| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 40 min |
| Yield: | 12 Cinnamon Rolls |
Ingredients
- 1/2 cup water
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons plus 1/4 teaspoon granulated sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/3 cup nonfat milk powder, sifted if needed
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 2 large egg yolks
- 2 teaspoons red gel food coloring
- 1/4 cup granulated sugar, plus more for the baking dish
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 stick unsalted butter, softened, plus more for the baking dish
- 2 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the buttermilk, melted butter, egg yolks and red gel food coloring into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a generously floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a generously floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners? sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 393 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 80 mg |
| Sodium | 250 mg |
Reviews
would you use the same amount of vinegar as buttercream?
I made it today. Soft and fluffy! Really good recipe. My family and I enjoed it
I
Made it vegan and they are so good! Definitely make sure you let them rise somewhere warm though, or they’ll come out dense.
These were good – it’s a nice dough – if you refrigerate them overnight, it does take at least 2 hours in the morning to get a good rise on them. Unfortunately, I used the wrong gel coloring, so they weren’t actually red! I also didn’t bother with the milk powder since it already has buttermilk in it (didn’t want an enormous bag when I only needed 1/3 cup and couldn’t find it in bulk so I could buy just what I needed. I wanted to try them for the novelty of red velvet, but probably will stick to some of my other classic recipes in the future.