There is something about a warm, soft Cinnamon roll that I can never resist whenever I go to the United States: basically, I am addicted to them and here is my latest attempt at a healthier option…It is a real quick one too!

Makes 9

Ingredients:

• 180g/ 1½ cup plain flour { I advise against wholewheat as it will make the dough a little tough}
• 50g/ ¼ scant cup caster sugar
• 1 sachet/ 2 tsp active dry yeast
• ½ tsp salt
• 1 sachet/ 28g Vanilla pudding instant powder ( it does something to the dough, the Americans swear by it and I am lucky enough to be able to get some on my travels), 1 tbsp on the side
• 125ml/ ½ cup warm milk (45°C or 110°F, it really needs measuring)
• 3 Tbsp oil
• 1 egg
• 1 cup finely grated carrots
• an additional 30 to 40g/ ¼ cup flour to get the dough just right, it will depend on the humidity in your kitchen on the day

Filling:

• 1 large Tbsp Vanilla pudding powder (taken from the above sachet) + ground cinnamon (to taste) + brown sugar (2 or 3 tsp) + 1 tsp cinnamon extract and enough water to make into a paste ( could use melted butter if preferred)
• For the boys: Nutella

Preparation:

• In a stand mixer, combine all the dry ingredients (first 5)
• Stir in the milk followed by the oil and the egg, slightly beaten. Beat on high for 3mn
• Add the carrots
• Add the extra flour, as required until you get a consistent dough
• Knead the dough on a floured surface for a good 5mn ( use a timer!)
• Put in a lightly greased bowl, cover with cling film and set aside in a warm place for 10 to 15mn

• In the meantime, prepare your filling and a round or square pan, as preferred (8 or 9″/ 20cm)
• Put the dough onto your floured surface and roll into a rectangular shape about 50x30cm/ 20×12″
• Spread your chosen filling ( I used both) and roll the dough, not too tightly, starting at the shorter end

• Cut the ends (about 1cm) and cut into 9 even slices. Arrange them into your pan

• Cover with cling film and set aside in a warm place for about 1hr½ until it has doubled in size or no more space to spread out

• Preheat oven to 180°C/ 160°fan/ Gas 4 and bake for about 15mn, until golden
• Let them cool in the pan for 10mn before frosting

• White frosting (used  for my cinnamon rolls top 2 on the right, and some chocolate ones): icing sugar+ 1tsp vanilla extract + milk, mixing it till you reach spreading consistency
• Chocolate icing: icing sugar + 1tbsp cocoa powder + milk