Red Velvet Cinnamon Rolls
Active Time: 45 mins
Total Time: 3 hrs 30 mins
Yield: 12 rolls
Ingredients:
Dough:
1 cup whole buttermilk, warmed to 100°F
1 (1/4-oz.) envelope active dry yeast
7 Tbsp. granulated sugar, divided
4 1/4 cups (about 18 1/8 ounces) all-purpose flour, plus more for dusting
2 Tbsp. unsweetened cocoa
1 tsp. kosher salt
1/2 cup (4 oz.) unsalted butter, softened
2 tsp. red food coloring gel
2 large eggs
Cooking spray
Filling:
1/2 cup (4 oz.) unsalted butter, softened
1 cup granulated sugar
1 Tbsp. ground cinnamon
1/4 tsp. kosher salt
Icing:
1 cup (about 4 oz.) powdered sugar
2 oz. cream cheese softened
2 Tbsp. heavy whipping cream, plus more if needed
1 tsp. vanilla extract
Directions:
Combine buttermilk, yeast, and 1 tablespoon of sugar in a medium bowl; let stand until foamy, about 5 minutes.
Whisk together flour, cocoa, and salt in a large bowl, and set aside.
Prepare the Dough:
Place butter and remaining 1/4 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 2 minutes. Add the red food coloring, eggs, and yeast mixture; mix on low speed until combined, about 1 minute. With the mixer running on low, add the flour mixture in two additions, beating until flour is incorporated. Switch to a dough hook, and beat on medium speed until dough is cohesive and smooth 6 to 8 minutes. (The dough will be somewhat sticky and will not pull away cleanly from the sides of the bowl.)
Lightly coat a large bowl with cooking spray. Place dough in bowl, and turn to coat all sides. Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Beat butter, sugar, cinnamon, and salt with an electric mixer on medium speed until fluffy and combined, about 1 minute. Set aside until ready to use.
Lightly grease a 13- x 9-inch baking pan with cooking spray. Turn the dough out onto a lightly floured surface; gently punch the dough down. Lightly sprinkle dough with flour. Roll into a 12- x 16-inch rectangle. Gently spread the filling over the dough. Starting at one long side, roll the dough into a tight log, and use a serrated knife or dental floss to cut the log into 12 equal pieces (about 1 ½-inches thick). Arrange in prepared pan. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350°F. Bake rolls in preheated oven until cooked through and golden brown, 30 to 35 minutes. Cool in pan for 15 minutes.
Beat powdered sugar, cream cheese, heavy cream, and vanilla in a medium bowl on low speed until smooth, about 2 minutes. Spread over warm rolls.
Tips for the Best Red Velvet Cinnamon Rolls:
For the best red velvet cinnamon rolls with consistent results every time, keep these simple tips in mind:
Warm your liquid: Lukewarm buttermilk will help kick start yeast activity for the quickest rise.
Knead until smooth: For the most feathery, tender buns, knead the dough until smooth to ensure good gluten development.
Ignore the clock: Yeast will rise more slowly or quickly based on the temperature of its environment. Watch for the dough to double in size, no matter how long or short it takes to get there.
Use an offset spatula: For the most even layer, use a small offset spatula to spread the filling over the dough.
Use a ruler: While it might seem silly, for the most even, consistent buns, roll the dough as directed, checking the measurements with a ruler while rolling and cutting.
Pinch the seam: Pinch the seam for perfectly round rolls that will stay closed while baking.
Use a sharp knife: Use a sharp chef’s knife or dental floss for clean slicing when dividing the rolls.
Cool in pan: Giving the rolls time to cool in the pan will help ensure the filling stays in place, and the buns set up nicely before topping with icing.
Glaze while warm: Glaze the warm buns so the glaze can melt lightly into the rolls, making them even more deliciously ooey and gooey.
Red Velvet Cinnamon Roll Variations:
To change up the flavor of these cinnamon rolls, consider these variations:
Flavoring the filling: Swap the sugar in the filling for light or dark brown sugar, the cinnamon for cardamom, pumpkin pie, gingerbread or apple pie spice, or the filling altogether with a chocolate-hazelnut spread or fruit preserves for a unique touch.
Mix-ins: Sprinkle the filling with mini chocolate chips, chopped pecans or walnuts, chopped berries, candied orange peel, crumbled cookies, or any other additions as desired.
Toppings: Swap the cream cheese icing with buttermilk icing, a white or dark chocolate drizzle, or finish simply with a dusting of powdered sugar.
Individual buns: Bake individual buns by opting to bake the buns in a standard muffin pan.
Recipe courtesy of Southern Living.com