Description
Indulge in these decadent Red Velvet Cinnamon Rolls, a perfect blend of classic cinnamon rolls with a vibrant red velvet twist. Soft, fluffy dough enriched with cocoa and a hint of vanilla is rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with luscious cream cheese frosting. Ideal for breakfast, dessert, or special occasions like Valentine’s Day.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1–2 teaspoons red food coloring (to desired color)
Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to desired consistency)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, instant yeast, salt, and unsweetened cocoa powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix warm milk, melted butter, egg, vanilla extract, and red food coloring. Stir until uniform.
- Form and Knead Dough: Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Transfer to a floured surface and knead for 5–7 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Filling: While the dough rises, mix together brown sugar and ground cinnamon in a small bowl for the cinnamon filling.
- Roll and Fill Dough: After the dough has risen, roll it out into a 10×15-inch rectangle on a lightly floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Form Rolls and Slice: Roll the dough tightly from the long edge into a log shape. Slice the log into 12 equal pieces.
- Second Rise: Place the rolls into a greased 9×13-inch baking dish, ensuring they are spaced evenly. Cover again and let rise for an additional 30 minutes.
- Preheat Oven: While the rolls undergo the second rise, preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 20–25 minutes until the dough is set and the tops are lightly golden brown.
- Prepare Frosting: In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Add milk 1 tablespoon at a time to reach a spreadable consistency.
- Frost and Serve: Spread the cream cheese frosting generously over warm cinnamon rolls before serving to enjoy the best flavor and texture.
Notes
- For an overnight version, complete the recipe through the second rise (step 8), then cover and refrigerate the rolls overnight. Before baking, allow them to sit at room temperature for 30 minutes.
- Ensure the milk is warm, not hot, when mixing wet ingredients to avoid killing the yeast.
- Adjust red food coloring to achieve your preferred shade of red velvet.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat leftover rolls gently in the microwave or oven before serving for best taste.
