Red Velvet Cinnamon Rolls
Indulge in the delightful combination of classic cinnamon rolls with a festive red velvet twist, topped with creamy cream cheese frosting.
Ingredients
For the dough
- 1 packet active dry yeast 2 1/4 teaspoons
- 1 cup warm milk about 110°F
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted plus extra for greasing
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 4 to 4 1/2 cups all-purpose flour
For the filling
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the frosting
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk for frosting
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm milk and let sit for 5 minutes.
- In a large bowl, combine the sugar, melted butter, salt, eggs, cocoa powder, and red food coloring. Stir until the mixture is smooth.
- Add the yeast mixture to the bowl and mix well.
- Gradually add 4 cups of flour, mixing until the dough pulls away from the sides.
- Knead on a floured surface until smooth and elastic, adding more flour if needed.
- Place the dough in a greased bowl, cover it with a towel, and let rise in a warm place for 1 to 1 1/2 hours.
Assembly
- Once risen, punch down the dough and roll it out into a rectangle measuring about 16x20 inches.
- Spread the softened butter across the dough, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly into a log and cut it into 12-15 equal slices.
- Place the cinnamon roll slices in a greased baking pan and let them rise again for 30 minutes.
Baking
- Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes.
Frosting
- In a medium bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Adjust the consistency with milk until desired smoothness is achieved.
Serving
- Frost the warm rolls generously with the cream cheese mixture and serve immediately.
Notes
Make sure the milk is warm to activate the yeast effectively. Knead the dough until smooth and elastic, and don’t skip the second rise for fluffy rolls. Adjust frosting consistency to your liking.