Description
These Red Velvet Cinnamon Rolls combine the classic comfort of cinnamon rolls with a rich red velvet twist, featuring a soft, tender dough infused with cocoa and vibrant red food coloring, layered with a spiced chocolate-brown sugar filling, and topped with a luscious cream cheese frosting. Perfect for breakfast, brunch, or dessert, these rolls bring indulgence and stunning presentation to your table with their moist texture and delightful flavors.
Ingredients
Scale
Dough
- 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
- 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
- 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
- Prepare the dry ingredients. In a large bowl, whisk together the flour, sugar, salt, and yeast to evenly distribute the yeast throughout the mixture.
- Mix wet ingredients. In a separate bowl, whisk the warm milk, melted butter, egg, vanilla extract, red food coloring, and cocoa powder together, ensuring the milk temperature is between 110-115°F for optimal yeast activation.
- Combine to form dough. Gradually add the wet mixture to the dry ingredients and stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough. Turn out the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic; alternatively, knead with a stand mixer dough hook for 5-7 minutes.
- First rise. Place dough in a greased bowl and turn to coat. Cover with plastic wrap or towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Prepare filling. Ensure butter is softened. In a medium bowl, blend softened butter, brown sugar, cocoa powder, cinnamon, and nutmeg until smooth and spreadable.
- Shape the rolls. Punch down risen dough, roll it on a floured surface into a 12×18 inch rectangle, spreading the filling evenly over the dough, leaving a small border on one long edge.
- Roll and cut. Starting from the opposite long edge, roll dough tightly into a log. Slice into 12 equal rolls using a serrated knife or unflavored dental floss.
- Second rise. Place rolls in a greased 9×13 inch baking dish, cover loosely, and let rise in a warm place for 30-45 minutes until puffy.
- Bake. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
- Cool slightly. Allow cinnamon rolls to cool in the dish for 10-15 minutes before frosting.
- Prepare frosting. Beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla extract, and finally add milk one tablespoon at a time to achieve desired consistency.
- Frost the rolls. Generously spread cream cheese frosting over warm cinnamon rolls.
- Serve and store. Serve warm for best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
- Make sure the milk is warmed to 110-115°F to properly activate the yeast without killing it.
- Softening the butter and cream cheese to room temperature is essential for smooth dough and frosting.
- Use a sharp serrated knife or unflavored dental floss to cut the dough to avoid squashing the rolls.
- Allowing the rolls to rise twice ensures a light and fluffy texture.
- Red food coloring is key to achieving the signature red velvet color.
- Reheat leftover rolls gently in the microwave or oven to maintain softness.
