Description
These Sourdough Carrot Cake Cinnamon Rolls combine the tangy depth of sourdough starter with the sweet, spiced flavors of carrot cake and cinnamon rolls. Soft, fluffy, and rich with warm spices and a luscious cream cheese frosting, they offer a unique twist on the classic cinnamon roll, perfect for breakfast, brunch, or dessert.
Ingredients
Dough Ingredients
- 110 g whole milk
- 70 g active sourdough starter
- 150 g finely grated carrots
- 70 g raw cane sugar
- 1 tsp vanilla extract
- 1 large egg
- 430 g bread flour
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 5 g salt
- 1 stick (113 g) butter, melted and cooled
Filling Ingredients
- 6 tbsp butter, room temperature
- 2/3 cup raw cane sugar (or substitute brown sugar if no molasses)
- 1 tsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Optional: chopped pecans, walnuts, or dried fruit
Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tbsp butter, room temperature
- 1 tsp vanilla extract
- 1 1/2 cup powdered sugar
Instructions
- Mix the Dough: In a large bowl, whisk the active sourdough starter together with whole milk until the starter dissolves completely. Add grated carrots, vanilla, raw cane sugar, and egg and whisk to combine. Gradually add bread flour, ground ginger, ground cinnamon, and salt, mixing until a shaggy dough forms. Then gently mix in the melted, cooled butter until fully incorporated.
- Strengthen the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. Then perform a set of stretch and folds to develop gluten structure. Repeat this cycle of 30-minute rest followed by stretch and folds two more times, for a total of three sets.
- Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to bulk ferment at 70°F (21°C) for 9 to 11 hours or overnight, until it nearly doubles in size. Adjust fermentation time based on your room temperature.
- Roll the Dough: Lightly flour your workspace, turn out the dough, and pat it into a rough rectangle. Using a floured rolling pin, roll the dough out to a 13 by 15-inch rectangle.
- Make the Filling: In a bowl, mix raw cane sugar, molasses, ground cinnamon, and ground ginger to create the spiced sugar filling. Spread room temperature butter evenly over the dough, leaving a 1-inch margin along one short edge to help seal the roll.
- Spread the Filling: Sprinkle the spiced sugar mixture evenly on top of the butter layer. Optionally, add chopped pecans, walnuts, or dried fruit for extra texture and flavor.
- Roll and Seal: Starting at the edge opposite the butter margin, roll the dough tightly into a log applying gentle, even pressure. Lightly moisten the margin with water and press to seal the roll. Allow it to rest seam-side down for one minute to secure the seal.
- Cut the Rolls: Using a non-serrated knife moistened between cuts, slice the dough log into eight equal rolls to avoid pulling or tearing the dough.
- Second Rise: Place the rolls into a greased 9×13-inch pan, cover with a damp cloth, and let rise at 70°F (21°C) for about 2 hours or until the rolls have expanded to about half again their original size. Placing the pan on a preheated oven or stove top can speed the rise in cooler environments.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls on the center rack for 30 to 35 minutes until golden and cooked through.
- Prepare the Frosting: While the rolls bake, whip together softened cream cheese, room temperature butter, vanilla extract, and powdered sugar until smooth and fluffy.
- Cool and Frost: Once baked, allow the rolls to cool for 15 minutes before generously spreading the cream cheese frosting over them. Optionally, garnish with some grated carrots and serve warm to enjoy the full depth of flavors.
Notes
- Ensure your sourdough starter is active and bubbly before using for best dough rise.
- Mollases adds deeper flavor to the filling; substitute with brown sugar if unavailable.
- Use a non-serrated knife moistened with water to slice rolls cleanly without compressing them.
- Stretch and folds help develop gluten in sourdough dough which is essential for proper structure.
- Room temperature butter should be soft enough to spread but not melted.
- Fermentation and rising times vary by ambient temperature; adjust accordingly for best results.
- Keep the dough covered during rests to prevent drying out.
- For a nutty twist, add chopped nuts or dried fruit to the filling mixture.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
