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Brown Butter Carrot Cake Brioche Rolls

Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours 15 minutes
Total Time 4 hours 55 minutes
Servings: 8 large rolls
Course: Breakfast, Dessert
Cuisine: American

Ingredients
  

Brown Butter (PREPARE AHEAD)
  • 260 g 18 Tbsp unsalted butter
Carrots
  • 150 g peeled carrots finely grated
Dough
  • 155 g ⅔ cup whole milk, warm (105–110°F)
  • 8 g 2¼ tsp instant yeast
  • 50 g ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 90 g 6 Tbsp brown butter, softened
  • 480 g 4 cups bread flour
  • 8 g 1½ tsp fine sea salt
  • ½ tsp cinnamon
  • pinch nutmeg
Filling
  • 130 g 9 Tbsp unsalted butter, very soft
  • 150 g ¾ cup packed light brown sugar
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • pinch salt
Heavy Cream Soak
  • 100 g ⅓–½ cup heavy cream
Frosting
  • 95 g 6–7 Tbsp brown butter, softened
  • 200 g 8 oz cream cheese
  • 150 g 1¼ cups powdered sugar
  • 1 tsp vanilla extract
  • pinch salt
Optional
  • Caramel sauce for drizzling

Equipment

  • Stand mixer with dough hook
  • Digital kitchen scale
  • Rolling Pin
  • 9x13-inch light metal baking pan
  • Parchment paper
  • Fine-sided grater
  • Ice cream scoop
  • Pizza Cutter
  • Offset spatula
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Handheld mixer
  • Cheese cloth
  • Bench scraper

Method
 

DAY BEFORE- Brown the butter
  1. Add 260 g (18 Tbsp) unsalted butter to a light-colored pan over medium heat and cook, stirring frequently, until golden brown and nutty. Immediately pour into a glass jar, scraping in all the brown bits. Stir, then weigh out 90 g (6 Tbsp) for the dough and 95 g (6–7 Tbsp) for the frosting. Refrigerate overnight. The next day, bring both portions to soft room temperature so they are spreadable, not melted.
Prepare the carrots
  1. Finely grate 150 g peeled carrots using a fine-sided grater. Place in cheese cloth and gently squeeze out excess moisture. You should end up with about 65 g (about ½ cup lightly packed) for the dough and 40–45 g (about ⅓ cup) for the filling. Set aside.
Activate the yeast
  1. In a mixing bowl, whisk together 155 g (⅔ cup) warm milk at 105–110°F, 8 g (2¼ tsp) instant yeast, and 50 g (¼ cup) granulated sugar. Let sit for 5–10 minutes until foamy.
Make the dough
  1. Add 2 large eggs, 1 egg yolk, 2 tsp vanilla extract, 90 g (6 Tbsp) softened brown butter, and 65 g (about ½ cup) grated carrot to the yeast mixture and mix to combine. Add 480 g (4 cups) bread flour, 8 g (1½ tsp) fine sea salt, ½ tsp cinnamon, and a pinch of nutmeg. Knead for 8–10 minutes until smooth, elastic, and soft. The dough should feel soft and slightly tacky.
First rise
  1. Transfer the dough to a greased bowl, cover, and let rise for 60–90 minutes until doubled.
Make the filling
  1. In a bowl, mix 130 g (9 Tbsp) very soft butter with 150 g (¾ cup packed) light brown sugar until a thick paste forms. Mix in 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, and a pinch of salt, then fold in 40–45 g (about ⅓ cup) grated carrot.
Shape the rolls
  1. Roll the dough into an 18×14-inch rectangle. Spread the filling evenly all the way to the edges using an offset spatula. Using a measuring tape, mark every 2¼ inches across the 18-inch side to create 8 strips. Use a bench scraper to mark, then cut with a pizza cutter. Roll each strip individually and place into a parchment-lined 9×13-inch pan.
Second rise
  1. Cover and let rise for 45–60 minutes until puffy and touching.
Add cream and bake
  1. Pour 100 g (⅓–½ cup) warm heavy cream evenly over the rolls. Bake at 325°F (163°C) for 30–35 minutes, starting to check at 30 minutes. A light metal pan will bake faster than ceramic or glass. The rolls are done when the tops are light golden and the center reaches 190–195°F.
Make the frosting
  1. Using a hand mixer, beat 200 g (8 oz) cream cheese and 95 g (6–7 Tbsp) softened brown butter until smooth. Add 150 g (1¼ cups) powdered sugar, 1 tsp vanilla extract, and a pinch of salt, then beat until fluffy.
Frost and finish
  1. Let the rolls cool slightly. For a gooey finish, spread the frosting while the rolls are still warm so it melts into the spirals. For a thicker, more defined layer, let the rolls cool longer before frosting. Drizzle with caramel sauce and serve.

Notes

  • Brown butter must be soft, not melted, when used.
  • Starting with 150 g carrots ensures correct amounts after squeezing.
  • Filling should be thick like a paste for a gooey swirl.
  • Bake at 325°F to prevent over-browning.
  • Light metal pans bake faster than ceramic or glass.

Storage

  • Store leftover rolls covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
  • To reheat, warm individual rolls in the microwave for 20–30 seconds until soft and gooey again. If refrigerated, you may need slightly longer.

Make Ahead

Brown butter:
Brown the butter the day before, store in the refrigerator, then bring to soft room temperature (not melted) before using.
Overnight rolls:
After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight. The next day, let the rolls sit at room temperature for 45–75 minutes, or until puffy, before baking.
Frosting:
The frosting can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.