What Are Red Velvet Cinnamon Rolls?
Red Velvet Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring the signature red velvet hue, a subtle chocolatey taste, and a creamy frosting. This fusion of flavors brings a bakery-style treat right into your home kitchen!
Why You Should Try This Recipe
✔️ Decadent Flavor: The combination of cocoa, cinnamon, and cream cheese creates an irresistible treat. ✔️ Perfect for Any Occasion: Whether for holidays, brunch, or a sweet weekend breakfast, these rolls impress every time. ✔️ Easy to Make: A simple yeast dough with an eye-catching red color makes this recipe as fun to bake as it is to eat!
Pro Tips & Variations
🌟 Dough Perfection: Use room-temperature ingredients to ensure a soft, fluffy texture. 🌟 Make-Ahead Tip: Prepare the dough the night before and refrigerate overnight for easy morning baking. 🌟 Frosting Upgrade: Add a touch of vanilla extract or lemon zest for extra flavor in your cream cheese frosting. 🌟 Dairy-Free Option: Replace buttermilk with a mixture of almond milk and vinegar for a plant-based version.
FAQs – Common Questions
💬 Can I make these rolls ahead of time? Yes! Assemble the rolls, cover, and refrigerate overnight. In the morning, let them rise for 30 minutes before baking.
💬 How do I store leftovers? Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
💬 Can I freeze them? Absolutely! Freeze baked, unfrosted rolls for up to 3 months. Thaw and warm before frosting.
Final Thoughts – Enjoy & Share!
Tried these Red Velvet Cinnamon Rolls? Let me know in the comments and tag your delicious creations on social media! 🌟🍲
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Red Velvet Cinnamon Rolls Recipe – Soft & Fluffy Delight
12 rolls
servings30
minutes20
minutes450
kcal3
hours30
minutesIngredients
- For the Dough:
All-Purpose Flour – 4 1/4 cups
Provides the structure for the rolls; measure accurately for best resultsActive Dry Yeast – 1 packet (2 1/4 teaspoons)
Leavens the dough, creating a light and fluffy textureGranulated Sugar – 1/2 cup
Sweetens the dough and feeds the yeast.Unsweetened Cocoa Powder – 2 tablespoons
Adds a subtle chocolate flavor characteristic of red velvet.Buttermilk – 1 cup, warmed to 100°F (38°C)
Activates the yeast and contributes to the dough’s tenderness.Unsalted Butter – 1/2 cup (1 stick), melted
Adds richness and moisture to the dough.Large Eggs – 2, room temperature
Provide structure and richness; room temperature eggs incorporate more easily.Red Food Coloring Gel – 2 teaspoons
Gives the dough its signature red hue; adjust quantity for desired color intensity.Salt – 1 teaspoon
Enhances overall flavor and balances sweetness- For the Filling:
Unsalted Butter – 1/2 cup (1 stick), softened
Spreads easily over the dough, creating a rich base for the filling.Brown Sugar – 1 cup, packed
Provides sweetness and a hint of molasses flavor.Ground Cinnamon – 2 tablespoons
Delivers the classic warm spice essential to cinnamon rolls.- For the Cream Cheese Frosting:
Cream Cheese – 8 ounces, softened
Forms the creamy, tangy base of the frosting.Unsalted Butter – 1/4 cup (1/2 stick), softened
Adds richness and helps achieve a smooth consistency.Powdered Sugar – 2 cups
Sweetens the frosting and contributes to its velvety texture.Vanilla Extract – 1 teaspoon
Enhances the flavor of the frosting.Pinch of Salt
Balances the sweetness and enhances flavor complexity.
Directions
- Activate the Yeast:
In a small bowl, combine the warmed buttermilk and a pinch of the granulated sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active. - Prepare the Dough:
In a large mixing bowl, whisk together 4 cups of the all-purpose flour, remaining granulated sugar, cocoa powder, and salt.
Add the melted butter, eggs, red food coloring, and the activated yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 6-8 minutes, adding the remaining 1/4 cup of flour as needed, until the dough is smooth and elastic. - First Rise:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size. - Prepare the Filling:
In a medium bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined and spreadable. - Assemble the Rolls:
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 16×12 inches in size.
Evenly spread the cinnamon filling over the rolled-out dough, leaving a small border around the edges.
Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife, cut the log into 12 equal slices. - Second Rise:
Arrange the slices in a greased 9×13-inch baking dish, spacing them evenly. Cover and let them rise for about 30-45 minutes, or until they have expanded and are touching each other. - Bake:
Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until they are cooked through and lightly golden on top. Be careful not to overbake to maintain their soft texture. - Prepare the Cream Cheese Frosting:
While the rolls are baking, beat together the softened cream cheese and butter until
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