Description
Delicious Red Velvet Cinnamon Rolls featuring a rich, cocoa-infused dough with vibrant red gel food dye, filled with a sweet cinnamon and brown sugar paste, baked to golden perfection, and topped with creamy vanilla cream cheese icing. Perfect for breakfast, brunch, or a special dessert treat.
Ingredients
Red Velvet 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)
- 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 and Finishing
- 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
- Proof Yeast: In a small bowl, warm the milk to 110°F, pour in the active dry yeast, and let it sit for 10 minutes until foamy to activate the yeast.
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, white granulated sugar, and salt. Cut in the cubed unsalted butter using a pastry blender or fingers until the butter pieces are pea-sized.
- Mix Dough: Using a stand mixer with a dough hook, add the milk/yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until the dough starts to come together.
- Knead Dough: Increase mixer speed to medium and knead for 5 minutes until you have a bright red, smooth dough.
- First Rise: Preheat the oven to 200°F. Spray a large bowl with nonstick spray, form the dough into a ball, place it in the bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.
- Make Cinnamon Filling: In a small bowl, beat the 1/2 cup unsalted butter, brown sugar, and ground cinnamon with a hand mixer until smooth and thick.
- Roll Dough: On a lightly floured surface, roll the dough out into a large 1/4 inch thick rectangle.
- Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the rolled dough, covering edges.
- Form Rolls: Starting from the short side, roll the dough tightly into a log to maximize the swirl effect.
- Cut Rolls: Trim uneven edges from the log, then cut it into 12 equal rolls using unflavored dental floss or a serrated knife with gentle sawing motions to avoid squishing.
- Second Rise: Spray a 9×14 inch (or 9×13) casserole pan with baking spray. Place rolls in the pan evenly spaced, cover with a towel, and let rise for 20 minutes.
- Bake Rolls: Preheat oven to 375°F. Pour heavy cream evenly around the rolls in the pan. Bake for 25-27 minutes until rolls are lightly golden and reach an internal temperature of 160°F.
- Make Cream Cheese Icing: While rolls bake, beat the cream cheese and 4 tablespoons unsalted butter in a small bowl on high speed until smooth. Gradually add powdered sugar on low speed until combined, then mix in vanilla extract and milk until spreadable.
- Ice Rolls: As soon as the rolls come out of the oven, spread the cream cheese icing on top so it melts into the cracks, enhancing flavor and texture.
Notes
- If mixing dough by hand, combine ingredients as usual, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Use a laser thermometer to check the internal temperature of rolls for perfect doneness at 160°F.
- The red gel food dye is important for vibrant color; adjust quantity if using other dyes.
- Allow rolls to cool slightly before serving for best texture.
- Butter and cream cheese must be room temperature for smooth mixing.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American