Description
Delight in these indulgent Red Velvet Cinnamon Rolls, featuring vibrant red dough infused with cocoa and a rich cinnamon-sugar filling. Topped with luscious cream cheese icing, these soft, fluffy rolls are perfect for a special breakfast or brunch treat, combining classic cinnamon roll flavors with a festive red velvet twist.
Ingredients
Scale
Red Velvet Dough
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (or 1 full packet)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used americolor super red)
- 4 1/4 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking and Finishing
- 1/3 cup Heavy cream
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar (sifted)
- 2 tsp Pure vanilla extract
- 2 TBSP Milk
Instructions
- Activate Yeast: In a small bowl, warm the milk to 110°F and stir in the yeast. Let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, and salt. Cube the butter and use a pastry blender or your fingers to blend it into the flour mixture until pea-sized pieces form.
- Combine Wet and Dry Ingredients: Using a stand mixer fitted with a dough hook, add the milk/yeast mixture, beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until a dough forms.
- Knead the Dough: Increase mixer speed to medium and knead the dough for 5 minutes until bright red and smooth.
- First Rise: Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Shape the dough into a ball and place it in the bowl. Cover with a kitchen towel and let it rise for 1 hour, until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, beat the butter, brown sugar, and cinnamon with a hand mixer until smooth and creamy.
- Roll Out Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset spatula to evenly spread the cinnamon filling over the entire dough, including the edges.
- Form Roll: Starting from the short side, roll the dough tightly into a log to create multiple swirls.
- Cut Rolls: Using unflavored dental floss or a serrated knife with gentle sawing motions, cut off uneven ends then slice the log into 12 even rolls.
- Second Rise: Spray a 9×14 inch pan with nonstick spray, place the rolls inside, cover with a towel, and let them rise for 20 minutes.
- Preheat Oven & Add Cream: Preheat the oven to 375°F. Pour the heavy cream around the rolls in the pan to keep them moist during baking.
- Bake: Bake the rolls for 25-27 minutes until tops are lightly golden and the internal temperature reaches 160°F.
- Prepare Cream Cheese Icing: While the rolls bake, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and milk, mixing until spreadable.
- Ice the Rolls: Remove rolls from oven and immediately spread the cream cheese icing over the warm rolls so it melts into the cracks, creating a luscious topping.
Notes
- If mixing by hand, knead dough on a floured surface for about 10 minutes until smooth and elastic.
- Letting the dough rise in a warm, draft-free place will yield best results.
- Using dental floss to cut rolls prevents squishing and keeps roll edges neat.
- Ensure milk is warmed correctly to avoid killing the yeast; it should feel like warm bath water.
- For a deeper red, use a high-quality gel food coloring like Americolor.
