Recipes
Carrot Cake Cinnamon Buns
Combine a spiced sponge with soft buns and a cream cheese drizzle and something magical happens...
Combine a spiced sponge with soft buns and a cream cheese drizzle and something magical happens...
Cook: 2 Hours 50 Mins
Serves: 9
Price: £0.34 per serving
Nutritional Information
Each 93g serving contains
Energy
1238kj
318kcal
1238kj
318kcal
16%
Fat
10.1g
10.1g
Med
14%
14%
Saturates
6g
6g
High
30%
30%
Sugars
24.1g
24.1g
High
27%
27%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1331kj/318kcal
Typical energy values per 100g:
1331kj/318kcal
Ingredients
115g Carrots, peeled and coarsely grated (grated weight of 100g)
110ml Whole Milk
40g Unsalted Butter, cubed, plus extra to grease
1 tsp Vanilla Paste
300g Asda Strong White Bread Flour, plus extra to dust
50g Caster Sugar
5g Asda Easy Bake Yeast
1 Egg, beaten
40g Unsalted Butter, softened
1 Orange, zest only
100g Asda Light Brown Sugar
1 tbsp Ground Cinnamon
50g Cream Cheese
75g Icing Sugar
Green Food Colouring (optional)
Small Handful Pistachios
Method
1
Lay the grated carrot between two pieces of kitchen paper or a clean tea towel and press down to remove some of the moisture. Leave until needed.
2
Put the milk, butter and vanilla into a saucepan over a medium heat until the butter has melted. Transfer to a bowl and allow to cool until tepid.
3
Put the flour, sugar, yeast and a pinch of salt into a large mixing bowl or the bowl of a stand mixer fitted with a dough hook. Add the carrot and mix into the flour. Gradually mix in the egg along with the cooled milk mixture until you have a soft dough – you may not need to add all the milk.
4
Knead the dough in a stand mixer for 5–6 mins or by hand on a lightly floured surface for 10 mins until you have a dough that springs back and is smooth. Cover with a clean tea towel and leave in a warm area to rise for an hour or until doubled in size. Meanwhile, prepare the filling by beating the butter with the orange zest. In a separate bowl, mix the brown sugar and cinnamon together.
5
Lightly dust your worktop surface with flour then, with a rolling pin, roll out the proved dough into a 30x40cm rectangle. Spread the orange butter mixture over the rectangle, right to the edges, then sprinkle the cinnamon sugar on top so it covers the butter.
6
Starting from the longest side, roll the dough up into a tight spiral. On the final roll where the seam is, make sure the seam is placed underneath the dough. Use a sharp knife to slice the log into 12 even pieces.
7
Grease and line a 20cm square tin with baking paper. Evenly place the 9 rounds into the dish, then cover with a clean tea towel and leave to prove for 1 hour until they’ve increased in size and almost filled the dish.
8
Preheat the oven to 200ºC/180ºC fan/gas 6 and bake for 25 mins until golden brown. Leave in the tin to cool completely (or eat warm). To make the topping, beat the cream cheese and icing sugar together until you get a runny, pale drizzle. Colour with a drop of green food colouring, if using, then drizzle over the buns, using a piping bag or the back of a spoon. Top with chopped pistachios.