Christmas

Red Velvet Cinnamon Rolls

Name: Red Velvet Cinnamon Rolls
Cuisine: american

Have you tried Red Velvet Cinnamon Rolls? No? Head to the kitchen and prepape this luxurious twist on a classic favorite! Lovely velvety texture of red velvet cake combined with the warm, spiced sweetness of traditional cinnamon filling. Just perfect for Christmas holiday mornings!

Tried Red Velvet Cinnamon Rolls? No? head to the kitchen and prepare this luxurious twist on a classic favorite! Perfect for Christmas holiday mornings!

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Cooking time25 min
Prep time5 hr
DifficultyMedium
ServingsPortions 4

brunch

Dessert

American

Plant Butter Salted

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Plant Butter Unsalted

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Supreme Cream Cheese

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INGREDIENTS
DIRECTIONS

For the dough:

2 oz Violife Plant Butter Salted, melted and cold
1/2 teaspoon active dry yeast
1.5 oz granulated sugar
6.5 oz milk, you can use vegan milk if you prefer
1 large egg plus 1 large egg yolk, at room temperature
12.5 oz bread flour
¾ teaspoon salt
Olive oil, for greasing the bowl

For the filling:

2 oz Violife Plant Butter Unsalted
5 oz dark brown sugar
1 ½ tablespoons ground cinnamon

For the icing:

2 Violife Supreme Cream Cheese
2 tbsp maple syrup
1 teaspoon vanilla extract
1 tsp red food coloring
Christmas sprinkles

In a small bowl, heat the 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 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 345°F.
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 cream cheese, 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.