Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls bring together everything you love about soft, fluffy cinnamon rolls and the rich, cocoa-kissed flavor of red velvet cake. With their beautiful red swirls, buttery cinnamon-sugar filling, and creamy cream cheese frosting, they’re the kind of homemade treat that makes an ordinary morning feel special.
Ingredients
- 1 cup 240 ml warm whole milk
- 2¼ teaspoons active dry yeast
- ¼ cup 50 g granulated sugar
- ¼ cup 57 g unsalted butter, melted and cooled
- 2 large eggs room temperature
- 1 tablespoon red gel food coloring
- 1 tablespoon unsweetened cocoa powder
- ¾ teaspoon salt
- 4-4½ cups 500-565 g all-purpose flour
- ⅓ cup 75 g unsalted butter, softened, for filling
- ¾ cup 150 g packed brown sugar
- 1 tablespoon ground cinnamon
- 4 oz 113 g cream cheese, softened
- 2 tablespoons 28 g unsalted butter, softened, for frosting
- 1 cup 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk as needed
Instructions
- Combine warm milk, yeast, and a teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- Mix in the remaining sugar, melted butter, eggs, red food coloring, cocoa, and salt. Gradually add flour and knead for 8-10 minutes until smooth and slightly tacky.
- Cover and let rise for 60-90 minutes, until doubled. Mix softened filling butter with brown sugar and cinnamon.
- Roll dough into a 16 × 12-inch rectangle. Spread filling evenly, roll into a log, and cut into 12 pieces. Arrange in a greased 9 × 13-inch baking dish.
- Cover and let rise for 30-45 minutes. Bake at 350°F (175°C) for 22-28 minutes, until the center rolls are cooked through.
- Beat cream cheese, frosting butter, powdered sugar, vanilla, and enough milk to make a smooth frosting. Spread over rolls after resting for 5-10 minutes, then serve warm.