Add eggs, softened butter, shredded carrot, cinnamon, sea salt, and vanilla to your mixing bowl.
Add eggs, softened butter, shredded carrot, cinnamon, sea salt, and vanilla to your mixing bowl.
2
2
Slowly mix, begin to spoon in flour and pour in yeast mixture
Slowly mix, begin to spoon in flour and pour in yeast mixture
3
3
It should be slightly tacky, but you should be able to handle the dough without it sticking to your fingers
It should be slightly tacky, but you should be able to handle the dough without it sticking to your fingers
4
4
Cover your mixing bowl & let the dough rest for 15 minutes.
Cover your mixing bowl & let the dough rest for 15 minutes.
SALTED CARAMEL FILLING: In a saucepan over low heat, add butter, sugar, sea salt, and heavy cream.
SALTED CARAMEL FILLING: In a saucepan over low heat, add butter, sugar, sea salt, and heavy cream.
5
5
Stir until butter is melted.
Stir until butter is melted.
Raise to medium heat but do NOT stir. Remove from heat when bubbles begin to rapidly form in the center
Raise to medium heat but do NOT stir. Remove from heat when bubbles begin to rapidly form in the center
6
6
In a separate bowl, combine sugar and cinnamon.
In a separate bowl, combine sugar and cinnamon.
7
7
Lightly grease your work surface. Roll out your dough in a large, thick rectangle. Evenly brush on caramel, then sprinkle pecans & cinnamon sugar
Lightly grease your work surface. Roll out your dough in a large, thick rectangle. Evenly brush on caramel, then sprinkle pecans & cinnamon sugar
8
8
Roll the dough into a log shape. Slice into even pieces, then cover with plastic wrap. Leave them to rise in warm area for 30-40 minutes. Bake at 350°F.
Roll the dough into a log shape. Slice into even pieces, then cover with plastic wrap. Leave them to rise in warm area for 30-40 minutes. Bake at 350°F.