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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls
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These Red Velvet Cinnamon Rolls combine the rich, velvety flavor of red velvet cake with the warm spice of cinnamon rolls. Soft, fluffy dough swirls with a spiced cinnamon filling and is topped with a smooth, creamy cream cheese frosting. Perfect for breakfast, brunch, or dessert, these vibrant and tender rolls offer a unique and irresistible twist on a classic treat.

Ingredients

Scale

Dough

  • 2 ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 1 cup warm milk (about 110°F/43°C)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Filling

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon

Frosting

  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Combine warm milk and active dry yeast in a large bowl and let it activate until foamy, about 5-7 minutes. In a separate bowl, whisk together flour, cocoa powder, sugar, and salt. Whisk eggs, melted butter, red food coloring, and vanilla extract into the milk and yeast mixture. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
  2. Knead and Rise: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
  3. Make the Filling: While dough is rising, mix softened butter, brown sugar, and cinnamon until well combined to create a rich, gooey filling.
  4. Roll and Fill: Punch the risen dough down and roll it out on a floured surface into a 12 by 16 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border along the edges.
  5. Form the Rolls: Carefully roll the dough tightly from the long edge and pinch the seam to seal. Cut the roll into 12 equal pieces and place them in a greased baking dish or tray.
  6. Final Rise and Bake: Cover the rolls with a towel and let them rise for another 30-45 minutes. Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, until golden brown and cooked through.
  7. Prepare the Frosting: Whip cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over warm rolls right after baking for the best melt-in-your-mouth finish.

Notes

  • Use room temperature ingredients to ensure even mixing and proper yeast activation.
  • Don’t skip the cocoa powder, as it gives the essential red velvet flavor.
  • Be gentle when rolling the dough; avoid squeezing too tightly to keep the rolls soft and fluffy.
  • Watch the oven carefully for a golden top and a firm center to ensure the rolls are fully baked.
  • Apply frosting generously while the rolls are warm to allow it to melt into every crack.

Nutrition

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet rolls, cream cheese frosting, breakfast rolls, brunch dessert

Find it online: https://mealsbylina.com/red-velvet-cinnamon-rolls/