Carrot Cake Cinnamon Rolls FTW | Cookin' Somethin' w/ Matty Matheson
ฝัง
- เผยแพร่เมื่อ 22 ส.ค. 2024
- BAKING IS HARD BAKING IS SCIENCE! HAS SCIENCE GONE TOO FAR OR NOT FAR ENOUGH? WE’RE BREAKING BARRIERS WITH THESE CARROT CAKE CINNAMON BUNS ARE YOU KIDDING ME SOFT AND PILLOWY AND OOEY AND GOOEY SWEETNESS COAT MY MOUTH!!! MOVE OVER CINNABON BIG DOGS COOKIN’ SOMETHIN’!
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INGREDIENTS:
For the Carrot Cinnamon Rolls
1 cup whole milk
2 carrots, and cut into 1 inch pieces
⅔ cup sugar
½ cup butter, melted
2 eggs, room temperature
1 ½ teaspoons kosher salt
4 ½ cups flour (585 grams)
2 (2 ¼ ounce) packets instant yeast
½ cup heavy cream
For the Filling
1 ½ cups butter, softened
1 ½ cups brown sugar
3 tablespoons cinnamon
2 teaspoons freshly ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
For the Cream Cheese Frosting
¼ cup butter, softened
16 ounces cream cheese, softened
16 ounces mascarpone
1 cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
MIlk
COOKING METHOD
For the Carrot Cinnamon Rolls
1. In a high powered blender, add whole milk and carrots and blend for 1-2 minutes, or until the carrots have completely pureed into the milk. Strain the liquid through a fine mesh sieve and discard the solids.
2. In the bowl of a stand mixer fitting with the dough hook attachment, add flour, salt and yeast together and whisk well.
3. In a medium heat proof bowl, add the carrot milk, butter and sugar and microwave until the butter has melted and the milk is slightly warmed. It should be no hotter than 105.
4. Add the warm milk mixture to the dry ingredients and mix on low for 2 minutes. Add 1 egg, allow it to incorporate, then add the second egg. Increase the speed to medium and knead until the dough pulls away from the sides. It may stick to the bottom of the bowl, but that is okay.
5. Press the dough with 1 finger, if it is tacky, but doesn’t stick to your finger, the dough is done. If it sticks to your finger, add 1 tablespoon of flour and mix again on low. Repeat until the correct consistency is achieved. Cover with plastic wrap and allow the dough to rest for 15 minutes.
6. While the dough is resting, make the filling. In a medium mixing bowl, add butter and spices and stir to fully combine. Set aside.
7. Remove the plastic wrap and turn the dough out onto a lightly floured work surface. Roll out into a 12x18 inch rectangle.
8. Spread the filling from edge to edge, then roll the longest side away from you into a jelly roll shape. Cut into 6 rolls for jumbo rolls, or 12 for medium-sized cinnamon rolls. Lightly grease a metal 9-inch cake pan (or metal/glass 9x13 pan for the 12 rolls) and add the rolls. Cover with plastic wrap and proof for 1-2 hours, or until the cinnamon rolls have doubled in size.
9. Preheat the oven to 375°F. Place the cinnamon roll pan on a sheet tray. Drizzle heavy cream over rolls and bake for 25-30 minutes, or until the rolls are golden brown.
10. Remove from the oven and cool on a wire rack. While the cinnamon rolls are cooling, make the cream cheese frosting.
11. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, mascarpone and butter. Turn the mixer on low to incorporate, then increase to medium and whip for 1 minute. Once the mixture is paler in color and fluffy, turn the mixer off an add sugar and salt. Whisk on low until incorporated. Add in vanilla extract. the zest of a lemon, and a splash of milk to bring it together. Increase the speed and whip for 1-2 minutes. Set aside.
12. Once the cinnamon rolls have cooled, slice them in half and spread the frosting in the middle.
That pterodactyl bong rip had me rolling 🤣🤣🤣💚💚💚 these look beautiful
Comment I was looking for 😂😂😅😅 I’m crying 😂
Love it
yAAAA Dude lmao
I was wheezing
It just went onnnnnn.
Hey! My fiance is making this recipe -- heads up that there's a typo in the ingredient list for the dough.
"2 (2 ¼ ounce)" packets instant yeast should be "2 (2 ¼ tsp) packets instant yeast"
Where can I find the recipe?
@@candacenash291 It's in the description! It's not the exact same recipe, but it's a recipe for cinnamon buns. They were aiite. Didn't taste a lot of the carrot, TBH.
