Sourdough Carrot Cake Cinnamon Rolls

These delightful sourdough carrot cake cinnamon rolls are filled with spices and topped with a luscious brown butter cream cheese frosting. Perfect for Easter morning or any time you crave something sweet and comforting.

By @countryroadssourdough

Original recipe source

Cook time: 90 minutes

Servings: 12

Ingredients

• 1.5 cups carrot finely grated
• 4 cups all-purpose flour unbleached
• 1 cup sourdough starter
• 0.5 cup sugar
• 1.5 teaspoons cinnamon
• 1 teaspoon salt
• 0.5 cup butter softened
• 0.75 cup brown sugar
• 0.5 cup brown butter cooled slightly
• 8 oz cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Grate the carrots finely.
2. Prepare the dough by combining flour, sourdough starter, sugar, cinnamon, salt, and the grated carrots.
3. Knead the dough until smooth, cover with a damp cloth, and let rise until doubled in size.
4. Roll out the risen dough into a rectangle and spread softened butter across the surface before sprinkling with brown sugar and additional cinnamon.
5. Roll the dough tightly, slice into rolls, and place them on a baking dish. Allow to rise for a second time until puffy.
6. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
7. While baking, prepare the frosting by browning butter, and then mixing it with cream cheese, powdered sugar, and vanilla extract.
8. Remove rolls from oven, allow to cool for a few minutes, then generously spread the brown butter cream cheese frosting over the warm rolls.