Description
Indulge in these incredibly soft and fluffy red velvet cinnamon rolls, featuring a rich cocoa swirl and topped with a luscious cream cheese frosting. Perfect for breakfast, brunch, or a decadent dessert.
Ingredients
- For the Dough:
- 1 cup (240ml) warm buttermilk (105-115°F/40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons red gel food coloring (to desired shade)
- 4–4 ½ cups (500-560g) all-purpose flour, spooned and leveled
- ½ teaspoon salt
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) light brown sugar, packed
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk or cream (as needed for consistency)
Instructions
- Activate Yeast & Mix Dough: In a large bowl, combine warm buttermilk, yeast, and 1 tablespoon of granulated sugar. Let sit 5-10 minutes until foamy. Stir in melted butter, eggs, vanilla, and red food coloring. Gradually add flour and salt, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Prepare Filling & Roll Dough: While dough rises, combine softened butter, brown sugar, cocoa powder, and cinnamon for the filling. Mix until a thick paste. Once dough has risen, punch down and roll into an 18×12 inch (45×30 cm) rectangle on a lightly floured surface.
- Spread Filling & Slice: Evenly spread the filling over the dough, leaving a ½-inch border on one long edge. From the opposite long edge, roll the dough tightly into a log. Pinch the seam closed. Using a sharp knife or dental floss, cut into 12 equal 1.5-inch slices.
- Second Rise & Bake: Place rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, or until puffy. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until lightly golden and set.
- Make Frosting & Frost Rolls: While rolls bake, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beat until smooth, then stir in vanilla extract. Add milk/cream as needed for desired consistency. Generously spread frosting over warm red velvet cinnamon rolls immediately after they come out of the oven. Serve warm and enjoy!
- Prep Time: 30 mins
- Cook Time: 25 mins