Coconut Carrot Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 3/4 cup lukewarm milk (115°C)
02 - 2 1/4 teaspoons quick yeast
03 - 2 large eggs at room temp
04 - 1/2 cup melted salted butter (115g)
05 - 1 teaspoon salt (6g)
06 - 1 teaspoon cinnamon (3g)
07 - 1/2 cup white sugar (100g)
08 - 1 1/2 cups grated carrot, fine (200g)
09 - 3/4 cup coconut shreds (83g)
10 - 4 1/2 cups bread flour, split (535-590g)

→ For the Filling

11 - 3/4 cup salted butter at room temp
12 - 1 1/2 cups brown sugar, packed down
13 - 3 tablespoons cinnamon
14 - 1/2 cup heavy cream

→ For the Frosting

15 - 170g softened cream cheese
16 - 1/3 cup soft salted butter
17 - 2 cups confectioners sugar
18 - 1/2 tablespoon pure vanilla
19 - 1/2 cup crushed walnuts (if you want)

# Instructions:

01 - Add lukewarm milk (43-46°C) to your stand mixer bowl and scatter yeast on top.
02 - Drop in your eggs, melted butter, salt, cinnamon, sugar, grated carrots, and coconut with the yeast mix.
03 - Dump in 4 cups flour and blend with paddle just until mixed. Let it sit for 5 minutes so flour gets wet.
04 - Swap to the dough hook. Mix on medium, adding leftover flour if needed. Work it for 5-7 minutes till it's stretchy but still a bit sticky.
05 - Move dough to a greased bowl. Cover with a towel or plastic and put somewhere warm until it gets bigger, about 30 minutes.
06 - While waiting, mix the softened butter, brown sugar, and cinnamon in a bowl till it's smooth.
07 - Put dough on a floured counter. Roll it out to a 24×15-inch flat shape. Spread your cinnamon mix all over.
08 - From the long side, roll it tight into a log. Cut into 12-15 pieces using floss or a bread knife. Put them in a greased 9×13-inch pan.
09 - Cover pan and let rolls puff up for 20 minutes while your oven gets hot at 175°C.
10 - Warm your heavy cream slightly. Pour it over the puffy rolls so it drips down between them.
11 - Bake at 175°C for 27-30 minutes. Put foil on top after 15 minutes if they're getting too brown. Check by lifting a middle roll.
12 - While cooling, beat the soft cream cheese and butter until fluffy. Mix in vanilla and powdered sugar until creamy.
13 - Smear frosting on warm rolls. Sprinkle walnuts on top if you like. Keep extras in the fridge and warm them up later.

# Notes:

01 - Begin with just 4 cups of flour and only add more if the dough feels too wet - it should stick a little but not be a mess.
02 - Don't let the dough get huge during the first rise or you'll end up with rolls that are too fluffy.
03 - Your baking time might change based on how big your rolls are, what pan you use, and how tightly they're packed.

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