Carrot Cake Cinnamon Rolls

Random talks with my niece often lead me to try new things - this one was one I had never heard of before.  I like carrot cake, I like cinnamon rolls, so why not combined them?  Well worth it - with or without walnuts.

Dough:                                                                Filling:
3/4 Cup Warm Milk                                             1 Cup Salted Butter, Melted
1/2 Cup Melted Butter                                         2 Cups Packed Light Brown Sugar   
2 Large Eggs, Room Temperature, Beaten          3 Tbl Cinnamon
1/2 Cup Melted Butter
2 1/2 Tsp Yeast                                                      Pre-Bake Topping
1/2 Cup Sugar                                                        1/2 Cup Heavy Cream, Room Temperature
1 1/2 Cup Finely Shredded Carrot
3/4 Cup Shredded Coconut                                    Frosting
4 1/2 Cup Bread Flour                                            8 Ounces Cream Cheese, Softened
1 Tsp Salt                                                                1/4 Cup Salted Butter, Softened
1 Tsp Cinnamon                                                      2 Cups Powdered Sugar
1/2 Tsp Nutmeg                                                       1.5 Tsp Vanilla
                                                                                 3/4 Cup Chopped Walnuts (Optional)

Combine the warmed milk and melted butter.  Temper the eggs into the milk and butter mixture.  Temp the mixture to ensure it is under 120 degrees.  If it is not, allow to cool.  Temperature of this mixture will also tell you approximate rising times.  Sprinkle the yeast on top of this mixture.  Let sit for 5 minutes.  Stir in sugar, carrot and coconut.

In a separate bowl, combined 4 cups bread flour, salt, cinnamon and nutmeg.  Stir the flour mixture into the yeast mixture until just combined, let stand 5 minutes.  Then, with a dough hook or by hand, mix until a dough is formed, adding the remaining bread flour if needed.  Mix dough until it is elastic and smooth.  It may still be tacky.  

Place dough in a greased bowl, cover with a towel and let ruse until nearly doubled (30 to 60 minutes).  While the dough is raising, stir together your filling ingredients an set aside.

Grease a 9 x 13 pan, set aside.  Turn the risen dough onto a lightly floured surface, sprinkle with more flour and roll into a 24 x 15 rectangle.  Spread the filling over the dough, Starting on the long edge, roll the dough up jelly roll style.  Cut the roll into 12 slices using dental floss or a serrated blade and place in the prepared pan.  Cover the pan and allow the rolls to rise for 30 minutes.  Heat the oven to 350.

When ready to bake, pour the room temperature heavy cream over the rolls, then bake for 30 - 40 minutes.  Check midway through to ensure that they are not getting to browned.  If they are, put foil over the pan.  Cooking time may vary based on size of rolls, pan type and how closely they are packed after rising.  

While the rolls are cooling, put all frosting ingredients except walnuts in a bowl and beat until combined.  Spread over cooled rolls, sprinkling with walnuts if desired.  

Store the rolls in the refrigerator.