Red Velvet Cinnamon Rolls
Soft red velvet cinnamon rolls with a tangy cream cheese frosting and classic cinnamon-sugar filling.
Ingredients
Ingredients
- 1 cup warm milk 100–110°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted
- 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
- 1 cup brown sugar packed
- 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 active dry yeast and let sit for 5 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 all-purpose flour, salt, and red food coloring. Stir until a soft, shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead, adding up to the remaining 1/4 cup flour as needed, for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky.
- 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.
- Lightly grease a 9x13-inch baking dish and set aside.
- Punch down the risen dough and roll it out on a floured surface into a 16x21-inch rectangle.
- Spread the softened butter evenly over the surface of the dough.
- In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough and gently press it in.
- Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
- Slice the log into 12 equal rolls and arrange them cut side up in the prepared baking dish.
- Cover the dish and let the rolls rise for 30 minutes, or until puffy.
- Preheat the oven to 350°F while the rolls rise.
- Bake the rolls for 20 to 25 minutes, until the centers are set and the tops are lightly golden.
- While the rolls bake, beat the cream cheese and softened butter in a medium bowl until smooth and creamy.
- Add the powdered sugar and vanilla bean paste and mix until combined, then beat in the milk until the icing is smooth and spreadable.
- Remove the rolls from the oven and let cool for 10 minutes, then spread the cream cheese icing over the warm rolls.
- Serve warm.
Notes
- If the yeast mixture does not foam after 5 to 10 minutes, discard and start again with fresh yeast and properly warmed milk.
- For cleaner cuts, use unflavored dental floss or a very sharp knife to slice the rolled dough into portions.
- For cleaner cuts, use unflavored dental floss or a very sharp knife to slice the rolled dough into portions.