Introduction:
These Red Velvet Cinnamon Rolls take the classic cinnamon roll to the next level with the addition of rich cocoa powder and vibrant red velvet color.
Filled with a buttery cinnamon-sugar blend and topped with a luscious cream cheese icing, they make for a decadent breakfast or dessert.
Perfect for special occasions or just when you’re craving something indulgent, these soft, fluffy rolls are a delightful treat that combines the best of red velvet cake and cinnamon rolls.
Whether served fresh from the oven or saved for later, they’re sure to impress!
Ingredients:
Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1 package (2 1/4 tsp) active dry yeast
1/2 tsp salt
3/4 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract
Red food coloring (gel preferred, amount to achieve desired color)
Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup granulated sugar
Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk (optional, to thin icing)
Instructions:
Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt.
In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth.
Gradually add the wet ingredients to the dry, mixing until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.
Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12×18 inches).
Spread the cinnamon filling evenly over the dough.
Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log.
Cut the log into 12 equal slices.
Second Rise: Place the slices in a greased 9×13-inch baking dish.
Cover and let rise for another 30-45 minutes until puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Add milk to thin the icing if desired.
Serve: Spread the cream cheese icing over the warm rolls. Serve immediately.
To store Red Velvet Cinnamon Rolls, allow them to cool completely.
Place the rolls in an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
You can also freeze the rolls (with or without icing) for up to 2 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag.
When ready to eat, reheat the rolls in the microwave for 20-30 seconds or in the oven at a low temperature until warmed through.
Notes:
For a festive touch, sprinkle the finished rolls with red and white sprinkles!
Prep Time: 30 mins | Rise Time: 1 hour 45 mins | Cooking Time: 25 mins
Total Time: 2 hours 40 mins | Servings: 12
Indulge in these soft, decadent Red Velvet Cinnamon Rolls for a special treat!