Red Velvet Cinnamon Rolls
Baking red velvet cinnamon rolls from scratch is surprisingly simple, and the reward is beyond worth it.
Equipment
- Mixing bowls (large and medium)
- Measuring Cups & Spoons
- Whisk
- Wooden Spoon or Silicone Spatula
- Stand mixer with dough hook (optional)
- Rolling Pin
- Baking Pan (9×13 inch or similar)
- Pastry Brush
- Sharp knife or bench scraper
- Oven Mitts
Ingredients
For the Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp 1 packet active dry yeast
- 1 tsp salt
- ½ cup whole milk warm
- ¼ cup unsalted butter melted
- 2 large eggs
- 2 tbsp cocoa powder
- 2 –3 drops red food coloring
For the Cinnamon Filling
- ½ cup brown sugar packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter softened
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 –2 tbsp milk as needed for consistency
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy.
- Pro Tip: If your yeast doesn’t foam, it might be too old or your milk too hot. Warm, not hot, is the key!
- In a separate bowl, whisk together the eggs, melted butter, cocoa powder, and red food coloring until smooth.
- Add the wet mixture to the yeast mixture, stirring to combine.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and slightly elastic.
- Pro Tip: Dough should be slightly sticky but not clingy. Dust your hands with flour if needed.
Step 2: Let the Dough Rise
- Lightly grease a large bowl with butter or oil.
- Place the dough in the bowl and cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Pro Tip: If your kitchen is cool, preheat your oven to 200°F for 2 minutes, turn it off, and place the bowl inside to rise.
Step 3: Prepare the Filling
- In a small bowl, mix together brown sugar and cinnamon.
- Spread softened butter over the rolled-out dough (see next step).
- Sprinkle the cinnamon sugar evenly over the buttered dough.
Step 4: Roll and Cut the Dough
- On a floured surface, roll the dough into a rectangle about ¼ inch thick.
- Spread the softened butter evenly across the dough.
- Sprinkle the cinnamon sugar mixture on top, covering every inch.
- Starting from the long edge, roll the dough tightly into a log.
- Use a sharp knife or bench scraper to cut into 12–15 even rolls.
- Pro Tip: Keep the knife moist or lightly floured to get clean cuts without squishing the rolls.
Step 5: Second Rise
- Place the rolls in a greased 9×13 inch baking pan, leaving a little space between them.
- Cover loosely with a towel and let rise for 30–45 minutes until puffy.
Step 6: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until they are lightly golden and cooked through.
- Pro Tip: Check the center of a roll with a toothpick — it should come out clean but slightly moist.
Step 7: Make the Cream Cheese Glaze
- In a medium bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- Add milk 1 tbsp at a time until you reach a pourable consistency.
- Pro Tip: Whisk continuously to avoid lumps and make it silky.
Step 8: Glaze and Serve
- Let the rolls cool for 5–10 minutes after baking.
- Drizzle the cream cheese glaze generously over the warm rolls.
- Serve immediately and enjoy the gooey, festive delight!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 380–420 kcal
- Carbohydrates: 52g
- Protein: 7g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 28g
- Fiber: 2g
- Sodium: 320mg