These red velvet cinnamon rolls are a luxurious twist on a classic breakfast treat. With their vibrant color, sweet cinnamon-sugar filling, and creamy cream cheese glaze, they’re perfect for holidays, Valentine’s Day, or any special occasion.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 2 tsp red food coloring
- 1/2 tsp salt
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp cocoa powder
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp milk (more if needed)
- 1/2 tsp vanilla extract
Instructions
Make the Dough:
- Activate Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, the remaining sugar, egg, vanilla extract, and red food coloring. Add the yeast mixture and stir to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet mixture, stirring until a dough forms.
- Knead Dough: Knead on a floured surface for 8-10 minutes or use a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Filling:
6. In a bowl, mix brown sugar, granulated sugar, cocoa powder, and cinnamon.
Assemble the Rolls:
7. Roll Out Dough: Punch down the dough and roll into a 12×16-inch rectangle on a floured surface.
8. Spread and Sprinkle: Spread softened butter over the dough. Sprinkle the filling mixture evenly on top.
9. Roll and Cut: Roll the dough tightly from the long edge to form a log. Cut into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Second Rise and Bake:
10. Second Rise: Cover and let rise for 30-45 minutes, until puffy. Preheat the oven to 350°F (175°C).
11. Bake: Bake for 20-25 minutes, or until the rolls are cooked through and lightly golden.
Make the Glaze and Serve:
12. In a bowl, beat cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Spread over the warm rolls and serve.
Tips for Perfect Red Velvet Cinnamon Rolls
- Check liquid temperature: Milk that’s too hot can kill the yeast.
- Slice cleanly: Use dental floss to cut rolls for neat edges.
- Extra gooey glaze: Double the cream cheese glaze if you love extra topping!
Nutrition (Per Roll)
- Calories: 350
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 200mg
- Carbohydrates: 50g
- Sugar: 25g
- Protein: 5g
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