Description
Indulge in the rich and moist Red Velvet Cinnamon Rolls, a perfect blend of classic cinnamon roll sweetness with a vibrant red velvet twist. This recipe guides you through creating tender, fluffy rolls filled with a decadent cinnamon-spiced cocoa filling and topped with a luscious cream cheese frosting. Ideal for breakfast, brunch, or a special treat, these rolls promise a delightful experience with every bite.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, or more as needed for consistency
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, and active dry yeast to ensure the yeast is evenly distributed throughout the flour mixture.
- Mix Wet Ingredients: In a separate bowl, whisk warm milk (110-115°F), melted butter, beaten egg, vanilla extract, red food coloring, and unsweetened cocoa powder until thoroughly combined.
- Combine Wet & Dry: Gradually add the wet ingredients to the dry, mixing with a wooden spoon or dough hook until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare Filling: Ensure butter is softened, then mix the butter, brown sugar, cocoa powder, cinnamon, and nutmeg until smooth and spreadable.
- Roll Dough: Punch down the risen dough, roll out on floured surface into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the cinnamon cocoa filling over the dough, leaving a small border on one long edge.
- Form Rolls: Starting at the long edge opposite the border, tightly roll the dough into a log.
- Cut Rolls: Use a sharp serrated knife or unflavored dental floss to slice the log into 12 equal rolls.
- Second Rise: Arrange rolls in a greased 9×13 inch pan, cover loosely, and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden and cooked through.
- Cool Before Frosting: Let rolls cool in the pan for 10-15 minutes before frosting.
- Prepare Frosting: Beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar one cup at a time, then vanilla extract. Add milk gradually until desired consistency is reached.
- Frost Rolls: Generously spread cream cheese frosting over the warm cinnamon rolls.
- Serve: Serve warm. Store leftovers in an airtight container refrigerated up to 3 days. Reheat gently before serving.
Notes
- Warm the milk properly to activate the yeast without killing it — 110-115°F is ideal.
- Use softened butter for both filling and frosting to ensure easy spreading and mixing.
- Red food coloring gives the iconic velvet look, but you can adjust quantity for color intensity.
- Cut rolls carefully with a serrated knife or dental floss to maintain their shape.
- Allow proper rising times for soft and fluffy rolls.
- Store leftovers refrigerated and reheat gently to preserve texture and flavor.
- You can prepare dough the night before and refrigerate, allowing a slow rise for convenience.
