Description
Deliciously soft and vibrant Red Velvet Cinnamon Rolls with a rich cinnamon-sugar filling and a smooth cream cheese icing. These homemade rolls boast a perfect balance of cocoa and red food dye for a festive twist on classic cinnamon rolls, ideal for a special breakfast or brunch treat.
Ingredients
Scale
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 (Americolor Super Red recommended)
- 4 1/4 cup 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
Baking & Cream
- 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 Yeast: Warm the milk to 110°F in a microwave-safe bowl. Add the active dry yeast and let it sit undisturbed for 10 minutes until foamy, indicating the yeast is active.
- Prepare Dry Ingredients: In a large mixing bowl, combine flour, unsweetened cocoa powder, sugar, and salt. Cut the cubed butter into the dry ingredients using a pastry blender or fingers until butter pieces are about pea-sized.
- Mix Dough: Add the milk and yeast mixture, beaten eggs, and red food dye to the dry mix. Using a stand mixer with a dough hook on low speed, combine until dough begins to form.
- Knead Dough: Increase mixer speed to medium and knead for 5 minutes until the dough is smooth, elastic, and bright red in color.
- First Rise: Preheat oven to 200°F. Grease a large bowl with nonstick spray, shape the dough into a ball and place it inside. Cover with a kitchen towel and let rise for 1 hour until doubled in size.
- Make Cinnamon Filling: In a small bowl, use a hand mixer to beat butter, brown sugar, and cinnamon until smooth and thick.
- Roll Dough: On a lightly floured surface, roll dough into a large 1/4 inch-thick rectangle.
- Spread Filling: Evenly spread the cinnamon butter mixture onto the dough using an offset spatula, covering the entire surface including edges.
- Form Rolls: Starting from the short side, tightly roll the dough into a log to maximize swirl detail.
- Cut Rolls: Trim uneven ends, then cut the log evenly into 12 rolls using unflavored dental floss or a serrated knife with gentle sawing motions.
- Second Rise: Spray a 9×14 inch casserole or 9×13 inch baking pan with nonstick spray, place rolls evenly spaced in the pan. Cover with a towel and let rise for 20 minutes.
- Preheat & Bake: Preheat oven to 375°F. Pour heavy cream around the rolls in the pan to keep them moist. Bake for 25-27 minutes until tops are lightly golden or the center reaches 160°F.
- Prepare Cream Cheese Icing: While rolls bake, beat cream cheese and butter on high speed until smooth. Gradually add powdered sugar on low speed until well combined. Mix in vanilla and milk until smooth and spreadable.
- Finish: Remove rolls from oven and immediately spread cream cheese icing over the top so it melts into the cracks.
Notes
- You can mix the dough by hand if you don’t have a stand mixer; knead manually for about 10 minutes until smooth and elastic.
- Ensure milk temperature is accurate (110°F) to properly activate yeast without killing it.
- Use a serrated knife or unflavored dental floss to cut rolls cleanly without squishing.
- The heavy cream poured around the rolls before baking keeps them moist and adds richness.
- Allow rolls to cool slightly before serving so icing sets nicely but remains melty.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
