutes. Grease a 9x13 inch pan (or two 8-9” pans) and set aside. Use a rolling pin to roll the dough out into a 12x16 inch rectangle on a floured work surface.
Grind the carrots. Place them in a bowl. Use the chopper to grind the walnuts and them to the bowl of carrots.
Use the chopper to grind the pecans and add them to the bowl of carrots and walnuts. Add the sugar and cinnamon to the bowl and mix until combined.
Spread the butter on the rolled out dough, and evenly spread the filling on top of the butter. Starting at the long edge of the dough, use your hands to tightly roll it into a log. Use a greased knife to evenly slice the log into 12 large rolls.
Place the rolls in the prepared baking pan and cover them with plastic wrap. Place them in a warm environment (about 75°F or 24°C), for about 45 minutes, and let the rolls rise until they've doubled in size.
Preheat the oven to 350°F (177°C) and bake the rolls for about 23-25 minutes, until they're golden brown. Remove them from the oven and set them aside to cool for a few minutes.
With a hand mixer, beat the cream cheese with butter until it is pale and fluffy. Add the powdered sugar and beat until smooth, then add the heavy cream and vanilla and mix until combined. Spread over the cooled rolls and serve.