Finely shred the carrots using a box grater or food processor. If the shreds are long, give them a quick chop so they blend smoothly into the dough.

In the bowl of a stand mixer, combine the lukewarm milk, two teaspoons of sugar, and instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.

Add the remaining sugar, eggs, finely shredded carrots, bread flour, butter, salt, cinnamon, nutmeg, and ginger to the bowl.

Using the dough hook attachment, mix on medium speed for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don’t worry if the dough feels slightly sticky — it will firm up as it continues to knead.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.

After 1 hour, perform one stretch and fold. Lift one side of the dough and fold it toward the center, repeating this motion on all four sides of the dough. Cover again.

Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Because the dough contains fresh carrots, it may feel slightly softer than a traditional cinnamon roll dough. This is completely normal and helps create an extra tender roll.

When you are ready to roll out the dough, in the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together the brown sugar, ground cinnamon, and softened butter on medium speed until smooth and well combined. Set aside.

Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x20 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.

Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.

Starting with the short edge of the rectangle, use a sharp pizza cutter to cut the dough into 12 long strips. Try to keep the cuts straight so the rolls bake evenly.I use a metal ruler to measure and my strips usually come out about 1½ inches wide.

Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that escapes and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.

Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.

Arrange the rolls cut-side up in the prepared pan, three across and four down, leaving a little space between each roll. They will puff and rise into each other during proofing and baking.

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 45–60 minutes, or until puffy and nearly doubled in size (if your kitchen is colder it might take up to 90 minutes.)

Once the rolls have finished their second rise, preheat the oven to 375°F.

Warm the heavy whipping cream just until it loses its chill (microwave for about 15–20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.

Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.

While the rolls are baking in the oven, make the frosting.

If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.

Remove the pan from the oven and let the rolls cool for at least 10 minutes before frosting.

In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.

With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.

Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls.

Serve warm or at room temperature.