Matty Makes Cinnamon Rolls BETTER | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 180 min

Ingredients

Instructions

1. Blend the whole milk and carrots for 1 to 2 minutes until the carrots are completely pureed into the milk. Strain through a fine mesh sieve and discard the solids.
2. In a stand mixer bowl fitted with the dough hook, whisk together the flour, salt and yeast.
3. In a medium heatproof bowl, combine the carrot milk, butter and sugar and microwave until the butter melts and the milk is slightly warm, no hotter than 105°F.
4. Add the warm milk mixture to the dry ingredients and mix on low for 2 minutes. Add one egg and let it incorporate, then add the second egg. Increase to medium and knead until the dough pulls away from the sides; it may stick to the bottom of the bowl.
5. Press the dough with one finger. If it feels tacky but does not stick to your finger, it is done. If it sticks, add 1 tablespoon of flour, mix on low, and repeat until the right consistency is reached. Cover with plastic wrap and rest for 15 minutes.
6. While the dough rests, mix the butter and spices in a medium bowl until fully combined. Set aside.
7. Remove the plastic wrap and turn the dough onto a lightly floured surface. Roll into a 12x18-inch rectangle.
8. Spread the filling edge to edge, then roll up the longest side away from you into a log. Cut into 6 jumbo rolls or 12 medium rolls. Lightly grease a 9-inch metal cake pan (or a 9x13-inch metal or glass pan for 12 rolls) and place the rolls in it. Cover and proof for 1 to 2 hours, until doubled in size.
9. Preheat the oven to 375°F. Set the pan on a sheet tray, drizzle heavy cream over the rolls, and bake for 25 to 30 minutes, until golden brown.
10. Cool the rolls on a wire rack. Meanwhile, make the frosting: in a stand mixer bowl fitted with the paddle, beat the cream cheese, mascarpone and butter on low, then on medium for 1 minute, until pale and fluffy.
11. Turn off the mixer, add the powdered sugar and salt and whisk on low until incorporated. Add the vanilla, a splash of milk, and lemon zest, then whip on higher speed for 1 to 2 minutes.
12. Once the rolls have cooled, slice them in half and spread the frosting in the middle.

Summarized from Matty Matheson's video. Watch it for the details.

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EggGingerMilkCarrotCreamBrown sugarHeavy creamCream cheese