Description
These delightful Red Velvet Cinnamon Rolls combine the classic cinnamon roll with a rich red velvet twist. Soft, fluffy, and beautifully colored with cocoa and red food coloring, these rolls are layered with a cinnamon-sugar filling and topped with luscious cream cheese frosting. Perfect for holiday brunches or festive breakfasts, they bring an indulgent, colorful touch to your table.
Ingredients
Scale
For the dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup water
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon red gel food coloring
For the filling:
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (softened)
For the 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 (as needed for consistency)
Instructions
- Prepare the dough: In a large mixing bowl, combine 2 1/4 cups flour, instant yeast, granulated sugar, and salt. In a small saucepan, heat the milk, butter, and water until warm but not hot. Add this mixture to the dry ingredients along with the egg, cocoa powder, and red gel food coloring. Beat until combined, then gradually mix in the remaining flour until a soft dough forms.
- Knead and rise: Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the filling and assemble rolls: In a small bowl, mix together the brown sugar and ground cinnamon. Roll out the risen dough into a 14×8-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal the edges. Cut into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30 to 40 minutes until puffed and nearly doubled.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are golden brown and cooked through. Remove from the oven and allow to cool slightly.
- Make the frosting: While the rolls cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Add milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost and serve: Spread the cream cheese frosting generously over the warm rolls and serve immediately to enjoy the gooey, luscious flavors.
Notes
- For a deeper flavor, prepare the rolls the night before and refrigerate covered after shaping. Bring to room temperature before baking.
- Add white chocolate chips to the filling for an extra decadent twist.
- Make sure the milk mixture is warm, not hot, to avoid killing the yeast.
- Use red gel food coloring for vivid color without thinning the dough.
- These rolls are best served warm but can be stored covered and reheated.
