Indulge in the rich, velvety goodness of these Heavenly Red Velvet Cinnamon Rolls! Perfectly soft and sweet, these rolls are a delightful twist on the classic cinnamon roll, bringing together the unique flavors of red velvet cake and cinnamon. Topped with luscious cream cheese frosting, they're ideal for any festive brunch or as a decadent dessert.
Ingredients
Scale:
4 cups all-purpose flour
1 packet (2 ¼ teaspoons) instant yeast
½ cup granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cocoa powder
1 cup whole milk, warmed to 110°F
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ cup unsalted butter, softened (for filling)
1 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
1 tablespoon cocoa powder (for filling)
8 ounces cream cheese, softened (for frosting)
¼ cup unsalted butter, softened (for frosting)
2 cups powdered sugar (sifted for frosting)
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons milk (for frosting)
Instructions
In a large bowl, combine the flour, instant yeast, sugar, baking soda, salt, and cocoa powder. Whisk together thoroughly to ensure an even mix.
In another bowl, mix the warmed milk, melted butter, egg, vanilla extract, and red food coloring until well combined.
Pour the wet ingredients into the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling by mixing softened butter, brown sugar, cinnamon, and cocoa powder until well combined.
Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle (approximately 16x24 inches).
Spread the filling evenly over the rolled-out dough, leaving a ½ inch border around the edges.
Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal.
Cut the log into 12 equal pieces and place them in a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through.
While the rolls are baking, prepare the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, and vanilla extract. Add milk gradually until desired consistency is reached.
Once the cinnamon rolls are baked, allow them to cool for about 10 minutes before generously spreading the cream cheese frosting on top.
