Red Velvet Cinnamon Rolls
These delightful red velvet cinnamon rolls are rich in flavor and perfect for breakfast or brunch, topped with a luscious cream cheese frosting.
Ingredients
Dough Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 packet active dry yeast (2¼ tsp) Ensure yeast is fresh for best results.
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk, warmed Milk should be warm, not hot to activate the yeast.
- 0.25 cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring Can use beet juice as a natural alternative.
Frosting Ingredients
- 8 oz cream cheese, softened
Instructions
Preparation
- In a large mixing bowl, combine 2 cups of flour, sugar, yeast, baking powder, and salt.
- In another bowl, mix warmed milk, melted butter, egg, red food coloring, and vanilla extract.
- Stir the wet mixture into the dry ingredients and gradually mix in the remaining flour until you have a soft dough.
- Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover it, and let rise for about 1 hour or until doubled in size.
Baking
- Roll out the dough into a rectangle and spread it with cinnamon-sugar filling before rolling tightly into a log.
- Slice the log into 12 pieces and place in a greased baking dish to rise again for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake for 25–30 minutes until golden brown.
- For the frosting: Beat softened cream cheese with butter; gradually add powdered sugar and milk to reach the desired consistency.
- Allow rolls to cool slightly before frosting generously and serve warm.
Notes
Store your rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for about a month.