Red Velvet Cinnamon Rolls
These vibrant red velvet cinnamon rolls feature a tender dough filled with a spiced-brown sugar mixture and topped with a tangy cream cheese frosting, offering a festive treat for slow mornings.
Ingredients
Dough Ingredients
- 3.5 cups all-purpose flour Measure by spooning into the cup and leveling.
- 0.25 cups granulated sugar Divided into two portions.
- 1 packet active dry yeast (2¼ tsp) Proof in warmed milk.
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk Warmed to 110–115°F.
- 0.25 cups unsalted butter Melted.
- 1 large egg
- 2 tbsp red food coloring Gel colors work best.
- 1 tsp alcohol-free vanilla extract
Filling Ingredients
- 0.5 cups unsalted butter Softened.
- 0.75 cups brown sugar Packed.
- 2 tbsp ground cinnamon
- 0.5 cups mini chocolate chips Optional.
Frosting Ingredients
- 8 oz cream cheese Softened.
- 0.5 cups unsalted butter Softened.
- 4 cups powdered sugar
- 2 tsp alcohol-free vanilla extract
- 2-4 tbsp milk To adjust consistency.
Instructions
Prepare the Dough
- Warm 1 cup whole milk to 110–115°F. Stir in 1 tablespoon of granulated sugar and sprinkle yeast over the surface. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together 3½ cups all-purpose flour, remaining granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add foamy yeast/milk mixture, ¼ cup melted unsalted butter, egg, red food coloring, and alcohol-free vanilla extract. Stir until a shaggy dough forms.
- Knead on a floured surface for 6–8 minutes or use a stand mixer for 4–6 minutes until smooth and slightly tacky.
- Place in an oiled bowl, cover, and let rise until doubled, about 1–1½ hours.
Prepare the Filling
- Combine ½ cup softened unsalted butter, ¾ cup brown sugar, and 2 tablespoons ground cinnamon until spreadable.
Roll and Assemble
- Punch down risen dough and roll into a 12×18-inch rectangle on a floured surface.
- Spread the cinnamon-brown sugar butter evenly over the dough, leaving a ½-inch border.
- Sprinkle mini chocolate chips evenly if using.
- Roll tightly into a log from the long edge and cut into 12 equal rolls.
- Arrange rolls in a greased 9×13-inch pan, cover, and let rise for 30–45 minutes.
Bake the Rolls
- Preheat oven to 350°F and bake for 20–25 minutes until golden. Let cool 10–15 minutes in pan before frosting.
Make the Frosting
- Beat softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and alcohol-free vanilla extract. Adjust consistency with milk.
Frost and Serve
- Spread frosting over warm rolls and serve slightly warm.
Notes
For best taste, serve slightly warm. Store rolls covered in the fridge for short-term or freeze for long-term storage. Reheat gently before serving.