Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 2 tablespoons red food coloring
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
For the Filling:
- ½ cup light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
For the Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Special Equipment Needed:
- Medium bowl
- Rolling pin
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Grease a 9-inch round cake pan with butter or non-stick cooking spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, red food coloring, melted butter, vanilla extract, and cocoa powder until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Turn the dough out onto a lightly floured surface and roll out into a 12-inch circle.
6. In a small bowl, mix together the light brown sugar, ground cinnamon, and melted butter. Spread the mixture over the dough, leaving a 1-inch border around the edges.
7. Roll the dough up into a log and cut into 12 equal pieces. Place the pieces in the prepared cake pan.
8. Bake for 25-30 minutes, or until golden brown.
9. While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat together the cream cheese, melted butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until combined.
10. Let the cinnamon rolls cool for 10 minutes before frosting.
11. Serve warm and enjoy!
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 12 cinnamon rolls
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 4g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the buttermilk, you can use almond milk or coconut milk.
- For the red food coloring, you can use beet juice or raspberry juice.
- For the butter, you can use vegan butter or coconut oil.
Variations:
- For a sweeter cinnamon roll, add 1/4 cup of granulated sugar to the filling.
- For a richer flavor, add 1/4 cup of cocoa powder to the filling.
- For a spicier flavor, add 1 teaspoon of ground ginger to the filling.
Tips and Tricks:
- Make sure to roll the dough out into a 12-inch circle for the best results.
- For a softer cinnamon roll, let the dough rise for 30 minutes before rolling out.
- For a crunchier cinnamon roll, brush the top with melted butter before baking.
Storage Instructions:
Store the cinnamon rolls in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cinnamon rolls in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cinnamon rolls on a platter with fresh berries and a drizzle of cream cheese frosting.
Garnishes:
Garnish the cinnamon rolls with fresh berries, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Pair the cinnamon rolls with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
Serve the cinnamon rolls with a side of scrambled eggs or a fresh fruit salad.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more buttermilk.
Food Safety Advice:
Make sure to store the cinnamon rolls in an airtight container at room temperature to prevent them from spoiling.
Food History:
Cinnamon rolls are believed to have originated in Sweden in the 18th century.
Flavor Profiles:
The cinnamon rolls have a sweet and spicy flavor with a hint of cocoa.
Serving Suggestions:
Serve the cinnamon rolls for breakfast, brunch, or as an afternoon snack.
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