Bakery
Red Velvet Cinnamon Rolls
2 h 30 minServes 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minRed Velvet Cinnamon Rolls
what you need
Ingredients
flourGrains440 g
cocoa powderPantry25 g
milk (room temperature, used to activate the yeast)Dairy240 ml
dry yeast (1 packet)Pantry7 g
butter (softened)Dairy227 g
eggsDairy2 pieces- baking powderPantry4 g
cinnamon powderSpices3 g- vanillaPantry5 ml
salt (a pinch)Spices2 g- red velvet gel food coloringPantry10 g
- brown sugarPantry25 g
- butter (softened, for the filling)Dairy42 g
sugar (for the filling)Pantry50 g- cinnamon powder (for the filling)Spices10 g
cream cheese (for the frosting)Dairy200 g- heavy cream (for the frosting)Dairy120 ml
- vanilla (for the frosting)Pantry5 ml
- powdered sugar (for the frosting)Pantry120 g
- heavy cream (poured over the rolls before baking)Dairy60 ml
per serving
Nutrition
312kcal
- Carbs
- 40 g
- Proteins
- 5 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Baking dish
Oven
step by step
Method
- Step 1
Activate the yeast
- Warm the milk slightly and stir in the yeast.
- Let it sit until foamy.
- Step 2
Make the dough
- Mix the flour, cocoa powder, baking powder, cinnamon and salt in a bowl.
- Add the butter, eggs, vanilla, brown sugar and red food coloring.
- Pour in the yeast milk and knead into a soft dough.
- Step 3
Let the dough rise
- Cover the dough and leave it in a warm place until doubled.
- Step 4
Prepare the filling
- Mix the softened butter, sugar and cinnamon into a paste.
- Step 5
Shape the rolls
- Roll the dough out into a rectangle.
- Spread the cinnamon filling over the dough.
- Roll it up and cut into slices.
- Place the rolls in a baking dish.
- Step 6
Second rise
- Let the shaped rolls rise again.
- Step 7
Bake
- Pour the heavy cream over the rolls.
- Bake at 180 °C until golden.
- Step 8
Make the frosting
- Beat the cream cheese, heavy cream, vanilla and powdered sugar until smooth.
- Step 9
Finish
- Spread the cream cheese frosting over the warm rolls.