Description
These Red Velvet Cinnamon Rolls feature a vibrant red dough infused with cocoa powder and a luscious cinnamon brown sugar filling. Topped with a rich cream cheese icing, they combine the classic flavors of red velvet and cinnamon rolls into one irresistible pastry, perfect for festive mornings or special occasions.
Ingredients
Scale
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)
- 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, cubed)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed, light or dark)
- 1 TBSP Ground cinnamon
For Baking
- 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
- Activate Yeast: In a small bowl, heat the milk to 110°F ensuring it is warm but not hot. Pour in active dry yeast and let it sit for 10 minutes until bubbly and foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a large bowl, combine all-purpose flour, unsweetened cocoa powder, white sugar, and salt. Add cubed room temperature butter and use a pastry blender or fingers to incorporate it until butter pieces are pea-sized.
- Mix Dough: Using a stand mixer with a dough hook, add the warm milk and yeast mixture, lightly beaten eggs, and red gel food dye to the flour mixture. Mix on low speed until a dough starts to form.
- Knead Dough: Increase mixer speed to medium and knead the dough for 5 minutes until it becomes bright red and smooth.
- First Rise: Preheat the oven to 200°F. Lightly 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 for 1 hour until doubled in size.
- Make Cinnamon Filling: In a small bowl, beat the room temperature butter, brown sugar, and ground 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: Using an offset icing spatula, evenly spread the cinnamon filling over the entire dough including the edges.
- Shape Rolls: Starting from the short side, roll the dough tightly into a log to maximize swirl layers.
- Cut Rolls: Use unflavored dental floss or a serrated knife to cut the ends uneven ends off, then cut the log evenly into 12 rolls, using gentle sawing motions with a serrated knife to avoid squishing.
- Second Rise: Spray a 9×14 inch casserole pan with baking nonstick spray and place the cinnamon rolls inside. Cover with a towel and let them rise for 20 minutes.
- Bake Rolls: Preheat oven to 375°F. Pour heavy cream around the cinnamon rolls in the pan. Bake for 25-27 minutes until tops are lightly golden or the center reaches 160°F.
- Prepare Cream Cheese Icing: While the rolls bake, beat cream cheese and butter on high speed until smooth. Add powdered sugar and mix on low until incorporated, then stir in vanilla extract and milk until the icing is spreadable.
- Ice Rolls: Immediately after removing the rolls from the oven, spread the cream cheese icing on top so it melts into the cracks, creating a creamy and sweet finish.
Notes
- For mixing dough by hand, use a wooden spoon to combine ingredients and knead for 8-10 minutes until smooth, instead of using a stand mixer.
- Ensure milk is not over 110°F to avoid killing the yeast.
- Unflavored dental floss is ideal for cutting rolls to prevent squishing better than knives.
- Use a 9×14 inch pan for best fit; a 9×13 inch pan also works but the rolls may be slightly more crowded.
- Let rolls rest covered adequately to get a light, fluffy texture after baking.
