Description
These decadent red velvet cinnamon rolls combine the rich flavor of a classic cake with the tender, fluffy texture of a beloved morning bun. Crowned with a tangy cream cheese frosting, they’re an irresistible treat.
Ingredients
- For the Dough:
- 1 cup (240ml) whole milk, warmed (105-115°F/40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus a pinch for yeast
- ½ cup (113g) unsalted butter, melted and cooled slightly
- ½ cup (120ml) buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (optional, but recommended)
- 2 tablespoons unsweetened cocoa powder (not Dutch-processed)
- 1 teaspoon salt
- 1–2 tablespoons red gel food coloring (or more, to desired hue)
- 4–4 ½ cups (480-540g) all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Proof the Yeast: In a large bowl (or stand mixer bowl), combine warm milk, a pinch of sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy.
- 2. Make the Dough: Add remaining sugar, melted butter, buttermilk, egg, vanilla (if using), cocoa powder, salt, and red food coloring to the yeast mixture. Mix well. Gradually add flour, mixing until a shaggy dough forms. Knead with a dough hook for 8-10 minutes or by hand for 10-15 minutes until smooth and elastic.
- 3. First Rise: Form dough into a ball, place in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
- 4. Prepare Filling & Roll Dough: While dough rises, combine softened butter, brown sugar, cinnamon, and cocoa powder for the filling. Once dough has risen, punch it down and roll into an 18×12 inch rectangle on a lightly floured surface. Spread filling evenly over the dough, leaving a ½-inch border on one long edge.
- 5. Slice & Second Rise: Tightly roll the dough into a log, starting from the long edge opposite the border. Pinch seam to seal. Cut into 12-15 slices using a sharp knife or dental floss. Arrange rolls in a greased 9×13 inch baking dish, leaving space. Cover and let rise for another 30-45 minutes until puffy.
- 6. Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, or until golden brown and cooked through. Cool in the pan for 10 minutes.
- 7. Make Frosting: While rolls cool, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beat until light and fluffy. Stir in vanilla and a pinch of salt.
- 8. Frost & Serve: Liberally spread or drizzle frosting over warm (but not hot) red velvet cinnamon rolls. Serve immediately and enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins