Description
Indulgent red velvet cinnamon rolls bring Southern charm to classic breakfast pastries. Warm, swirled with rich cream cheese frosting, these rolls promise a delightful morning experience you’ll savor with pure breakfast bliss.
Ingredients
Scale
Dough Ingredients:
- 3.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 cup warm whole milk (110F/43C)
- 2.25 teaspoons active dry yeast (1 packet)
- 1 large egg, room temperature
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Filling Ingredients:
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 tablespoons ground cinnamon
- 1/2 cup mini chocolate chips (optional)
Cream Cheese Frosting Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 24 tablespoons milk (1.5 cups)
Instructions
- Craft the dough foundation by whisking warm milk with sugar, then sprinkle yeast and allow it to bloom for 5-10 minutes until foamy and fragrant.
- Incorporate melted butter, egg, vanilla, and vibrant red food coloring into the activated yeast mixture, stirring until thoroughly integrated.
- Separately combine flour, cocoa powder, and salt, then gradually fold into the liquid ingredients to create a supple, cohesive dough.
- Transfer the dough onto a lightly floured workspace and knead methodically for 6-8 minutes, developing gluten and achieving a silky, elastic texture.
- Nestle the dough into a greased vessel, drape with a clean towel, and let it rise in a cozy environment until it doubles in volume, approximately 60-75 minutes.
- Prepare the filling by blending softened butter with brown sugar and ground cinnamon until smooth and well-combined.
- After the dough’s initial rise, gently deflate and roll into a rectangular shape, spreading the cinnamon mixture evenly across the surface.
- Scatter mini chocolate chips across the dough if desired, then tightly roll from the longer edge to create a compact log.
- Slice the log into 12 uniform rolls and arrange them in a generously greased baking dish.
- Allow a second gentle rise for 25-35 minutes, permitting the rolls to expand and become pillowy.
- Preheat the oven to 350°F and bake until the rolls transform into a rich, golden-brown hue, approximately 22-28 minutes.
- While baking, whip cream cheese and butter until creamy, gradually introducing powdered sugar, vanilla, and milk to create a luxurious frosting.
- Once baked, let the rolls rest momentarily, then lavishly coat with the cream cheese frosting.
- Serve warm, inviting everyone to savor these decadent red velvet cinnamon rolls.
Notes
- Ensure milk is lukewarm, not hot, to prevent killing the yeast and compromising dough rise.
- Use cocoa powder sparingly to maintain vibrant red color while adding subtle chocolate undertones.
- Knead dough until windowpane test passes, indicating gluten development for soft, tender rolls.
- Allow sufficient rising time in a draft-free, warm spot to develop maximum flavor and texture.
- Substitute regular flour with gluten-free blend for celiac-friendly version, adding xanthan gum for structure.
- Replace whole milk with almond or oat milk for dairy-free alternative without sacrificing moisture.
- Reduce sugar content by using monk fruit sweetener or stevia for low-carb dietary needs.
- Room temperature ingredients blend more smoothly and create consistent dough texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg