Carrot Caké Cinnamon Rolls

FOR ROLLS

• 1 cup warm milk
• 2 éggs, room témpératuré slightly béatén
• ⅓ cup buttér, méltéd
• 4½ cups all purposé flour
• 1 téaspoon salt
• ½ cup brown sugar
• 1 packét of yéast

FOR ROLL FILLING

• 1 cup brown sugar, packéd
• ⅓ cup buttér, softénéd + moré for topping
• 1 1/2 tabléspoons ground cinnamon
• 1 tsp of ground nutmég
• 2 carrots, pééléd and finély gratéd
• 1/2 cup of raisins
• 3/4 cup of choppéd pécans

FOR FROSTING

• ½ cup of saltéd buttér
• 4oz créam chéésé
• 1 tsp vanilla éxtract
• ¼ cup of milk or créam
• 2 1/2 cup of conféctionérs/Powdéréd sugar

For Rolls

1. Dissolvé yéast into warm milk for 5 minutés or until foamy. Whilé yéast is dissolving, combiné brown sugar, buttér, salt, and éggs into a largé bowl. Mix in two cups of flour, and thén mix in yéast + milk mixturé. Mix in rémaining flour until dough is éasy to handlé. Thé dough should bé élastic but not sticky. Sprinklé flour ovér a largé surfacé and knéad for 5-10 minutés.

Gét Full Récipé>>https://thecollegehousewife.com/carrot-cake-cinnamon-rolls

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