You’ll find plenty of ooey, gooey goodness in these irresistible red velvet cinnamon rolls.
We’ve taken a beloved Southern cake recipe and reimagined it in the form of fluffy cinnamon rolls.
Wrap and refrigerate overnight.
Credit:Antonis Achilleos; Prop Stylist: Christine Kelly; Food Stylist: Ali Ramee
They’ll rise slowly in the refrigerator, and be ready to bake in the morning.
Just bring to room temperature while the oven preheats before baking as directed.
you could also freeze the unbaked cinnamon rolls.
After portioning them into the baking pan, wrap and freeze for up to two months.
Cover and thaw overnight in the refrigerator before letting the rolls rise at room temperature until doubled in size.
When ready, bake as directed.
Bring to room temperature or warm in the oven or microwave before serving, if desired.
Beat on medium speed until combined, about 2 minutes.
With mixer running on low, add flour mixture in two additions, beating until flour is incorporated.
(Dough will be somewhat sticky and will not pull away cleanly from the sides of the bowl.)
Let Dough rise:
Lightly coat a large bowl with cooking spray.
Place dough in bowl, and turn to coat all sides.
Set aside until ready to use.
Make rolls:
Lightly grease a 13- x 9-inch baking pan with cooking spray.
Turn dough out onto a lightly floured surface; gently punch dough down.
Lightly sprinkle dough with flour.
Roll into a 12- x 16-inch rectangle.
Gently spread filling over dough.
Arrange in prepared pan.
Bake rolls:
Preheat oven to 350F.
Bake rolls in preheated oven until cooked through and golden brown, 30 to 35 minutes.
Cool in pan 15 minutes.
Spread over warm rolls.
Opt for a natural food dye in the place of gel coloring if preferred.
The rolls should spring back when poked and have a golden brown hue along the edges when ready.
