Description
Indulge in these amazingly soft and flavorful red velvet cinnamon rolls, topped with a luscious cream cheese frosting. This recipe guarantees delightful results every time.
Ingredients
Scale
- 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)
Instructions
- 1. Proof Yeast & Combine Wet Ingredients: In a large bowl, combine warm buttermilk, yeast, and 1 tbsp granulated sugar. Let sit 5-10 minutes until foamy. Whisk in melted butter, remaining granulated sugar, egg, vanilla, and red food coloring until well combined.
- 2. Knead Dough: Gradually add flour, cocoa powder, and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface (or with a stand mixer) for 5-7 minutes until smooth and elastic.
- 3. First Rise: Form dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
- 4. Roll & Fill: Punch down dough, then roll into an 18×12 inch rectangle on a lightly floured surface. In a small bowl, combine softened butter, brown sugar, and cinnamon for the filling. Spread evenly over the dough.
- 5. Shape Rolls: Tightly roll the dough into a log from the long side. Pinch the seam to seal. Cut into 12 equal slices (approx. 1.5 inches thick).
- 6. Second Rise & Bake: Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, or until puffy. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until lightly golden.
- 7. Make Frosting: While rolls cool slightly, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract. Add milk/cream as needed for desired consistency.
- 8. Frost & Serve: Generously spread frosting over warm Red Velvet Cinnamon Rolls and serve immediately.
- Prep Time: 30 mins
- Cook Time: 25 mins