Uh oh…
I am so sorry…
Well, maybe not sorry…
These are just a leeeeeetle bit too tasty….BUT!
These rolls would make a wonderful addition to your Easter brunch!
They aren’t hard to make, just plan on putting them together when you’re going to be home for a while because they rise twice
Once they are in the pan, you can refrigerate them overnight and bake them in the morning
I read several recipes for sweet rolls made with Carrot Cake Mix, and then made up my own version
Make the dough by mixing Carrot Cake mix with flour and a yeast mixture
I opted to use vanilla sugar* instead of vanilla. You can read more about it at the end of this post
Pour yeast into warm water and let it proof [get foamy] for 5 -10 minutes. Combine cake mix, salt, and flour in a large mixing bowl and stir in proofed yeast mixture
If the dough is super sticky, add more flour a little at a time until it forms a workable dough. Form into a large ball and cover bowl with plastic wrap. Place in a warm spot to rise for 1 hour
Punch dough down after 1 hour, re-cover and let it rise for 30 more minutes. Roll dough out into a large rectangle and spread with butter
I didn’t use the packaged raisins and carrots from the cake mix and opted to use freshly chopped pecans instead
Sprinkle sugars and nuts evenly over dough and roll up into a log
Cut log into 16 slices
Put slices into a greased 9″ x 13″ baking dish
At this point the rolls can be covered and refrigerated overnight and baked the next day
While rolls are baking make the glaze
DO NOT lick the glaze off the spreader… ^^’
Spread a thick layer of glaze on the rolls when they come out of the oven
Try not to drool…and moan…
Carrot Cake Rolls with Maple Cream Cheese
Ingredients
Carrot Cake Rolls
- 1/2 box Carrot Cake Mix
- 1 pkg active dry yeast
- 1 1/4 cups warm water
- 2 1/2 cups flour plus additional 1/4 cup for flouring board and adding to dough if necessary
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup vanilla sugar*
- 1 cup chopped pecans
- 3 T unsalted butter
Maple Cream Cheese
- 3 Tbsp unsalted butter, softened
- 2 oz cream cheese, softened
- 4 Tbsp real maple syrup
- 1 1/4 cups powdered sugar
Instructions
Carrot Cake Rolls
- Sprinkle yeast on top of warm water and let proof 5-10 minutes. Combine flour, cake mix, and salt. Mix in the water with yeast and combine to form dough. Add flour until dough is no longer sticky. Form into a ball, cover with saran, and put in a warm spot to rise for 1 hour.
- Punch dough down, re-cover and let rise 30 more minutes.
- Roll dough out on a floured board into a large rectangle about 1/4″ thick. Spread with softened butter.
- Sprinkle all over with brown sugar and vanilla sugar. Top with chopped pecans.
- Starting from the long side, slowly roll dough into a log, trying to keep it in an even roll. Cut the log into 16 slices, starting in the middle. Cut log in half, then the halves in half again, and so forth until you have 16 even slices.
- Grease a 9 x 13″ baking dish and fill with the roll slices. Refrigerate overnight or bake.
- Bake at 350 15-20 minutes or until done. Rolls are done when you start to smell them and the dough is set on top. Frost immediately with Maple Cream Cheese Glaze
Maple Cream Cheese
- Blend everything together to form a smooth frosting, adding more sugar if necessary
Notes
Save some for the bunnies!
Juicy Details
*Vanilla sugar: I bought mine at Whole Foods, you can see the varieties of other sugars and what’s in them listed below
You can also make your own vanilla sugar by scraping the inside of a vanilla bean into a cup of sugar, put it in an air tight container [jar] and let it sit for a week or so~ the scent is divine~
bunny cupcake stand/Pottery Barn
You might also like these recipes made with Carrot Cake Mix
Baby Carrot Cakes with Brown Sugar Icing and White Chocolate Glaze
Thanks so much for your visit! Happy Brunching~
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