Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: For the Dough:; 1 cup (240ml) buttermilk, warmed (105-115°F / 40-46°C); 2 ¼ teaspoons (1 standard packet) active dry yeast; ½ cup (100g) granulated sugar, divided; ⅓ cup (75g) unsalted butter, melted; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1-2 tablespoons red gel food coloring (to desired vibrancy); ¼ cup (25g) unsweetened cocoa powder; 4 cups (480g) all-purpose flour, plus more for dusting; ½ teaspoon salt; For the Filling:; ⅓ cup (75g) unsalted butter, softened; ¾ cup (150g) light brown sugar, packed; 2 tablespoons ground cinnamon; For the Cream Cheese Frosting:; 4 oz (113g) cream cheese, softened; ¼ cup (56g) unsalted butter, softened; 2-3 cups (240-360g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream (as needed for consistency)

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Introduction: Your New Favorite Brunch Treat
How This Recipe Works: The Secret to Fluffy, Flavorful Rolls
Ingredients and Substitutions: What You’ll Need and Why
Step-by-Step Instructions: Baking Your Red Velvet Rolls
Expert Tips for Success: Mastering Your Red Velvet Rolls
What to Serve With Your Red Velvet Cinnamon Rolls
Storing and Reheating: Enjoying Rolls for Days
Frequently Asked Questions (FAQ)

Introduction: Your New Favorite Brunch Treat

Oh, prepare yourselves, my fellow baking enthusiasts, because today we’re diving into a creation that’s going to revolutionize your brunch game: Red Velvet Cinnamon Rolls! Imagine sinking your teeth into a roll that’s unbelievably soft, with that signature red velvet tang, swirled with a luscious cinnamon-brown sugar filling, and all crowned with the most decadent cream cheese frosting. It’s a flavor explosion that’s both familiar and wonderfully new, a perfect marriage of two beloved classics. These aren’t just any cinnamon rolls; they’re an experience – fluffy, moist, and utterly irresistible. If you’re looking for something truly special to impress your loved ones, or simply to treat yourself to a moment of pure bliss, you’ve found it. For more easy and delicious baking adventures, you can See more easy recipes right here.

From Classic to Extraordinary: Why Red Velvet?

We all adore the classic cinnamon roll, with its warm, spicy embrace. But what happens when you infuse that beloved treat with the rich, subtle chocolate notes and vibrant hue of red velvet? Pure magic, that’s what! Red velvet adds an unexpected depth and a stunning visual appeal that elevates the humble cinnamon roll into something truly extraordinary. It’s the perfect blend of cozy comfort food and sophisticated indulgence.

A Baking Adventure: My Journey to the Perfect Roll

My quest for the ultimate red velvet cinnamon roll has been a delicious journey! I’ve tested countless recipes, tweaked ratios, experimented with food colorings, and obsessed over every detail, from the fluffiness of the dough to the tang of the frosting. This recipe you’re about to embark on is the culmination of all those trials and triumphs, perfected to ensure you get consistently soft, flavorful, and show-stopping red velvet cinnamon rolls every single time. It’s truly a labor of love, and I can’t wait for you to try it.

How This Recipe Works: The Secret to Fluffy, Flavorful Rolls

Achieving Ultimate Softness: The Buttermilk Advantage: Buttermilk isn’t just for tang; its acidity reacts with baking soda (or creates a tender crumb with yeast), resulting in an incredibly soft, tender dough that practically melts in your mouth.
Balanced Sweetness: Cream Cheese Frosting Perfection: The tangy cream cheese frosting isn’t just a topping; it’s the perfect counterpoint to the sweetness of the rolls and the rich red velvet flavor, creating a harmonious balance that’s utterly addicting.
That Signature ‘Red’: Natural vs. Artificial Coloring: Whether you choose a classic vivid red with gel food coloring or a more subtle, natural hue from beet powder, the key is consistency and ensuring the color permeates the dough beautifully without affecting the texture.
High-Quality Cocoa Powder: Using a good quality unsweetened cocoa powder is essential for the characteristic subtle chocolate flavor of red velvet, which balances beautifully with the cinnamon.

Ingredients and Substitutions: What You’ll Need and Why

Here is what you need and why:

Dough Essentials: Flour, Yeast, Sugar, and Dairy:

All-Purpose Flour: I always recommend good quality unbleached all-purpose flour for a consistent dough structure. You can experiment with bread flour for a slightly chewier roll or a mix for in-between.
Active Dry Yeast: This is what gives our rolls their incredible rise and fluffiness. Ensure it’s fresh – old yeast means flat rolls!
Granulated Sugar: Not just for sweetness, sugar also feeds the yeast, helping the dough to rise beautifully.
Buttermilk: The secret weapon for tender, moist, and flavorful red velvet dough. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with whole milk and letting it sit for 5-10 minutes.
Unsalted Butter (Melted): Adds richness and softness to the dough. Using unsalted allows you to control the overall salt content of the recipe.
Egg: Acts as a binding agent, adds richness, and contributes to the beautiful structure and color of the dough.
Salt: Essential for flavor, contrasting with the sweetness and controlling yeast activity.

The Red Velvet Distinction: Cocoa Powder and Food Coloring:

Unsweetened Cocoa Powder (Natural or Dutch-processed): This provides the subtle chocolate flavor that makes red velvet, well, red velvet! Natural cocoa will give a slightly lighter color, while Dutch-processed can result in a deeper, more brownish-red hue, affecting the final red vibrancy so choose accordingly.
Red Food Coloring: For that iconic vibrant red, a good quality gel food coloring is key. Liquid coloring can add too much moisture; paste or gel gives the best color without thinning the dough. Food Network offers great insights on choosing the right food coloring for your baking projects.

Filling Fundamentals: Softened Butter, Brown Sugar, and Cinnamon:

Unsalted Butter (Softened): This creates the sticky base for our filling and helps the brown sugar and cinnamon adhere to the dough.
Light Brown Sugar: Adds deep, molasses-rich sweetness and moisture to the filling. Dark brown sugar can also be used for a more intense flavor.
Ground Cinnamon: The heart of any cinnamon roll, providing that wonderful warm spice.

Cream Cheese Frosting: A Tangy Counterpoint:

Cream Cheese (Full-Fat, Softened): The essential tangy base for our decadent frosting. Make sure it’s at room temperature for a smooth consistency.
Unsalted Butter (Softened): Adds richness and helps create a stable, creamy frosting.
Powdered Sugar (Confectioners’ Sugar): Provides sweetness and a silky-smooth texture to the frosting.
Vanilla Extract: Enhances all the other flavors. Use pure vanilla extract for the best results.
Milk or Cream: Used sparingly to achieve the perfect spreading consistency for your frosting.

Step-by-Step Instructions: Baking Your Red Velvet Rolls

Follow these step-by-step instructions to create your perfect red velvet cinnamon rolls:

1. Preparing the Dough: Activating Yeast and Combining Wet Ingredients

First, warm your buttermilk to between 105-115°F (40-46°C). It should be warm to the touch, but not hot. Pour it into a large mixing bowl (or the bowl of a stand mixer), then sprinkle in the active dry yeast and a tablespoon of sugar. Give it a gentle swirl and let it sit for about 5-10 minutes until it becomes foamy and bubbly. This indicates your yeast is active and ready to work! While it’s proofing, melt your butter and allow it to cool slightly. Once the yeast is foamy, whisk in the melted butter, the remaining granulated sugar, egg, vanilla extract, and red food coloring. For a vibrant red, this is where you’ll add the bulk of your coloring. Stir until everything is well combined and the mixture has a uniform red hue.

2. Kneading and First Rise: Developing Gluten for Texture

Gradually add the flour to the wet ingredients, mixing with a wooden spoon or dough hook on low speed until a shaggy dough forms. Add the cocoa powder and salt, then continue to mix. Once the initial flour is incorporated, turn the dough out onto a lightly floured surface or increase the speed of your stand mixer. Knead for 5-7 minutes, or until the dough is smooth, elastic, and pulls away cleanly from your hands or the sides of the bowl. It should no longer be sticky. Form the dough into a ball, place it in a lightly oiled bowl, turning once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size. This crucial step develops the gluten, giving your rolls their wonderful structure and chew.

3. Rolling and Filling: Creating the Classic Swirl

Once your dough has completed its first rise, gently punch it down to release the air. Turn it out onto a lightly floured surface and use a rolling pin to roll it into a large rectangle, approximately 18×12 inches (45×30 cm) and about 1/4 inch thick. Make sure the edges are relatively even. For the filling, in a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the longer sides. Starting from the opposite long side, carefully and tightly roll the dough into a log. Pinch the seam closed to seal it.

4. Second Rise and Baking: The Final Transformation

Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick). Arrange the cut rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each roll to allow for expansion. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they are visibly puffy and nearly doubled in size. Towards the end of the second rise, preheat your oven to 375°F (190°C). Bake the red velvet cinnamon rolls for 20-25 minutes, or until they are lightly golden brown around the edges and cooked through. Be careful not to overbake!

5. Whipping Up the Frosting: Smooth and Creamy Perfection

While the rolls are cooling slightly (but still warm!), prepare your glorious cream cheese frosting. In a medium mixing bowl, beat together the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired creamy, spreadable consistency. Don’t add too much liquid, or your frosting will be runny. Generously spread the frosting over the warm red velvet cinnamon rolls and prepare for pure delight!

