Red Velvet Cinnamon Rolls (Print View)

Soft rolls with red velvet flavor, filled with cinnamon-sugar and topped with cream cheese frosting for brunch delight.

# Components:

→ Dough

01 - 1 cup whole milk, warmed
02 - 2 1/4 teaspoons active dry yeast
03 - 1/2 cup granulated sugar
04 - 4 cups all-purpose flour, plus more for dusting
05 - 1/4 cup unsweetened cocoa powder
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 4 tablespoons unsalted butter, melted
09 - 1 1/2 teaspoons vanilla extract
10 - 1 to 2 tablespoons red food coloring (liquid or gel)

→ Filling

11 - 2/3 cup packed brown sugar
12 - 2 tablespoons ground cinnamon
13 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

14 - 4 ounces cream cheese, softened
15 - 4 tablespoons unsalted butter, softened
16 - 1 1/2 cups powdered sugar, sifted
17 - 1/2 teaspoon vanilla extract
18 - 1 to 2 tablespoons milk (as needed for consistency)

# Directions:

01 - Combine warm milk and active dry yeast in a small bowl. Allow to sit until foamy, about 5 to 10 minutes.
02 - Whisk all-purpose flour, unsweetened cocoa powder, and salt together in a large bowl.
03 - In the bowl of a stand mixer, combine granulated sugar, eggs, melted butter, vanilla extract, red food coloring, and yeast mixture. Mix until integrated.
04 - Gradually incorporate dry ingredients into wet mixture. Knead with dough hook for 8 to 10 minutes, or knead by hand on a lightly floured surface, until dough is smooth and elastic.
05 - Transfer dough to a greased bowl. Cover and let rest in a warm area until doubled in volume, approximately 1 to 1 1/2 hours.
06 - Deflate dough and transfer to a floured surface. Roll out to a 16 by 12-inch rectangle.
07 - Spread softened butter evenly over the dough. Distribute brown sugar and ground cinnamon across the surface.
08 - Starting from the long edge, roll dough tightly into a log. Use a sharp knife or dental floss to slice into 12 uniform pieces.
09 - Arrange rolls cut side up in a greased 9 by 13-inch baking dish. Cover and allow to rise until puffy, 30 to 45 minutes.
10 - Set oven to 350°F. Bake rolls for 22 to 25 minutes, or until lightly golden.
11 - Beat cream cheese and butter in a bowl until smooth. Gradually mix in powdered sugar and vanilla extract, continuing to beat until fluffy. Adjust consistency with milk as needed.
12 - Spread frosting generously over warm cinnamon rolls. Serve immediately.

# Expert Advice:

01 -
  • Uses easy to find ingredients and pantry staples
  • Stays soft and fresh even after reheating
  • Bright beautiful color that is perfect for brunch or celebrations
02 -
  • These rolls are vegetarian and kid friendly
  • They freeze and reheat beautifully
  • Perfect for prepping ahead on special mornings
03 -
  • Let the dough rise in a slightly warm oven with the light on for a jumpstart
  • Dental floss cuts the rolls cleanly without squishing them and gives perfect spirals
  • Always frost while the rolls are still a little warm for that irresistible melted top

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