RED VELVET CINNAMON ROLLS
DOUGH INGREDIENTS
3 ½ cups all-purpose flour (plus more for kneading)
2 ¼ tsp instant dry yeast (1 packet)
¼ cup granulated sugar
2 tbsp unsweetened cocoa powder
1 tsp salt
¾ cup warm milk (110°F / 43°C)
¼ cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
2 tbsp red food coloring (liquid or gel)
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CINNAMON FILLING
½ cup unsalted butter, softened
¾ cup brown sugar
1 tbsp ground cinnamon
1 tsp cocoa powder (optional, for extra depth)
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CREAM CHEESE GLAZE
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk (adjust for consistency)
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INSTRUCTIONS
1. Prepare the Dough:
In a large bowl, whisk together flour, cocoa powder, sugar, salt, and yeast.
In a separate bowl, combine warm milk, melted butter, egg, vanilla, and food coloring.
Pour wet ingredients into the dry and mix to form a sticky dough.
Knead for 8–10 minutes until smooth and elastic, adding more flour as needed.
Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Make the Filling:
Mix softened butter, brown sugar, cinnamon, and cocoa powder into a spreadable paste.
3. Assemble the Rolls:
Roll out dough on a floured surface to a rectangle (about 16×12 inches).
Spread filling evenly over the dough.
Roll tightly from the long side and slice into 12 even rolls.
Place in a greased 9×13-inch pan. Cover and let rise for another 30–45 minutes.
4. Bake:
Preheat oven to 350°F (175°C).
Bake for 22–25 minutes until puffed and slightly golden.
Let cool for 10 minutes before glazing.
5. Make the Glaze:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
Spread over warm rolls and garnish with red velvet crumbs if desired.
