Description
Enjoy these soft and fluffy Red Velvet Cinnamon Rolls, featuring a delicious cocoa flavor and a sweet cinnamon filling, all topped with a creamy frosting. Perfect for breakfast or dessert, they are sure to impress!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center of the dry ingredients.
- In another bowl, mix the melted butter, eggs, vanilla extract, and red food coloring. Once the yeast mixture is frothy, add it to this bowl and stir to combine.
- Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or your hands, mix until a dough begins to form. It should be slightly sticky but manageable.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. If you’re using nuts, fold them in at this stage.
- Set the filling aside until the dough is ready. It should be spreadable but not too runny.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle, about 16×24 inches in size and about 1/4 inch thick. Make sure to keep the edges as straight as possible for even rolls.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal it.
- Using a sharp knife or a piece of dental floss, cut the log into 12 equal pieces. Each piece should be about 1.5 inches thick.
- Place the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet, leaving some space between each roll for them to expand.
- Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the rolls are done baking, let them cool for a few minutes before drizzling the cream cheese frosting over the top.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can substitute the nuts in the filling with your favorite mix-ins or leave them out entirely.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes