Description
These Best Red Velvet Cinnamon Rolls combine the classic rich flavor of red velvet with the warm, spicy cinnamon filling, finished with a creamy, smooth cream cheese icing. Soft, fluffy, and beautifully colored, these delightful rolls are perfect for brunch, special occasions, or anytime you crave a sweet treat with a twist.
Ingredients
Dough
- 1 package active dry yeast
- 1 ½ cups warm water
- ½ cup raw cane sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 2 large eggs, slightly beaten
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- 7 cups plus 2 tablespoons unbleached all-purpose flour, plus more for kneading
- 2 tablespoons natural unsweetened cocoa powder
Cinnamon Filling
- 1 ½ cups light brown sugar
- 2 tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ stick unsalted butter, melted
Cream Cheese Icing
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1 ½ sticks unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Activate Yeast: Preheat the oven to 170°F or warm; then turn it off. In a large mixing bowl, combine the yeast and warm water, and let it sit for 5 minutes until frothy.
- Mix Dough Ingredients: Add the raw cane sugar, kosher salt, softened butter, eggs, red food coloring, vanilla extract, 3 ½ cups of flour, and cocoa powder to the yeast mixture. Stir well to combine. Gradually add the remaining flour and mix until a soft ball of dough forms.
- Knead Dough: On a lightly floured surface, knead the dough 40 times until it becomes smooth. Shape it into a ball, place it in a lightly greased bowl, cover with plastic wrap, and place in the warm oven for 1 hour to rise until doubled in size.
- Prepare Cinnamon Filling: While the dough is rising, mix light brown sugar, cinnamon, and kosher salt in a bowl.
- Second Proofing and Shaping: Once the dough has doubled, punch it down. Roll it out on a floured surface to ¼ inch thickness into a rectangle. Brush melted butter over the dough evenly, then sprinkle the cinnamon sugar mixture on top. Roll the dough tightly into a log and slice into 1-inch thick rolls. Arrange these in a buttered 9 x 13 inch baking pan; cover and let rise again in a warm place for 40 minutes.
- Bake Rolls: Preheat the oven to 400°F. Bake the rolls for 30 minutes, rotating the pan after 20 minutes and loosely covering with foil to prevent over-browning. Bake until the center roll reaches 175°F internally and is golden brown. Allow to cool for 10 minutes before icing.
- Make Cream Cheese Icing: While the rolls bake, beat cream cheese in a medium bowl using a hand mixer for 15 seconds on medium speed. Add softened butter and mix briefly, then add powdered sugar, vanilla extract, and kosher salt. Beat until smooth and spreadable.
- Ice the Rolls: Spread a generous layer of cream cheese icing over the warm rolls. After 2 minutes, spread additional icing evenly as desired. Serve immediately and enjoy!
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- Kneading the dough sufficiently develops gluten, making the rolls soft and airy.
- If you don’t have red food coloring, you can omit it, but the rolls won’t have the traditional red velvet color.
- Use a thermometer to check the internal temperature of the rolls to avoid under- or over-baking.
- For softer rolls, brush with melted butter immediately after baking before icing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
