This giant carrot cake cinnamon roll with cream cheese frosting is made with NO YEAST! With the help of a secret and unexpected ingredient. Slice it up like a big cake at your next brunch gathering!
This is a rebirth of a recipe I found a couple years ago – quick and easy cinnamon rolls that require NO YEAST. All because of a super, lumptastic ingredient that I’ve always found to be kind of gross on it’s own, but in these cinnamon rolls. NOT GROSS.
It’s Cottage Cheese. Cottage mother f’in cheese. I don’t do science, so I’m not too sure why this works in place of yeast. And full disclosure, I will say that the texture of this is slightly different than a traditional cinnamon roll. But, nevertheless, it’s similar enough for me to toss my regular old cinnamon roll recipe out the window – at max speed. All the rising and punching and kneading and waiting. Ain’t none of that with this recipe! This giant carrot cake cinnamon roll will be on your table and in your mouth in under 1 hour.
On our 3rd Nor’Easter this year, I was home from work, still without functioning internet from the 2nd Nor’ Easter that had happened a week before that. And I thought “Hell, I guess I’ll bake!” and I had been wanting to blow the dust off this old gem and give it new life. This is a giant cinnamon roll, with a carrot cake spin is perfection for Easter – and it’d also be superb in regular cinnamon roll form. Oh and incase you’re reading the instructions on how to concoct this beauty, there’s a (not one of my best) quick and handy video to give you the idea! Giant cinnamon rolls forever.
Giant Carrot Cake Cinnamon Roll with Cream Cheese Frosting - No Yeast Needed!
2018-03-26 06:18:53
This Giant Carrot Cake Cinnamon roll can be on your table in under one hour with a secret ingredient that requires no wait time for that dough to rise!
For the cinnamon roll
- 3/4 cup cottage cheese (4% milkfat)
- 1/3 cup buttermilk
- 1/4 cup brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup shredded carrot
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the filling
- 3 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
For the frosting
- 4 tablespoons butter, softened to room temperature
- 4 tablespoons cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat your oven to 350 degrees F.
To make the dough
- In a food processor, combine the cottage cheese, buttermilk, brown sugar, melted butter and vanilla. Pulse until smooth (about 10 seconds). Then add in the shredded carrot and pulse for another 5 seconds. Then add the flour, baking powder, salt, baking soda, cinnamon and nutmeg. Pulse again in short bursts until the dough clumps together, being careful not to over process it.
- Scrape the dough from your food processor and roll out onto a well floured surface. Dough will be very moist and sticky. Knead with floured hands a few times until a smooth ball comes together. Then, with a rolling pin, roll the dough out into a rectangle (about 9" x 13" in size, give or take).
- Brush the dough with the melted butter and then combine the brown sugar and cinnamon and sprinkle it over the butter.
To form your giant cinnamon roll
- (see video above too)
- Slice your dough into 6 even strips (about 1.5" wide). Take one of the strips and roll into a sprial to form a cinnamon roll. Place the cinnamon roll in the center of a greased springfrom (or regular cake) pan. Then, take the additional strips of dough and keep adding to the end of the cinnamon roll in the center, making the roll wider and wider. Repeat process until you've used all 6 strips of the dough. You'll then have a large cinnamon roll - it won't quite touch the outside of the pan, but it will spread when baking. Some of the strips of dough may tear when picking them up, but thats ok! This dough is a little more fragile than a traditional cinnamon roll dough.
- Cover your pan with foil and bake for 20 minutes, covered. After 20 minutes, take the foil off and bake for another 15 minutes, until the center roll is no longer doughy.
- While you're cinnamon roll is baking, prepare your glaze by beating together the softened butter and cream cheese until smooth. Then, add the vanilla and powdered sugar to form the frosting. Add milk, 1 tablespoon at a time until you reach your desired consistency. I found that 2 tablespoons of milk was perfect, but feel free to only add one, or add more than that based on your texture preference.
- When your cinnamon roll is done baking, remove it from the pan and let it cool on a wire baking rack for 10 minutes. Then, spread the cream cheese frosting over the top.
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