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Red Velvet Cinnamon Rolls Recipe

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4.6 from 102 reviews

Indulge in the festive flavor of Red Velvet Cinnamon Rolls, combining the tender crumb of red velvet cake with the warm, spicy cinnamon filling of a classic cinnamon roll, all topped with a rich and creamy cream cheese frosting. Perfect for breakfast, brunch, or any special occasion, these rolls boast vibrant color and decadent taste.

Ingredients

Dough

  • 3 cups Bread flour, plus extra for dusting
  • 2¼ teaspoons Active dry yeast (1 packet)
  • ¾ cup Buttermilk, warmed to lukewarm
  • 2 Large eggs, room temperature
  • ¼ cup Unsalted butter, softened
  • ⅓ cup Granulated sugar
  • 2½ teaspoons Gel red food coloring (adjust for deeper red)
  • 2 tablespoons Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Fine salt

Cinnamon Filling

  • ½ cup Softened butter
  • 1 cup Brown sugar (light or dark)
  • 2 tablespoons Ground cinnamon
  • 1 tablespoon Unsweetened cocoa powder
  • Pinch of salt

Cream Cheese Frosting

  • 8 oz Full-fat cream cheese, softened
  • 1 cup Powdered sugar, sifted
  • ¼ cup Butter, softened
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoons Heavy cream (adjust for desired consistency)

Instructions

  1. Prepare the Dough: In a small bowl, dissolve the active dry yeast in the warm buttermilk and let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine bread flour, sugar, cocoa powder, and salt. Add in the softened butter, eggs, vanilla extract, red food coloring, and the yeast-buttermilk mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  2. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and allow it to rise in a warm spot for 1 hour or until doubled in size.
  3. Prepare Cinnamon Filling: In a medium bowl, mix softened butter, brown sugar, ground cinnamon, cocoa powder, and a pinch of salt until well combined and smooth.
  4. Roll Out Dough: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle, approximately 16x12 inches.
  5. Add Filling and Shape Rolls: Evenly spread the cinnamon filling over the dough rectangle. Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices and place them in a greased baking dish or pan, leaving some space between each roll.
  6. Second Rise: Cover the rolls loosely with plastic wrap and let them rise again for 45 minutes to 1 hour, until puffy.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 minutes or until golden brown on top and cooked through.
  8. Prepare the Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Adjust the cream quantity to achieve your preferred consistency.
  9. Frost and Serve: Once the rolls are out of the oven, allow them to cool slightly before generously spreading the cream cheese frosting on top. Serve warm for the best experience.

Notes

  • For deeper red color, increase the amount of gel red food coloring slightly, but be cautious not to affect the dough's texture.
  • Make sure the buttermilk is lukewarm, not hot, to properly activate the yeast.
  • The cinnamon rolls can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.
  • For a dairy-free version, substitute buttermilk and butter with plant-based alternatives and use a vegan cream cheese for frosting.
  • Ensure thorough kneading to develop gluten, which is crucial for the soft, fluffy texture of the rolls.

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