Description
These Red Velvet Cinnamon Rolls combine the rich, vibrant flavors of classic red velvet cake with the warm, spicy swirl of cinnamon filling. Soft, tender dough infused with cocoa and bright red gel food coloring is rolled with a cinnamon-butter sugar blend, baked to golden perfection, and topped with a luscious cream cheese icing. Perfect for a festive breakfast or special brunch treat.
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 (Americolor Super Red recommended)
- 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 & Assembly
- 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 Activate Yeast: Heat the milk in the microwave until it is warm to the touch (110°F). Pour in the yeast and let it sit for 10 minutes to activate until it becomes frothy.
- Mix Dry Ingredients and Butter: In a large bowl, combine flour, cocoa powder, sugar, and salt. Cube the butter and blend it into the dry ingredients using a pastry blender or your fingers until pea-sized crumbs form.
- Form the Dough: Using a stand mixer fitted with a dough hook, add the milk/yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until the dough starts to come together.
- Knead the Dough: Increase mixer speed to medium and knead the dough for 5 minutes until it is bright red and smooth.
- First Rise: Spray a large mixing bowl with nonstick spray. Shape the dough into a ball, place it in the bowl, and cover with a kitchen towel. Let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, beat butter, brown sugar, and cinnamon with a hand mixer until smooth and thick.
- 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 icing spatula to evenly spread the cinnamon filling over the dough, making sure to cover the edges.
- Roll Dough: Starting at the short side, roll the dough tightly into a log to maximize swirls.
- Cut Rolls: Cut off uneven ends, then slice the log evenly into 12 rolls using unflavored dental floss or a serrated knife with gentle sawing motions to avoid squishing.
- Second Rise: Spray a 9×14 inch casserole pan with nonstick spray. Arrange the rolls evenly in the pan, cover with a towel, and let rise for 20 minutes.
- Preheat Oven and Bake: Preheat the oven to 375°F. Pour heavy cream around the rolls in the pan. Bake for 25-27 minutes until tops are lightly golden or internal temperature reaches 160°F.
- Prepare Cream Cheese Icing: While the rolls bake, beat the cream cheese and butter on high speed until smooth. Gradually add powdered sugar and mix on low until combined. Stir in vanilla extract and milk until spreading consistency is reached.
- Ice the Rolls: As soon as the cinnamon rolls come out of the oven, spread the cream cheese icing on top to allow it to melt into the cracks.
Notes
- For mixing the dough by hand, blend the wet ingredients into the dry and knead on a floured surface for about 10 minutes until smooth and elastic.
- Use unflavored dental floss to cut the rolls cleanly without squishing them.
- Make sure milk is not too hot when activating yeast to avoid killing it.
- If the dough feels sticky, sprinkle with a little extra flour but avoid adding too much to keep rolls tender.
- Allow the dough to rise in a warm, draft-free place for best results.
- Check rolls for doneness by a light golden color and an internal temperature of 160°F in the center.
