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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the rich flavors of red velvet cake with a cinnamon-sugar filling and topped with a smooth cream cheese icing. Perfect for a special breakfast or brunch, these rolls feature a soft, tender dough with a vibrant red color and the warmth of cinnamon, finished with a luscious cream cheese glaze for an irresistible treat.

Ingredients

Dough

  • 1 cup Milk (warmed to 110°F)
  • 2 1/4 tsp Active dry yeast (or 1 full packet)
  • 2 Large eggs (room temperature)
  • 1 tsp Red gel food dye (I used americolor super red)
  • 4 1/4 cups All-purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter (room temperature)

Cinnamon Filling

  • 1/2 cup Unsalted butter (room temperature)
  • 3/4 cup Brown sugar (packed light or dark)
  • 1 TBSP Ground cinnamon

Baking

  • 1/3 cup Heavy cream

Cream Cheese Icing

  • 4 oz Cream cheese (room temperature)
  • 4 TBSP Unsalted butter (room temperature)
  • 1 cup Powdered sugar (sifted)
  • 2 tsp Pure vanilla extract
  • 2 TBSP Milk

Instructions

  1. Prepare Milk and Yeast: Warm the milk in the microwave until it reaches 110°F. Pour in the yeast and let it sit for 10 minutes to activate.
  2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, cocoa powder, sugar, and salt. Add cubed butter and blend into the flour mixture with a pastry blender or fingers until pieces are pea-sized.
  3. Combine Wet and Dry Ingredients: Add the milk and yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed using a stand mixer with a dough hook until dough begins to form.
  4. Knead Dough: Increase mixer speed to medium and knead dough for 5 minutes until it turns bright red and elastic.
  5. First Rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray. Shape dough into a ball, place it in the bowl, cover with a kitchen towel, and let rise for 1 hour until doubled in size.
  6. Prepare Cinnamon Filling: In a small bowl, beat butter, brown sugar, and cinnamon with a hand mixer until smooth and paste-like.
  7. Roll Out Dough: On a lightly floured surface, roll the dough out into a large rectangle about 1/4 inch thick.
  8. Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the entire dough surface, including the edges.
  9. Roll Dough Into Log: Starting at the short side, roll the dough tightly into a log to create swirls.
  10. Cut Rolls: Trim uneven ends and cut the log into 12 even rolls using unflavored dental floss or a serrated knife with gentle sawing motions to avoid squishing.
  11. Second Rise: Spray a 9×14 inch casserole pan with nonstick spray. Arrange rolls in the pan, cover with a towel, and let rise for 20 minutes.
  12. Preheat Oven and Prepare for Baking: Preheat oven to 375°F. Pour heavy cream around the rolls in the pan to keep them moist during baking.
  13. Bake Rolls: Bake for 25-27 minutes until tops are lightly golden and the center reaches 160°F.
  14. Prepare Cream Cheese Icing: While rolls bake, beat cream cheese and butter on high speed until smooth. Add powdered sugar and mix on low until creamy, then blend in vanilla extract and milk to spreadable consistency.
  15. Ice Rolls: Immediately after removing rolls from the oven, spread the cream cheese icing over them to allow it to melt into the warm cracks for maximum flavor.

Notes

  • For mixing by hand without a stand mixer, knead the dough on a floured surface for about 10-12 minutes until smooth and elastic.
  • Ensure milk is not too hot when activating yeast to prevent killing the yeast; 110°F is ideal.
  • Use unflavored dental floss for clean, neat cuts without squashing rolls.
  • Resting the rolls before baking is crucial for fluffy, tender texture.
  • Heavy cream poured around rolls during baking ensures extra moistness and richness.

Find it online: https://slsrecipes.com/red-velvet-cinnamon-rolls-recipe/