Expert Tips for Success: Mastering Your Red Velvet Rolls

Yeast Proofing: Ensuring Dough Activity: Always check your yeast! If your warm buttermilk and yeast mixture doesn’t get foamy after 5-10 minutes, your yeast is likely dead, and you’ll need to start with new yeast. This is the foundation of a good rise.
Measuring Flour Correctly: Avoiding Dry Rolls: The most common baking mistake is using too much flour. Spoon your flour into the measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour, adding too much to your recipe and resulting in dry, dense rolls.
Achieving Vibrant Color: Food Coloring Best Practices: For the best vibrant red without affecting dough texture, use a gel food coloring. Add it with your wet ingredients and mix thoroughly. You can always add a little more during the kneading phase if needed, but it’s easier to add than to take away.
Don’t Overbake: Keeping Rolls Moist: Overbaking is the enemy of soft cinnamon rolls. Start checking your rolls early in the baking time. They should be just lightly golden brown on top, but still feel soft and slight springy to the touch. If they look dry, they’re probably done or even overdone.
Room Temperature Ingredients: Ensure your eggs, buttermilk, cream cheese, and butter are at room temperature as specified. This helps them emulsify properly, creating a smoother dough and frosting.

What to Serve With Your Red Velvet Cinnamon Rolls

Coffee and Tea Pairings: Classic Companions

The rich, slightly tangy sweetness of red velvet cinnamon rolls pairs beautifully with a strong cup of coffee, whether it’s a bold dark roast, a frothy latte, or a creamy cappuccino. For tea lovers, a robust black tea or a delicate Earl Grey would complement the flavors without overpowering them. A warm chai latte would also be a fantastic match for the cinnamon notes.

Brunch Spreads: Enhancing Your Meal

These rolls are the star of any brunch spread! To round out your meal, consider serving them alongside fresh fruit salad, scrambled eggs, crispy bacon, or a light frittata. A glass of freshly squeezed orange juice or sparkling cider would add a refreshing touch.

Dessert Ideas: A Sweet Ending

While often a breakfast or brunch item, these red velvet beauties can absolutely serve as a show-stopping dessert. For an extra indulgent treat, serve them warm with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce. They are also perfect enjoyed simply on their own after a hearty meal.

Storing and Reheating: Enjoying Rolls for Days

Room Temperature Storage: Short-Term Freshness

Once cooled and frosted, your red velvet cinnamon rolls can be stored in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if they are heavily frosted, you might consider refrigerating them. In the fridge, they will last an additional 2-3 days, but the dough might stiffen slightly due to the cold.

Freezing Baked Rolls: Long-Term Convenience

These rolls freeze beautifully! Once completely cooled, you can freeze them individually or in a single layer in an airtight freezer-safe container for up to 1-2 months. If freezing with frosting, flash-freeze them first until the frosting is solid, then wrap individually in plastic wrap before storing in a container to prevent sticking.

Reheating Guidelines: Warm and Soft Again

To reheat, if from room temperature, microwave individual rolls for 15-30 seconds until warm and soft. For a larger batch, cover with foil and bake in a preheated oven at 300°F (150°C) for 10-15 minutes or until heated through. If reheating from frozen, allow them to thaw overnight in the refrigerator (if possible) then follow the reheating instructions for room temperature rolls. Alternatively, you can reheat directly from frozen in the oven, covered with foil, for 20-30 minutes, or microwave individual rolls on defrost setting followed by high until warm.

Frequently Asked Questions (FAQ)

Can I make these rolls ahead of time?

Absolutely! You can prepare the assembled rolls up to the second rise, cover them tightly with plastic wrap, and refrigerate overnight (up to 12-18 hours). The next morning, take them out of the fridge about an hour before baking to come to room temperature and finish their second rise, then bake as directed. You can also freeze the unbaked rolls after the first rise for longer storage.

What kind of cocoa powder should I use?

You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder. Natural cocoa has a slightly lighter color and a more acidic flavor which can enhance the red hue, while Dutch-processed is darker and milder. Either will work, but the final red color might vary slightly.

How do I get a deep red color?

For a truly vibrant red, I highly recommend using a high-quality gel food coloring, such as AmeriColor Super Red or Wilton No-Taste Red. Start with a generous amount (about 1-2 tablespoons) when mixing your wet ingredients, and add more if needed during kneading until you achieve your desired deep red hue.

Can I use a stand mixer for the dough?

Yes, a stand mixer fitted with a dough hook is perfect for making this dough! It makes the kneading process very easy. Simply combine the wet ingredients, then gradually add the dry ingredients and knead on medium-low speed for 5-7 minutes until the dough is smooth and elastic.

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