Carrot Cake Cinnamon Rolls with Mascarpone Icing

Look! It’s breakfast dessert. We all need breakfast dessert to be a thing. There is breakfast. And then there is breakfast dessert. You already know that if you just eat cinnamon rolls for breakfast, you will feel like garbage for the rest of the day. You’ll eat too many because you’re hungry.

1/2 cup whole milk
1/2 cup water
2 tablespoons unsalted butter, melted
3 teaspoons active dry yeast
1 tablespoon honey
3 1/2 cups all-purpose flour, plus more for your workspace
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups finely grated carrot
1/2 cup unsalted butter, melted
1 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch of salt
extra melted butter for brushing
8 ounces mascarpone cheese, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
4 to 5 tablespoons milk

Heat the milk and water in a small saucepan until just warm. Place it in the bowl of your electric mixer and add the melted butter, the yeast and honey, stirring to combine. Let sit for 15 minutes until the yeast is foamy. Add in 2 1/2 cups of the flour, the egg, vanilla, salt, cinnamon and allspice, then turn your mixer onto low speed with paddle attachment. Stir in about 1/2 cup of the grated carrot. Once everything is combined, add in another 1/2 cup of flour and mix. Switch to the dough hook and knead the dough for 6 to 8 minutes, gradually adding in the remaining half cup of flour.
Add the dough to a well oiled bowl (you can totally use bacon grease!!) and cover. Let rise in a warm place for 1 1/2 to 2 hours.

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