Preparation

• To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Be sure to use instant yeast and not the yeast packet from the flour.
• The bread mix comes with a package of yeast, but you want to use instant yeast so discard that package or save for another recipe.
• Mix on low until combined with the dough hook.
• Warm the milk in the microwave for about 1 minute or until warm like bath water. You don't want it too hot or it will kill the yeast, but too cold and it won't activate the yeast.
• With the mixer running on low, pour in the milk, then the melted/slightly cooled butter, eggs and vanilla extract.
• Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
• Add in the carrots, then turn the mixer to medium/low speed and let knead the dough for about 5 minutes.
• Let the dough sit for a few minutes.
• Meanwhile, whisk together the sugar and spices in a bowl and set aside.
• Add the 6 tablespoons of butter to a bowl and melt for about 15-20 seconds, then stir so it just looks softened and not fully melted. Set aside.
• Transfer the dough to a floured surface and roll into a 12x15 rectangle using a floured rolling pin.
• Carefully brush the butter on top, then sprinkle with the spiced sugar. Add on the chopped nuts if using.
• Working from the 15 inch end, use a pizza cutter to cut out 12 strips about 1 ¼ inch wide. You can also make 10 large rolls and cut each 1 ½ inch wide.
• Roll each strip into the roll and place in a greased 9x13 baking pan.
• Cover with plastic wrap then top with a dish towel and let rise for 1 hour.
• Toward the end of the hour, preheat the oven to 350 Fahrenheit.
• Once the rolls have risen, bake for 24-30 minutes.
• Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar until smooth.
• When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!