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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.9 from 81 reviews

Delightfully festive Red Velvet Cinnamon Rolls featuring a tender, cocoa-infused dough with vibrant red coloring, rolled with a spiced cinnamon and cocoa filling, then topped with a rich cream cheese frosting. Perfect for breakfast or a special brunch treat.

Ingredients

Scale

Dough

  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2¼ teaspoons)
  • ¼ cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • ¾ cup warm milk (110°F)
  • ¼ cup buttermilk
  • 4 tablespoons butter, softened
  • 2 large eggs
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon vanilla extract

Filling

  • ½ cup butter, softened
  • ½ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsweetened cocoa powder

Frosting

  • 8 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Activate Yeast: Dissolve the yeast in warm milk with a pinch of sugar and allow it to become foamy; this ensures the yeast is active and ready for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt thoroughly.
  3. Combine Wet Ingredients: Mix together buttermilk, softened butter, eggs, red food coloring, and vanilla extract until well blended.
  4. Form Dough: Add the wet ingredients and the yeast mixture to the dry ingredients. Knead the mixture until it forms a smooth, elastic dough with a vibrant red hue.
  5. First Rise: Place the dough in a greased bowl and cover it. Let it rise for 1 hour or until it has doubled in size.
  6. Prepare Filling: Mix together softened butter, brown sugar, ground cinnamon, and cocoa powder for the filling until well combined.
  7. Roll Dough: On a floured surface, roll the risen dough into a large rectangle.
  8. Spread Filling: Spread the cinnamon-cocoa filling evenly over the dough, leaving a small border around the edges.
  9. Shape Rolls: Roll the dough tightly from the long side, pinch the seam to seal the roll.
  10. Cut Rolls: Using a sharp knife or dental floss, cut the rolled dough into 12 equal pieces.
  11. Second Rise: Place the cut rolls into a prepared baking dish, leaving space between each. Cover and let rise for 45 minutes until puffy and touching.
  12. Bake: Bake the rolls at 350°F (175°C) for 25-30 minutes until golden on top.
  13. Prepare Frosting: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
  14. Serve: Once the rolls have cooled slightly, drizzle or spread the cream cheese frosting over the warm rolls and serve immediately for the best flavor and texture.

Notes

  • Use gel red food coloring for a more vibrant red color without adding liquid.
  • Ensure milk is warm but not hot to avoid killing the yeast.
  • Kneading enough to develop gluten is key for a soft, elastic dough.
  • For even slices, use dental floss instead of a knife to cut the rolls.
  • Serve the rolls warm to enjoy the gooey texture and melted frosting.
  • Can be stored in an airtight container for up to 2 days and warmed before serving.

Keywords: red velvet cinnamon rolls, cinnamon rolls recipe, cream cheese frosting, holiday breakfast, homemade cinnamon rolls, red food coloring rolls

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