Recipe

Treat your loved ones (or even just yourself!) to these tasty buns.

Serves: 12 people   |   Prep time: 40 minutes (plus 2 hours proving time)   |   Cooking time: 35 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

For the red velvet dough:

• 475g Strong White Bread Flour
• 2 tbsp Cocoa Powder
• 50g Caster Sugar
• 1 tsp Ground Cinnamon  
• ½ tsp Salt
• 180ml warm Milk
• 7g Fast Action Yeast
• 2 medium Eggs, beaten
• 100g Butter, melted
• 1 tbsp Red Food Colouring

For the filling:

• 90g Unsalted Butter, softened
• 75g Soft Brown Sugar
• 2 tsp Ground Cinnamon
• For the topping:
• 70g Icing Sugar
• 70g Cream Cheese
• ½ tsp Vanilla Extract

Greased tin approx. 20 x 30cm

  

Method

1. Place the flour, cocoa powder, sugar, ground cinnamon and salt into a large mixing bowl.
2. Mix the warm milk with the yeast and leave for 5 minutes until little bubbles appear.
3. Add the eggs, melted butter and food colouring into the bowl of flour then gradually add the milk and yeast whilst mixing until you have a moist dough (you may not need all of the milk).
4. Knead the dough on a floured surface for 10 minutes until the dough is smooth and elastic (this can also be done in a stand mixer with a dough hook).
5. Cover and leave to prove for 1-2 hours until the dough has doubled in size.
6. Make the filling by mixing all of the ingredients until smooth.
7. When the dough is ready, knock the air out of the dough and roll out on a floured work surface to about 25 x 35cm.
8. Spread the filling over the dough, then roll and slice into 12 equal pieces.
9. Place into the tin and cover with greased clingfilm, then leave to prove for another 45 minutes – 1 hour, until doubled in size.
10. Preheat the oven to 190°C/170°F/Gas Mark 5.
11. Bake for 30-35 minutes until risen and golden.
12. Make the cream cheese icing by mixing all of the ingredients together until smooth.
13. Drizzle the cream cheese icing over the warm cinnamon buns and serve.