Description
These Red Velvet Cinnamon Rolls combine the classic cinnamon roll with a vibrant red velvet twist, featuring a moist cocoa-infused dough, sweet cinnamon filling, and a rich cream cheese frosting. Perfect for breakfast or dessert, these rolls offer a delightful balance of flavors with a visually striking presentation.
Ingredients
Scale
For the dough:
- 1 cup warm milk (about 110°F/45°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon red food coloring
For the filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Activate yeast: In a small bowl, combine warm milk, granulated sugar, and yeast. Stir gently and let it sit for about 5 minutes until foamy to ensure the yeast is active.
- Mix dry ingredients: In a large bowl, mix together flour, cocoa powder, and salt until well combined.
- Form dough: Add the yeast mixture, softened butter, egg, and red food coloring to the dry ingredients. Mix until a cohesive dough forms.
- Knead dough: Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Then, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare filling: While the dough rises, mix together softened butter, brown sugar, and cinnamon in a small bowl to create the filling.
- Roll dough: Once risen, punch down the dough and roll it out into a 12×18 inch rectangle on a floured surface.
- Add filling: Spread the prepared cinnamon filling evenly over the dough, leaving a small border around the edges.
- Form rolls: Carefully roll the dough tightly from a long edge to form a log. Slice into 12 even rolls.
- Second rise: Place the rolls in a greased 9×13 inch baking dish, cover with a towel, and let rise for another 30 minutes.
- Preheat oven: Preheat the oven to 350°F (175°C) while the rolls complete their second rise.
- Bake: Bake the rolls for 20-25 minutes until golden brown on top.
- Make frosting: While baking, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost rolls: Remove rolls from oven, let cool for a few minutes, then spread the cream cheese frosting generously on top.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use good quality cocoa powder for a richer chocolate flavor in the dough.
- If desired, substitute red food coloring with natural alternatives like beet juice for a natural red hue.
- Allow the rolls to cool slightly before frosting to prevent the frosting from melting off.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to enjoy a soft, warm experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, breakfast rolls
