Description
These Red Velvet Cinnamon Rolls are a fun and decadent twist on the classic cinnamon roll, with the rich, velvety flavor of red velvet cake. Soft, fluffy rolls swirled with cinnamon sugar and topped with a luscious cream cheese glaze make these the perfect indulgent breakfast or dessert for any special occasion, like Valentine’s Day!
Ingredients
Scale
For the Dough:
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
For the Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (adjust for desired consistency)
Instructions
- Make the Dough:
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes, or until the yeast becomes foamy.
In a large mixing bowl, whisk together the melted butter, egg, cocoa powder, and red food coloring until smooth.
Add the yeast mixture to the bowl and stir to combine.
Gradually add the flour and salt, mixing until the dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size. - Prepare the Cinnamon Filling:
While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a bowl until smooth and well combined. Set aside. - Assemble the Cinnamon Rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 12×18 inches in size.
Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Starting at one long edge, tightly roll the dough into a log. Slice the roll into 12 equal pieces using a sharp knife or dental floss. - Bake the Rolls:
Grease a 9×13-inch baking dish and arrange the cinnamon rolls inside, leaving a little space between each one.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them to ensure they don’t overbake. - Make the Cream Cheese Glaze:
While the rolls are baking, make the glaze. In a bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add milk a little at a time until the glaze reaches your desired consistency. - Glaze and Serve:
Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze generously over the top.
Serve immediately and enjoy the soft, gooey goodness of these red velvet cinnamon rolls!
Notes
- You can make the dough ahead of time and refrigerate it overnight. Just allow it to come to room temperature before rolling out and baking.
- For extra sweetness, you can add a sprinkle of chopped pecans or walnuts to the cinnamon filling.
- These cinnamon rolls are best served warm, but they can be stored in an airtight container for up to 2 days. Reheat in the microwave for a few seconds before serving.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg