Red Velvet Cinnamon Rolls Recipe

I’ve gotta say, mixing warm milk, melted butter, and even a splash of red food coloring to give these cinnamon rolls a unique twist was a wild ride, and even though i messed up the flour dusting here and there, the sweet, tangy, cocoa-kissed result totally blew me away.

I love these red velvet cinnamon rolls cuz they mix warm whole milk, eggs and melted butter into a hearty dough. I add active yeast, cocoa powder, red coloring and a cinnamon sugar filling to create a treat loaded with balanced protein and tasty carbs.

Ingredients

• Whole milk and eggs r protein-packed, they help make the dough tender and moist.
• Unsalted butter supplies flavor and richness; it also ensures a tender, soft crumb.
• All-purpose flour gives structure with carbohydrates necessary for energy and delicious texture.
• Cocoa powder and red food coloring provide vibrant color and a surprising hint of cocoa.
• Brown sugar and cinnamon create warm, sweet filling; perfect balance with tangy white vinegar.
• Cream cheese frosting with powdered sugar and vanilla gives the rolls a rich, luscious finish.
• Active dry yeast makes the dough rise, giving it a light, airy texture every time.
• Salt and vinegar help balance sweetness and enhance overall flavor.

Ingredient Quantities

• 1 cup warm whole milk (about 110°F)
• 2 large eggs at room temp
• 1/2 cup unsalted butter, melted (you might need a little extra for brushing)
• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup granulated sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring (add more if you prefer a deeper red)
• 1 tablespoon white vinegar
• 1 cup packed brown sugar (for the filling)
• 2 tablespoons ground cinnamon (for the filling)
• 1/4 cup unsalted butter, softened (for the filling)
• 4 oz cream cheese, softened (for the frosting)
• 2 tablespoons unsalted butter, softened (for the frosting)
• 1 cup powdered sugar (for the frosting)
• 1/2 teaspoon vanilla extract (for the frosting)

How to Make this

1. Start by pouring 1 cup of warm whole milk (around 110°F) into a bowl and sprinkle the packet of active dry yeast over it; let it sit for about 5 minutes until it starts getting frothy.

2. In a separate large bowl, beat 2 room temp eggs with 1/2 cup melted unsalted butter, then mix in 1 tablespoon red food coloring and 1 tablespoon white vinegar.

3. In another bowl, sift together 4 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt; then stir in 2 tablespoons unsweetened cocoa powder.

4. Pour the frothy milk mixture into the egg mixture, then gradually add the flour mix, stirring as you go until a soft, sticky dough starts forming.

5. Knead the dough on a lightly floured surface for about 6-8 minutes until it becomes smooth and elastic, then cover it with a clean towel and let it rise in a warm spot for about 1 hour or until doubled in size.

6. While you wait, combine 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 1/4 cup softened unsalted butter in a small bowl until it forms a smooth filling.

7. Once the dough has risen, roll it out into a rectangle on a floured surface and brush it lightly with some extra melted butter.

8. Spread the cinnamon sugar filling evenly all across the dough, leaving a small edge clear on all sides.

9. Roll the dough tightly along the long side into a log and slice it into about 12 even pieces, placing each piece cut side up in a greased baking dish.

10. Bake in a preheated 350°F oven for 20-25 minutes until the rolls look golden; while they cool a bit, mix together 4 oz cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract for your frosting and spread it over the warm rolls. Enjoy!

Equipment Needed

1. A small bowl for combining 1 cup warm whole milk and active dry yeast
2. A large bowl for beating 2 room temperature eggs with melted unsalted butter, red food coloring, and white vinegar
3. A separate bowl for sifting together all-purpose flour, granulated sugar, salt, and unsweetened cocoa powder
4. Measuring cups and spoons to ensure correct amounts of milk, butter, eggs, and dry ingredients
5. A whisk or fork for beating the egg mixture thoroughly
6. A clean, flat, lightly floured surface for kneading the dough and rolling it out
7. A rolling pin to help spread the dough into a neat rectangle
8. A clean towel to cover the dough during its rising time
9. A greased baking dish to arrange the sliced rolls for baking
10. An oven preheated to 350°F for baking the rolls
11. A small bowl and spatula or brush for mixing and applying extra melted butter on the dough before adding the filling
12. A knife or dough cutter for slicing the rolled dough into about 12 pieces

FAQ

• Q: Can the dough be made ahead of time?
  A: Yup, you can mix up your dough the night before and leave it in the fridge. Just be sure to let it come back to room temp before shaping.
• Q: What if my dough doesn’t rise very well?
  A: Make sure your milk is warm enough (around 110°F) and that your yeast isn’t past its prime. If it still doesn’t rise, try a fresh packet next time.
• Q: Can I substitute the red food coloring with something else?
  A: You really need it for that signature red velvet look, but if you can’t get it, a natural beet juice might work although the flavor and color may be a bit different.
• Q: How do I know when the rolls are baked perfectly?
  A: The rolls should be golden and firm to the touch on the edges while still soft inside. A toothpick inserted in the center should come out clean too.
• Q: Can I reheat leftovers?
  A: Sure thing! Just pop them in the microwave for a few seconds or warm them in the oven for a few minutes to bring back that soft, gooey texture.

Red Velvet Cinnamon Rolls Recipe Substitutions and Variations

• Instead of whole milk, you can use almond milk or oat milk. It might change the taste a bit but works just fine.
• If you don’t have eggs at room temp, try making a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg) for a vegan twist.
• Melted unsalted butter can be replaced with the same amount of margarine. The flavor may be slightly different but it still does the trick.
• Don’t have active dry yeast? Use instant yeast instead but use about 75% of the packet since it’s more potent.
• You can substitute white vinegar with lemon juice. It adds a touch of citrus that works nicely in these rolls.

Pro Tips

1. Make sure your milk is really warm but not too hot, cuz if it’s scalding it can kill your yeast. I usually let the milk hit around 110°F and then sprinkle the yeast on and wait about 5 minutes till it turns frothy. Trust me, if your yeast doesn’t start bubblin then your dough will never rise right.

2. When you mix your flour into the eggs and butter, do it gradually so you dont end up with a dough that’s too dry or too sticky. If you start feeling sticky, just dust a little extra flour on your work surface while kneading. But be careful dont overdo it or you’ll lose the soft texture.

3. Roll and spread the cinnamon-sugar filling evenly but leave a small border around the edges. This little gap is key cuz it helps the dough roll up better without oozing out the filling while baking.

4. Chill your rolls just a bit after baking before slathering on that cream cheese frosting. If they’re piping hot the frosting will melt too fast and you won’t get that perfect, spreadable texture. Enjoy and happy baking!