Description
Delight in these irresistibly soft and moist Red Velvet Cinnamon Rolls, featuring a rich cocoa-infused dough dyed vibrant red and swirled with a luscious cinnamon and brown sugar filling. Topped with a creamy, tangy cream cheese icing, these rolls are perfect for a luxurious breakfast or dessert treat.
Ingredients
Scale
Red Velvet Dough
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Active dry yeast (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
Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
- 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 Pure vanilla extract
- 2 TBSP Milk
Instructions
- Activate the yeast: Warm the milk until it reaches 110°F, warm but not hot, then add the active dry yeast. Let it sit for 10 minutes to become foamy and active.
- Prepare dry ingredients: In a large bowl, combine the flour, cocoa powder, sugar, and salt. Cube the butter and cut it into the dry mixture using a pastry blender or fingers until the pea-sized crumbs form.
- Combine wet and dry ingredients: Using a stand mixer fitted with a dough hook, add the milk-yeast mixture, lightly beaten eggs, and red gel food dye into the dry ingredients. Mix on low speed until dough starts to form.
- Knead the dough: Increase mixer speed to medium and knead for 5 minutes until the dough is bright red, smooth, and elastic.
- First rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray, form the dough into a ball, place it in the bowl, and cover with a kitchen towel. Allow to rise for 1 hour or until doubled in size.
- Make cinnamon filling: In a small bowl, beat the butter, brown sugar, and cinnamon with a hand mixer until smooth and thick.
- Roll out dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
- Spread filling: Use an offset spatula to evenly spread the cinnamon filling over the entire surface of the dough, including edges.
- Roll the dough log: Starting from the short side, roll the dough tightly into a log to maximize swirl count.
- Cut into rolls: Using unflavored dental floss or a serrated knife with gentle sawing, cut off uneven ends and then slice the log evenly into 12 rolls.
- Second rise: Spray a 9×14 inch casserole pan with nonstick spray. Arrange the rolls in the pan, cover with a towel, and let rise for 20 minutes.
- Prepare to bake: Preheat oven to 375°F. Pour heavy cream around the rolls in the pan, avoiding disturbing them.
- Bake the rolls: Bake for 25-27 minutes until tops are lightly golden and the internal temperature reaches 160°F.
- Prepare cream cheese icing: While rolls bake, beat cream cheese and butter on high speed until smooth. Add powdered sugar and mix on low until fully combined. Then add vanilla extract and milk, mixing to desired spreading consistency.
- Ice the rolls: Immediately after removing rolls from oven, spread the cream cheese icing generously on top so it softly melts into cracks.
Notes
- Use spooned and leveled flour or a kitchen scale to ensure accurate measurement; compacted flour can dry out the rolls.
- For high altitude baking, add an extra 3 tablespoons of flour.
- Remove dairy ingredients 2 hours before baking for better texture.
- Hand-mixing instructions: Combine wet ingredients with dry using a rubber spatula, then knead by hand on a floured surface for 5-8 minutes until dough is elastic and thin enough to let light pass through.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
