Red Velvet Cinnamon Rolls
These Red Velvet Cinnamon Rolls blend the flavors of soft cinnamon rolls and the vibrant allure of red velvet cake, topped with a creamy frosting, making them the perfect treat for any occasion.
Ingredients
For the dough
- 2 cups all-purpose flour Can be substituted with gluten-free blend.
- 1/2 cup sugar
- 1 packet yeast (2 1/4 tsp) Ensure it is fresh.
- 1/2 cup milk, warmed About 110°F to activate yeast.
- 1/4 cup unsalted butter, melted
- 1 large egg Room temperature.
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can substitute with beet juice.
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the filling
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
For the frosting
- 1/4 cup cream cheese Softened.
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- In a large bowl, mix together the flour, sugar, yeast, cocoa powder, and salt.
- In another bowl, combine the warm milk, melted butter, egg, vanilla extract, and red food coloring.
- Pour the wet ingredients into the dry mix and stir until a rough dough forms. Knead on a floured surface until smooth.
- Let the dough rise in a warm place for about 1 hour or until it doubles in size.
Shaping and Baking
- Roll the dough into a rectangle, spread with melted butter, and sprinkle with brown sugar and cinnamon.
- Roll it up tightly and slice into equal portions, then place the rolls in a greased baking dish.
- Allow rolls to rest for 30 minutes for a second rise.
- Preheat your oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
Making the Frosting
- Beat together cream cheese, powdered sugar, and milk until smooth and creamy.
Serving
- Drizzle the cream cheese frosting over the warm rolls and enjoy!
Notes
These rolls are best enjoyed warm. Can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.