Description
These soft and fluffy red velvet cinnamon rolls are a unique twist on the classic treat, featuring a cocoa-infused dough, a rich cinnamon-sugar filling, and a creamy cream cheese frosting. Perfect for special occasions or anytime you want to impress!
Ingredients
Units
Scale
For the Dough:
- 1 cup (240ml) warm milk (110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (45g) unsalted butter, melted
- 3 1/2 cups (440g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1–2 teaspoons red food coloring (gel or liquid)
For the Filling:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon cocoa powder
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 3 tablespoons (45g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (to adjust consistency)
Instructions
Prepare the Dough:
- Activate the Yeast:
- In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until frothy.
- Mix the Wet Ingredients:
- Add the remaining sugar, eggs, vanilla extract, melted butter, and red food coloring to the yeast mixture. Whisk to combine.
- Incorporate the Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Knead the Dough:
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
Assemble the Rolls:
- Prepare the Filling:
- In a small bowl, mix softened butter, brown sugar, cinnamon, and cocoa powder into a smooth paste.
- Roll Out the Dough:
- Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle.
- Spread the Filling:
- Evenly spread the filling mixture over the dough, leaving a 1-inch border on one long side.
- Roll and Cut:
- Starting from the filled long side, tightly roll the dough into a log. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
- Second Rise:
- Cover the dish with a damp cloth and let the rolls rise for 30-45 minutes, or until puffed.
Bake and Frost:
- Bake:
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and cooked through.
- Make the Frosting:
- In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk, beating until creamy.
- Frost the Rolls:
- Spread the frosting over the warm rolls. Serve immediately for the best taste!
- Prepare the Filling:
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
Notes
- For extra indulgence, sprinkle chocolate chips over the filling before rolling.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat before serving.