Red Velvet Cinnamon Rolls
Equipment
Stand Mixer with hook attachment, Rolling pin, Large bowl, 9x13x3 inch aluminum baking dish, Whisk, Measuring spoons, Measuring cup
YIELD
12 servings
ACTIVE TIME
1 hour and 45 minutes
TOTAL TIME
About 1 or 2 days
Section 1: Ingredients
Red Velvet Dough
¾ cup (175g) tepid whole milk heated to 100-115°F (37-43°C)
2 ½ tsp. (10g) active dry yeast (7g if using instant yeast)
3 ¾ cups (570g) bread/all-purpose flour + more for dusting
½ tsp. (3g) fine sea salt
¼ cup (55g) white granulated sugar + more for the yeast
¾ cup (170g) high-quality unsalted butter, softened to room temperature
4 large eggs, room temperature
Red food colouring
Cinnamon Sugar Filling
1 packed cup (225g) dark brown sugar
Optional: 1 tbsp. (15g) muscovado sugar
2 ½ tbsp. (15g) ground cinnamon
⅓ cup (85g) unsalted butter, softened to room temperature
Cream Cheese Icing
½ cup (115g) cream cheese
¾ cup (140g) powdered sugar, sifted
1 vanilla bean, scraped (or 1 tsp. vanilla extract)
3 tbsp. (42g) unsalted butter, melted
3 tbsp. (45 ml) buttermilk (plus more if needed)
Section 2: Directions
Forming the Brioche Dough
1. |
Bloom 10g of active dry yeast by adding it to 175g of tepid milk heated at 100-110°F (37-43°C). Add a pinch of sugar to it and lightly stir. Set it aside and let it sit for 10 minutes or until it turns foamy. (This part is optional if you're using instant yeast. But, it's useful to check if your yeast is still alive).
2. |
In a bowl of a stand mixer fitted with a dough hook attachment, add 570g of flour, 55g of white granulated sugar, and 3g of fine sea salt and whisk to incorporate.
3. |
With your mixer running on low speed (about 2 in my KitchenAid Stand Mixer), add your bloomed yeast mixture and enough red food colouring until dough reaches desired colour.
4. |
While mixing, add your large, room temperature eggs one at a time, giving time for each egg to incorporate into the dough. Make sure to scrape down the sides of the bowl and dough hook or coax any unincorporated flour in the bottom of the bowl as necessary. Knead the dough until it looks almost smooth and cleans the sides of the bowl (4-6 minutes).
5. |
Turn your mixer up to medium-low speed (about 3 in my KitchenAid Stand Mixer). Add 170g of your high-quality room temperature unsalted butter 1-2 small pieces at a time, making sure that each piece is fully incorporated into the dough before adding another (about 4 to 8 minutes in each addition) until all your butter is used. If your dough is still a bit clumpy and dry, add water one tablespoon at a time until it comes together.
6. |
Once your butter is fully incorporated, crank your mixer up to medium speed (about 4 in my KitchenAid Stand Mixer). Knead the dough for anywhere between 6-10 minutes or until the dough begins to look smooth and nearly clean the sides of the bowl without any fuss. The dough should feel silky smooth, super soft, elastic, and buttery.
7. |
Dump the dough onto a non-floured surface and work into a smooth, taut ball by passing the dough back and forth between each hand, pinching the edges against the table.
8. |
Then, transfer to a generously buttered bowl, cover in plastic wrap or a damp towel and allow the dough to rest at room temperature for 15 minutes.
9. |
Once rested, you're going to perform a technique called a stretch and fold. To do that, carefully grab an edge of the dough with your hands, picking it up and stretching it, and folding it to the other side of the dough. Then, rotate the bowl and repeat for a total of 6-9 fold or until you have encapsulated all the edges to form an evenly shaped ball and until the dough starts to resist a little. This technique further develops and strengthens the dough's gluten network. Thus, bringing increased elasticity and incorporating air for a chewier, airier crumb.
10. |
Cover again with plastic wrap or a damp towel and let rest at room temperature for 45 minutes.
11. |
Once rested, remove the plastic wrap and very lightly flour your working surface, and dump your dough out to perform another stretch and fold. Grab one corner of the dough, stretch to the other side, hold it in place with one hand, and repeat it around the dough another 6-9 times until an evenly shaped ball is formed.
