HO HO HOLIDAY - RED VELVET CINNAMON ROLL - The Dessert Stand
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RED VELVET
CINNAMON ROLL
CLASS
GRAB YOUR APRON AND GET READY TO BAKE UP
A STORM TOGETHER!
LIVE! FEBRUARY 20TH, 2021
5PM MST
FACEBOOK GROUP:
WWW.FACEBOOK.COM/GROUPS/251052803290319
CODE: REDVELVET2021
HO HO HOLIDAY
COOKIES 'TIS SEASON DECORATING TIPS GIFT-GIVING 101
BEFORE THE LIVE DURING THE LIVE QUESTIONS?
Review the workbook Have Fun! The PERFECT place to
Have my ingredients Be supportive of other reach The Dessert Stand is
measured out (check people on the in our private Facebook
out the video in the live/group Group. There will be
announcements tab for Understanding practice plenty of Admin's to help
help) makes perfect... and answer your questions.
Make sure I have good know that we are here
internet connection to help you every step Alternative contact:
The Live will be of the way Lauren@thedessertstand.com
recorded so if you After you have made OR Call
cant watch right your creations- Tag 303.550.9726 X 4 & leave
away, you can go #dessertstandclass so a message and we will call
back and watch it we can see your you back.
later! masterpiece & share!
#DESSERTSTANDCLASS
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NTDA N D
CHECK LIST & TOOLS
PRE STREAM
!
CHECK LIST
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Ingredients measured out
and ready to use
Tools from home ready to
be used
Got
by Howard Jensen Boyle
TOOLS FROM
HOME LIST
Mixer w/ paddle & dough
hook attachments
Mixing bowls
9x13 baking dish
Rolling Pin
Rubber Spatula
Food Thermometer
Tip Plastic wrap or clean
dishtowels
Optional:
Many of the tools we use in our
classes are available for
Tipless piping bag
purchase on our website! Star piping tip
T heDessertStand.com/supplies
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
INGREDIENT LIST
(IF YOU DIDNT PURCHASE THE LOCAL BAKE IT EASY KIT)
Pantry Perishables
4 cups flour 2 cups of Butter
3/4 cup of sugar 1 cup Milk
1 1/3 cups powdered sugar 2 Eggs
1 1/4 teaspoon salt 1 (8-oz.) package cream cheese, at
1 (3/4-oz.) package (2 1/2 teaspoons) room temp
active dry yeast
3 Tablespoons unsweetened cocoa
powder
1/2 cup packed light brown sugar
4 Tablespoons ground cinnamon
2 teaspoons vanilla extract
Red Food Coloring Bake It Easy!
Cooking Spray
Optional
Sprinkles!!
Purchase your baking kit
and we will provide the Pantry Ingredients. Kit
does not include perishable items OR the
supplies from home checklist)
Check out:
TheDessertStand.com/supplies
(must be in the Denver area for local pickup)
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
RED VELVET CINNAMON ROLL
RECIPE
By: The Dessert Stand
Yield: 12 Medium Cinnamon Rolls
Dough
1 cup whole milk
1/2 cup (1 stick) unsalted butter
1/2 cup + 1 Tablespoon sugar, divided
1 (3/4-oz.) package (2 1/2 teaspoons) active dry yeast
4 cups all-purpose flour, plus more for rolling out dough
3 Tablespoons unsweetened cocoa powder
1 teaspoon salt
2 large eggs, at room temperature
Red food coloring
Cooking spray Frosting
Filling 1 (8-oz.) package cream cheese, at room temp
1 cup (2 sticks) of butter, melted 1/2 cup (1 stick) unsalted butter, at room temp
1/2 cup packed light brown sugar 2 teaspoons vanilla extract
1/4 cup sugar 1/4 teaspoon salt
4 Tablespoon ground cinnamon 1 1/3 cups powdered sugar
Directions
In a small sauce pot set over low heat, combine the milk and butter and cook until the
butter has melted and the mixture is warmed to just below 110°F. **Tip- you can warm your
milk in your microwave & melt your butter then combine**
Stir in 1 tablespoon sugar and the yeast then set the mixture aside for 5 minutes.
In a stand mixer fitted with the dough hook attachment, combine the flour, cocoa powder,
salt and remaining 1/2 cup sugar. Add the yeast mixture and eggs to the stand mixer and
beat for 2 minutes.
Add red food coloring until the dough reaches your desired color then continue beating for
3-6 minutes until the dough is combined. (It will be tacky. If it's too tacky, or you're in a
humid environment, add 1 tablespoon of flour at a time until the mixture reaches a smooth
consistency.)
Grease a large bowl with cooking spray. Transfer the dough into the bowl and cover it with
plastic wrap. Store the dough in a warm place until it doubles in size, about 1-2 hours.
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STAND
RED VELVET CINNAMON
ROLL RECIPE
Directions Continued
For the filling soften/melt the butter, in a medium bowl. Once softened add the brown
sugar, sugar and cinnamon, mix and set aside.
Grease a 13x9-inch baking pan with cooking spray. Lightly flour your work surface then roll
the dough into a rectangle that's 1/4-inch thick and measures about 12x18 inches.
Spread the filling mixture evenly over rolled dough with a spatula or spoon.
Beginning on the longest end, tightly roll the dough up into a log. Slice off the ends then
slice the log into 12 rolls.
*Tip for the cleanest cut use a string of dental floss OR serrated knife in a sawing motion
making sure not to pinch the dough down together*
Arrange the rolls in the greased baking dish then cover them with plastic wrap. Set the rolls
aside in a warm, dark place until they double in size, about 30 minutes. ** If you are
planning to freeze these or bake the next day, skip this step until ready**
Preheat the oven to 350°F.
Uncover the rolls and bake them for 18 to 22 minutes or until they are no longer doughy.
Set the rolls aside to cool.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream
cheese and butter. Then add the vanilla extract, salt and powdered sugar and beat until
combined. Spread the frosting on top of the cinnamon rolls and serve.
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STANDLETS BE SOCIAL!
#DESSERTSTANDCLASS
Post pictures of your experience on social media and use
hashtag #dessertstandclass-- that is how we will find you and
Repost! We love seeing all of our participants creations!
Our pages Instructor pages
Instagram:
Instagram:
@racyredheadandco
@thedessertstand
@sweetbarbells
Facebook:
Facebook:
www.facebook.com/thedessertstand
www.facebook.com/racyredheadandco
Website: www.thedessertstand.com
IMPORTANT INFO
All recipes and ideas are exclusive property of The Dessert Stand.
Purchasing a class gives only the purchaser the right to recipes and
intellectual property. Content may not be shared, posted or
distributed without express written consent of The Dessert Stand, Inc.
VIRTUAL CLASSES | FEBRUARY 2021 | THE DESSERT STANDYou can also read
