Carrot Cake Cinnamon Rolls

frontiercoop.com

Elizabeth Fraser

subheading: Dough:

⅓ cup whole milk

3 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar

¼ cup unsalted butter

3 ½ teaspoons instant yeast

¾ cup warm water (105°-110°)

2 ¾ to 3 cups all-purpose flour

½ teaspoon Frontier Co-op® Ground Cinnamon

½ teaspoon Frontier Co-op® Sea Salt

1 cup finely shredded carrots

subheading: Inner Layer:

4 tablespoons unsalted butter, softened

2 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar

3 tablespoons brown sugar

1 ½ teaspoons Frontier Co-op® Ground Cinnamon

½ teaspoon Frontier Co-op® Ground Nutmeg

¼ teaspoon Frontier Co-op® Ground Cloves

¼ teaspoon Frontier Co-op® Ground Allspice

subheading: Frosting:

2 ounces cream cheese, softened to room temperature

4 tablespoons butter, softened to room temperature

1 ½ cups powdered sugar

2 tablespoons heavy cream

1 teaspoon Frontier Co-op® Pure Vanilla Extract

1 teaspoon Frontier Co-op® Ground Cinnamon

Optional Toppings: Finely chopped walnuts, shredded carrots and cinnamon

Directions at frontiercoop.com

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