Description
These indulgent heavenly red velvet cinnamon rolls combine the classic cinnamon roll flavor with a vibrant red velvet twist, topped with a rich cream cheese frosting. Perfectly soft and fluffy, these rolls are a delightful treat for breakfast or dessert that you’ll absolutely love.
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour (Provides structure and texture)
- 1 cup Granulated Sugar (Sweetens the dough)
- 2 teaspoons Active Dry Yeast (Leavens the dough)
- 1 teaspoon Baking Powder (Enhances rise)
- 1 teaspoon Salt (Elevates flavor)
- 1 cup Whole Milk (Adds moisture)
- 1/2 cup Unsalted Butter (Enriches dough)
- 1 large Egg (Binds and adds richness)
- 2 tablespoons Red Food Coloring (Gives signature color)
- 1 teaspoon Vanilla Extract (Boosts flavor)
Filling
- 1/2 cup Unsalted Butter (Adds richness)
- 1/2 cup Brown Sugar (Sweetens and adds flavor)
- 2 tablespoons Ground Cinnamon (Classic spice)
- 1/2 cup Mini Chocolate Chips (Optional for extra sweetness)
Frosting
- 8 ounces Cream Cheese (Creates a rich frosting)
- 1/4 cup Unsalted Butter (Adds creaminess)
- 2 cups Powdered Sugar (Sweetens frosting)
- 1 teaspoon Vanilla Extract (Elevates flavor)
- 2 tablespoons Milk (Thins frosting)
Instructions
- Proof the yeast: Warm the whole milk to about 110°F (warm to the touch, not hot). Stir in the active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, mix the melted unsalted butter, egg, red food coloring, vanilla extract, and the proofed yeast mixture. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this process.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 60-75 minutes or until it doubles in size.
- Prepare the filling: While the dough is rising, melt the 1/2 cup of unsalted butter. In a small bowl, combine brown sugar and ground cinnamon. Set chocolate chips aside if using.
- Roll and fill: After the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 16×12 inches. Brush the melted butter over the dough, evenly sprinkle the cinnamon sugar mixture, and scatter mini chocolate chips if desired.
- Shape the rolls: Carefully roll the dough tightly from the long side to form a log. Cut the log into 12 equal slices and place the rolls cut side up in a greased 9×13 inch baking pan or similar size.
- Second rise: Cover the rolls lightly and let them rise again for 20-30 minutes until puffed and nearly doubled.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare and add frosting: While the rolls are baking, beat together the softened cream cheese and 1/4 cup unsalted butter until smooth. Gradually add powdered sugar, vanilla extract, and milk to achieve a creamy frosting consistency. Spread the frosting over the warm rolls after baking for a luscious finish.
Notes
- You can substitute red food coloring with beet juice or another natural alternative for a healthier option.
- Mini chocolate chips are optional but add a nice sweetness contrast.
- Make sure the milk is warm, not hot, when activating yeast to avoid killing it.
- These rolls freeze well; freeze before the second rise and thaw before baking for fresh results.
- Use room temperature ingredients to help the dough rise better and quicker.
