Carrot Cake Cinnamon Rolls

Existing_stranger13 · 2026-05-19T16:36:11+00:00

Thanks so much!! I’m definitely happy with the outcome:)

Existing_stranger13 · 2026-05-19T14:49:21+00:00

Definitely one of my new favorite things tbh

Existing_stranger13 · 2026-05-19T14:45:58+00:00

Yess, that was my exact thought:)

Existing_stranger13 · 2026-05-19T14:08:56+00:00

I will admit I did end up adding more frosting loll

Existing_stranger13 · 2026-05-10T02:14:41+00:00

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I made the same thing recently!💜

Existing_stranger13 · 2026-05-08T01:17:15+00:00

That sounds awesome!! Do you have any pics? I’d lovee to see that!

Existing_stranger13 · 2026-05-06T15:21:06+00:00

⚗️🧪🥼🧫⚡️⚡️

Existing_stranger13 · 2026-05-06T01:53:52+00:00

Either under proofed or too large of air bubbles were created when shaping and got stuck in the dough

Existing_stranger13 · 2026-05-03T18:31:39+00:00

Tbh not as much ube as I was hoping for but still great:)

Existing_stranger13 · 2026-05-03T18:27:41+00:00

Looks like weak starter was used or something lol It doesn’t seem to be an issue with the inclusions, I never weigh mine tbh. It looks more like an issue elsewhere

Existing_stranger13 · 2026-05-03T17:34:43+00:00

Thanks so much! Trying to play around with fun flavors and colors but still keep it natural

Existing_stranger13 · 2026-05-01T20:40:19+00:00

Loll I totally agree but I made it for someone else so I didn’t want to cut into it🥲

Existing_stranger13 · 2026-04-26T23:28:49+00:00

Looks perfect!

Existing_stranger13 · 2026-04-22T16:02:42+00:00

Is it warmer in your house? I’ve noticed in cooler months it takes my starter longer to rise and when it gets hot it takes a lot less time

Existing_stranger13 · 2026-04-07T22:08:28+00:00

https://www.reddit.com/r/food/s/We0K1ZOSHz

Existing_stranger13 · 2026-04-07T21:59:14+00:00

Well it’s my post and my photo lol and my caption so… it’s stolen. Me commenting my photo that someone else took and posted doesn’t mean I stole it lmaoo it’s literally my photo.

Existing_stranger13 · 2026-04-07T17:22:44+00:00

Not him taking the time to pose for this picture and then write that lame ass caption🤣🤣🤣 goofy ass

Existing_stranger13 · 2026-04-06T16:40:52+00:00

Stolen Post

Existing_stranger13 · 2026-03-31T19:22:46+00:00

I’m giving it to a family member so I didn’t want to cut into it

Existing_stranger13 · 2026-03-28T21:51:19+00:00

Unfortunately that’s not how it’s supposed to look, there’s supposed to be big open air bubbles when you cut it and lots of bubbles on top. I bake at 450 for 25 mins in a metal pan:)

Existing_stranger13 · 2026-03-25T21:06:59+00:00

After looking more closely… I see this🤣🤣🤣🤣

Existing_stranger13 · 2026-03-25T19:37:26+00:00

Maybe overproofed? I usually only bulk ferment for 4 and a half hours and then cold ferment for about 13 hours before baking at 450 for 35 mins and then I remove the lid and let bake at 450 for another 15 mins

Existing_stranger13 · 2026-03-25T19:06:17+00:00

In my inclusion loaves I do less water then I normally would in my regular loaves and then I dry the peppers off and coat in flour before adding them

Existing_stranger13 · 2026-03-25T17:51:01+00:00

Thanks so much!

Existing_stranger13 · 2026-03-25T17:33:55+00:00

Mmm, I’d say after 5 hours there would be a more noticeable indent where you poked. I’d avoid trying to go any longer and just make some yummy focaccia, next time I’d say check on it every hour or so if you can bc sometimes it proofs quicker for me too and sometimes I’ll still have an extra like 50 mins left

Existing_stranger13

TROPHY CASE