Pour the warm milk (110-115ºF) in the bowl of your stand mixer and sprinkle the yeast overtop.

Add the eggs, melted butter, salt, cinnamon and sugar to the yeast mixture. Then add the carrots and coconut.

Add in 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the paddle attachment just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

Scrape the dough off the paddle and remove it. Attach the dough hook attachment. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes on low speed or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/4 cups, but start with 4 cups.

Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place dough in the greased large bowl. Cover the bowl with a towel, plastic wrap or wax paper.

Set the bowl in a warm place and let the dough rise until nearly double. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.

Turn out the dough onto a lightly floured surface and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!) Use a rubber spatula to smooth the cinnamon sugar filling over the whole dough rectangle.

Starting on the long edge, roll the dough up tightly jelly roll style. Cut the long roll into 12-15 slices using a serrated knife or dental floss and place in a greased 9×13-inch baking pan.* Cover the pan and allow the rolls to rise for 20 minutes while the oven preheats to 350ºF.

Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. After 20 minutes, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Bake at 350ºF for 27-30 minutes. Check the roll after about 15 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done.**

While the rolls are cooling, prepare the cream cheese frosting.

In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. Add in the vanilla and the powdered sugar. Beat until combined.

Spread the frosting over the baked rolls. Sprinkle with walnuts if desired.

Store in an airtight container in the fridge. Rewarm the cinnamon rolls in the microwave.