These soft Red Velvet Cinnamon Rolls have all the fluffy goodness of a cinnamon roll, and is made tender with buttermilk. These can be made overnight too!
If you love both red velvet cake and cinnamon rolls, then you will love these. They are perfect for Valentine's Day, Christmas - or really any occassion!
I used my soft cinnamon rolls recipe as a base for creating this recipe by changing some ingredients and adding in others. Buttermilk is substituted for the milk, a bit of cocoa powder is added, as well as red food colouring. These red velvet cinnamon rolls are just as good as regular ones, but have a velvety taste to them.
The filling is the same as a regular cinnamon roll - melted butter, brown sugar and lots of cinnamon. And of course cream cheese icing had to be smoothed on top of these! There is no better topping for anything red velvet.
What ingredients do I need?
- buttermilk - to give the tang that is found in red velvet cake
- granulated and brown sugar - granulated for the dough, brown for the filling
- large eggs
- unsalted butter -lots!
- all purpose flour
- red food colouring - I used liquid food colouring
- cream cheese
- icing sugar - to sweeten the icing
How do I make these?
For the dough - mix yeast, sugar and warmed buttermilk together. Add 3/4 of the amount of the flour to those ingredients. You may not need all the flour, or you may need a bit more. Add in the salt and food colouring and knead until the dough is not sticking and cleans the sides of the bowl. Place the dough into a greased bowl, cover it with plastic wrap, and allow it to rise until doubled, about 1 hour.
Roll the dough into a 15x20 inch rectangle and brush all over with melted butter. Generously cover the butter with the brown sugar and cinnamon and then roll it up tightly, starting from the long end. Cut the dough into 12 equal rolls. I used a very sharp knife, but I have heard that floss does a very good job. Just make sure that you use a flavored floss.
Can these be made ahead?
Yes, after you put the cinnamon rolls into their dish, cover and place it into the fridge overnight. In the morning, bring the rolls to room temperature and then allow them to rise before baking them. I like to place them into a slightly warm oven to speed up the warming and rising process.
Here are some other recipes you might like:
- SOFT CINNAMON ROLLS
- SHORTBREAD COOKIES WITH RASPBERRY ICING
- RED VELVET CUPCAKES WITH CREAM CHEESE ICING
- PINK VELVET SWISS ROLL WITH WHIPPED CREAM CHEESE FROSTING
- 1 teaspoon (3.15g) quick-rise yeast
- 1 cup (250ml) buttermilk, warm
- ¼ cup (198g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (75g) unsalted butter, melted
- 5 cups (625g) all purpose flour
- 2 teaspoons red liquid food colouring
- 1 teaspoon salt
- ¼ cup (55g) butter, melted
- 1 cup (220g)brown sugar, packed
- 2½ tablespoon ground cinnamon
- 8 oz cream cheese, room temperature
- ¼ cup (55g) unsalted butter, softened
- 1 cup (120g)icing sugar
- For the dough, place yeast, sugar and warm buttermilk in the bowl of an electric mixer fitted with the dough hook attachment. Add eggs and melted butter and stir to combine.
- Weigh out the flour into a separate bowl. Add ¾ of the amount of flour to the other ingredients. Add salt and food colouring and knead.
- Add in remaining flour, a tablespoon at a time, until the dough just cleans the side of the bowl. You may not need to use all the flour. If the dough is still sticky, remove it to a floured surface and knead by hand for a few minutes.
- Place the dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour.
- Place the risen dough onto a floured surface and using a rolling pin, roll the dough into a large rectangle, about 15x20 inches.
- Brush the dough all over with melted butter and then sprinkle on the sugar and cinnamon. Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into a greased 9x13 inch baking dish.
- If you are baking the rolls right away, preheat oven to 350°F. Cover the cinnamon rolls with plastic wrap and allow them to double in size, about 30 minutes. Bake the cinnamon rolls for 20 minutes. If the tops of the rolls are browning too quickly, lightly cover them with tin foil.
- To make the cream cheese icing, whisk cream cheese and butter together until smooth. Add In icing sugar and whisk until combined. Spread the topping over the tops of cinnamon rolls right when they come out of the oven.
- If the cinnamon rolls are browning too quickly in the oven, place some tin foil lightly over the tops of them and continue baking.
- For overnight cinnamon rolls, follow the recipe until the end of step 6. Cover the baking dish of cinnamon rolls with plastic wrap and place in the refrigerator until morning. The next day, let the cinnamon rolls come to room temperature and then double in size. This can take a few hours. Meanwhile, preheat oven to 350°F. Bake the cinnamon rolls for 20 minutes. Remove from the oven onto a wire rack and spread the cream cheese topping over the tops of them.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 253mgCarbohydrates: 43gFiber: 2gSugar: 2gProtein: 8g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.