Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls do exactly that: They’re cinnamon rolls inspired by moist homemade carrot cake, made with shredded carrots in the dough and a filling enhanced with typical carrot cake spices like cinnamon and nutmeg, and even chopped nuts. Once baked, you’ll end up with fluffy, gooey cinnamon rolls that feature all the best flavors of carrot cake. And, of course, it wouldn’t be a carrot cake-inspired sweet without a generous topping of cream cheese frosting. Bake a batch of these cinnamon rolls for Easter or a springtime celebration, or simply as a weekend baking project that results in a comforting treat.

1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
4 to 4-1/2 cups all-purpose flour, divided
4 tablespoons butter, melted
2 large eggs, room temperature
1-1/4 cups shredded carrots
2 teaspoons ground cinnamon
1 teaspoon salt

filling:
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
6 tablespoons butter, melted, divided
3/4 cup chopped pecans, optional

frosting:
6 tablespoons butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract

In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium speed; gradually mix in 2 cups flour, melted butter, eggs, carrots, cinnamon and salt. Gradually add remaining flour, mixing until the dough comes together and pulls away from the sides of the bowl. Transfer to a greased bowl. Cover with a towel; let rise at room temperature until dough has doubled in size, about 1 hour.

To make the filling, in a large bowl, combine brown sugar, cinnamon, nutmeg, cloves and half the melted butter. Transfer dough to a floured surface. Use a rolling pin to roll the dough into a 16x12-in. rectangle.

Brush the dough with the remaining melted butter. Cover with the brown sugar mixture, spreading evenly to within 1/2-in. of the sides of the rectangle. Sprinkle with chopped pecans, if using. Starting with the long side, roll up jelly roll-style; pinch seam to seal. Cut into 12 rolls. Place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 40 minutes to 1 hour.

Preheat oven to 350°. Bake until lightly golden brown, 25-28 minutes. Cool on a wire rack for 15-20 minutes.

Meanwhile, in a large bowl, beat butter and cream cheese until smooth, about 2 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese frosting on warm cinnamon rolls.

Yield: 12 rolls