Description
Delightful red velvet cinnamon rolls that combine sweet cinnamon flavors with rich red velvet cake, topped with creamy frosting.
Ingredients
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 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
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ½ cup mini chocolate chips (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk (to adjust consistency)
Instructions
- In a large bowl, mix the flour, granulated sugar, yeast, baking powder, and salt.
- In another bowl, combine the warm milk, melted butter, egg, red food coloring, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients and mix until a dough forms. Knead the dough for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until it doubles in size.
- In a small bowl, mix the softened butter, brown sugar, and ground cinnamon. Optionally, add mini chocolate chips.
- Once the dough has risen, punch it down and roll out into a large rectangle.
- Spread the filling evenly over the dough and roll tightly into a log. Slice into even pieces.
- Arrange rolls in a greased baking dish, cover, and let rise for about 30 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes until lightly golden.
- While baking, make the frosting by beating cream cheese and butter. Gradually add powdered sugar, vanilla extract, and milk to reach desired consistency.
- Once rolls are out of the oven, spread the frosting generously on top while warm. Let cool slightly and serve warm.
Notes
Store leftovers in an airtight container for up to 2 days, refrigerate for up to a week, or freeze for up to 2 months. Reheat before serving.