Carrot Cake Rolls with Maple Cream Cheese
Sweet rolls made with Carrot Cake mix
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
*I bought my vanilla sugar at Whole Foods. You can make your own by scraping the inside of a vanilla bean and mixing it with 1 cup of sugar and letting it sit tightly covered for a week or two. You can also keep a vanilla bean in your sugar canister.