Description
A stunning and indulgent breakfast treat featuring soft red velvet yeast dough and a rich white chocolate cream cheese glaze.
Ingredients
60 grams Unsalted butter
250 millilitres Buttermilk
1 sachet (11g) Fast-action dried yeast
50 grams Caster sugar
1 medium Egg
1 medium Egg yolk
2 teaspoons Vanilla extract
500 grams Plain all-purpose flour
40 grams Cocoa powder
1 teaspoon Salt
1 teaspoon Red gel food colouring
75 grams Softened Unsalted butter (filling)
75 grams Light brown sugar (filling)
4 teaspoons Ground cinnamon (filling)
1 teaspoon Cornflour (filling)
60 grams White chocolate (frosting)
75 grams Salted butter (frosting)
150 grams Icing sugar (frosting)
75 grams Full-fat cream cheese (frosting)
Instructions
Step 1: Combine warm buttermilk, caster sugar, and yeast in a mixer bowl; wait 10 minutes for it to bloom.
Step 2: Whisk in melted butter, eggs, vanilla, and red gel coloring until smooth.
Step 3: Add flour, cocoa, and salt; knead with a dough hook for 5-7 minutes until elastic.
Step 4: Let the dough rise in a warm place for 90 minutes or until doubled in size.
Step 5: Roll dough into a rectangle, spread with cinnamon butter filling, and roll up tightly.
Step 6: Cut into 12 rolls, place in a pan, and rise again for 45 minutes.
Step 7: Bake at 350°F (175°C) for 20-25 minutes.
Step 8: Whip together frosting ingredients and spread over warm rolls.
Notes
Use a high-quality gel color like Sugarflair for the best red hue without thinning the dough.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 445 kcal
- Sugar: 34g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
