Red Velvet Cinnamon Rolls
INGREDIENTS
1 cup whole milk, warm
1/4 cup sugar
2 1/4 tsp active dry yeast (1 packet)
4 tbsp butter, melted
1 large egg, lightly beaten
2-3 tbsp red food dye
3 1/2-4 cups all purpose flour
2 tbsp cocoa powder
filling
6 tbsp butter, softened
2/3 cup dark brown sugar
2 tsp cinnamon
cream cheese frosting
4 tbsp butter, softened
4 oz cream cheese, cold
1 tsp vanilla extract
1 1/2-2 cups powdered sugar
INSTRUCTIONS
In the bowl of a stand mixer, combine the milk, sugar, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter, dye, and beaten egg.
With the mixer running on low, add the cocoa powder and 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
In a small bowl, toss together the brown sugar and cinnamon.
Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with butter, then sprinkle with the cinnamon sugar. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the and vanilla. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
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Making red velvet cinnamon rolls is a fun way to combine two classic favorites: the rich color and subtle cocoa flavor of red velvet with the warm, comforting scents of cinnamon-sugar rolls. When I first tried this recipe, I was amazed by how the addition of cocoa powder and red food dye created a bright, festive color and a gentle chocolate undertone that set these rolls apart from regular cinnamon rolls. One tip I learned is to be patient with the dough rising process. Allowing the dough to rise in a warm, draft-free spot until doubled really makes a big difference in texture — the rolls come out incredibly soft and fluffy. If you're short on time, refrigerating the shaped rolls overnight also works well and improves the flavor as the dough slowly ferments. The cream cheese frosting is essential for these rolls. Using cold cream cheese and soft butter, then whipping the mixture until fluffy before gradually adding powdered sugar, gives a light and creamy finish that perfectly balances the sweetness of the cinnamon filling. For variation, you can tweak the amount of cinnamon or brown sugar to suit your taste preference. Also, if you want to make these a bit healthier, whole wheat flour can replace part of the all-purpose flour, though it may slightly change the texture. Overall, this recipe is a crowd-pleaser whether for breakfast, brunch, or dessert. The visual appeal of red velvet combined with the classic cinnamon swirl makes these cinnamon rolls a unique treat perfect for holidays or cozy weekend mornings. Give it a try and enjoy the wonderful aroma and taste right from your own kitchen!
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