Sunshine Sweet Rolls

Name: Sunshine Sweet Rolls
Ingredients: 1-1/2 cups warm water (110° to 115°); 1/4 cup canola oil; 1/4 cup shredded carrot; 4-1/2 cups all-purpose flour; 1/4 cup sugar; 1-1/2 teaspoons salt; 2 teaspoons active dry yeast; 1 package (8 ounces) cream cheese, softened; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 package (3 ounces) cook-and-serve vanilla pudding mix; 1 jar (6 ounces) carrot baby food; 1 teaspoon ground cinnamon; 1/2 cup confectioners' sugar; 2 to 3 teaspoons orange juice; 1/2 teaspoon grated orange zest; 1/4 teaspoon vanilla extract

17 ingredients

5 steps

Ingredients

1-1/2 cups warm water (110° to 115°)
1/4 cup canola oil
1/4 cup shredded carrot
4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
2 teaspoons active dry yeast
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 jar (6 ounces) carrot baby food
1 teaspoon ground cinnamon
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice
1/2 teaspoon grated orange zest
1/4 teaspoon vanilla extract

Directions

1

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2

Meanwhile, in a small bowl, beat the cream cheese, sugar and vanilla until smooth; set aside. In a microwave-safe bowl, combine the pudding mix, baby food and cinnamon until smooth. Cover and microwave on high for 2 minutes; stir.
3

When cycle is completed, turn dough onto a lightly floured surface. Divide in half; shape each portion into a ball. Roll each into a 9-in. x 8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges; top with carrot mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4

Cut each into six rolls. Place cut side up in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes. Combine glaze ingredients; drizzle over warm rolls.