Amazing Red Velvet Cinnamon Rolls: 12 Divine Bites

Okay, so you know how much I love a good breakfast treat, right? Well, get ready, because my Red Velvet Cinnamon Rolls are about to become your new obsession. Imagine that perfectly swirled dough, that decadent cream cheese frosting… but with that unmistakable red velvet tang and gorgeous color! It’s like a party for your taste buds, a special occasion breakfast that’s honestly way easier to make than you think. My inspiration actually came from one of my Valentine’s Day brunches a few years back; I just *had* to combine my love for cinnamon rolls with that classic red velvet cake, and folks, it was a revelation!

Why You’ll Love These Red Velvet Cinnamon Rolls

Trust me, these rolls are a game-changer! Here’s why you’ll be making them again and again:

• Festive Fun: That gorgeous red color makes them perfect for holidays, birthdays, or just a Tuesday that needs a little sparkle. They’re so pretty!
• Flavor Explosion: It’s that perfect blend of cozy cinnamon and that unmistakable, slightly cocoa-rich red velvet flavor you adore.
• Impressive Presentation: Just look at them! Swirled dough, luscious cream cheese glaze – they look like they came from a fancy bakery, but you made them.
• Surprisingly Easy: Honestly, they’re not hard at all! With a few simple steps, you’ll have a stunning breakfast or dessert in no time.

Gather Your Ingredients for Red Velvet Cinnamon Rolls

Alright, let’s get our mise en place ready! Having everything measured out beforehand makes the whole baking process so much smoother, plus it’s just more fun. For these truly special Red Velvet Cinnamon Rolls, you’ll need a few things for the dough and then some goodies for that amazing filling and luscious glaze.

For the dough: You’ll need 1 cup of warm milk – think cozy bathwater temperature, around 105-115°F. This is key for waking up our yeast! Speaking of which, grab 2 and ¼ teaspoons of active dry yeast. Then, we’ll need ¼ cup of granulated sugar for the yeast and the dough’s sweetness, plus 1 large egg, and make sure it’s at room temperature so it blends in beautifully without cooling down the dough. For richness, ¼ cup of unsalted butter, melted, is perfect. And for that classic red velvet flavor, we’ll stir in 1 teaspoon of vanilla extract, 2 tablespoons of unsweetened cocoa powder, and about 1 to 2 tablespoons of red food coloring – gel works best for a really vibrant color! Lastly, we’ll need 3 ½ to 4 cups of all-purpose flour and ½ teaspoon of salt for structure.

For that decadent filling and frosting you can’t resist: You’ll need ½ cup of softened unsalted butter for the filling, along with ¾ cup of packed light brown sugar (the brown sugar gives it that deep, caramelly flavor!), 1 tablespoon of unsweetened cocoa powder, and 1 teaspoon of ground cinnamon. For the dreamy cream cheese glaze, have on hand 4 oz of softened cream cheese, another ¼ cup of softened unsalted butter, 2 cups of powdered sugar, ½ teaspoon of vanilla extract, and 2 to 3 tablespoons of milk or heavy cream to get that perfect drizzle-able consistency.

Mastering the Art of Red Velvet Cinnamon Rolls: Step-by-Step

Alright, let’s get our hands a little messy and create some magic! Making these Red Velvet Cinnamon Rolls might seem a bit daunting with all the steps, but trust me, it’s super straightforward and totally worth it. We’ll go from a simple dough to these gorgeous, flavor-packed swirls in no time. Just follow along:

Preparing the Red Velvet Dough

First things first, we need to get our yeast bubbly! In a big bowl, whisk together the warm milk, active dry yeast, and just 1 tablespoon of the granulated sugar. Let that sit for about 5 to 10 minutes; you’ll see it get nice and foamy – that means your yeast is alive and ready to go! Then, stir in the rest of the granulated sugar, the egg, melted butter, vanilla, cocoa powder, and that gorgeous red food coloring. Gradually add about 3 cups of the flour and the salt, mixing until it’s shaggy. Now comes the fun part: kneading! Turn that dough out onto a lightly floured surface. You’ll want to knead it for about 8-10 minutes. Keep adding a little more flour if it’s too sticky, but don’t add too much! You’re looking for a dough that’s smooth and elastic, much like a good pastry dough. Pop it into a greased bowl, cover it up, and let it hike up in a warm spot for about 1 to 1.5 hours, or until it’s doubled in size. Patience here really pays off for a fluffy roll!

Crafting the Red Velvet Filling

While our dough is doing its thing, let’s whip up that yummy filling. Just beat together the softened butter, packed light brown sugar, the other bit of cocoa powder, and the cinnamon until it’s all creamy and smooth. This mixture is pure heaven! If you love a good sweet filling, you might also enjoy these garlic bread rolls – they have a simple, irresistible filling of their own.

Rolling, Cutting, and Rising Your Red Velvet Cinnamon Rolls

Once your dough has puffed up like a happy cloud, gently punch it down. Now, on a lightly floured surface, roll it out into a big rectangle, about 18 by 12 inches. Spread that incredible filling all over, making sure to leave about a half-inch border on one of the long edges. Then, starting from that same long edge, tightly roll up the dough. If you have some unflavored dental floss, this is where it’s a lifesaver for clean cuts! Slide it under the log, cross the ends over the top, and pull for a perfect slice. Cut it into 12 equal cinnamon rolls. Line them up in your greased 9×13 inch baking dish, giving them a little space. Cover them again and let them have their second rise for about 30-45 minutes until they look nice and puffy.

