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Description
These red velvet cinnamon rolls are soft and fluffy with a cream cheese glaze. They are perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Warm the milk to 105-115°F (40-46°C).
- In a large bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
- Stir in the egg, egg yolk, melted butter, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Add the red food coloring and knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- For the filling, combine softened butter, brown sugar, and cinnamon in a small bowl.
- Once the dough has risen, punch it down and roll it into a 12×18 inch rectangle on a lightly floured surface.
- Spread the cinnamon filling evenly over the dough.
- Roll the dough tightly from the long side.
- Cut the roll into 12 equal pieces.
- Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and cooked through.
- While the rolls bake, prepare the glaze: beat cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are out of the oven, let them cool slightly before spreading the cream cheese glaze over them.
- Serve warm.
Notes
- Do not overheat the milk, as it can kill the yeast.
- For a richer red color, you can add a bit more food coloring.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg