Red Velvet Cinnamon Rolls

Baking bread is a kind of therapy i need with the kneading,punching and rolling indeed a stress reliever. I do really enjoy baking my own bread..too tempted with the smell of freshly baked bread fill the every corner of the house. Same feeling goes when i baked this gorgeous looking red velvet cinnamon roll. Unlike ordinary cinnamon roll, this beautiful roll comes in vibrant red as the name suggested. It has all the elements of red velvet..cocoa powder,beet for the tantalizing red and cream cheese frosting.

Instead of using food coluring, i opted to go natural with beet. Healthier option for tummy and definitely a great choice of red dye.  Now u may enjoy your favourite red velvet without guilt. The rolls itself are soft and fluffy with the hint of cinnamon sugar. The kids can't get enough of the creaminess of the rich cream cheese frosting. I personally enjoyed the deliciousness of soft roll with eye catching colur topped with snowy tempting frosting.

Ingredients

4 cups all purpose flour
2 1/2 tsp active dry yeast
1/2 cup butter,room temperature
1 large egg,room temperature
3 tbsp cocoa powder
1 large beet
1 cup buttermilk
1/2 cup granulated white sugar
1 tsp salt

For The Filling

1/2 cup brown sugar
1 tbsp cinnamon powder
3 tbsp butter,melted
1/4 cup granulated white sugar

For The Frosting

1 1/2 cups cream cheese,room temperature
1/3 cup confectioners sugar
1 tbsp vanilla extract
1/2 cup butter,room temperature
2 tbsp milk

Methods

Preheat oven at 400'F or 200'C. Wrap the beet with aluminium foil and roast for 1 hour till tender. Remove f from oven and let it cool. Remove the skin and cut into cubes.

In a blender, add beet pieces and buttermilk. Grind into a smooth mixture. Keep aside.

Greased a 9x13"inch baking pan. Keep aside.

In a large bowl, dissolve the yeast in warm water and let it sit for 3-5 minutes or till the yeast foamy.

In a stand mixer bowl, add the cocoa powder,flour,butter,egg,buttermilk mixture,sugar,salt, and the yeast mixture. Beat with low speed till and scraping down the sides of the bowl. The dough should be sticky and springy to a touch.

Lightly dust a clean working surface with flour and knead the dough for about 5 minutes. Shape the dough into a large greased bowl and cover with kitchen towel. Place the bowl in a warm place for about 1 hour.

Transfer the dough onto lightly floured work surface and roll the dough using a rolling pin into 10x15 inch rectangle.

In a bowl combine all tge ingredients listed under "For The Filling" eccept the melted butter.

Brush the melted butter evenly and sprinkle with prepared cinnamon mixture. Tightly roll up the dough and cut into 14 even rolls. Arrange them on the prepared baking tray and cover them with kitchen towel. Let them sit in a warm place for about 30 minutes.

Preheat oven at 375'F or 190'C and bake the rolls for 25-30 minutes or till a skewer inserted in a middle of the rolls comes out clean.

Remove from oven and cool them on a wire rack for 10-15 minutes.

For The Frosting

In a bowl, combine together the confectioners sugar,cream cheese,vanilla extract and butter till combine. Add the milk and beat for another 1 minute.  Spread the frosting on the rolls.

Serve along a cuppa