Description
Delicious and visually stunning Red Velvet Cinnamon Rolls combine the classic flavors of red velvet cake with warm cinnamon swirls, topped with a rich cream cheese frosting. These soft, fluffy rolls are perfect for breakfast or dessert and feature a vibrant red dough filled with a cinnamon sugar mixture and optional mini chocolate chips for extra indulgence.
Ingredients
Scale
Dough
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast (2¼ tsp)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ½ cup mini chocolate chips (optional)
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2–4 tbsp milk
Instructions
- Prepare Dry and Wet Ingredients: In a large bowl, combine the flour, sugar, active dry yeast, baking powder, and salt. In a separate bowl, whisk together the warm milk, melted butter, egg, red food coloring, and vanilla extract until fully incorporated.
- Form the Dough: Gradually stir the wet ingredients into the dry ingredients until a dough forms. Transfer to a floured surface and knead for about 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare Filling and Roll Dough: Mix together the softened butter, brown sugar, and ground cinnamon to create the filling. Roll the risen dough into a large rectangle on a floured surface. Evenly spread the filling over the dough, then sprinkle the mini chocolate chips over the top if using.
- Shape the Rolls: Starting with a long edge, tightly roll the dough into a log. Slice the log into equal pieces about 1 to 1.5 inches thick. Place the slices in a greased baking dish, spaced slightly apart.
- Second Rise: Cover the baking dish and let the rolls rise again for 30 minutes until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden and cooked through.
- Make Frosting: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Adjust the consistency with 2 to 4 tablespoons of milk as needed.
- Frost the Rolls: Once the rolls are baked and slightly cooled, generously spread the cream cheese frosting over the top and serve warm.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Kneading the dough thoroughly helps develop gluten, providing a soft, fluffy texture.
- If you prefer, substitute red food coloring with natural alternatives like beet juice powder for a healthier option.
- Mini chocolate chips are optional but add an extra layer of sweetness and texture.
- Allow the rolls to cool slightly before frosting to prevent the frosting from melting too much.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: red velvet cinnamon rolls, red velvet rolls, cinnamon rolls, cream cheese frosting, breakfast pastries, sweet rolls, homemade cinnamon rolls
