Description
Indulge in these luscious Red Velvet Cinnamon Rolls, featuring a vibrant red velvet dough infused with cocoa and a rich cinnamon-sugar filling, all topped with a creamy, tangy cream cheese icing. Perfect for a special breakfast or dessert, these rolls combine classic cinnamon roll sweetness with the unique twist of red velvet flavor and a melt-in-your-mouth texture.
Ingredients
Scale
Red Velvet Dough
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Active dry yeast (1 full packet)
- 2 Large eggs, room temperature
- 1 tsp Red gel food dye (Americolor Super Red recommended)
- 4 1/4 cup All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, room temperature
Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
- 1/3 cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 cup Powdered sugar, sifted
- 2 tsp Pure vanilla extract
- 2 TBSP Milk
Instructions
- Activate Yeast: Heat the milk in a small bowl in the microwave until it reaches about 110°F — it should feel warm but not hot. Stir in the active dry yeast and let it sit for 10 minutes until it becomes frothy.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, salt, and white granulated sugar. Add the cubed unsalted butter and use a pastry blender or your fingers to incorporate the butter until pea-sized lumps remain.
- Combine Wet and Dry Ingredients: In a stand mixer fitted with a dough hook, add the milk and yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until a dough begins to form.
- Knead the Dough: Increase to medium speed and knead the dough for 5 minutes until it is bright red and smooth.
- First Rise: Preheat your oven to 200°F. Lightly spray a large mixing bowl with nonstick spray. Shape the dough into a ball and place it in the bowl, covering it with a kitchen towel. Let it rise for 1 hour or until it doubles in size.
- Make Cinnamon Filling: While the dough rises, beat the softened butter, brown sugar, and ground cinnamon in a small bowl with a hand mixer until it forms a smooth, thick paste.
- Roll Out Dough: After rising, lightly flour your work surface and roll the dough into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the rolled-out dough, making sure to cover the edges thoroughly.
- Form Rolls: Starting at the short end, roll the dough tightly into a log to maximize the number of cinnamon swirls.
- Cut Rolls: Use unflavored dental floss or a serrated knife to gently cut off uneven ends, then slice the log into 12 even rolls, using gentle sawing motions if using a knife to avoid squishing.
- Second Rise: Spray a large 9×14 inch casserole pan with baking nonstick spray and arrange the rolls inside. Cover with a towel and let them rise for 20 minutes.
- Prepare for Baking: Preheat your oven to 375°F. Carefully pour the heavy cream around the rolls in the pan to keep them moist while baking.
- Bake: Bake the cinnamon rolls for 25-27 minutes until the tops are lightly golden or until the center of rolls reaches 160°F.
- Make Cream Cheese Icing: While the rolls bake, beat the cream cheese and butter on high speed until smooth. Gradually add powdered sugar and mix on low. Stir in vanilla extract and milk until the icing reaches a spreadable consistency.
- Finish: Once the rolls are out of the oven, immediately spread the cream cheese icing over the warm rolls so it melts into the cracks for a luscious finish.
Notes
- Use spooned and leveled flour or a kitchen scale to measure flour correctly; compacted flour can dry out rolls.
- At high altitudes, add an extra 3 tablespoons of flour to the dough.
- Bring dairy ingredients to room temperature by removing them 2 hours before baking for creamier dough and icing.
- For making the dough by hand: mix wet ingredients into dry with a rubber spatula, then use your hands to knead the dough on a floured surface for 5-8 minutes until it becomes stretchy enough to see light through when stretched thinly.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
