Red Velvet Cinnamon Rolls
Deliciously vibrant and fluffy, these Red Velvet Cinnamon Rolls are filled with sweet cinnamon and topped with a creamy glaze, perfect for breakfast or as a special treat.
Ingredients
Dough Ingredients
- 3 1/4 tsp active dry yeast Ensure yeast is fresh.
- 1/2 cup warm milk (110°F/45°C) For activating yeast.
- 1/4 cup granulated sugar
- 1 large egg, at room temperature Helps with the dough rise.
- 1 large egg yolk, at room temperature
- 1/4 cup unsalted butter, melted
- 2 1/2 cups all-purpose flour (plus extra for dusting) For the dough texture.
- 1/2 tsp salt
- 2 tbsp cocoa powder Provides flavor and color.
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel preferred) For vibrant color.
Filling Ingredients
- 1/2 cup unsalted butter, softened For filling.
- 1 cup packed brown sugar For sweetness.
- 2 1/2 tsp ground cinnamon Classic cinnamon flavor.
Glaze Ingredients
- 4 oz cream cheese, softened Base for the glaze.
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract For flavor.
- 2-3 tbsp milk To adjust glaze consistency.
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the yeast mixture, sugar, egg, egg yolk, melted butter, flour, salt, cocoa powder, vanilla extract, and red food coloring. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.
Filling Preparation
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
Assembly and Baking
- On a floured surface, roll the dough into a 16x12-inch rectangle.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side into a log and cut into 12 equal slices.
- Place the rolls in a greased 9x13-inch baking pan, cover with a towel, and let them rise for 30-45 minutes until puffy.
- Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
- Let them cool slightly before glazing.
Glaze Preparation
- In a medium bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla extract, and milk until the glaze is smooth and pourable.
- Drizzle generously over the warm rolls.
Notes
Add mini chocolate chips to the filling for an extra burst of flavor. Store leftover rolls in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator.