Christmas
Red Velvet Cinnamon Rolls
Craving something special this holiday season? Red Velvet Cinnamon Rolls are the answer! These rolls aren’t just delicious; they’re a showstopper with their vibrant color and irresistible creamy glaze. Pure perfection for Christmas mornings!
Ready to bake? Red Velvet Cinnamon Rolls are just perfect for Christmas mornings! Irresistible creamy glaze with Violife Creamy. Let the magic begin!
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Cooking time25 minutes
Prep time5 hour
DifficultyMedium
Servings4 portions
For the dough:
- 180g vegan milk
- 1/2 teaspoon active dry yeast
- 50g granulated sugar
- 57 g salted plant butter, melted and cold
- 1 large egg plus 1 large egg yolk, at room temperature
- 360g bread flour
- ¾ teaspoon salt
- Olive oil, for greasing the bowl
For the filling:
-
Plant Butter Unsalted
- 142g dark brown sugar
- 1 ½ tablespoons ground cinnamon
- 57g salted plant butter, softened
For the icing:
-
2 Violife Supreme Creamy
- 2 tbsp maple syrup
- 1 teaspoon vanilla extract
- 1 tsp red food coloring
- Christmas sprinkles
- In a small bowl, heat the vegan milk.
- Add the warm milk, yeast, and sugar to the mixer bowl. Mix with the whisk attachment and wait until it foams, about 5 minutes.
- Then add the melted plant butter, egg, and egg yolk to the mixer bowl. Mix on medium speed until well combined. Add the flour and salt and knead with the dough hook or paddle attachment until a dough begins to form.
- Mix the dough on medium speed until it is smooth and soft and slightly sticky, 8 to 10 minutes. Add red food coloring and mix.
- Lightly grease a large bowl with olive oil.
- Transfer the dough to the bowl, then cover with plastic wrap and a warm towel. Let the dough rise until doubled in size, 1 to 1 1/2 hours.
- Lightly dust a surface with flour.
- Turn the dough out onto the surface and use a rolling pin to roll it out into a 25 × 30 cm rectangle.
- For the filling, mix all ingredients together in a bowl.
- Spread the mixture over the dough, leaving a little space at the edges.
- Starting at the short side without the space, roll the dough tightly into a roll, seam side down. Cut into 9 strips, each 2.5 cm thick.
- Line a 23 cm round or square baking pan with parchment paper. Place the rolls on the prepared baking pan. Cover with plastic wrap and a towel and let rise again until doubled in size and touching each other in the pan, 45 minutes to 1 hour.
- Preheat the oven to 175°C.
- Once risen, remove the plastic wrap and towel and bake until golden brown around the edges, 20 to 25 minutes.
- Prepare the icing. In the bowl of a stand mixer fitted with the whisk attachment, combine the Violife Supreme Creamy, maple syrup, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1 to 2 minutes.
- Spread the glaze over the warm cinnamon rolls and serve! Sprinkle with Christmas sprinkles if you wish.
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