Description
These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon rolls with a rich red velvet twist. Perfectly soft and fluffy with a hint of cocoa and vibrant red color, these cinnamon rolls are swirled with a cinnamon-sugar filling and topped with a creamy cream cheese frosting, making them an indulgent treat for breakfast or dessert.
Ingredients
Dough
- 3 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 packet (2 ¼ tsp) instant yeast
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup whole milk (warm)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 tsp red food coloring (gel recommended)
Filling
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (optional, for a thinner glaze)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt until evenly combined.
- Add Wet Ingredients: Pour in the warm milk, eggs, melted butter, and red food coloring. Stir the mixture until a dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead for 5-6 minutes.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
- Prepare Filling: In a small bowl, blend the softened butter, brown sugar, cinnamon, and vanilla extract into a smooth paste.
- Roll Out Dough: Once the dough has risen, punch it down to release air, then roll it on a floured surface into an 18x12-inch rectangle.
- Spread Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a ½-inch border around the edges to prevent overflow.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log shape.
- Cut Rolls: Using unflavored dental floss or a serrated knife, slice the log into 12 equal pieces to form individual rolls.
- Arrange in Pan: Place the rolls in a greased 9x13-inch baking dish, leaving a small gap between each to allow for expansion.
- Second Rise: Cover the pan with a towel and let the rolls rise for 30 to 45 minutes until puffy and touching each other.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake the rolls for 20 to 25 minutes until they are lightly golden and set. Be careful not to overbake to keep them soft.
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavor: Add the powdered sugar and vanilla extract, beating until fluffy. Optionally, thin the frosting with 1-2 tablespoons of heavy cream for a glaze consistency.
- Frost Rolls: Spread the cream cheese frosting over the warm rolls, allowing it to melt into every crevice for maximum flavor.
- Serve: Serve the red velvet cinnamon rolls immediately while warm and enjoy the delightful flavors.
Notes
- Use gel food coloring for a vibrant red color without thinning the dough.
- Kneading by hand requires more time but results in a well-developed dough texture.
- Warm milk should be about 110°F (43°C) to activate yeast without killing it.
- If you prefer, substitute whole milk with 2% milk, but the rolls may be slightly less rich.
- The second rise is essential for soft, fluffy rolls—don’t skip or shorten this step.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat gently in the microwave for 15-20 seconds before serving to restore softness.
