Red Velvet Cinnamon Rolls 🍰
Ingredients
For the Red Velvet Dough:
3 ½ cups (440g) all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
¼ cup (50g) granulated sugar
1 tsp salt
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1 cup (240ml) whole milk, warm
½ cup (115g) unsalted butter, melted
1 large egg
2 tbsp red food coloring (or gel food coloring)
1 tsp vanilla extract
For the Cinnamon Filling:
¾ cup (150g) brown sugar, packed
2 tbsp ground cinnamon
½ cup (115g) unsalted butter, softened
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
¼ cup (60g) unsalted butter, softened
2 cups (250g) powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (to reach desired consistency)
Instructions
1. Make the Red Velvet Dough:
In a small bowl, warm the milk until it’s about 110°F (45°C) — warm to the touch but not hot.
In a large bowl, combine the flour, yeast, sugar, salt, cocoa powder, and baking powder. Stir well.
Add the warm milk, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients.
Mix together until the dough begins to form. Then, knead the dough for about 5-7 minutes on a lightly floured surface until it’s smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
2. Make the Cinnamon Filling:
While the dough is rising, mix the brown sugar and cinnamon in a small bowl.
In another small bowl, soften the butter to spreadable consistency.
3. Roll Out the Dough:
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 12x18 inches.
Spread the softened butter evenly over the dough, leaving a small border along the edges.
Sprinkle the cinnamon-sugar mixture evenly over the butter.
4. Roll and Slice the Cinnamon Rolls:
Starting from the long edge, carefully roll up the dough tightly into a log.
Slice the log into 12-15 rolls using a sharp knife or dental floss. Arrange the rolls in the prepared baking dish.
Cover the rolls with a towel and let them rise for about 30 minutes or until they’ve puffed up.
5. Bake the Cinnamon Rolls:
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
Once baked, remove them from the oven and allow them to cool slightly while you prepare the cream cheese frosting.
6. Make the Cream Cheese Frosting:
Beat the cream cheese and butter in a bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Stir in the vanilla extract and add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
7. Frost and Serve:
Once the rolls have cooled for a few minutes, spread the cream cheese frosting generously over the top of the warm rolls.
Serve and enjoy the soft, decadent, and visually stunning Red Velvet Cinnamon Rolls!
Enjoy!