To the dough recipe I substituted whole wheat flour for 1/2 of the flour, added 1/2 cup finely grated carrots to the dough. Then for the filling I put in the food processor 1/2 cup (packed) dates, 3 tablespoons hot water, the butter, 1/2 cup brown sugar , 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice and 1 tablespoon corn starch. I processed until smooth. After rolling out the dough and spreading the filling I sprinkled the filling with 1/2 cup finely grated carrots and 1/2 cup chopped pecans. I call these my carrot cake cinnamon rolls, yum! A new family favorite.

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