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Amazing red velvet cinnamon rolls in 1 great dough

red velvet cinnamon rolls
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Make the ultimate fluffy Red Velvet Cinnamon Rolls, featuring a vibrant red cocoa base swirled with cinnamon and topped with a luxurious, tangy cream cheese glaze. This recipe brings together the rich flavor of red velvet cake with the comforting pull-apart texture of a perfect cinnamon roll. It is encouraging and warm, perfect for baking with family.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring (gel preferred)
  • 3 to 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • For the Glaze: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, mix the warm milk, 1 teaspoon sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. In a separate bowl, whisk together the eggs, 1/2 cup sugar, melted butter, vanilla, cocoa powder, vinegar, and red food coloring until well combined.
  3. Pour the wet mixture into the yeast mixture. Gradually add 3 cups of flour and salt. Mix until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes, adding small amounts of the remaining flour if necessary, until the dough is smooth and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the Filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together until smooth and spreadable.
  7. Shape the Rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Spread the filling evenly over the dough, leaving a 1-inch border on one long edge.
  9. Roll the dough tightly, starting from the long edge opposite the un-filled border. Pinch the seam closed.
  10. Cut the log into 12 equal rolls, about 1.5 inches thick. Place them snugly in a greased 9×13 inch baking dish.
  11. Second Rise: Cover the dish loosely and let the rolls rise again for 30 to 45 minutes.
  12. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are lightly golden and cooked through.
  13. Make the Glaze: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla until creamy. Add milk one tablespoon at a time until you reach a thick, pourable consistency.
  14. Glaze and Serve: Drizzle the cream cheese glaze generously over the warm rolls. Serve immediately.

Notes

  • For the best red color, use high-quality gel food coloring instead of liquid drops.
  • Ensure your butter and cream cheese for the glaze are truly at room temperature for a smooth finish.
  • If you prefer a tangier glaze, increase the cream cheese slightly.
  • Tariq suggests letting the dough rest for 10 minutes after the first knead if it fights back; this relaxes the gluten.

Nutrition

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