Carrot Cake Sweet Rolls

A box carrot cake mix is the beginning for this idea. A carrot cake mix made into sweet roll dough with cinnamon sugar filling and cream cheese frosting, I think they are yummy!

Carrot Cake Sweet Rolls:
1¼ cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 box carrot cake mix
1 Tbl oil
2½ cups flour
3/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1/2-3/4 cup raisins

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, salt, and raisins; mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, roll out to 18″x8″ rectangle. Spread butter over dough. Stir together sugar, brown sugar, and cinnamon; sprinkle over butter. Roll up from long end to long end, pinch seam.  Cut into 12 rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 375° oven for 18-20 minutes. Cool to just warm and spread with frosting.

Cream Cheese Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 tsp vanilla

With electric mixer, whip cream cheese, powdered sugar, and vanilla.

    

One Year Ago: Peanut Butter Fudge Brownies

Two Years Ago: White Chocolate Candy Cane Fudge

 

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