Red Velvet Cinnamon Rolls
Soft, fluffy red velvet cinnamon rolls with cream cheese frosting, perfect for Valentine’s breakfast.
Ingredients
Ingredients
- 1/2 cup whole milk warmed to 100–110°F
- 1/2 cup granulated sugar
- 1 packet active dry yeast 2 1/4 tsp
- 1/4 cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1 cup cream cheese frosting
Instructions
- In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast, stir, and let sit for 5 minutes until the mixture is frothy.
- Whisk in the melted butter, egg, cocoa powder, red food coloring, and vanilla bean paste until fully combined.
- Add the flour and salt gradually, stirring until a soft dough forms and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Turn the risen dough out onto a floured surface and roll into a 12×18-inch rectangle with even thickness.
- Spread the softened butter evenly over the surface of the dough, reaching close to the edges.
- In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
- Starting from one long edge, roll the dough tightly into a log, keeping the roll even as you go.
- Slice the log into 12 equal pieces and arrange them cut-side up in the prepared baking dish with a little space between each roll.
- Cover the dish with a towel and let the rolls rise for 30 minutes until puffy.
- Bake the rolls for 20–25 minutes, until lightly golden on top and cooked through in the center.
- Let the rolls cool for 10–15 minutes, then spread or drizzle the cream cheese frosting over the warm rolls before serving.
Notes
- Make the dough the night before, arrange sliced rolls in the pan, cover, and refrigerate up to 16 hours; bring to room temperature for 45–60 minutes before baking.
- If the dough feels very sticky while mixing, add 1–2 tablespoons of flour at a time just until it becomes soft and workable.
- If the dough feels very sticky while mixing, add 1–2 tablespoons of flour at a time just until it becomes soft and workable.