Red velvet cinnamon rolls with cream cheese frosting
These Red Velvet Cinnamon Rolls with Cream Cheese Frosting are soft, fluffy, and filled with a buttery cinnamon sugar swirl. They are perfect for holidays, brunch, Valentine’s Day, or a cozy weekend breakfast.
Ingredients
Dough Ingredients
- 1 cup milk
- ⅓ cup unsalted butter
- ½ cup sugar
- ½ teaspoon salt
- 2 ¼ teaspoons active dry yeast
- 4 cups flour divided
- 3 tablespoons cocoa powder
- 2 eggs room temperature
- Red food coloring
Filling
- 2 tablespoons unsalted butter
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¾ cup sugar
- 1 tablespoon flour
Icing:
- 1 8 ounce package cream cheese, softened
- 4 tablespoons unsalted butter softened
- ¼ teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
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In a large mixing bowl, combine 1 ½ cups flour, cocoa powder, and yeast. Set aside.
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In a saucepan, heat the milk, butter, sugar, and salt until 120 degrees F. Use warm milk, not hot milk, so the yeast activates properly.
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Remove from heat and stir until the butter is melted.
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Add to the flour mixture.
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Mix on low, using a regular paddle, adding the eggs one at a time. Add the food coloring until it reaches your desired shade. Be mindful that you will be adding more flour and that will soften the color.
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Place dough hook into a stand mixer.
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Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
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Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
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Allow the dough to rise in a warm place until doubled, about 1 ½ hours. Let the dough rise in a warm spot for the fluffiest texture.
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Punch the dough down and turn out onto a lightly floured surface. Don’t overflour the dough or the rolls may turn dense.
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Cover and allow to rest for 5 to 10 minutes.
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Combine the cinnamon filling ingredients until sandy.
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Roll the dough into a large rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.
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Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much.
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Seal the long edge by pinching it shut.
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Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each. Use dental floss or a sharp serrated knife for clean slices.
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Place each roll in a large baking dish sprayed with non-stick cooking spray, allowing about one inch between them.
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Cover and allow to rise in a warm place for about 40 minutes or until doubled.
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Bake at 350 degrees for 25 to 30 minutes.
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While the rolls bake make the cream cheese icing by combining the cream cheese, butter, and vanilla, stirring until well blended.
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Stir in the sugar and then add the milk a little at a time until reaching the desired consistency.
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Remove rolls from the oven and spread with icing. Frost the rolls while warm for ultra gooey cinnamon rolls.