Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe
Indulge in these delightful Red Velvet Cinnamon Rolls, a perfect combination of rich cocoa and warm cinnamon flavors wrapped in a soft, fluffy dough. Topped with a creamy cream cheese frosting, these rolls are ideal for breakfast, brunch, or dessert and guaranteed to impress!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Cinnamon Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons cinnamon
Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for consistency)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, instant yeast, and salt ensuring everything is evenly distributed.
- Combine Wet Ingredients: In another bowl, combine warm milk, melted butter, egg, vanilla extract, and red food coloring to form a smooth liquid mixture.
- Form Dough: Gradually add the wet ingredients to the dry ingredients while mixing until a soft dough forms, ensuring no dry flour remains.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, developing the gluten properly.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it doubles in size, allowing the yeast to work.
- Prepare Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon together until well combined to create a flavorful filling.
- Roll Out Dough: Roll the risen dough into a rectangle approximately ¼ inch thick on a floured surface, preparing it for filling.
- Add Filling: Spread the cinnamon filling evenly over the rolled-out dough, reaching all corners for consistent flavor.
- Shape Rolls: Starting from one end, roll the dough tightly into a log shape and slice into 12 even rolls using a sharp knife or dental floss.
- Second Rise: Place the individual rolls into a greased baking dish, cover, and let them rise again for about 30 minutes until puffed.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to the correct baking temperature.
- Bake Rolls: Bake the cinnamon rolls for 20–25 minutes or until they turn golden brown on top, indicating they are fully cooked.
- Make Frosting: Beat the softened cream cheese, butter, powdered sugar, vanilla extract, and 1–2 tablespoons of milk until smooth and creamy for topping.
- Frost and Serve: Spread the cream cheese frosting generously over the warm cinnamon rolls and serve immediately for the best taste.
Notes
- Ensure the milk is warm but not hot to activate the yeast without killing it.
- Use instant yeast for quicker rising times; active dry yeast requires proofing.
- Adjust milk quantity in frosting to achieve desired spreadable consistency.
- For an even richer flavor, use whole milk or add a teaspoon of vinegar to buttermilk substitute.
- Store leftovers refrigerated and reheat gently for freshness.
- Food coloring is optional but provides the classic red velvet appearance.
- For gluten-free variation, substitute all-purpose flour with a gluten-free baking blend but adjust liquid quantities as needed.
