Homemade Red Velvet Cinnamon Rolls
Delight in these soft, vibrant red velvet cinnamon rolls with creamy frosting, perfect for special occasions or a decadent treat.
Ingredients
Dough
- 1 cup whole milk, warmed to 105-115°F
- 2 ½ teaspoons active dry yeast
- ¼ cup granulated sugar (plus 1 teaspoon for activation)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring (gel preferred)
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
Filling
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- pinch salt
Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons whole milk or heavy cream
- pinch salt
Instructions
- Activate yeast with warm milk, sugar, and let foam. Mix in melted butter, eggs, vanilla, cocoa, and red food coloring. Add flour and salt; knead until elastic. Let rise 1-1.5 hours.
- Mix softened butter, brown sugar, cinnamon, cocoa, and salt for filling. Roll dough into rectangle, spread filling, roll up, and cut into 12 slices. Arrange in dish and let rise 30-45 min.
- Bake at 375°F (190°C) for 20-25 min until golden. Cool slightly.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk/cream to desired consistency. Spread over warm rolls and serve.
Notes
Ensure to measure ingredients accurately for best results.