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Red Velvet Cinnamon Rolls {Overnight}
from Well Plated

Name: Red Velvet Cinnamon Rolls {Overnight}
Prep time: 45M
Cook time: 30M
Total time: 9H,15M
Ingredients: 2 large eggs; 2 large egg yolks; ⅓ cup granulated sugar; 6 tablespoons unsalted butter, melted and cooled to room temperature; 3 ¾ cups all-purpose flour, divided; 2 tablespoons unsweetened cocoa powder; 1 (¼ ounce) package Red Star Platinum Instant Yeast (scant 2 ¼ teaspoons); 1 teaspoon kosher salt; ¾ cup buttermilk; ½ cup brown sugar, packed (light or dark); ¼ cup granulated sugar; 2 tablespoons cocoa powder; 1 teaspoon ground cinnamon; ⅛ teaspoon kosher salt; 2 tablespoons unsalted butter; ¼ cup light cream cheese, softened (about 2 ½ ounces); 3 tablespoons milk; ¼ teaspoon pure vanilla extract; 1 ½ cups powdered sugar, sifted

Ingredients

You need 19 Ingredients

1 ½ cups powdered sugar, sifted

¼ teaspoon pure vanilla extract

3 tablespoons milk

¼ cup light cream cheese, softened (about 2 ½ ounces)

2 tablespoons unsalted butter

⅛ teaspoon kosher salt

1 teaspoon ground cinnamon

2 tablespoons cocoa powder

¼ cup granulated sugar

½ cup brown sugar, packed (light or dark)

¾ cup buttermilk

1 teaspoon kosher salt

1 (¼ ounce) package Red Star Platinum Instant Yeast (scant 2 ¼ teaspoons)

2 tablespoons unsweetened cocoa powder

3 ¾ cups all-purpose flour, divided

6 tablespoons unsalted butter, melted and cooled to room temperature

⅓ cup granulated sugar

2 large egg yolks

2 large eggs

Steps

Showing 3 out of 6 Steps

Prepare the filling: In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, cinnamon, and salt. Set aside. Melt butter and set aside.
If mixing by hand: Stir the ingredients together in the order above with a wooden spoon for several minutes, until the dough forms a wet, shaggy mass. Turn dough onto a floured surface and knead for 5 minutes. The dough will be very sticky and cling to the counter, but use as little flour as possible to prevent the dough from becoming tough. Once kneaded, scrape the dough into a lightly oiled bowl, turn once to coat, cover with plastic wrap, and let rise.
Begin the night before. If mixing by machine: In the bowl of a stand mixer, whisk together the eggs, egg yolks, sugar, butter, food dye, and vanilla extract. Add 2 cups flour, cocoa powder, yeast, and salt. Place buttermilk in a microwave safe measuring cup and microwave for 30 to 45 seconds, until it reaches the temperature required for the yeast. (Refer to the package directions for the specific temperature—Red Star Platinum is 120 to 130 degrees F). If the buttermilk curdles when heated, simply whisk it back together. Pour the heated buttermilk into the mixing bowl and stir by hand or with the mixer's paddle attachment until the ingredients are evenly moistened. Switch to the dough hook, then add the remaining 1 3/4 cups flour. Knead dough on low speed for 6 minutes. The dough should be soft, moist, and tacky, but not excessively sticky. If dough is too wet, add more flour 1 tablespoon at a time, until the correct texture is reached. Lightly spray a large, clean bowl with cooking spray, then transfer dough to the bowl, turning once to coat. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, 2 to 2 1/2 hours.

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Well Plated