Red Velvet Cinnamon Rolls with Cream Cheese Icing (Print Version)
# Ingredients:
→ Red Velvet Dough
01 -
1 cup warm milk (110°F)
02 -
2 ¼ tsp (1 packet) active dry yeast
03 -
¼ cup granulated sugar
04 -
¼ cup unsalted butter, melted
05 -
1 large egg + 1 egg yolk
06 -
1 tbsp vanilla extract
07 -
3 cups all-purpose flour
08 -
¼ cup unsweetened cocoa powder
09 -
1 tsp salt
10 -
1-2 tsp red gel food coloring
→ Cinnamon Filling
11 -
½ cup unsalted butter, softened
12 -
1 cup brown sugar
13 -
2 tbsp ground cinnamon
→ Cream Cheese Icing
14 -
4 oz cream cheese, softened
15 -
¼ cup unsalted butter, softened
16 -
1 cup powdered sugar
17 -
1 tsp vanilla extract
18 -
2 tbsp heavy cream (for smoothness)
# Instructions:
01 -
In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
02 -
In a large bowl, whisk together melted butter, egg + egg yolk, vanilla extract, and red food coloring. Add flour, cocoa powder, salt, and remaining sugar. Mix until dough forms. Knead for 8-10 minutes until smooth and elastic. (If sticky, add a little more flour.) Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
03 -
Mix softened butter, brown sugar, and cinnamon in a bowl until combined.
04 -
Roll dough into a 12x16-inch rectangle on a floured surface. Spread cinnamon filling evenly over the dough. Roll tightly from the long side and slice into 8-12 rolls.
05 -
Place rolls in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until fluffy and golden.
06 -
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream. Mix until creamy.
07 -
Spread the icing over warm rolls and let it melt into the swirls.
# Notes:
01 -
Want extra gooey rolls? Pour warm heavy cream over the rolls before baking!
02 -
For even more red velvet flavor, add 1 tbsp buttermilk powder to the dough.
03 -
Make ahead: Prepare rolls the night before and refrigerate. Bake fresh in the morning!