Description
Deliciously soft and vibrant Red Velvet Cinnamon Rolls featuring a rich cocoa-infused dough dyed a striking red, filled with a buttery cinnamon brown sugar mixture, and topped with a luscious cream cheese icing. Perfect for breakfast or dessert, these cinnamon rolls combine classic flavors with a festive twist.
Ingredients
Scale
Dough Ingredients
- 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 (such as Americolor Super Red)
- 4 1/4 cup 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 Ingredients
- 1/3 cup Heavy cream
Cream Cheese Icing
- 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
- Prepare Milk and Yeast: In a small bowl, warm the milk to 110°F, ensuring it is warm but not hot. Add the active dry yeast and let it sit for 10 minutes until it becomes frothy.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, white sugar, and salt. Cut in the room temperature cubed butter until pieces are the size of peas.
- Combine Wet and Dry Ingredients: Using a stand mixer fitted with a dough hook, or by hand with instructions in notes, add the yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until dough starts to form.
- Knead Dough: Increase the mixer speed to medium and knead for 5 minutes. The dough should turn bright red and be elastic.
- First Rise: Preheat the oven to 200°F. Spray a large bowl with nonstick spray, form the dough into a ball, place it in the bowl, and cover with a kitchen towel. Let rise for 1 hour or until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, use a hand mixer to beat butter, brown sugar, and ground cinnamon until smooth and thick.
- Roll Dough: On a lightly floured surface, roll the risen dough into a large rectangle about 1/4 inch thick.
- Spread Filling: Using an offset spatula, evenly spread the cinnamon butter mixture over the dough, covering to the edges.
- Form Roll: Starting from the short edge, tightly roll the dough into a log to maximize swirls.
- Cut Rolls: Trim the uneven ends off the log. Using unflavored dental floss or a serrated knife with gentle sawing motion, cut the log into 12 even rolls.
- Second Rise: Spray a 9X14 inch casserole pan with baking nonstick spray. Arrange the rolls in the pan, cover with a towel, and let them rise for 20 minutes.
- Bake Rolls: Preheat oven to 375°F. Pour heavy cream around the rolls in the pan. Bake for 25-27 minutes, or until the tops are lightly golden and the center reaches 160°F.
- Make Cream Cheese Icing: While rolls bake, beat cream cheese and butter on high speed until smooth. Gradually add powdered sugar, mixing on low until smooth. Add vanilla extract and milk, mixing to a spreadable consistency.
- Ice Rolls: As soon as the rolls come out of the oven, spread the cream cheese icing generously on top so it melts into the cracks, enhancing their moist texture.
Notes
- If mixing by hand, combine wet and dry ingredients and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Use unflavored dental floss for cutting rolls to avoid squishing them.
- Ensure milk is at the right temperature to activate yeast without killing it.
- Let rolls cool slightly before icing if desired, but applying while warm allows icing to melt perfectly.
- Use a 9X14 inch pan for best fit; a 9X13 inch pan is also acceptable but rolls will be a bit tighter.