Well, we should have read this comment before adding a commercial amount of yeast to our dough
Omg this was killing me!!! Thank you for clarifying- let’s hope I didn’t overdo it 😳
hey… Sorry to bother you. I made this recipe and just realized that I still have the heavy cream. Where was I supposed to add that? I don’t see it in the description for the cinnamon rolls, but it is in the ingredient list.
I felt the genuine pride when you pulled them out the oven.
My wife and I watched, went to the grocery store and are now in the kitchen making these!!! ❤❤❤
Nawwwww!🥰❣🥰
How was it ?
What happened to marscipone?
Were they any good? I was thinking about making them.
@@antoinesultana4364 they were really really good, though there is such thing as too much icing as I learned lol
NOT THE PANS LABYRINTH ROOT BABY LMFAOOOOO
Why is Matthew fixated on that damn thing lately? Lolol
Yes That exact baby
Broooo watching you high is not for the weak lmao. I started watching this last night and continued this morning. That screech 😭
As a former baker and current hospitality veteran this is my favourite Matty video yet 🥰❤️
okay, I made these last night/ this morning. a few notes/ vs the video
1. SEPARATE the carrot solids (he doesn’t do this step in the video)
2. there is an excessive amount of butter for the filling AND the frosting. like too much. If you’re following the written recipe, i suggest doing half the amount recommended (my rolls ended up in a soup and i had to strain the butter out and cook longer). If you want a mountain of frosting, go for it, but honestly, imo it was a waste. i would cut the amount in half next time.
3. if you want to experiment with some flavor, infuse whole bean coffee beans in the heavy cream overnight (and strain out) before adding it over the rolls before baking.
i yielded 8 rolls out of this recipe with 4 mini bois
“I messed up Matt’s recipe, here’s what you can do to make yourself feel better if you do too.”
@@Brandon-ml2zw i bake a lot, i read the whole thing first before i attempt it and i weigh my ingredients, i didn’t mess up, i followed them exactly and the written recipe is just not where it should be.
I came here to see if anyone else had this problem. Definitely too much butter for the filling
I haven't baked these yet but I was thinking this is so much butter and commercial levels of icing, you are on the money with the qty, I expect these to leak copious amounts of butter when they go into the oven
Hey can you clarify what you mean by separating the carrot solids? I'm a bit of a novice, wanted to double check what that meant
that center nugget is the best.
IYKYK
I now have my once a week on Sunday morning breakfast idea set in stone. thank you Matty
My three year old and I enjoy watching your videos at bed time. Thanks for making Sundays special Matty!
😬
😂
It’s going to be a really interesting time in first grade when there’s a kid running around demanding “JUST. A. DASH.”
Matty being both disappointed and impressed with himself at all times I love this man
I made these for Mother’s Day. They were amazing! I did have to borrow a stand mixer. So I had to make enough for two families. I’d do it again too!
Last dessert I made from Matty was that bangin' bread pudding, and that was fire. I'll definitely like this 1 billion times more. My arteries are clogging as we speak.
Watching this video is hands down the best decision I've made today🤤❤
Hear me out… what if we roasted the carrots first to make them suuuuuper sweet and caramelised? What do we think?
I always use carrot baby food for my carrot cake, best cooking hack from my mom!!!
but roasting sounds BRILLIANT too
I was honestly sitting here like but what if we roasted some extra carrots and chopped that up finally and put it on top of the cinnamon mixture I don't know I could be crazy but that sounds amazingggg (I will be making these soon and adding candied walnuts to the top also)
This video sums up all of my dessert desires, free time scrolling the internet and thoughts and general.
smoke some more dope i have cookies
One of the best eps yet! Loving it! That bong rip at the end, perfect!
Matty - the best! You combine excellent cooking/baking/ideas with comedy LOL. Keep going! Love it!, Mike.
“About a quarter inch THIOCK” Killed me. 😂😂😂
As a stoner, this recipe is amazing.
that silver thing looks like a flashlight... LMAO matty should have made a matty joke about that one!
As a stoner trying to lose weight, this video is scary
As a stoner who can admit he has zero intention of actually trying to make this recipe but likes watching Matt do it, it’s righteous.
the second he said he was going to make a lemon mascarpone cream cheese icing i immediately started drooling. i was already fascinated with the idea of a carrot cake cinnamon roll and then he upped the game with the icing idea. i love this man and his cooking
THE KitchenStick! I build my whole house with only this. From cutting trees to slice the Jamon Iberico. Thxalot Sör Matty 🏋🏻♀️✌🏻🍀🤷♂️
Matty is such a shining light!
