Description
These Red Velvet Cinnamon Rolls are a decadent twist on classic cinnamon rolls, featuring a vibrant red dough flavored with cinnamon and layered with a rich brown sugar filling. Finished with a creamy homemade cream cheese frosting, these rolls are perfect for breakfast or dessert, offering a delightful combination of soft texture and sweet, spiced flavor.
Ingredients
Scale
Dough
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast (2¼ tsp)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk (warmed)
- ¼ cup unsalted butter (melted)
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
Filling
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- 2 tbsp ground cinnamon
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 to 1¼ cups powdered sugar (adjust to taste)
- ½ tsp vanilla extract
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt. In a separate bowl, whisk together the warmed whole milk, melted butter, egg, red food coloring, and vanilla extract. Gradually mix the wet ingredients into the dry until a soft dough forms.
- Knead and let rise: Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling and shape rolls: In a small bowl, mix the softened butter with brown sugar and ground cinnamon until well combined. Roll out the risen dough into a large rectangle approximately 16×12 inches. Spread the cinnamon sugar filling evenly over the dough. Tightly roll the dough into a log starting from the long side, then slice into 12 equal pieces.
- Second rise and bake: Arrange the sliced rolls in a greased baking dish, spaced slightly apart. Cover and let them rise for another 30 minutes until puffy. Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Make the frosting and serve: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cinnamon rolls have cooled slightly, generously spread the cream cheese frosting over the top. Serve warm for the best experience.
Notes
- For a more intense red color, increase the red food coloring slightly, but be cautious not to alter the dough consistency.
- If you don’t have vanilla extract, you can omit it or substitute with almond extract for a different flavor twist.
- Ensure the milk is just warm, not hot, to prevent killing the yeast.
- You can prepare the rolls in advance and refrigerate after the second rise; bake directly from chilled, adding a few extra minutes to baking time.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
