Description
Indulge in the decadent delight of Red Velvet Cinnamon Rolls, a perfect fusion of the classic cinnamon roll with a vibrant red velvet twist. These soft, fluffy rolls are generously filled with a sweet cinnamon mixture and topped with a luscious cream cheese icing.
Ingredients
Scale
Dough:
- 1 package of active dry yeast
- 1 ½ cups warm water
- ½ cup raw cane sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter (softened)
- 2 large eggs (slightly beaten)
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- 7 cups plus 2 tablespoons unbleached all-purpose flour (plus more for kneading)
- 2 tablespoons natural unsweetened cocoa powder
Cinnamon Filling:
- 1 ½ cups light brown sugar
- 2 tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ stick melted unsalted butter
Cream Cheese Icing:
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1 ½ sticks unsalted butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Red Velvet Cinnamon Rolls: Preheat oven to 170°F. Mix yeast and warm water in a bowl, let it sit for 5 minutes. Add sugar, salt, butter, eggs, food coloring, vanilla, 3 ½ cups of flour, and cocoa. Add remaining flour, knead, let rise for 1 hour.
- Cinnamon Filling: Mix brown sugar, cinnamon, and salt in a bowl.
- Second Proof: Roll out dough, spread melted butter and cinnamon mix, roll up, slice, place in a pan, let rise for 40 minutes.
- Bake Cinnamon Rolls: Preheat oven to 400°F. Bake for 30 minutes until golden brown. Cool for 10 minutes.
- Cream Cheese Icing: Mix cream cheese, butter, sugar, vanilla, and salt until smooth. Ice rolls generously. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Red Velvet, Cinnamon Rolls, Cream Cheese Icing, Dessert, Baking, Sweet Treat
