Red Velvet Cinnamon Rolls
These Heavenly Red Velvet Cinnamon Rolls are soft, rich, and just a little bit playful, with that classic cinnamon roll comfort wrapped in a pretty red velvet twist. They feel special enough for a holiday breakfast, but easy enough to make when you want a sweet baking project at home.
Ingredients
- 4 cup all-purpose flour plus more as needed for kneading
- 0.25 cup granulated sugar
- 2.25 tsp active dry yeast
- 1 cup warm milk lukewarm
- 0.5 cup butter melted and cooled
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp salt
- 0.75 cup brown sugar for the filling
- 1.5 tbsp ground cinnamon for the filling
- 0.25 cup butter soft, for spreading the filling
- 8 oz cream cheese softened, for frosting
- 1.5 cup powdered sugar for frosting
- 1 tsp alcohol-free vanilla for frosting
- 2 tbsp milk or cream as needed for frosting consistency
Instructions
- Warm the milk until it is just lukewarm, then mix it with the yeast and a little sugar. Let it sit until foamy, then add the flour, cocoa powder, eggs, melted butter, salt, and red food coloring. Knead until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size. This usually takes about 1 to 1.5 hours, depending on the warmth of your kitchen.
- Combine the brown sugar and cinnamon in a bowl. Roll the risen dough into a rectangle, spread it with soft butter, then sprinkle the cinnamon sugar mixture evenly over the top.
- Starting from the long side, roll the dough into a tight log. Slice it into even pieces and arrange them in a greased baking dish with a little space between each roll.
- Cover the rolls and let them puff up again until noticeably larger. Bake until the tops look set and the centers are cooked through, with those edges turning lightly golden.
- Beat the cream cheese, powdered sugar, alcohol-free vanilla, and a splash of milk or cream until smooth. Spread the frosting over the warm rolls so it melts into every swirl.
Notes
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual rolls in the microwave for 15 to 25 seconds, or cover a pan of rolls with foil and warm them in the oven at low temperature until soft again.