Description
Delight in these indulgent Red Velvet Cinnamon Rolls featuring a rich, cocoa-infused dough with a vibrant red hue, filled with a spiced cinnamon-sugar mixture and topped with a luscious cream cheese frosting. Perfect for a special breakfast or dessert, these rolls balance the classic cinnamon roll flavors with a festive twist and creamy finish.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup whole milk (warm)
- 1/2 cup water (warm)
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- Pinch of salt
Filling
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tbsp ground cinnamon
- 1/2 tsp salt
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Activate the Yeast: Mix the warm milk and water in a bowl, then sprinkle in the active dry yeast. Allow this mixture to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated and ready to use.
- Combine Dough Ingredients: In a separate large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, and salt. Add the eggs, softened butter, red food coloring, vanilla extract, and the yeast mixture. Stir well until a sticky dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead by hand for 5 to 10 minutes until it becomes smooth and elastic. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about one hour or until doubled in size.
- Prepare the Filling: In a small bowl, mix together the softened butter, packed brown sugar, ground cinnamon, and salt to create the cinnamon filling mixture.
- Roll Out the Dough: Once the dough has risen, roll it out into a large rectangular shape on a floured surface. Spread the prepared cinnamon filling evenly over the entire surface of the dough.
- Form the Rolls: Starting from one long edge, tightly roll the dough into a log shape. Using a sharp knife, cut the log into 12 equal slices to form individual rolls.
- Second Rise and Bake: Arrange the rolls evenly spaced in a greased baking dish. Cover and let them rise again for about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes until they turn golden brown and are cooked through.
- Make the Frosting: While the rolls are baking, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is creamy and fluffy.
- Frost and Serve: Remove the rolls from the oven and allow them to cool slightly. Generously spread the cream cheese frosting over the warm rolls for a decadent finish. Serve immediately for the best taste and texture.
Notes
- Ensure milk and water are warm but not hot to avoid killing the yeast.
- Kneading is crucial for good texture; avoid skipping or rushing this step.
- Rolling the dough tightly helps the cinnamon filling stay inside during baking.
- Allow rolls to cool slightly before frosting to prevent frosting from melting completely.
- You can substitute whole milk with 2% milk if preferred.
- Leftover rolls can be refrigerated and warmed gently before serving.
