Hello Bakers,
Here is a little Summer fun - I had a hunch that Red Velvet Cinnamon rolls might but fun. But wrangling two important RV ingredients, cocoa and food color - that was a challenge. That’s when I thought about cake mix - and yeah - it worked. I used baking science and math to figure it out. Ingredient function knowledge also helped. Red Velvet for breakfast - give it a try.
Happy Baking! Colette
Red Velvet Cinnamon Rolls
150g Water (78-80 degrees)
9g Yeast
100g (2 each) Large eggs
4g Vanilla
1 package Red Velvet Cake Mix ( I used Duncan Hines)
250g Bread Flour
75g Unsalted Butter, softened
Combine water and yeast in the bowl of a stand mixer, stir to combine and let sit for 5 minutes.
Add eggs, vanilla, cake mix, flour and salt.
Mix on low speed for 4 minutes. (The dough will be soft.
Add softened butter and mix on med-low for 4 minutes.
Scrape the dough out of the mixer bowl and onto a parchment lined sheet pan.(a quarter sheet pan works great). Pat into a rough rectangle.
Cover with plastic wrap and let bulk ferment for 45 minutes. Then chill in the refrigerator for 2 hours. The dough is very soft and is easier to shape when chilled.
Shaping: On a lightly floured work surface, roll dough out into an 8-9” x 12” rectangle.
Mark a line ½” from the top of the long top edge. Spread the softened butter on the surface of the dough to the line. Cover with sugar and cinnamon.
Starting at the long bottom edge, roll up the dough jelly roll style, not to tight not too loose.
Cut in 1 ½ slices with a piece of kitchen twine or dental floss.
Place in a well greased cake pan.
Proof, covered for until about ¾ risen - they expand out not up. There should be no gaps between the filling and the dough. It can take up to an hour.
Preheat the oven to 350 degrees.
Bake for approx. 30 minutes or until the cinnamon rolls spring back and test clean with a cake tester. Unmold while it is still warm. Ice while still warm.
Filling:
85g Unsalted butter, softened
85g Brown sugar
3g Cinnamon
Soften butter with a spreadable consistency.
Combine brown sugar and cinnamon until well combined.
Cream Cheese Icing
90g Cream Cheese, softened
32g Unsalted butter
180g powdered sugar
4g (1 teaspoon) vanilla extract
25g milk
1g (¼ teaspoon) salt
Cream the butter and cream cheese together with the paddle attachment for 2-3 minutes on medium speed until smooth.
Add the powdered sugar, vanilla and salt.
Adjust the consistency with the milk.
Store in the refrigerator until ready to use.