I realize Valentine’s week is not the optimal time to announce that breakfast in bed weirds me out…but it does. That is, unless Red Velvet Cinnamon Rolls are on the menu, in which case I’ll devour the entire pan anywhere you are prepared to serve it to me.
Maybe it’s because I am a messy eater, but the thought of toast crumbs and buttery fingers in the intimate vicinity of my pillow seems odd. Don’t get me wrong, the idea of breakfast in bed is completely luxurious and romantic: gently waking to a lovely spread of flakey biscuits, orange marmalade, and piping hot coffee, all served on antique china set atop a lace doily, all delivered to my bedside? Swooooon. Heaven forbid I should exert myself with anything as strenuous as standing up or (gasp!) brushing my teeth. Breakfast in bed does look pretty fabulous on Downton Abbey—but then again, Lady Mary isn’t the one washing the sheets.
Red Velvet Cinnamon Rolls, however, are one breakfast I fully endorse eating in bed. They are of a special caliber of ethereal decadence that merits the occasion. I vote we embrace our inner aristocrats, and go for it—provided our inner aristocrats are permitted to lick the cream cheese frosting from our dainty fingers of course.
Red Velvet Cinnamon Rolls combine the fluffiest, most gloriously ooey-gooey cinnamon roll of your life with the classic flavor of red velvet cake. To qualify as real-deal red velvet, a recipe demands both buttermilk and cocoa powder, both of which are present in these Red Velvet Cinnamon Rolls. Buttermilk is ideal for keeping the dough extra tender, and the cocoa adds a subtle chocolate flavor to both the dough and the cinnamon-sugar filling.
I’m not sure if cream cheese frosting is absolutely positively mandatory for red velvet cake, so I decided we should slather it on as a precautionary measure. Safety first.
Inappropriate Valentine’s Week Confession #2: I’m not a huge fan of red velvet cake (a life-long struggle I divulged in full detail here), mostly because I typically spend my entire time eating a slice of red velvet cake wishing it were chocolate cake instead. Red Velvet Cinnamon Rolls however, I adore. The subtle cocoa taste and moist buttermilk richness of red velvet cake is ideal for a pan of gooey cinnamon rolls, and the cream cheese frosting classic to red velvet is equally suited. Add the ruby red hue, and have a red velvet cake-cinnamon roll mash up fit for the breakfast hall of fame.
As I divulged on my FAQ page, sweet rolls with a special twist are my favorite recipes to make, and these sublime Red Velvet Cinnamon Rolls are every reason why. What isn’t to love about fluffy, sky-high buttermilk rolls oozing with cinnamon and covered in drippy cream cheese glaze?
Answer: waking up at 4 am to make them.
Homemade cinnamon rolls are not difficult to bake, but there is no shortcutting the hours the dough requires to rise. Rather than sitting around all morning and giving my dough the evil eye for not being ready when I was set to eat it (five minutes ago), I created this Red Velvet Cinnamon Roll recipe for overnight rising in the fridge. Make the dough and shape the rolls the day before, then in the morning simply pop your pretty red cinnamon spirals into the oven, and voila! Hot, homemade Red Velvet Cinnamon Rolls in half an hour.
An important recipe note: You’ll notice I mention using no taste red food coloring for these rolls. Sit up and listen folks! This is a big one. Achieving the deep ruby shade signature to red velvet takes a decent amount of food coloring. More than a few drops of any shade of food coloring can cause a bitter taste in your final product, and red is the biggest color offender of them all. I used Wilton no-taste red with great success. If you decide to risk it with “normal” food coloring, just promise me that you’ll let the dough sit for several minutes after you add the coloring before you proceed. Giving the coloring time to absorb can lessen its bitter effect (though my recommendation is still to opt for a no-taste product.)
My other ingredient secret: Red Star Platinum Yeast, my bread-baking BFF. I bake bread once a week, and Red Star Platinum has yet to fail me. It’s reliable and creates the softest, fluffiest breads I’ve ever baked.
With a bit of prep the night before, overnight Red Velvet Cinnamon Rolls can be hot, fluffy, and on your plate in half an hour + the time it takes your oven to preheat. Roll out of bed, pop your handiwork into the oven, and soak in the magic smell of cinnamon and cocoa wafting through your kitchen as they bake.
Or better yet, stay under the covers and have your roommate/boyfriend/husband/impressively-trained retriever pop the Red Velvet Cinnamon Rolls into the oven, then bring them to you in bed. The antique china and paper doily are optional, but encouraged.
Looking for more bread baking tips? Check out Red Star Yeast’s helpful videos and baking tips, along with everything you need to know about yeast. For recipe ideas and inspiration, follow Red Star Yeast on Facebook, Twitter, Pinterest.
More breakfast-in-bed worthy recipes:
- Chocolate Chai Cinnamon Rolls
- Pumpkin Pull Apart Bread
- Heart-Shaped Strawberry Cream Scones
- Buttermilk Crunch Muffins
Red Star Yeast compensated me for my time to create this recipe and post, but all opinions are my own.