We love you, Matty!
Dude why have I never seen a carrot cake cinnamon roll recipe before. This is genius. Thank you for sharing
You're only missing a thin layer of crushed pecans❤🎉 I will absolutely be making these
Now you need a specific Chilli recipe to go with those. Midwesterners know that love of cinnamon rolls and chilli.
I do not claim this. Keep your chili buns in those southern Midwestern states
what?
That scream actually made me cry 😂😂
You're a madman and a genius Matty!
I just finished season 3 of the bear, u have been my favorite character the entire series
Matty how did you know I was watching this comfy in my bed happy and high 😂
Dude you killed me with the bong battle cry XD. Killer editing job on this vid, and I bet those sinny rolls were off the chain!
' The Lord taketh, and giveth away.' 😂 LOL !! 😂 That's beautiful Matty. 🎉 Doin' these baby .. Thank You.
this is my new favorite video on you tube. Matty you absolutely Killed it ! 10 out of 10.
Carrot cake is my favorite and I really like cinnamon rolls this video is for me lol
It’s an excellent flavor combo
This is the best cooking show.
Matty is back, baby!. You could tell he was exhausted in some of his recent videos. I know they were filming seasons 3-4 of The Bear recently, and you gotta figure between that, his restaurants, cooking shows, and family, dude was just fried. He must have had a day off finally.
The algo workes. Im here and loving it!!
I mean this with all the love. If a Walrus had a human personality, it would be Matty. If Matty had an animal personality, it'd be a Walrus. Kindred spirits.
Jamie Hyneman doesn't like it
A fairytale f’n witch carrot??! 😂 had me dead but these seriously look like the most wonderful thing ever created, I want it so bad
I used to appreciate a good thrill when I was young.. but now..I love chilling and grilling. Cheers matters!
YOURE A CHEF?! I just saw Fak’s face next to some cinnamon rolls on my recommended page and clicked instantly. The fact that my favorite character on The Bear is an actual chef just adds something to my life I didn’t know it was missing
Matty! You’re my spirit animal!!
Yo, tried to make this recipe (twice) and finally successlfully tweaked it for myself the 3rd time. There's a lot of issues with the recipe as it is written. I'm not sure what production assistant came up with this recipe, but man it is screwed up.
Here's what I did to "fix" it and actually make it work:
1. Mix the eggs in with the wet ingredients and then add it to the dry ingredients. I found it best to whip them into the carrot mixture and then add them to the dough. If you try to add the 1 egg after the wet ingredients have already made the dough (as it appears to be written here), then your dough just does swirlies around the bowl (cause the egg is now lowering the friction) and they won't fully incorporate into the dough.
2. Let the dough rest for 20 to 25 minutes. Then knead by hand. The mixer trick just doesn't do it. The dough will not set correctly. It turned "tough" on me both times. When I kneaded by hand I could feel when the dough was starting to stiffen up. Way better outcome.
3. Turn the over down to 350 and bake for 35-45 minutes. Check @ 20 mins and if the top is starting to brown, put a a loose covering of tinfoil over it. The bake instructions they have the center of the pan will be raw. It thought it was my oven wasn't getting hot enough, so I tested it with a laser thermometer, and it's spot on, so I turned it down a bit and let it bake longer and it came out correctly (and the middles were cooked but still delicious)
4. I didn't find adding the creme over the top did much of anything, so I went "grandma's recipe" route, and covered them with a little melted butter and cinnamon sugar to get a good carmelization on it (also why I added the tinfoil to keep it from burning). This made the tops crispy/crunchy and locked in a lot of the moisture, keeping the rolls soft/chewy but not raw.
5. Personal taste - Cut the amount of cloves by 1/2 otherwise they overpower all the other flavors in the filling. I liked that you could still smell/taste the cloves but it wasn't ALL you tasted. As this is written, you'll get a ton of clove smell/taste and not much else.
6. Not sure how he got whipped icing from this recipe. In the video it looks like the frosting is whipped. When I did the recipe (3x's now) it comes out more running and like "traditional" cinnamon role icing. It tastes fine, and I like the hint of almond...but it's NOT a whipped frosting.
Hope this helps everyone else.
The baking temps and techniques are on!
