Description
Indulge in these Red Velvet Cinnamon Rolls, a delightful twist on the classic cinnamon roll! With a soft red velvet dough, a sweet and spiced cinnamon filling, and tangy cream cheese icing, these rolls are perfect for Valentine’s Day, Christmas morning, or any special occasion. Impress your loved ones with a warm, gooey treat that’s as beautiful as it is delicious.
Ingredients
Units
Scale
For the Red Velvet Dough:
- 1 cup milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- 1 teaspoon red gel food dye
- 4 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 10 tablespoons unsalted butter, room temperature
For the Cinnamon Filling:
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/3 cup heavy cream
For the Cream Cheese Icing:
- 4 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
Instructions
Prepare the Dough:
- Warm the milk to 110°F and sprinkle in the yeast. Let sit for 10 minutes until foamy.
- In a large bowl, mix the flour, cocoa powder, sugar, and salt. Cut in the butter until pea-sized pieces form.
- Add the milk-yeast mixture, eggs, and food dye. Mix with a stand mixer on low until dough forms, then knead for 5 minutes on medium speed.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm area for 1 hour until doubled in size.
Prepare the Filling:
- In a small bowl, beat the butter, brown sugar, and cinnamon until smooth.
Assemble the Rolls:
- Roll the dough into a rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough, reaching the edges.
- Roll the dough tightly from the short side into a log. Cut into 12 equal rolls using dental floss or a serrated knife.
- Arrange rolls in a greased 9×14-inch baking pan. Cover and let rise for 20 minutes.
Bake the Rolls:
- Preheat the oven to 375°F. Pour heavy cream around the rolls.
- Bake for 25–27 minutes, until lightly golden and the center reaches 160°F.
Make the Icing:
- Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until smooth and spreadable.
- Spread icing on the hot rolls so it melts into the cracks for extra gooeyness.