Baking the Perfect Red Velvet Rolls

Preheat your oven to 375°F (190°C) while those rolls are having their final nap. Once the oven is ready and the rolls are all puffed up, pop them in. Bake for about 20-25 minutes. You’re looking for them to be lightly golden brown on top. Don’t overbake them, or they’ll lose that lovely soft texture!

Whipping Up the Cream Cheese Glaze

While those beauties are baking, let’s make the glaze. In a bowl, beat the softened cream cheese and the other bit of softened butter until it’s super smooth and there are no lumps. Then, gradually add the powdered sugar and the vanilla extract. Start mixing, and add the milk or cream just a tablespoon at a time until you get that perfect, dreamy, drizzle-able consistency. It shouldn’t be too thin, or it’ll just run off, but not too thick that you can’t spread it!

Tips for Success with Your Red Velvet Cinnamon Rolls

You know, I’ve made these Red Velvet Cinnamon Rolls more times than I can count, and over the years, I’ve picked up a few little tricks that just make them turn out *perfect* every single time. Here are my must-know tips to guarantee your rolls are as delicious and beautiful as can be:

First off, temperature is key. Make sure your milk is warm, not hot, for the yeast, and that your butter and cream cheese are truly softened – not melted! Softened butter creams better with the sugar, giving you more lift, and helps everything blend smoothly. If your house is a little chilly, pop your dough in a slightly warmed oven (turned off, of course!) or near a sunny window to help it rise beautifully.

For that super vibrant red color, gel food coloring is your best friend. It gives you that intense hue without adding too much liquid, which could mess with the dough consistency. If you only have liquid coloring, just be prepared to add maybe an extra tablespoon or two of flour if the dough feels too wet.

And when it comes to rolling and cutting, don’t be shy with the flour on your surface, but brush off any excess before you spread the filling. This prevents dry spots. Remember that dental floss trick? It really does make for the cleanest cuts, so your beautiful swirls don’t get squished. For more easy red velvet goodness, check out my other red velvet recipes too!

Ingredient Notes and Substitutions

So, you’re ready to whip up these beauties, but maybe you’re missing something or wondering about a tweak? Totally understandable! Let’s chat about the ingredients for these Red Velvet Cinnamon Rolls.

For the vibrant red color, I really, really love using a good quality gel food coloring. It gives you that intense, gorgeous red without adding too much extra liquid to your dough, which could make things a bit sticky. If you can only find liquid food coloring, that works too! You might just need a little extra flour, maybe another tablespoon or two, in your dough mix to keep it from getting too wet. Just feel it out – you want that smooth, elastic texture.

If you don’t have unsweetened cocoa powder, don’t sweat it! You can absolutely use regular cocoa powder, but you might want to reduce the sugar in the filling *just* a tiny bit, as regular cocoa can be a bit sweeter. And for the flour? All-purpose is your best bet here for that classic fluffy texture. I haven’t experimented with alternatives for these rolls, honestly, because they’re already pretty special!

Serving and Storage Suggestions

These Red Velvet Cinnamon Rolls are seriously best enjoyed when they’re still a little warm, fresh from the oven, with that creamy glaze starting to melt. They’re perfect with a big mug of hot coffee or maybe some hot apple cider! If, by some miracle, you have leftovers (I usually don’t!), just pop them into an airtight container. They’ll stay good for about 2-3 days at room temperature. To warm them back up, just pop one in the microwave for about 10-15 seconds – it’s like magic, almost as good as fresh! For more decadent treats, check out my coffee cheesecake.

Frequently Asked Questions about Red Velvet Cinnamon Rolls

Can I make these Red Velvet Cinnamon Rolls ahead of time?

Oh, absolutely! You can totally prepare the dough the night before. After the first rise, punch it down, wrap it tightly, and store it in the fridge. In the morning, let it sit at room temperature for about 30 minutes before rolling and proceeding with the recipe. The glaze is best made fresh, but you can mix up the cream cheese and butter ahead of time and add the powdered sugar and liquid right before frosting.

What’s the best way to get a really vibrant red color for my rolls?

For that signature, eye-popping red velvet color, I always recommend using a gel food coloring. You’ll get a much more intense hue without adding extra liquid, which could make your dough too sticky. If you only have liquid food coloring, you might need to use a bit more, but be prepared to add a little extra flour if the dough feels too wet. It’s worth the effort for those gorgeous festive pastries!

Why aren’t my cinnamon rolls as fluffy as I hoped?

There are a few culprits! Make sure your yeast was active by checking for that foaminess. Also, don’t go overboard with the flour when kneading – a slightly sticky dough is better than a dry, dense one. Giving the dough enough time to rise in a warm place for both rises is crucial; it needs that time to develop those airy pockets. And remember, don’t overbake them! Overbaking is a surefire way to end up with dry, not fluffy, cinnamon buns.

How do I get clean cuts on my rolls without squishing them?

This is a great question, and it’s all about the tool! While a sharp knife works okay, my absolute favorite trick for perfectly clean cuts is using unflavored dental floss. Just slide a piece under the rolled dough log, cross the ends over the top, and pull gently. It slices right through without squishing the layers, leaving you with beautiful swirls and making your Red Velvet Cinnamon Rolls look so professional!

Nutritional Information

Just a heads-up, this is an estimate! Since we all use slightly different ingredients and brands, your Red Velvet Cinnamon Rolls might vary just a smidge. This info is based on one glorious roll as per the recipe.

• Serving Size: 1 roll
• Calories: ~450
• Fat: ~22g (Saturated Fat: ~13g)
• Carbohydrates: ~55g
• Sugar: ~40g
• Protein: ~6g
• Sodium: ~250mg

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