Read this too late 😂
I need to eat this, we all need to eat this!
I'm convinced this recipe could unite the nations
My wife just ordered your kitchen stick, she can’t wait to use it
How does this video not have a billion views?! Love me some Matty!
the funniest dopest dude with culinary skills sitting outside of a Stripes truck stop near El Paso, Tx asking if you want a cinnamon roll ……love this shit ❤
This is brilliant! Why have I not seen this recipe before? It astounds me to no end....the clip where I'm watching you roll the cinnamon roll. It's like....how to describe it....steel worker's hands with a surgeon's touch. Simply brilliant.. I'm just hungry watching this vid. Dammit, now I have to make some...
Not all hero’s wear capes some are named Matty and have the best cooking shows in the world. Also the best cookbook.
Thanks for the recipe.
This is your best episode ever.
Carrot Cake Cinnamon Rolls
im AGAPE
These are the Genius Ideas
That One MUST Share
Going to try these this weekend, TY
Lmaoo I feel targeted just for watching him while I’m in my bed comfortable and warm 😂😂
Honestly sounds like the best thing ever. If someone doesn't like carrot cake they don't deserve to eat.
So many influencer chefs would have turned that carrot chopping into a slow mo, 4500000p 78k UHD montage with lofi music in the background, but that iconic Matty Three Chop cannot be beat.
I NEED THAT STICK MATTY!!! I needs that STIUCK!!!!!!!
Kudos to his video editor. Hilarious.
once again absolute perfection from Matty!
I wasn’t ready for the feelings this video churned up.
The gas mask audio ending is incredible
Thanks
I’m making these right now and it’s going way better than I expected!
This video is such an accurate representation of my ever-rolling inner monologue 😂
Also oh my goddd these look incredible, cannot wait to make myself sick inhaling an entire batch of them.
omg i cant breathe, the ending 😄
Made these last week and they were one of the best cinnamon roll recipes!!!!
I’m British so half the food you cook terrifies me but your energy always keeps me coming back
Well he’s Canadian so you have no excuse
@@sooperheepeastern Canada is like half Irish so they should still be terrified
@@tylerakerfeldt7220LMAOOO
Is it him using actual seasoning or the general lack of mashed peas and/or beans that really scares you? 😂
This was such a great episode 😄
you had me at making curry with the feet
Genius combos all up in here. 🤘🥕
“Swallow your spit” was my Dad’s favorite line when we were growing up!! Ahh the memories and the trauma. Love it 😂😂
Dog whoever edited this video is funny as hell. I will definitely be making this recipe. Thank you Matty!
Oh man i lost it when he started with the " Center Nugget " ....LOL LOL .
I was just making these the other day I love Dale's recipe he's the best.
Carrot Cake Cinnamon Roll is my love language
These look absolutely amazing
You're taking me right back Sir! Three footers through the gas mask with my eyes burning because I want to see the smoke. And making cinnamon rolls where the dough covers a four by eight stainless table. Using a full on griddle spatula to spread the filling...
Awesome thanks Matty. Great recipe
I think I can do it. Im trying this.
I’m a cinnamon roll because I’m such a sweet person in this cruel world.!!! 😂😂😂😢😢😢 😊
The carrot makes it healthy
Those look so delicious....😂😂😂, thanks!🎉🎉
Foot curry, best curry.
I really wanted the kitchen stick to be a limited edition Matty Matheson culinary lightsaber
*Gorgeous*. Making these for the crew to annihilate Saturday night after service. 🤙
Matty, your alien pleasure toy has made it's way to my door step and into my nether regions as planned. Thank you, kindly.
10/10 episode 😂 will watch again
Those cinnamon buns looks amazing.. 😋
YEAAAAAA BABAAYY!!! You Fucking get it MATTY!!! lol we love you dawg!
Matty, I know you were hesitant to do a baking video because you think it’s difficult. But after seeing the end result and enjoying the fruits of your labor, wasn’t it worth it? Nice job!
Have a great day y'all!
😂😋😋🤩🤣🤣🤣you’re the best, matty!
How can you hate baking when you make amazing things like these carroty cinnamon things from space?
Looks really good
Matty, you need a documentary about your life. Your childhood sounds interesting 😅
i had no idea whatsoever this man could make desert ! :) how about some fruity rollups ?
Definitely deserves a “you’re welcome”
Okay but you're editor is killing it on this lmaooo
That intro was scary accurate