Carrot Cake Cinnamon Rolls
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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Familiar flavors of carrot cake are presented in an elevated way on a cinnamon roll with some new flavors such as cardamom and turmeric.

Servings: 50 servings (1 serving = 1 roll)
Prep
INGREDIENT
WEIGHT
MEASURE
Candied Carrots
INGREDIENT
WEIGHT
MEASURE
Carrots, fresh, grated
2 lb 8.00 oz
10 1/2 cups
Simple syrup
13 oz
1 1/4 cups
Ginger, fresh, grated
1 oz
2 Tbsp
Cardamom, ground
1 Tbsp
Turmeric
1 Tbsp
Candied Walnut Pieces
INGREDIENT
WEIGHT
MEASURE
Walnut pieces
6 oz
1 1/2 cups
Simple syrup
2 oz
1/4 cup
Cream Cheese Icing
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
1 lb
2 cups
Butter, unsalted, softened
1 oz
2 Tbsp
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
14 oz
1 1/2 cups
Vanilla extract
1 tsp
Prep
  1. Place frozen cinnamon roll dough on parchment-lined sheet tray with smooth side facing downward; bake as directed until golden brown.
  2. Remove from oven and immediately brush with simple syrup; cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
17-19 minutes
Standard Oven
350°F
19-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Candied Carrots
  1. Toss grated carrots with simple syrup, ginger, cardamom and turmeric until evenly coated.
  2. Spread out in a single layer on a parchment-lined sheet pan.
  3. Bake until crispy but not browned then set aside to cool.
BAKE:
TEMP
TIME
Convection Oven*
225°F
15-20 minutes
Standard Oven
250°F
17-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Candied Walnuts
  1. Toss walnut pieces with simple syrup until evenly coated.
  2. Spread out in a single layer on a parchment-lined sheet pan.
  3. Bake until candied then set aside to cool.
BAKE:
TEMP
TIME
Convection Oven*
225°F
15-20 minutes
Standard Oven
250°F
17-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Cream Cheese Icing
  1. Beat softened cream cheese in mixer bowl with paddle attachment on medium speed 3-4 minutes; stop mixer then scrape bowl and paddle.
  2. Add softened butter, icing and vanilla extract; mix approx. 2 minutes or until incorporated.
  3. Use immediately or store tightly covered in refrigerator.
Assembly
  1. Deposit #30 scoop or pipe (1 oz) of Cream Cheese Icing onto cooled rolls; spread over top.
  2. Add 1/4 cup Candied Carrots and 1 tsp Candied Walnuts; serve immediately.

  • A great use for leftover cinnamon rolls!
View Recipe Instructions

Nutrition Information

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Serving Size:
1 roll
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
270mg
11%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
6%
Sugars
22g
Protein
4g
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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