Recipe: Carrot Cake Cinnamon Rolls



For dough:
2 pounds carrots, grated
5 pounds Dawn Exceptional™ Danish Mix
1.6 ounces instant yeast
12 ounces Dawn Exceptional™ Crushed Pineapple Filling
0.5 ounces cinnamon

For cinnamon/sugar smear:
8 ounces granulated sugar
1 ounce cinnamon
12 ounces melted butter, or more as needed

For icing and topping:
2.4 pounds Dawn® Cream Cheese Roll Icing
1.25 pounds pecans, if desired


Using a cheesecloth, wring carrots to remove all excess moisture until carrots are very dry.

In a mixer fitted with a dough hook, combine drained carrots, Danish Mix, yeast, pineapple filling, and cinnamon and 1.25 pounds water. Mix for 1 minute on low speed. Increase speed to medium and mix for 10 to 15 minutes, or until dough is smooth.

Proof dough for 30 minutes.

In a small bowl, combine cinnamon and sugar.

Roll the dough out into a 40-inch long piece. Generously brush the dough with melted butter. Sprinkle generous amounts of the cinnamon sugar mixture over the dough. Top with another layer of melted butter.

Roll the dough into a log. Cut the log into 1-inch cinnamon rolls.

Proof rolls for 20 minutes.

Bake rolls at 350 F for 25 minutes, or until golden brown. Top with Cream Cheese Roll Icing and pecans, if desired.

Yields 40 cinnamon rolls