Red Velvet Cinnamon Rolls
Festive red velvet cinnamon rolls filled with cinnamon-sugar spirals and topped with a tangy cream cheese frosting, perfect for any celebration.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can substitute with 1:1 gluten-free flour, but texture will differ.
- 1/2 cup cocoa powder Use unsweetened cocoa for best flavor.
- 1/4 cup granulated sugar
- 1 packet active dry yeast About 2 1/4 tsp.
- 1/2 teaspoon salt
- 3/4 cup warm milk Temperature should be 105–115°F (40–46°C); can use buttermilk for extra tang.
- 1/4 cup unsalted butter, melted Can be swapped with melted coconut oil or vegan butter.
- 1 large egg For a vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water).
- 1 teaspoon red food coloring Or 1–2 tsp beet powder for natural color.
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar Packed.
Frosting Ingredients
- 4 oz cream cheese, softened Use vegan cream cheese for dairy-free option.
- 1/4 cup powdered sugar
- 1 tablespoon milk Use plant milk if needed.
- 1 teaspoon vanilla extract For frosting.
Instructions
Preparation
- Warm the milk to 105–115°F. Stir in yeast and let it sit for 5 minutes until foamy.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt.
- Add the yeast mixture, melted butter, egg, red food coloring, and vanilla to the dry ingredients. Stir until a rough dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth and slightly elastic.
- Place the dough in a lightly oiled bowl, cover it, and let rise in a warm spot for 1 hour or until doubled in size.
Rolling and Proofing
- Punch the dough down and roll it into a rectangle about 12×9 inches.
- Spread a thin layer of softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
- Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
- Slice into 8–12 rolls and arrange in a greased baking dish.
- Cover and let rise again for 30 minutes until puffy.
Baking
- Preheat oven to 350°F. Bake for 20–25 minutes until set and slightly springy in the center.
- While the rolls bake, beat together softened cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle or spread frosting over warm rolls as soon as they come out of the oven.
Notes
Measure flour by spooning into the cup and leveling to avoid dense dough. Keep leftovers in an airtight container, refrigerated for up to 3–4 days. Reheat in microwave or oven.