These are basically cinnamon buns with the sugary fillings and glaze removed. I thought it was a good idea to add mashed carrots into the dough since they go so well with cinnamon and raisins in my carrot cakes.
Because I did not spread butter and sugar on the surface of the dough, there were no pretty swirls on my cinnamon buns. If you prefer to see that on your rolls, brush a generous layer of melted butter, followed by another layer of cinnamon grounds, brown sugar and raisins before rolling the dough up. The layer of fat will keep the dough from sealing up during slicing and proofing.
I baked these buns in my 9-inch/ 23cm clear glass pot instead of my round tin as I wanted to utilize the pot more. It also serves as a great storage container for the buns since it comes with a heavy glass lid.
I feel great seeing carrots in my breakfast rolls!
Carrot Cinnamon Raisin Buns
235g plain flour 1 teaspoon instant dry yeast 1/4 teaspoon sea salt 3 tablespoons brown sugar 2 tablespoons cinnamon grounds 1 small egg, beaten 95g carrots, steamed + mashed 25g water 25g cold butter, cubed 50g raisins **
** Soak raisins in a bowl of warm water for 30 minutes. Drain and gently squeeze dry to remove excess liquid before use.
In a mixer bowl, combine all the dry ingredients together (plain flour, yeast, sea salt, brown sugar, cinnamon grounds) with a hand whisk. Then add beaten egg, cooled mashed carrots and water. Turn on the mixer to knead with a dough hook. Once a dough ball is formed, stop the mixer and let the dough rest for 15 minutes.
Start the mixer again to knead for 1 minute before adding cubed butter one by one, and knead till the dough reach window pane stage. Stop mixer and leave the dough to bulk rise at room temperature for 60 minutes.
After the dough has risen, punch down the dough to deflate and transfer to a clean and lightly floured work top. Sprinkle worktop and palms with flour if the dough is too sticky to handle.
Roll out the dough to a rectangle sheet, spread raisins on the surface. Roll up the dough from the longer edge and pinch to seal. Slice the roll into 8 pieces and arrange them in a 9-inch pan. Leave this aside to proof for another 60 minutes, covered.
Preheat oven to 170C, and bake the bread for 25-35 minutes.
When done, remove bread from baking tin immediately and place on a rack to cool completely.