|Revamped: Red Hot Velvet Cinnamon Rolls with Cream Cheese Icing Glaze|
|roll out the red velvet dough with some flour...|
|spread the melted butter everywhere...|
|sift over some cocoa powder, cover with sugar, + sprinkle on a mess of |
cinnamon (and press gently down so it adheres together)
|and tightly roll them up...|
|so they look gorgeous like this...|
|then proof them, so they rise a bit and look like this...|
|then bake them until they are huge + puffy|
|and cover them in the cream cheese icing glaze...|
|and finish them with some sprinkles, butofcourse!|
For the Cinnamon Rolls:
2C Buttermilk (minus 2T)
2T White Distilled Vinegar
½C Vegetable Oil
2-3oz Red Food Coloring (or to the color of your liking)
1 Package of Instant or Active Dry Yeast (0.25oz Packets)
4C AP Flour + ½C AP Flour
½t Baking Powder, Heaping
½t Baking Soda, Scant
1t Salt, Heaping
1C Butter, Melted
1-2T Cocoa Powder (depending on how chocolate-y you like it)
Generous Sprinkling of Cinnamon
For the Frosting:
4oz Cream Cheese, Softened
7T Unsalted Butter, Softened
1 ½C + 2T Confectioners’ Sugar
3-4T Buttermilk, For Thinning
1t Cinnamon (optional)
¼t Salt (or to taste)
1t Clear Vanilla Extract
Festive Valentine’s Day Sprinkles & Crushed Red Hot Candies, For Decoration
1. Measure out the 2C buttermilk in a large measuring cup, and then remove 2T of the buttermilk and substitute by adding in the 2T of white vinegar. Mix the buttermilk, vinegar, vegetable oil, sugar, and red food coloring in a pot. Heat the mixture until just before the boiling point. Turn off the heat and leave to cool for 45 minutes to an hour. Meanwhile, sift together the 4C AP flour and set it aside. When the milk mixture is warm (but not hot), sprinkle in the package of yeast. Let it sit for a minute or two, and then add in the sifted flour. Stir the mixture and cover, and then let it rise for at least an hour.
2. After rising for an hour, add in ½C AP Flour, baking powder, baking soda, and salt. Stir the mixture together. Refrigerate the dough overnight to help it become firm and better for presentation.
3. The next day, sprinkle a rolling surface generously with flour. Take the dough and form a rough rectangle, and then roll the dough thin, maintaining a general rectangular shape. Drizzle or spread on 1C of the melted butter over the dough. Now, sift the cocoa powder over the butter, followed by sprinkling 1C of sugar over the cocoa and butter, followed by a generous sprinkling of cinnamon. Press the spices lightly into the butter to make sure they adhere together.
4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spray a 13x9-baking pan with Pam, and set it aside. Then, begin cutting the rolls into approximately 12 thick round rolls and place them into the prepared buttered pans. Let the rolls rise for an hour.
5. Preheat the oven to 375 degrees.
6. Bake the cinnamon rolls for 17-25 minutes or until light golden brown.
7. To Make the Frosting: Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the clear vanilla extract and buttermilk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Add in the cinnamon if you are using.
8. Spread the cinnamon rolls with the icing (generously), sprinkle with garnishes if using, and enjoy immediately while they are still warm.