Time: 3 hours 15 minutes
Complexity: average
Quantity: 12 pcs.

These delightful buns are a more casual take on the festive red velvet cake. Soft and fluffy, these red buns, with their delicious chocolate and cinnamon flavors, are drizzled with a delicate cream cheese frosting and are sure to impress. They look bright and striking. To achieve the most vibrant red color, use gel food coloring. While these buns are easy to make, the yeast dough does require some time, so you can divide the process into two days and refrigerate the assembled buns, then bring them to room temperature and bake the next day.

Ingredients:

Dough

• 0.5 cups of water
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 2 tbsp. l. + 1/4 tsp. granulated sugar
• 2 and 3/4 cups of premium flour, plus extra for work
• 1/3 cup nonfat dry milk, sift if necessary
• 1 tbsp cocoa powder
• 1 teaspoon of salt
• 0.5 cups of sour milk or kefir
• 4 tablespoons unsalted butter, melted, plus extra for the bowl
• 2 large yolks
• 2 tsp red gel food coloring

Filling

• 1/4 cup granulated sugar + extra for the pan
• 1/4 cup brown sugar
• 1 tbsp. ground cinnamon
• 110g unsalted butter, softened + extra for pan

Glaze

• 60 g of cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1.5 cups powdered sugar
• 0.5 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast, sugar, premium flour, dry milk, cocoa, sour milk, kefir, butter, eggs, dye, brown sugar, cinnamon, cream cheese, powdered sugar, vanilla extract

We recommend

Preparation:

Step 1

• Knead the dough:

  
  In a microwave-safe bowl, heat water to 100°F (38°C). (It should be warm, not too hot.) Add the yeast and 1/4 teaspoon of granulated sugar and stir until completely dissolved. Let stand until foamy, about 5 minutes.
  
Step 2
• Meanwhile, in a large bowl, combine the flour, dry milk, cocoa, salt, and the remaining 2 tablespoons of sugar. Make a well in the center. Stir the sour milk, melted butter, egg yolks, and food coloring into the yeast mixture. Then, pour it into the well and stir with a wooden spoon to form a loose dough.
Step 3
• Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, adding more flour as needed, until the dough is smooth but still slightly sticky, 2-3 minutes. Transfer the dough to a greased bowl, turning it over to coat all sides with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
Step 4

• Prepare the filling:

  
  In a small bowl, combine granulated sugar, brown sugar, chocolate chips, and cinnamon. Turn the dough out onto a lightly floured surface, smooth it out, and roll it out into a 25x45cm rectangle. Brush the dough with butter, leaving a 2cm border on one long side. Sprinkle with cinnamon sugar and chocolate chips and lightly press the sprinkles into the butter. Brush a clean edge of the dough with water, then tightly roll the dough up, starting at the long edge and working toward the clean edge; press to seal.
  
Step 5
• Grease a 22x32cm baking pan with butter and sprinkle lightly with sugar. Cut the roll into 12 pieces and arrange the buns cut-side up in the pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight and let rise at room temperature for 2 hours in the morning before baking.
Step 6
• Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Let cool in the pan for at least 15 minutes.
Step 7

• Meanwhile, prepare the glaze:

  
  Using a mixer on medium speed, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat again. Spread a thin layer on warm cinnamon rolls. Serve with the remaining glaze.
  

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