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!
Ingredients
Scale
- 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)
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, red food coloring, and the frothy yeast mixture. Stir until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- 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.
- 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.
- In a medium bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Fold in nuts if using.
- Set the filling aside until the dough is ready.
- Once the dough has risen, punch it down gently and transfer it back to a floured surface.
- Roll the dough out into a rectangle, about 16×12 inches, with an even thickness of about 1/4 inch.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from the long edge, roll the dough into a tight log and pinch the seam to seal it.
- Cut the log into 12 equal pieces using a sharp knife or dental floss.
- 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.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake the rolls for 25-30 minutes, or until golden brown.
- Allow the rolls to cool slightly before frosting.
- In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add milk as needed to achieve desired consistency.
- 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