Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls are a fun twist on classic cinnamon rolls, featuring soft, fluffy dough infused with red velvet flavor and swirled with cinnamon sugar filling. Topped with a tangy cream cheese frosting, these are delicious and sure to be a crowd pleaser.
Ingredients
For the rolls:
- 2 ¼ teaspoon active dry yeast
- 1 cup warm milk
- ½ cup sugar
- ⅓ cup unsalted butter softened
- 2 eggs
- 2 teaspoon red velvet emulsion
- 1 teaspoon salt
- 4 cup flour plus more for dusting
For the filling:
- ¾ cup brown sugar
- 2 teaspoon cinnamon
- ⅓ unsalted butter melted
For the frosting:
- ½ unsalted butter softened
- 4 ox cream cheese softened
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 1 ½ cup Powdered Sugar
Instructions
- Heat the milk in a medium bowl for about 1 minute in the microwave. Stir in yeast and allow to set.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, vanilla and salt. Cream until smooth.
- Add in the eggs and red velvet emulsion. Mix thoroughly, scraping the sides often.
- Add in half of the flour and mix well.
- Add in the warm milk and yeast mixture. Mix well.
- Add in the remaining flour and mix until mostly combined. Transfer the dough to a floured work surface and knead for about five minutes or until elastic and smooth.
- Place in a greased bowl and cover with plastic wrap. Allow to sit at room temperature for about 1-2 hours or until doubled in size.
- Spray or line an 11x8 or similar sized baking dish, set aside.
- Roll out the dough on a floured work surface into a rectangular shape about ¼-½ inch thick.
- Use a pastry brush to spread the melted butter over the surface.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the surface of the rolled out dough and gently press into the butter.
- Roll from the long end, keeping the log tight and pinching the seam to seal.
- Use a serrated knife or floss to cut into pieces about 2 inches thick.
- Place the cut rolls into the prepared baking dish with the cut side up.
- Cover the baking dish with a towel or loosely with plastic wrap. Allow to rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees.
- Bake in the preheated oven for 2-25 minutes or until slightly browned on the bottom. Allow to cool slightly before coating with frosting.
- Meanwhile, make the frosting. In the bowl of a stand mixer, combine the softened butter, softened cream cheese, salt and vanilla. Cream until smooth.
- Add in the powdered sugar and mix until combined. Bump up the speed to medium and mix until whipped and smooth.
- Spread the frosting over the cinnamon rolls.
Notes
Recipe Tips for Success
- Make sure your milk is the right temperature (about 110 degrees) when activating the yeast - too hot and it will kill the yeast, too cold and it won't activate properly. Use a thermometer if you have one, or test it on your wrist like baby formula - it should feel warm but not hot. This step is crucial for getting those soft, fluffy rolls.
- Use unflavored dental floss to cut your cinnamon rolls instead of a knife for cleaner, more even slices. Simply slide the floss under the log, cross the ends over the top, and pull through - this prevents squashing the rolls and keeps their shape perfect.
Storage
These can be kept in the fridge for up to 3 days in an airtight container. Or, they can be frozen up to 3 months.Nutrition
Calories: 355kcalCarbohydrates: 69gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 308mgPotassium: 83mgFiber: 1gSugar: 37gVitamin A: 204IUVitamin C: 0.01mgCalcium: 28mgIron: 2mg
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.