Delicious Recipe from Scratch [Video]

chelsweets.com

Chef Benny

subheading: Carrot Cake Cinnamon Roll Dough:

4 ¼ cups all-purpose flour + about ½ cup all-purpose flour to be added later (550g-615g)

4 ½ tsp or 2 packets instant dry yeast (14g, ½ oz.)

½ tsp fine salt (3g)

1 cup whole milk (240g)

½ cup unsalted butter (113g)

½ cup sugar (100g)

1 ½ cups finely shredded carrots - about 3 large carrots (210g)

1 large egg, room temperature (56g)

subheading: Carrot Cake Cinnamon Roll Filling:

⅔ cup packed light brown sugar (133g)

1 Tbsp ground cinnamon

2 tsp cornstarch

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground allspice

¼ tsp fine salt

½ cup unsalted butter, room temperature (113g)

½ cup chopped pecans, toasted - optional (125g)

subheading: Cream Cheese Frosting:

1 cup cream cheese, room temperature (226g)

2 tsp vanilla extract (8g)

1 ½ cups powdered sugar (190g)

Directions at chelsweets.com

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