Ingredients:
2 1/4 tsp active dry yeast
1/4 cup warm water
1 cup milk, warmed
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp salt
1/2 tsp ground cinnamon
3 1/2 – 4 cups all-purpose flour
1 cup finely grated carrots
1/2 cup brown sugar
2 tsp ground cinnamon
1/4 cup unsalted butter, softened
For the Mascarpone Icing:
1/2 cup mascarpone cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Directions:
In a small bowl, dissolve the yeast in warm water. Let it stand until frothy, about 5 minutes.
In a large mixing bowl, combine the milk, granulated sugar, melted butter, salt, and ground cinnamon. Stir in the yeast mixture.
Gradually add 3 1/2 cups of flour to the mixture, mixing well after each addition. Add more flour as needed until a soft dough forms.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
In a small bowl, combine the brown sugar and ground cinnamon. Set aside.
Punch down the risen dough and turn it out onto a floured surface. Roll it into a 16×12 inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle the brown sugar mixture and grated carrots evenly over the butter.
Roll up the dough tightly, starting from a long side. Cut into 12 equal slices.
Place the rolls in a greased 9×13 inch baking dish. Cover and let rise until doubled in size, about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
In a medium bowl, beat together the mascarpone cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Spread the mascarpone icing over the warm rolls before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 20 minutes
Kcal: 350 kcal | Servings: 12 rolls