There’s something undeniably magical about the warm, spiced aroma of cinnamon rolls wafting through the kitchen. It’s a scent that promises comfort and indulgence. Now, imagine elevating that classic experience with a deep, vibrant red hue and a hint of rich cocoa. Welcome to the world of Red Velvet Cinnamon Rolls a stunning fusion of two beloved desserts that is destined to become the star of your holiday brunch or any special gathering.
This recipe isn’t just about the dazzling color; it’s about creating an exceptionally soft, tender dough, a gooey cinnamon-sugar filling, and the perfect tangy contrast of a cream cheese glaze. Whether you’re a seasoned baker or a enthusiastic beginner, this comprehensive guide will walk you through every step to ensure your red velvet cinnamon rolls are nothing short of spectacular.
The Secret Behind the Perfect Red Velvet Dough
The foundation of any great cinnamon roll is the dough, and for red velvet, we add a few special ingredients. The characteristic red color traditionally comes from a reaction between non-alkalized cocoa powder and an acidic ingredient like buttermilk and vinegar. We enhance this with a touch of red food coloring for that iconic, bold vibrancy.
Buttermilk is the other star here. Its acidity not only helps with the color but also tenderizes the gluten in the flour, resulting in an incredibly soft and fluffy texture that melts in your mouth. The addition of cocoa powder is subtle it doesn’t make the rolls taste like chocolate, but rather adds a depth of flavor that complements the cinnamon perfectly.
Ingredients for the Red Velvet Dough:
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm whole milk (about 110°F/43°C)
- ⅓ cup (75g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- 2 tablespoons unsweetened cocoa powder (non-alkalized)
- 1 tablespoon red gel food coloring (liquid can be used, but gel provides a richer color)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon salt
Ingredients for the Cinnamon Filling:
- ½ cup (113g) unsalted butter, very soft
- 1 cup (220g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon nutmeg (optional, for extra warmth)
Ingredients for the Cream Cheese Frosting:
- 4 oz (113g) full-fat cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Cooking Method: Crafting Your Masterpiece
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine the warm milk and a pinch of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This “proofing” step is crucial to ensure your yeast is active and ready to make the dough rise.
Step 2: Create the Red Velvet Base
In a separate medium bowl, whisk together the buttermilk, melted butter, egg, red food coloring, vanilla extract, and vinegar. Once the yeast is frothy, pour this wet mixture into the mixer bowl.
Step 3: Combine and Knead the Dough
Attach the dough hook to your mixer. Add the cocoa powder, the remaining sugar, and salt to the bowl. With the mixer on low, gradually add the flour, one cup at a time, until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes. The dough should be soft, slightly tacky, but not sticky. If it’s too sticky, add a tablespoon of flour at a time. If you don’t have a mixer, you can knead by hand on a floured surface for 8-10 minutes.
Step 4: The First Rise
Form the dough into a smooth ball. Place it in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size. (Pro Tip: For a speedy rise, place the bowl in a turned-off oven with the light on).
Step 5: Assemble the Rolls
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 16×12 inch rectangle.
Spread the Filling: Using an offset spatula or the back of a spoon, spread the very soft butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the butter.
Roll it Up: Starting from the long end opposite the clean border, tightly roll the dough into a log, pinching the seam to seal at the end.
Slice the Rolls: Using a sharp serrated knife or a piece of unflavored dental floss, cut the log into 12 equal pieces. To use floss, slide it under the roll, cross the ends over the top, and pull to make a clean cut.
Step 6: The Second Rise
Arrange the rolls, cut-side up, in a greased 9×13 inch baking pan. Cover the pan and let the rolls rise again for 30-45 minutes until they are puffy and touching each other. Meanwhile, preheat your oven to 350°F (175°C).
Step 7: Bake to Perfection
Bake the rolls for 20-25 minutes, or until the tops are set and the edges are just starting to turn a deeper shade. Be careful not to overbake, as this will dry them out. The center of the rolls should be soft when lightly pressed.
Step 8: Prepare the Frosting and Finish
While the rolls are baking, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, vanilla, and salt, and beat until fluffy.
As soon as the rolls come out of the oven, spread the frosting generously over the top. The heat from the rolls will slightly melt the frosting, creating a delightful, glazy effect that soaks into every nook and cranny.
Serving and Storing Your Red Velvet Cinnamon Rolls
Allow the rolls to cool in the pan for at least 15-20 minutes before serving. They are best enjoyed warm, with the frosting still gooey.
To store, cover the pan tightly with plastic wrap or transfer leftover rolls to an airtight container. They will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 20-30 seconds to restore that fresh-from-the-oven softness.
Conclusion: A Show-Stopping Treat for Any Occasion
These Red Velvet Cinnamon Rolls are more than just a breakfast pastry; they are a celebration in a pan. Their stunning appearance makes them perfect for Christmas morning, a romantic Valentine’s Day breakfast, or a festive potluck. The combination of the tender red velvet crumb, the warm, spiced filling, and the tangy cream cheese frosting creates a symphony of flavors and textures that is simply irresistible. So, preheat your oven, gather your ingredients, and get ready to bake a batch of pure, unadulterated joy. Your friends and family will be utterly amazed.
