So I jinx’d myself.
I have been all “oh pregnancy is no problem! I feel great. I’m a bit more tired, but it’s same old same old!” Because it really has been great. I’m one of those (annoying) people who just feels great when pregnant. I get tired but do not experience any significant pains (I don’t count my on again, off again hip pain since that is not related to being pregnant) or sickness or whatever.
But that all changed this weekend.
We were out for a walk and we ran into a neighbor and she asked how things were going. I gave my typical answer that I was feeling great and we continued on our merry way.
I swear, not an hour later I was on the floor like “ALL THE PAINS!!!!!!!!!!!!!!!!!!!!!!!!”. I think bent down to pick something up and my body was like ‘HAHA, nope” like everything from my lower back to my arms to my feet hurt. Not like a pulled muscle pain but an all over everything is gonna hurt like you just did the biggest work out of your life pain and lifting your arms over your head might be the death of you.
So I broke myself.
I took a bath and went to bed and started to feel better but it just goes to show you that I am the biggest jinx ever.
In other news, bring on the carrot cake!
My whole reason for ‘celebrating’ Easter is for the Cadbury Creme Eggs, carrot cake, and getting Autumn dressed up in as much bunny branded gear leading up to the hoppiest of days. Yes, I have that much stuff with rabbits on it for her. Judge away…
I couldn’t resist making Carrot Cake Cinnamon Rolls for this week’s edition of Monkey Bread Monday. (I will have a monkey bread recipe next week!) The carrot cake flavors in the fluffy cinnamon rolls and the cream cheese frosting, yes!
The hardest part of making these was deciding on if the raisins go in the dough or in the filling. I ultimately decided on adding the plump, juicy raisins to the filling to mix in with the crunch of the walnuts. I thought it would be a fun contrast. I know raisins can be a deal breaker for some people so do what ya gotta do and omit them if you must.
Enjoy these on Easter or any time you are craving some carrot cake for breakfast.
Carrot Cake Cinnamon Rolls
Makes 18 cinnamon rolls
For the Rolls
- 1 Cup warm milk (100-110 degrees)
- 1 packet yeast (2 1/4 teaspoons)
- 2 eggs
- 1/3 cup unsalted butter, melted (but not hot!)
- 1 Cup finely shredded carrot
- 4 1/2- 4 3/4 Cups flour
- 1 Tablespoon sugar
- 1 teaspoon salt
For the Filling
- 1/2 Cup melted butter
- 2 Tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 3/4 Cup golden raisins
- 3/4 Cup finely chopped walnuts
For the Glaze
- 6 Tablespoons cream cheese, softened to room temperature
- 3 Cups powdered sugar, sifted
- 2 Tablespoons melted unsalted butter
- 1 teaspoons milk
- 1 teaspoon vanilla extract
- Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
- In the bowl of a stand mixer, using the cook attachment, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and shredded carrot; just mix to combine.
- Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
- On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
- Once the dough is ready, preheat your oven to 350 F and grease 3 pie plates or 8×8 round cake pans
- On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough.
- Combine the cinnamon, nutmeg, and ginger. Sprinkle the dough with the cinnamon blend, sugar brown sugar, raisins and chopped nuts.
- Roll the long edge towards you and then cut into 18 evenly sized rolls. Arrange in the baking pans.
- Bake for 25-30 minutes or until golden brown.
- Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!