When the smell of fresh bread fills the kitchen, it brings back memories of family gatherings and warm hugs. I remember my grandmother making cinnamon rolls every Sunday, the way the dough would rise and the sugar would melt into a gooey filling. This recipe for Sourdough Carrot Cake Cinnamon Rolls is special because it combines those cherished memories with a twist that incorporates the tangy flavor of sourdough and the sweetness of carrots. Whether you’re making these rolls for brunch or a cozy afternoon treat, they are sure to bring a smile to your face. The blend of spices, creamy filling, and soft dough creates a comforting experience that we all deserve.
why make this recipe
Making Sourdough Carrot Cake Cinnamon Rolls is a wonderful way to enjoy a unique version of a classic treat. The sourdough starter adds depth and flavor to the dough, making it more than just your average cinnamon roll. With the addition of finely grated carrots and warm spices, you get a delightful mix of sweetness and warmth. Plus, these rolls are perfect for sharing with friends and family. The process of making them can also be a relaxing way to spend some time in the kitchen. If you love baking, this recipe is an exciting adventure!
how to make Sourdough Carrot Cake Cinnamon Rolls
Ingredients:
- 110 g whole milk
- 70 g active sourdough starter
- 150 g finely grated carrots
- 70 g raw cane sugar
- 1 tsp vanilla
- 1 large egg
- 430 g bread flour
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 5 g salt
- 1 stick butter, melted
- 6 tbsp butter, room temperature
- 2/3 cup raw cane sugar (or brown sugar)
- 1 tsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 4 oz cream cheese, softened
- 2 tbsp butter, room temperature
- 1 tsp vanilla
- 1 1/2 cup powdered sugar
Directions:
- Mix the Dough: In a large bowl, combine milk, sourdough starter, grated carrots, raw cane sugar, vanilla, and egg. Mix well.
- Strengthen the Dough: Add in bread flour, ground ginger, ground cinnamon, ground nutmeg, and salt. Mix until it forms a dough.
- Bulk Ferment: Cover the dough and let it rise in a warm place for about 4 to 6 hours, or until it doubles in size.
- Roll the Dough: Lightly flour your surface and roll out the dough into a rectangle.
- Make the Filling: In a bowl, mix room temperature butter, raw cane sugar, molasses, ground cinnamon, ground nutmeg, and ground ginger. Spread this mixture over the rolled-out dough.
- Roll and Cut: Roll the dough tightly from one end to the other. Cut into equal pieces.
- Second Rise: Place the cut rolls in a baking dish. Cover them and let them rise for another 1 to 2 hours.
- Bake and Serve: Preheat the oven to 350°F (175°C) and bake for about 25-30 minutes until golden brown. Let them cool slightly before serving.
how to serve Sourdough Carrot Cake Cinnamon Rolls
These rolls are best served warm, drizzled with cream cheese frosting for an extra sweet touch. You can also enjoy them with a cup of coffee or tea, making for a perfect breakfast or afternoon snack.
how to store Sourdough Carrot Cake Cinnamon Rolls
To store leftover rolls, place them in an airtight container. They can be kept at room temperature for a couple of days. For longer storage, refrigerate them for up to a week, or you can freeze them. Just wrap them tightly before placing them in the freezer.
tips to make Sourdough Carrot Cake Cinnamon Rolls
- Make sure your sourdough starter is active and bubbly for the best results.
- Allow the dough to rise in a warm environment to help it double in size quickly.
- Don’t rush the second rise; it helps the rolls become fluffier.
- If you want a sweeter taste, feel free to add more sugar to the filling.
variation
You can change the flavor of the filling by adding nuts or raisins if you like. For a healthier option, you can substitute part of the bread flour with whole wheat flour.
FAQs
- Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour, but bread flour will give you a chewier texture.
- How can I make these rolls vegan? Replace the egg with a flax or chia egg and use non-dairy milk and butter alternatives.
- What should I do if my dough doesn’t rise? Make sure your sourdough starter is active. If it still won’t rise, try moving it to a warmer spot and give it more time.
Sourdough Carrot Cake Cinnamon Rolls
Ingredients
For the dough
- 110 g whole milk
- 70 g active sourdough starter Make sure the starter is active and bubbly.
- 150 g finely grated carrots
- 70 g raw cane sugar
- 1 tsp vanilla
- 1 large egg
- 430 g bread flour Can substitute with all-purpose flour
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 5 g salt
For the filling
- 1 stick butter, melted
- 6 tbsp butter, room temperature
- 2/3 cup raw cane sugar (or brown sugar)
- 1 tsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
For the cream cheese frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, room temperature
- 1 tsp vanilla
- 1 1/2 cup powdered sugar
Method
Mix the Dough
- In a large bowl, combine milk, sourdough starter, grated carrots, raw cane sugar, vanilla, and egg. Mix well.
Strengthen the Dough
- Add in bread flour, ground ginger, ground cinnamon, ground nutmeg, and salt. Mix until it forms a dough.
Bulk Ferment
- Cover the dough and let it rise in a warm place for about 4 to 6 hours, or until it doubles in size.
Roll the Dough
- Lightly flour your surface and roll out the dough into a rectangle.
Make the Filling
- In a bowl, mix room temperature butter, raw cane sugar, molasses, ground cinnamon, ground nutmeg, and ground ginger. Spread this mixture over the rolled-out dough.
Roll and Cut
- Roll the dough tightly from one end to the other. Cut into equal pieces.
Second Rise
- Place the cut rolls in a baking dish. Cover them and let them rise for another 1 to 2 hours.
Bake and Serve
- Preheat the oven to 350°F (175°C) and bake for about 25-30 minutes until golden brown. Let them cool slightly before serving.