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1 cup (235 g) carrot puree

2 ¼ cups (303 g) self-rising flour

6 tbsp (86 g) unsalted butter, softened to room temperature

½ cup (96 g) packed light brown sugar

2 tsp (6 g) cinnamon

4 oz (113 g) cream cheese, softened to room temperature

3 tbsp (1.5 fl oz/45 ml) maple syrup

1 tbsp (0.5 fl oz/15 ml) hot water

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1. Preheat the oven to 350°F (177°C). Grease the interior of an 8-inch round baking pan with non-stick cooking spray. Line the bottom with a parchment round.

2. In a large mixing bowl, add carrot puree and 2 cups flour. Stir and mix with a spatula until a dough forms.

3. Wrap the dough in plastic wrap and put in the fridge until chilled and firm enough for rolling out, about 15 to 20 minutes.

4. Meanwhile, make the filling: In a small bowl, stir together the softened butter, brown sugar and cinnamon until evenly combined.

5. Once the dough has chilled, lightly sprinkle your work surface with flour. Roll out the dough into a rough 9x12 inch rectangle.

6. Spread the filling across the dough in an even layer. Roll it up tightly to form a log.

7. Place the dough roll back into the fridge for about 10-15 minutes so that it is firm enough to slice.

8. Slice the log into 7 same-sized rolls and transfer them to the prepared baking pan.

9. Bake for 20 to 30 minutes, or until the rolls are puffy and light golden brown around the edges.

10. If using icing, combine cream cheese, maple syrup and water into a mixing bowl and whisk until smooth.

11. Remove the rolls from the oven and let them cool slightly, then spread the maple cream cheese frosting on top.

Nutrition

Serving: 1roll, Calories: 259kcal, Carbohydrates: 40g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Sodium: 412mg, Fiber: 1g, Sugar: 12g, NET CARBS: 39