Red Velvet Cinnamon Rolls: A Delicious Twist on a Classic Treat

Red Velvet Cinnamon Rolls are a delightful twist on the classic breakfast treat that combines the rich, velvety flavor of red velvet cake with the warm, comforting essence of cinnamon rolls. As I first discovered this recipe, I was captivated by the vibrant color and the sweet aroma that filled my kitchen. These rolls not only look stunning but also carry a sense of indulgence that makes them perfect for special occasions or a cozy weekend brunch.

The history of red velvet cake dates back to the early 20th century, often associated with Southern cuisine and special celebrations. By transforming this beloved dessert into Red Velvet Cinnamon Rolls, we pay homage to its cultural significance while adding a unique twist that everyone can enjoy. People love these rolls for their soft, pillowy texture and the delightful contrast of flavors—sweet cream cheese frosting paired with the warm spices of cinnamon. Plus, they are surprisingly easy to make, making them a favorite for both novice and experienced bakers alike. Join me as we dive into this delicious recipe that is sure to impress your family and friends!

Ingredients:

• For the Dough:
• 4 cups all-purpose flour
• 1 cup whole milk, warmed to about 110°F (43°C)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon red food coloring
• For the Cinnamon Filling:
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Preparing the Dough

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to go!
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This will be the dry mixture for our dough.
3. In another bowl, mix the melted butter, eggs, vanilla extract, red food coloring, and the frothy yeast mixture. Stir until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
5. Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
6. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Cinnamon Filling

1. While the dough is rising, let’s prepare the cinnamon filling. In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. If you’re using nuts, fold them in at this stage.
2. Set the filling aside until the dough is ready. It should be spreadable but not too runny.

Rolling and Assembling the Cinnamon Rolls

1. Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
2. Roll the dough out into a rectangle, about 16×12 inches in size. Aim for an even thickness of about 1/4 inch.
3. Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
4. Starting from the long edge, carefully roll the dough into a tight log. Make sure to roll it evenly to ensure uniform rolls.
5. Once rolled, pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal pieces. This will give you those beautiful, fluffy rolls!
6. Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover them with a kitchen towel and let them rise again for about 30-45 minutes, or until they puff up.

Cooking the Cinnamon Rolls

1. Preheat your oven to 350°F (175°C) while the rolls are rising.

Conclusion:

In summary, these Red Velvet Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of rich, velvety red velvet cake flavor with the warm, gooey cinnamon filling creates a delightful treat that is both visually stunning and irresistibly delicious. Whether you’re serving them at a special occasion or simply indulging yourself on a cozy weekend morning, these rolls are sure to impress. For serving suggestions, consider drizzling a cream cheese glaze over the top for that classic red velvet touch, or sprinkle some crushed pecans for added crunch. You can also experiment with variations by adding chocolate chips to the filling or swapping out the cream cheese frosting for a vanilla glaze if you prefer a lighter touch. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of baking these delightful Red Velvet Cinnamon Rolls. Don’t forget to share your experience and any creative twists you make along the way! I can’t wait to hear how they turn out for you. Happy baking! Print

Red Velvet Cinnamon Rolls: A Delicious Twist on a Classic Treat
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• Author: Luna
• Total Time: 150 minutes
• Yield: 12 cinnamon rolls 1x
Print Recipe
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Description
Enjoy these scrumptious Red Velvet Cinnamon Rolls, featuring a soft, cocoa-infused dough swirled with a rich cinnamon filling and topped with creamy cream cheese frosting. Ideal for breakfast or a sweet indulgence!
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Ingredients
Scale 1x2x3x
• 4 cups all-purpose flour
• 1 cup whole milk, warmed to about 110°F (43°C)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon red food coloring
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)
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Instructions
1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla extract, red food coloring, and the frothy yeast mixture. Stir until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
5. Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
6. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Fold in nuts if using.
8. Set the filling aside until the dough is ready.
9. Once the dough has risen, punch it down gently and transfer it back to a floured surface.
10. Roll the dough out into a rectangle, about 16×12 inches, with an even thickness of about 1/4 inch.
11. Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
12. Starting from the long edge, roll the dough into a tight log and pinch the seam to seal it.
13. Cut the log into 12 equal pieces using a sharp knife or dental floss.
14. Place the rolls in a greased 9×13 inch baking dish, leaving space between each roll. Cover with a kitchen towel and let them rise for about 30-45 minutes.
15. Preheat your oven to 350°F (175°C) while the rolls are rising.
16. Bake the rolls for 25-30 minutes, or until golden brown.
17. Allow the rolls to cool slightly before frosting.
18. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
19. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
20. Add milk as needed to achieve desired consistency.
21. Spread the cream cheese frosting over the warm cinnamon rolls before serving.
Notes
• Ensure the milk is warm but not hot to avoid killing the yeast.
• You can add raisins or chocolate chips to the filling for extra flavor.
• Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• Prep Time: 30 minutes
• Cook Time: 30 minutes