Red Velvet Cinnamon Rolls

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Description:

These Red Velvet Cinnamon Rolls are soft, fluffy, and decadently flavored with a hint of cocoa and classic cinnamon roll filling. Topped with a creamy cream cheese frosting, they’re a unique and indulgent twist on both red velvet cake and cinnamon rolls—perfect for breakfast, brunch, or dessert!

Ingredients (Quantities):

For the Dough:

  • Warm milk: 1 cup (110°F or 43°C)
  • Active dry yeast: 2 ¼ teaspoons (1 packet)
  • Granulated sugar: ⅓ cup
  • Unsalted butter: ¼ cup, melted
  • Eggs: 2 large
  • All-purpose flour: 4 cups
  • Cocoa powder: 2 tablespoons
  • Salt: ½ teaspoon
  • Red food coloring: 1 tablespoon (adjust based on desired color)

For the Cinnamon Filling:

  • Brown sugar: 1 cup, packed
  • Ground cinnamon: 1 ½ tablespoons
  • Unsalted butter: ¼ cup, softened

For the Cream Cheese Frosting:

  • Cream cheese: 4 oz, softened
  • Unsalted butter: 2 tablespoons, softened
  • Powdered sugar: 1 cup
  • Vanilla extract: 1 teaspoon
  • Milk: 1-2 tablespoons (for desired consistency)

Optional Ingredients:

  • Pecans or walnuts: ¼ cup, chopped, to sprinkle over the filling
  • Chocolate chips: ¼ cup, for extra indulgence in the filling

Instructions:

1. Prepare the Dough:

  • In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy.
  • Add the remaining sugar, melted butter, eggs, and red food coloring. Mix until smooth.
  • Gradually add flour, cocoa powder, and salt. Mix until a soft dough forms.
  • Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

2. Make the Filling:

  • In a small bowl, mix the brown sugar and cinnamon. Set aside.
  • Roll the dough into a large rectangle (about 18×12 inches). Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture (add optional nuts or chocolate chips if using).

3. Roll and Slice:

  • Starting from the long edge, tightly roll up the dough. Cut into 12 even rolls and place in a greased 9×13-inch baking dish.
  • Cover and let rise for 30 minutes.

4. Bake the Rolls:

  • Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until lightly golden and cooked through.

5. Make the Cream Cheese Frosting:

  • Beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat until creamy. Add milk if needed to reach the desired consistency.
  • Spread frosting over the warm rolls.

Tips for Success:

  • Proper Yeast Activation: Ensure the milk is warm (not hot) to properly activate the yeast for the best dough rise.
  • Roll Tightly: Roll the dough tightly for evenly layered cinnamon rolls and a beautiful spiral.
  • Frost While Warm: Add the frosting while rolls are slightly warm to let it melt into the rolls slightly.

Recommendations:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
  • Serving Suggestion: Serve with a hot cup of coffee or a scoop of vanilla ice cream for a dessert twist.

Nutrition (per roll, estimated):

  • Calories: 320
  • Protein: 5g
  • Fat: 12g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Sugar: 25g
  • Sodium: 250mg

Enjoy these luxurious and Red Velvet Cinnamon Rolls for a delightful treat that’s sure to impress!

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