What you'll need

Directions

Working Method

Peel and rough chop 14oz carrots, place in food processor and pulse until finely ground.  Drain crushed pineapple, reserving both liquid and solids.  In a bowl of a stand mixer fitted with the dough hook attachment, add 5 pounds danish mix, 1 pound 10oz reserved pineapple juice, 12oz crushed pineapple, 14oz ground carrots, 2oz instant yeast, and 0.5oz ground cinnamon.  Mix on low for one minute, then on second for 15 minutes or until gluten window is achieved.  Bench dough for 30 minutes.  Roll dough to a rectangle 18x36 inches to ¼ inch thick.  Spread with Dawn cinnamon smear.  Cut into 1.5 inch rounds, place on a sheet tray, and proof for 30 minutes.  Bake at 350F until golden brown.  Let rolls cool completely and ice.