In a high powered blender, add whole milk and carrots and blend for 1-2 minutes until carrots are completely pureed. Strain through a fine mesh sieve and discard solids.

In a stand mixer bowl with dough hook, add flour, salt and yeast together and whisk well.

In a heat proof bowl, add carrot milk, butter and sugar and microwave until butter melts and milk is slightly warmed (no hotter than 105°F).

Add warm milk mixture to dry ingredients and mix on low for 2 minutes. Add 1 egg, allow to incorporate, then add second egg. Increase speed to medium and knead until dough pulls away from sides.

Press dough with 1 finger - if tacky but doesn't stick, dough is done. If it sticks, add 1 tablespoon flour and mix again. Repeat until correct consistency. Cover with plastic wrap and rest for 15 minutes.

While dough rests, make filling by combining butter and spices in a medium bowl. Set aside.

Turn dough onto lightly floured surface and roll into a 12x18 inch rectangle.

Spread filling from edge to edge, then roll the longest side away from you into a jelly roll shape. Cut into 6 jumbo rolls or 12 medium rolls.

Lightly grease a 9-inch cake pan (or 9x13 pan for 12 rolls) and add rolls. Cover with plastic wrap and proof for 1-2 hours until rolls double in size.

Preheat oven to 375°F. Place cinnamon roll pan on sheet tray. Drizzle heavy cream over rolls and bake for 25-30 minutes until golden brown.

Remove from oven and cool on wire rack.

While rolls cool, make cream cheese frosting by combining cream cheese, mascarpone and butter in stand mixer with paddle attachment on low, then increase to medium and whip for 1 minute.

Once mixture is pale and fluffy, add sugar and salt. Whisk on low until incorporated. Add vanilla extract and a splash of milk. Increase speed and whip for 1-2 minutes.

Once rolls have cooled, slice them in half and spread frosting in the middle.