Red Velvet Cinnamon Rolls
Ingredients:
For the Dough:
1 cup warm milk (110°F)
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
4 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 tablespoon red food coloring (gel recommended)
For the Filling:
½ cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
For the Cream Cheese Icing:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (to adjust consistency)
Directions:
Prepare the Dough:
In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until the yeast is frothy.
Add sugar, eggs, melted butter, and vanilla extract to the yeast mixture, and stir to combine.
In a separate bowl, mix the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add red food coloring until the dough reaches the desired shade of red.
Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Make the Filling:
In a small bowl, mix together softened butter, brown sugar, cinnamon, and vanilla until well combined.
Assemble the Rolls:
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (approximately 16×12 inches).
Spread the cinnamon sugar filling evenly over the dough, leaving a small border along the edges.
Roll the dough tightly from the long side into a log. Cut the log into 12 even slices.
Second Rise:
Place the cinnamon rolls in a greased 9×13-inch baking dish. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until puffy.
Bake:
Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through.
Prepare the Cream Cheese Icing:
While the rolls are baking, beat the softened cream cheese and butter together until creamy. Add the powdered sugar and vanilla extract, and beat until smooth. Add heavy cream, one tablespoon at a time, until the icing reaches your desired consistency.
Frost the Rolls:
Once the cinnamon rolls are out of the oven, allow them to cool for 5 minutes before generously spreading the cream cheese icing over the top.
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 2 hours
Servings: 12 rolls