Red Velvet Cinnamon Rolls 🍫🎂
Thank to Tia Mowry ‼️
Red Velvet Cinnamon Rolls 🍫🎂
Ingredients:
Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1 package (2 1/4 tsp) active dry yeast
1/2 tsp salt
3/4 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract
Red food coloring (gel preferred, amount to achieve desired color)
Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup granulated sugar
Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk (optional, to thin icing)
Instructions:
Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.
Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon filling evenly over the dough.
Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.
Second Rise: Place the slices in a greased 9x13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to thin the icing if desired.
Serve: Spread the cream cheese icing over the warm rolls. Serve immediately.
Notes:
For a festive touch, sprinkle the finished rolls with red and white sprinkles!
Prep Time: 30 mins | Rise Time: 1 hour 45 mins | Cooking Time: 25 mins | Total Time: 2 hours 40 mins | Servings: 12
Indulge in these soft, decadent Red Velvet Cinnamon Rolls for a special treat! 😍
Okay, so you've baked these amazing Red Velvet Cinnamon Rolls, and now it's time for the star of the show – that dreamy cream cheese icing! I've had my share of icing mishaps, so let me share a few personal tips to get yours looking just as irresistible as the ones in those mouth-watering close-up shots. First off, the secret to super smooth, lump-free cream cheese icing truly starts with softened ingredients. I always make sure my cream cheese and butter have been sitting out at room temperature for at least an hour. Seriously, don't rush this step! If they're too cold, you’ll end up with tiny butter or cream cheese chunks, and nobody wants that. When I'm beating them together, I start on low speed to combine, then crank it up to medium-high until it's light and fluffy. This aeration makes a huge difference in texture. Once your powdered sugar and vanilla are mixed in, you might find the consistency isn't quite right. If it's too thick to spread easily, add milk, but do it *one teaspoon at a time*. It’s much easier to add more than to fix an overly runny icing! I usually aim for a consistency that’s thick enough to hold its shape beautifully on top of the warm rolls, but still fluid enough to melt slightly into the crevices, creating that gorgeous glaze effect you see in all the best photos. Now, for presentation, because let's be honest, we eat with our eyes first, especially with something as visually stunning as these red velvet beauties. I love to spread the icing generously while the rolls are still warm – not hot enough to melt it completely, but warm enough for it to become slightly gooey and seep into the nooks and crannies. This is what gives it that 'just-baked, ready-to-devour' look. For that extra festive touch, like the red sugar crystals mentioned in the OCR, I sprinkle them on immediately after icing. The warmth of the rolls helps them adhere beautifully. You could also try a dusting of cocoa powder for a more sophisticated look, or even some mini chocolate chips if you’re feeling extra indulgent. And for that vibrant red velvet color? Gel food coloring is your best friend. It’s much more concentrated than liquid food coloring, so you need less of it, which avoids thinning out your dough. I usually add it gradually until I get that deep, rich red that’s characteristic of red velvet. It’s so satisfying to see that beautiful color peek out when you cut into them! Finally, don't forget storage! If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for a day or two, or in the fridge if they need to last longer. A quick pop in the microwave for 10-15 seconds brings them back to that warm, gooey perfection. Enjoy every single bite!
