Red Velvet Cinnamon Rolls
Indulge in the rich, velvety delight of Red Velvet Cinnamon Rolls, perfectly combined with the comforting flavors of cinnamon and topped with a creamy frosting.
Ingredients
For the dough
- 3 cups Bread flour (plus extra for dusting) Use extra flour for dusting your work surface.
- 2¼ tsp Active dry yeast (or 1 packet) Ensure yeast is fresh for the best rise.
- ¾ cup Buttermilk (warmed to lukewarm) Warm buttermilk but do not boil.
- 2 Large eggs (room temperature) Room temperature helps create a better dough.
- ¼ cup Unsalted butter (softened) Softened for easy mixing.
- ⅓ cup Granulated sugar
- 2½ tsp Gel red food coloring Adjust for a deeper red.
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Vanilla extract
- ½ tsp Fine salt
For the filling
- ½ cup Softened butter Softened for easy spreading.
- 1 cup Brown sugar (light or dark)
- 2 tbsp Ground cinnamon
- 1 tbsp Cocoa powder (unsweetened)
- Pinch of salt
For the cream cheese icing
- 8 oz Full-fat cream cheese (softened)
- 1 cup Powdered sugar (sifted)
- ¼ cup Butter (softened)
- 1 tsp Vanilla extract
- 2–3 tbsp Heavy cream Adjust for desired consistency.
Instructions
Preparation
- Warm the buttermilk until lukewarm. In a small bowl, combine the warm buttermilk with the active dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes foamy.
- In a large mixing bowl, combine the bread flour, granulated sugar, cocoa powder, and salt. Create a well in the center and add the foamy yeast mixture, eggs, softened butter, vanilla extract, and red food coloring. Mix until well combined.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add more flour if needed to prevent sticking.
- Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot until it doubles in size (about 1 hour).
Preparing the Filling
- In a medium bowl, mix the softened butter, brown sugar, cinnamon, cocoa powder, and a pinch of salt to create the filling.
Rolling and Baking
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12×18 inches).
- Evenly spread the cinnamon-sugar filling over the rolled dough.
- Starting from one long side, carefully roll the dough into a tight log and slice into 12 equal pieces for the rolls.
- Place the sliced rolls into a greased baking dish. Cover with a towel and let them puff up for another 30-45 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown and cooked through.
- Allow the rolls to cool slightly before frosting with the cream cheese icing made by combining the cream cheese, powdered sugar, softened butter, vanilla extract, and heavy cream until smooth.
Notes
These rolls can be stored at room temperature for a couple of days. For freezing, place the unbaked, sliced rolls in a greased pan and cover tightly. They can be frozen for up to a month.