Description
Indulge in these moist, flavorful Red Velvet Cinnamon Rolls that combine classic cinnamon roll spices with a rich red velvet twist for a delightful breakfast or dessert treat. Soft rolls swirled with cinnamon-sugar and topped with a luscious cream cheese icing make these irresistible and perfect for any occasion.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring
- 1 tablespoon vanilla extract
Filling
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup melted unsalted butter (for spreading)
Icing
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cinnamon rolls.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt to create the dry base for the dough.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, egg, red food coloring, and vanilla extract until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until a uniform dough forms, ensuring not to overmix to keep the rolls tender.
- Roll Out Dough: Lightly flour your countertop and roll the dough into a large rectangle, roughly about 12 by 9 inches, to prepare for adding the filling.
- Spread Butter: Evenly brush the melted unsalted butter over the surface of the rolled-out dough, which will help the filling stick and add moisture.
- Add Cinnamon Sugar: Combine the brown sugar and cinnamon in a small bowl, then sprinkle this mixture evenly over the buttered dough to give the rolls a sweet and spicy flavor.
- Roll the Dough: Starting at one long edge, tightly roll the dough into a log shape, ensuring it’s firm but not too tight to avoid squeezing out the filling.
- Cut Slices: Using a sharp knife, cut the rolled dough into equal slices, about 12 slices for even servings.
- Arrange in Baking Dish: Grease a baking dish and place the cinnamon roll slices cut side up, spaced slightly apart to allow room for rising.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes or until fully cooked through and a toothpick inserted in the center comes out clean.
- Prepare Icing: While the rolls bake, mix the softened cream cheese with powdered sugar until smooth and creamy for a perfect topping.
- Serve: Once the rolls are warm out of the oven, spread the cream cheese icing generously over them and serve immediately for the best taste and texture.
Notes
- For softer rolls, ensure not to overwork the dough when mixing.
- You can substitute red food coloring with natural beet juice for a natural alternative.
- Let the rolls cool slightly before spreading the icing to prevent it from melting too much.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the microwave for a few seconds to enjoy warm again.
