Red Velvet Cinnamon Rolls
Soft, tangy red velvet cinnamon rolls with rich cream cheese icing.
Ingredients
Ingredients
- 1 cup warm milk 105–110°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 1 teaspoon white vinegar
- 2 tablespoons unsweetened cocoa powder
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons red food coloring
- 1/4 cup unsalted butter softened (for filling)
- 1 cup packed brown sugar
- 3 tablespoons ground cinnamon
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 1/2 tablespoons milk
Instructions
- In a large bowl, combine the warm milk and yeast and let sit for 5–10 minutes until foamy.
- Whisk in the granulated sugar, eggs, melted butter, vanilla bean paste, and white vinegar until smooth.
- Add the cocoa powder, 2 1/2 cups of the flour, salt, and red food coloring, and mix until a soft dough forms.
- Add the remaining flour a little at a time and knead for 5–7 minutes, until the dough is smooth, elastic, and only slightly sticky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- In a small bowl, stir together the brown sugar and cinnamon for the filling and set aside; ensure the softened butter for the filling is spreadable.
- Gently punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a 16×21-inch rectangle with the long side facing you.
- Spread the softened butter for the filling evenly over the dough, leaving a small border on the edges.
- Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, pressing it lightly into the surface.
- Starting from the long edge, roll the dough up tightly into a log, pinching the seam to seal.
- Cut the log into 12 equal pieces and place them, cut side up, in a greased 9×13-inch baking dish.
- Cover the dish and let the rolls rise for 30 minutes, or until puffy and touching.
- Preheat the oven to 350°F while the rolls finish rising.
- Bake the rolls for 20–25 minutes, or until the centers are cooked through and the edges are lightly golden.
- While the rolls bake, beat together the cream cheese and softened butter for the icing until smooth and creamy.
- Add the powdered sugar and vanilla bean paste to the cream cheese mixture and beat until fully combined.
- Add the milk gradually and mix until the icing is smooth and spreadable.
- Remove the baked rolls from the oven and let cool for 10 minutes.
- Spread the cream cheese icing over the warm rolls and serve.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast without killing it.
- If slicing with dental floss, slide it under the log, cross the ends over the top, and pull to cut clean rolls.
- If slicing with dental floss, slide it under the log, cross the ends over the top, and pull to cut clean rolls.