Hey there, sweet tooth friends!
Are you up for a fun baking adventure? I’ve got a delightful treat for you!
Today, I’m diving into the world of red velvet cinnamon rolls – and guess what? No yeast needed!
These rolls are soft, decadent, and bursting with that signature red velvet flavor.
They make for a perfect breakfast or sweet snack.
Let’s roll up our sleeves and get started on this scrumptious journey!
Suggestions for Ingredient Substitution
For the all-purpose flour, whole wheat pastry flour can be used as a healthier alternative with similar texture. This substitution increases fiber content while maintaining a light consistency. Use the same amount as called for in the recipe. Spelt flour can be replaced with oat flour for a gluten-free option, though the texture may be slightly denser. Adjust liquid ingredients if needed to achieve the right dough consistency. Buttermilk can be substituted with a plant-based alternative like almond milk mixed with a tablespoon of lemon juice or vinegar. This option works well for those avoiding dairy while still providing the necessary acidity for the recipe. Let the mixture sit for 5-10 minutes before using to allow it to curdle slightly.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3300-3600
- Protein: 50-60 g
- Fat: 150-170 g
- Carbohydrates: 400-430 g
Ingredients
For the dough:
- 2 eggs (room temperature)
- 1/4 cup olive oil
- 1 tsp baking soda
- 2 tbsp beetroot powder (for natural red coloring)
- 1 tbsp vinegar
- 2 1/3 cups whole grain spelt flour
- 2 tbsp coconut sugar
- 1 1/3 cups all-purpose flour (I always use King Arthur all-purpose flour)
- 1 cup buttermilk
For the filling:
- 1 tbsp cinnamon (freshly ground preferred for more flavor)
- 1/4 cup melted butter (unsalted preferred)
- 2/3 cup coconut sugar
For the frosting:
- 10.5 oz cream cheese (softened, full-fat is best for richness)
- 2 tsp vanilla essence
- 1/3 cup maple syrup
- 1/2 cup sour cream (full-fat for a creamier texture)
Step 1: Prepare the Buttermilk Mixture
In a mug, combine the buttermilk with vinegar and stir to mix them well.
This will create a tangy, flavorful liquid that helps the dough rise.
Step 2: Mix Dry Ingredients and Form Dough
In a large mixing bowl, combine all-purpose flour, spelt flour, beetroot powder, and baking soda.
Whisk thoroughly to ensure all dry ingredients are evenly distributed.
Add eggs and oil to the bowl and start mixing with a wooden spoon until they’re absorbed.
Gradually pour in the buttermilk mixture while stirring continuously.
Once a dough begins to form, use your hands to knead it gently for 2-3 minutes.
Knead until the dough is smooth and no longer sticky.
Step 3: Make the Filling
In a separate bowl, combine melted butter, coconut sugar, and cinnamon.
Whisk these together until the mixture is smooth and all the sugar is dissolved, forming a fragrant filling.
Step 4: Roll Out and Fill Dough
Preheat your oven to 360 degrees F (180 degrees C).
Divide the dough into three equal parts.
For each part, place the dough between two sheets of parchment paper and dust with flour.
Roll it out into a thin, rectangular shape.
Spread an even layer of the filling over the rolled-out dough.
Start from one long side, roll the dough up tightly into a log, and then cut it into 4 equal sections.
Arrange these pieces in a greased baking pan (approximately 9 x 7 inches or 23 x 20 cm).
Repeat these steps with the other two portions of dough.
Step 5: Bake the Rolls
Place the filled and rolled dough pieces into the preheated oven.
Bake them for about 30 minutes or until the tops of the rolls start to take on a golden color.
This indicates they are cooked through and ready to be frosted.
Step 6: Prepare and Apply Frosting
While the rolls are baking, combine all the ingredients for the frosting in a medium bowl.
Whisk until the mixture is smooth and creamy.
Once the rolls have baked and are still hot or warm, spread the frosting generously on top to allow it to melt into the grooves of each roll, enhancing their flavor and moisture.
