Sunshine Sweet Rolls

By draingal

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Ingredients

• Filling:
• 1-1/2 cups warm water (110° to 115°)
• 1/4 cup vegetable 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
• Glaze:
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons orange juice
• 1/2 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract

Preparation

Step 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 table-spoons of water or flour if needed). Mean-while, in a small mixing bowl, beat cream cheese, sugar and vanilla; set aside. In a microwave-safe bowl, combine pudding mix, baby food and cinnamon until smooth. Cover; microwave on high for 2 minutes. Stir.

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 the cream cheese mixture to within 1/2 in. of edges; top with carrot mixture. Roll up jelly-roll style, starting with long sides; pinch seams to seal.

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. 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. Yield: 1 dozen.