Name: Red Velvet Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-491716H50M39S
Cuisine: American
Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast; 1/2 cup granulated sugar; 1 cup whole milk, warmed; 1/2 cup unsalted butter, melted; 2 large eggs, room temperature; 4 1/4 cups all-purpose flour, plus more for dusting; 3 tablespoons dutch-process cocoa powder; 1 tablespoon nonfat milk powder; 1 teaspoon kosher salt; 2-3 teaspoons red food coloring; 1/4 cup unsalted butter, softened to room temperature; 1 cup dark brown sugar; 2 tablespoons ground cinnamon; 1/4 teaspoon kosher salt; 1/4 cup unsalted butter, softened to room temperature; 4 ounces block-style cream cheese, softened to room temperature; 1 1/2 cups powdered sugar, sifted if lumpy; 1 tablespoon vanilla bean paste

Ingredients

2 1/4 teaspoons (1 packet) active dry yeast

1/2 cup granulated sugar

1 cup whole milk, warmed

1/2 cup unsalted butter, melted

2 large eggs, room temperature

4 1/4 cups all-purpose flour, plus more for dusting

3 tablespoons dutch-process cocoa powder

1 tablespoon nonfat milk powder

1 teaspoon kosher salt

2-3 teaspoons red food coloring

1/4 cup unsalted butter, softened to room temperature (for filling)

1 cup dark brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon kosher salt (for filling)

1/4 cup unsalted butter, softened to room temperature (for icing)

4 ounces block-style cream cheese, softened to room temperature

1 1/2 cups powdered sugar, sifted if lumpy

1 tablespoon vanilla bean paste

Instructions

Step 1: Warm the milk to about 110°F. In the bowl of a stand mixer, combine the yeast, sugar, and warm milk. Let it sit for 7-10 minutes until the mixture becomes bubbly and fragrant, indicating the yeast is activated.

Step 2: Add melted butter, eggs, flour, cocoa powder, nonfat milk powder, salt, and 2 teaspoons of red food coloring to the yeast mixture. Attach the dough hook and knead on medium speed for 6-8 minutes until the dough is smooth and elastic. Add the extra teaspoon of food coloring if you want a deeper color. Alternatively, knead by hand for 10 minutes on a floured surface.

Step 3: Shape the dough into a ball and place it in a lightly greased large bowl. Cover tightly with plastic wrap and a clean towel. Let it rise in a warm place until doubled in size, about 1 1/2 hours or longer depending on room temperature.

Step 4: After rising, punch down the dough and turn it out onto a floured surface. Roll into a 15×10 inch rectangle.

Step 5: Spread the softened butter evenly over the dough, leaving a small margin around the edges. Sprinkle the brown sugar on top and rub it in slightly. Evenly sprinkle the cinnamon and 1/4 teaspoon salt over the sugar, gently patting it down.

Step 6: Roll the dough tightly from the longest side into a log, seam side down. Pinch the seam to seal and trim the ends if they are uneven.

Step 7: Using a sharp knife or unscented dental floss, cut the log into 12 equal pieces. Score the dough to mark cuts if you want neat slices.

Step 8: Line a 13×9 inch baking dish with parchment paper. Place the rolls in the dish, cover with plastic wrap, and refrigerate overnight for 8-10 hours. For same-day baking, let the rolls rise in a warm place for 1-2 hours until puffy before baking.

Step 9: Remove rolls from the fridge and let them come to room temperature and puff up for 1-2 hours. Preheat the oven to 350°F. Remove plastic wrap and bake rolls for about 30 minutes, until lightly golden.

Step 10: While baking, prepare the icing by beating the softened butter and cream cheese together until light and fluffy (3-4 minutes). Slowly add powdered sugar, then mix in vanilla bean paste until smooth and combined.

Step 11: Let the baked rolls cool for 5 minutes once out of the oven.

Step 12: Spread the cream cheese icing over the warm rolls with an offset spatula. Serve and enjoy!

Tips & Variations

Use disposable gloves to spread the filling easily without sticking to your hands.

Add a teaspoon of espresso powder to the dough to enhance the cocoa flavor.

For a more natural red color, try beet powder instead of food coloring.

For a quicker rise, place the dough in a slightly warm (not hot) oven with the light on.

FAQs

Can I make the rolls without red food coloring?

Yes, you can omit the food coloring and still have delicious cinnamon rolls, though the characteristic red velvet color will be missing. A natural alternative like beet powder can also be used for color.

Can I prepare the rolls entirely on the same day?

Absolutely! After shaping and cutting the rolls, let them rise in a warm place for 1-2 hours until puffy before baking. This method skips the overnight refrigeration step, perfect if you want fresh rolls quickly.