Description
These Heavenly Red Velvet Cinnamon Rolls combine the classic soft and fluffy cinnamon roll texture with a stunning red velvet twist. Swirled with a rich cinnamon sugar filling and topped with smooth, creamy vanilla-infused cream cheese icing, they make the perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1 teaspoon salt
- 1/2 cup warm milk (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon salt
Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Combine Dry Ingredients: In a medium-sized mixing bowl, mix together the all-purpose flour, granulated sugar, and salt until evenly combined.
- Activate Yeast: In a small bowl, sprinkle the active dry yeast over the warm milk and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix Wet and Dry Ingredients: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir everything together until a dough starts to form.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size.
- Prepare Filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and salt together in a medium bowl until well combined.
- Deflate and Roll Dough: After the dough has risen, punch it down to release air, then roll it out on a lightly floured surface into a 12×18-inch rectangle using a rolling pin.
- Spread Filling: Evenly spread the cinnamon-sugar filling over the dough’s entire surface.
- Shape Rolls: Starting at one long edge, tightly roll the dough into a log shape.
- Cut Rolls: Slice the log into 12 equal-sized rolls using a sharp knife or dental floss for clean cuts.
- Prepare for Second Rise: Grease a 9×13-inch baking dish and place the cinnamon rolls inside, close but not touching. Cover with a kitchen towel and allow them to rise for another 30 minutes, until puffed.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 20 to 25 minutes until golden brown and cooked through.
- Make Cream Cheese Icing: While baking, beat the softened cream cheese and butter together until smooth in a medium bowl. Gradually add powdered sugar, vanilla extract, and milk, continuing to beat until fluffy and smooth.
- Cool and Ice: Remove rolls from oven, cool about 5 minutes, then generously spread the cream cheese icing over the warm rolls.
- Serve: Serve the cinnamon rolls warm for the best gooey, flavorful experience.
Notes
- Use room temperature ingredients for best dough rise and mixing.
- Make sure milk is warm, not hot, to activate yeast properly without killing it.
- The red food coloring creates the classic red velvet look, but use gel food coloring for more vibrant color and less liquid.
- If dough is sticky, add flour a tablespoon at a time, but avoid over-flouring to keep rolls tender.
- For extra flavor, sprinkle a pinch of cocoa powder in the filling to enhance the red velvet taste.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat leftovers in the microwave for about 15 seconds to soften icing and warm the roll.