12. |
Roll it over seam side down. And using your pinky fingers, drag the dough across the working surface towards you. Rotate the dough and pull it towards you again. This creates surface tension on the dough so it can keep its shape and have more of that 'spring' in the oven.
13. |
Transfer to your greased bowl. Cover tightly with plastic wrap to prevent drying out the surface of the dough during its long stint in the fridge. Place it in the fridge overnight
2nd Day Prep
Cinnamon Sugar Filling
14. |
In a large bowl, add 225g of dark brown sugar, 15g of muscovado sugar (if using), and 15g of ground cinnamon and whisk until combined. Set aside.
Rolling and Baking the Cinnamon Rolls
15. |
Add a moderate amount of flour to your work surface. Then, take your dough out of the fridge, remove the plastic wrap and dump the dough onto your floured working surface. Make sure to use the dough straight out of the fridge as it's easier to shape.
16. |
Lightly flour a rolling pin, roll out the dough to a rough rectangle shape (approximately 15x24 inches; 1/4 inch thick) with even thickness. Even thickness ensures that each roll are the same size and it does not leak out while baking. If the dough becomes too sticky in any area, lightly dust with flour and continue rolling.
17. |
Spread 85g room temperature unsalted butter all over the surface of the dough, leaving a 1/2 inch border.
18. |
Coat your dough in the cinnamon-sugar mix very generously, using all the cinnamon-sugar. Make sure to get an even coating and lightly pat it with the palm of your hands to make sure it all sticks, leaving a 1/2 inch border.
19. |
On the wide-side of the dough, gently but tightly roll the dough to the end until you get a log shape. The log should have even thickness with no loose spots in between each roll. Then, pinch the seams of the log shut so the filling doesn't spill out.
20. |
Trim off about 1-inch from both ends of the log. Then, divide into 12 even pieces (about 2-inch thick segments) using a serrated knife with scalloped edges or a clean thread. Make sure to slice the cinnamon rolls in a sawing motion as cutting it straight down may pinch the dough.
21. |
Oil and add parchment paper to a 9x13x3 inch aluminum baking dish. Line the bottom of your pan with the cinnamon rolls, making sure their seams face towards each other and leaving 1/2 an inch of space in between them, forming about even rows of three. They should not be touching before they are proofed as they can form uneven rolls.
22. |
Lightly cover with plastic wrap or a damp towel and allow it to rise for about 2 hours or until doubled in size.
23. |
Once fully proofed, place your cinnamon rolls in a 350°F (175°C) oven for 15 minutes, then rotate the dish and bake for an additional 15 minutes, totalling to 30 minutes or until the tops are golden brown. The internal temperature should register 190-210°F (88-98°C) in an instant-read thermometer.
Cream Cheese Icing
24. |
In a large bowl, add 115g of cream cheese, 140g of powdered sugar, scraped vanilla bean (or one teaspoon of vanilla extract), 42g of melted butter, three tablespoons of Leben or buttermilk. Whisk until combined and completely smooth.
25. |
If your icing is too thick, add more buttermilk to the mixture to thin it out. If it's too thin, add more cream cheese. Adjust sweetness, consistency, and cream cheesiness to your desired taste.
Serving your Cinnamon Rolls
26. |
When 30 minutes is up, and your cinnamon rolls are golden brown, remove from the oven and generously top with the cream cheese icing almost immediately. Do not let it cool any more than 5 minutes as it will cool down to the point the cream cheese frosting will not soften. It needs to soften so it can sneak into all of the nook and crannies for an ooey-gooey bite in each mouthful.
27. |
Remove rolls as a whole from the baking dish and place on a wire rack.
28. |
Pull apart and enjoy! (Best eaten with friends, be careful not to eat it all yourself.)
Storage and Leftovers
Storing Leftover Cinnamon Rolls
In the unlikely event you have leftovers, try storing them in an airtight container at room temperature for two days so that the moisture doesn't escape from the rolls.
If not eating within two days, wrap each cinnamon rolls in aluminum foil or plastic wrap. Place them all in a heavy-duty freezer bag, and store them in the freezer for up to 7 days.
Reheating Cinnamon Rolls in the Oven
Preheat your oven to 350°F (175°C).
On a baking tray, place your leftover cinnamon rolls. Slide them in the preheated oven for about 10 to 15 minutes or until they are heated through. If your rolls were in the freezer, then it might take a bit longer to reheat if you didn't thaw them properly.
Take the cinnamon rolls out of the oven, drizzle with a bit more cream cheese icing if desired, and enjoy!
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