Red Velvet Cinnamon Rolls
Glazed Ooey Gooey Cinnamon Rolls for Christmas Breakfast
Wake up to the fragrance of fresh baked cinnamon rolls and morning declares, loud and clear - I'm not just good, I'm Great!
And I'm not talking about any cinnamon rolls, but RED VELVET Cinnamon Rolls here. Serve these gorgeous rolls to friends and family for Christmas morning breakfast and sure take a bow!
If you have not planned anything for breakfast, I think, you don't need to look no further! Just in-time for Christmas, I have this scrumptious recipe for you! These easy breezy cinnamon rolls can be easily prepped a day in advance, up to first-rise and roll. then simply leave in refrigerator overnight and bake in the morning.
First the fragrance of fresh baked cinnamon rolls is so homey, inviting, and filled with family-dinner spirit, on top, this red velvet color is so festive and chrsitmas-y!
Keeping today's post very short and sweet like these sweet cinnamon rolls. Holidays and approaching festive season is keeping me very busy. I am certain, my attendance on blog is going to be a tiny-bit affected or at-least scattered for coming few days. But don't worry and don't go anywhere, I will find some time to be around and share some short and sweet recipes with you all.
Until we meet next, wishing you all Happy Holidays!
So glad to share yet another holiday cheer with you!
Few more great Holiday Breakfast Recipes from my kitchen:
Red Velvet Cinnamon Rolls
- Red Velvet Cinnamon Roll - Dough
- 3 1/2 Cup All-Purpose Flour (plus 2 tbsp, and more for dusting)
- 1 Active Dry Yeast (1 package, 2 and 1/4 teaspoon)
- 1/2 Cup Milk (lukewarm in microwave for 15-20 secs)
- 1/4 Cup Sugar
- 1 tsp Salt
- 1 Egg(s)
- 1.5 tbsp Red Food Color
- 2 tbsp Cinnamon (powdered)
- 4 tbsp Unsalted Butter (melted, plus 1 tbsp for coating pan)
- 3/4 Cup Sugar (plus 1 tbsp for coating pan)
- 4 tbsp Unsalted Butter
- 2 Cup Sugar (powdered)
- 1 tsp Vanilla Extract
- 3-4 tbsp Milk (hot milk)
1. Dough - In a small bowl, dissolve yeast in warm water and set aside for blooming for 5-10 minutes. In meantime, in a large bowl mix lukewarm milk, sugar, melted then cooled to touch butter, salt and egg. Add 2 cups of flour, bloomed yeast mixture and mix until smooth.2. Mix in red food color and mix well to combine everything.
3. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes Or use machine with dough hook attachment and knead on high speed for 4 minutes. Place in well-greased bowl, coat in oil, cover with plastic wrap, then cover with dry kitchen towel.4. Let rise in warm place until doubled in size, about 2 hours.
5. When doubled in size, punch down dough to release air. Transfer the dough to lightly flour dusted board.6. Roll out on a floured surface into a 15 by 9-inch rectangle.
7. Now, let's add fill it - Spread melted butter all over dough.8. Mix sugar and cinnamon and sprinkle over buttered dough, slightly pat with dry hands to pack cinnamon-sugar onto dough.
9. Beginning at the 15-inch side, role up the dough to make a long log.10. Pinch the edge together to make a tight seal and then gently flip the log to position seam-side down.
11. Cut the log, using serrated knife into 9 to 12 equals slices.12. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices in the pan.
13. Let rise until dough has almost doubled, filling any empty gaps in the pan, about 45 minutes.14. Preheat the oven at 350 degrees F. Bake for about 30-35 minutes or until nicely browned.
- 15. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot milk 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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