Description
These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon sugar with a rich red velvet twist, topped with a luscious cream cheese frosting. Perfectly soft and fluffy, they offer a delightful treat that’s both visually stunning and delicious, ideal for breakfast, brunch, or dessert.
Ingredients
Scale
For the Dough:
- 1 cup (240ml) buttermilk, warmed (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ½ cup (100g) granulated sugar, divided
- â…“ cup (75g) unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1-2 tablespoons red gel food coloring (to desired vibrancy)
- ¼ cup (25g) unsweetened cocoa powder
- 4 cups (480g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
For the Filling:
- â…“ cup (75g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2-3 cups (240-360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
Instructions
- Proof Yeast & Combine Wet Ingredients: In a large bowl, combine warm buttermilk, active dry yeast, and 1 tablespoon of granulated sugar. Let it sit for 5 to 10 minutes, or until the mixture becomes foamy, indicating the yeast is active. Then whisk in the melted butter, remaining granulated sugar, egg, vanilla extract, and red gel food coloring until thoroughly combined.
- Knead Dough: Gradually add the all-purpose flour, unsweetened cocoa powder, and salt to the wet ingredients. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, or use a stand mixer fitted with a dough hook for this process.
- First Rise: Shape the dough into a ball and place it into a lightly oiled bowl. Cover the bowl to prevent drafts and let the dough rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Roll & Fill: Once the dough has risen, punch it down gently to release air bubbles. Roll it out on a floured surface into an 18 by 12-inch rectangle. In a small bowl, mix the softened butter, packed light brown sugar, and ground cinnamon together to make the filling. Spread this filling evenly over the rolled-out dough.
- Shape Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal the edge. Using a sharp knife or dental floss, cut the log into 12 equal slices, each about 1.5 inches thick.
- Second Rise & Bake: Arrange the cinnamon rolls in a greased 9 by 13-inch baking dish, spacing them evenly. Cover the dish and allow the rolls to rise again in a warm place for 30 to 45 minutes, until they become puffy. Meanwhile, preheat the oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until the tops are lightly golden brown.
- Make Frosting: While the rolls are cooling slightly, beat together softened cream cheese and butter until fluffy using a hand mixer or stand mixer. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. Add milk or cream a tablespoon at a time until the frosting reaches your desired consistency.
- Frost & Serve: Generously spread the cream cheese frosting over the warm red velvet cinnamon rolls. Serve immediately to enjoy their soft texture and rich flavors at their best.
Notes
- Ensure the buttermilk is warmed, not hot, to avoid killing the yeast.
- The amount of red gel food coloring can be adjusted to achieve your preferred color intensity.
- Use fresh yeast for optimal rising results.
- For easier slicing, chill the rolled dough in the refrigerator for 15 minutes before cutting.
- Leftover cinnamon rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- You can substitute light brown sugar with dark brown sugar for a richer flavor.
