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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 54 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Cinnamon Rolls combine the rich flavors of red velvet cake with the classic spiced cinnamon roll, creating a stunning and delicious breakfast or dessert treat. Made with a soft, vibrant red dough, filled with a cinnamon-sugar butter blend, and topped with a smooth cream cheese icing, these rolls are perfect for special occasions or indulgent weekend brunches.

Ingredients

Red Velvet 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 (preferably Americolor Super Red)
  • 4 1/4 cups 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

Baking and Finishing

  • 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 Vanilla bean paste
  • 2 tbsp Milk

Instructions

  1. Activate Yeast: Warm the milk in a microwave-safe bowl until it reaches 110°F, warm to the touch but not hot. Pour the active dry yeast into the warm milk and let it sit undisturbed for 10 minutes until frothy.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Add the cubed unsalted butter and incorporate it by using a pastry blender or your fingers until the butter pieces are pea-sized.
  3. Form Dough: Using a stand mixer fitted with a dough hook, add the milk and yeast mixture, lightly beaten eggs, and red food dye to the dry ingredients. Start mixing on low speed until the dough begins to come together.
  4. Knead Dough: Increase to medium speed and knead the dough for 5 minutes until smooth and bright red in color. If mixing by hand, knead until all ingredients are well combined and dough is elastic.
  5. First Rise: Preheat the oven to 200°F. Lightly grease a large bowl with nonstick spray. Shape the dough into a ball and place it in the bowl. Cover it with a kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
  6. Prepare Cinnamon Filling: In a small bowl, beat the softened butter, brown sugar, and ground cinnamon with a hand mixer until a smooth, thick paste forms.
  7. Roll Out Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
  8. Spread Filling: Using an offset spatula, evenly spread the cinnamon filling over the entire surface of the dough, including the edges.
  9. Form Rolls: Starting from the short side of the rectangle, roll the dough tightly into a log to create multiple cinnamon swirls.
  10. Cut Rolls: Use unflavored dental floss or a serrated knife to gently cut the log, removing uneven ends first, then slicing into 12 equal rolls. Use gentle sawing motions with the knife to avoid squashing the rolls.
  11. Second Rise: Spray a large 9×14 inch casserole or 9×13 inch baking pan with nonstick spray. Arrange the rolls snugly in the pan, cover them with a kitchen towel, and let them rise for 20 minutes.
  12. Bake: Preheat the oven to 375°F. Pour the heavy cream around the rolls in the pan to keep them moist. Bake for 25-27 minutes until the rolls are lightly golden on top and the center reaches 160°F.
  13. Make Cream Cheese Icing: While the rolls bake, beat the cream cheese and softened butter with a hand mixer on high speed until smooth. Gradually add powdered sugar, mixing on low until smooth, then add vanilla bean paste and milk, mixing to a spreadable consistency.
  14. Ice Rolls: Once baked, immediately spread the cream cheese icing over the warm rolls so it melts into the cracks, enhancing flavor and moisture.

Notes

  • For a more vibrant red velvet color, use a high-quality red gel food coloring like Americolor Super Red.
  • If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
  • Using dental floss to cut the rolls helps keep their shape better than a knife.
  • Letting the rolls rise in a warmed oven at 200°F (then turning it off) creates the perfect environment for yeast activation.
  • Heavy cream poured around the rolls while baking keeps them extra moist and tender.

Find it online: https://dishmelt.com/red-velvet-cinnamon-rolls-recipe/