Description
Indulgent Heavenly Red Velvet Cinnamon Rolls that combine the rich flavors of classic cinnamon rolls with the signature red velvet taste and a luscious cream cheese frosting. Perfectly soft, fluffy, and beautifully red, these rolls are a delightful treat for breakfast or dessert.
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour (Provides structure and texture)
- 1 cup Granulated Sugar (Sweetens the dough)
- 2 teaspoons Active Dry Yeast (Leavens the dough)
- 1 teaspoon Baking Powder (Enhances rise)
- 1 teaspoon Salt (Elevates flavor)
- 1 cup Whole Milk (Adds moisture)
- 1/2 cup Unsalted Butter (Enriches dough)
- 1 large Egg (Binds and adds richness)
- 2 tablespoons Red Food Coloring (Gives signature color)
- 1 teaspoon Vanilla Extract (Boosts flavor)
Filling
- 1/2 cup Unsalted Butter (Adds richness)
- 1/2 cup Brown Sugar (Sweetens and adds flavor)
- 2 tablespoons Ground Cinnamon (Classic spice)
- 1/2 cup Mini Chocolate Chips (Optional for extra sweetness)
Frosting
- 8 ounces Cream Cheese (Creates a rich frosting)
- 1/4 cup Unsalted Butter (Adds creaminess)
- 2 cups Powdered Sugar (Sweetens frosting)
- 1 teaspoon Vanilla Extract (Elevates flavor)
- 2 tablespoons Milk (Thins frosting)
Instructions
- Prepare the Dough: Warm the whole milk until lukewarm and dissolve the active dry yeast along with a teaspoon of sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. In a separate container, mix melted butter, egg, red food coloring, and vanilla extract. Gradually add the wet ingredients to the dry ingredients along with the yeast mixture and knead until you have a smooth, elastic dough.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 60 to 90 minutes or until doubled in size.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, and ground cinnamon until well combined. If using, have mini chocolate chips ready to sprinkle later.
- Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle, approximately 16×12 inches in size.
- Apply the Filling: Spread the cinnamon sugar butter mixture evenly over the dough surface. Sprinkle mini chocolate chips evenly over the filling if desired.
- Form the Rolls: Starting from the longer side, carefully roll the dough into a tight log shape. Slice the log into 12 equal pieces and place them cut side up into a greased or parchment-lined baking dish or pan, leaving small spaces for expansion.
- Second Rise: Cover the rolls loosely with a towel or plastic wrap and let them rise for another 30 minutes until puffy and nearly doubled.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Prepare the Frosting: While the rolls bake, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk, beating until light and fluffy to form a creamy frosting.
- Serve: Remove the rolls from the oven and let them cool briefly. Spread the cream cheese frosting generously over the warm rolls. Serve warm and enjoy the indulgent, heavenly red velvet cinnamon rolls.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- For more vibrant red color, use gel-based red food coloring instead of liquid.
- Chocolate chips are optional but add extra sweetness and texture.
- The frosting can be made ahead and stored in the refrigerator; bring to room temperature before spreading.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.