Red Velvet Cinnamon Roll Intestines
An Original Recipe by Lorraine Elliott adapted from In the Kid's Kitchen
Preparation time: 30 minutes plus 1.5 hours rising time
Cooking time: 30 minutes
Serves: 8
- 285g/10ozs. bread or plain flour
- 60ml/2ozs water
- 25g/1oz butter
- 85ml/2.8flozs. milk
- 1 tablespoon red velvet or red food colouring
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1/2 tablespoon instant dried yeast
For filling:
- 65g/1/2 cup melted butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten for glaze
For glaze:
-
50g/1.7ozs butter, soft
-
2/3 cup/95g/3ozs. icing or powdered sugar
- 30g/1oz. cream cheese
- 1-2 tablespoons milk
- 1 teaspoon red food colouring
- 1 teaspoon vanilla extract
- Pinch of salt
Step 1 - First take out 20g/0.7oz of the total flour weight and whisk it with the water in a small saucepan. Heat gently on low to medium heat until it reaches 65C/149F. Take off the heat and whisk in the butter until it is melted. Then whisk in the milk, food colouring, egg, vanilla and salt.
Step 2 - In the bowl of a mixer whisk the remaining flour with the cocoa powder and yeast. Add the liquid mixture and mix with a spatula until it starts to come together. Knead on low until very elastic- around 10-15 minutes - you should be able to pull the bread apart with floured fingers and it shouldn't break and you should be able to see through it (the window pane effect).
Step 3 - Shape into a ball and place in an oiled bowl (it can be the same mixer bowl as they tend to be large enough to hold the mixture). Cover and allow to rise in a warm area for 45 minutes to 1 hour until 2-3 times the size.
Step 4 - Line a 20x30cms/7.8x11.8inch lamington or brownie tin with parchment. Remove the dough and place on a lightly floured surface. Allow to rest for a minute, then roll out to become a large rectangle. If the dough is resisting and pulling back, let it rest for 5 minutes before trying to roll it out again - I usually make the filling while it resting.
Step 5 - Mix the melted butter with the brown sugar and cinnamon in a bowl. Spread over the rectangle of dough leaving a border of 1 inch at the top of the rectangle on the longest side.
Step 6 - Roll up from the widest side to form a long log. Cut into 6 pieces using a piece of dental floss - slide the dental floss under the log and then bring the edges together to cross and it will cut the cinnamon rolls perfectly.
Step 7 - Take each roll and unroll it. Fold the length in half as shown to make a double layered strip. Arrange it in the baking tray looping it around and up and down. Messy is fine. If there's some brown sugar butter left place it in the tray. Allow to rise in a warm place for 30-45 minutes. Brush with egg glaze and bake at 190C/374F for 25 minutes.
Step 8 - To make the glaze place all of the ingredients in a food processor and blitz until you get a smooth, drippable consistency. Spoon over the buns. Serve the buns bottom side up to show the buttery caramel glaze at the bottom.