Heavenly Red Velvet Cinnamon Rolls
{"Let dough rise in a warm (turned-off) oven or sunny spot if the kitchen is cold.","Roll dough on parchment to reduce sticking and mess.","Make ahead: Assemble rolls, cover, and do the final rise in the refrigerator overnight; bake fresh in the morning.","Storage: Keep leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.","Reheat: Warm individual rolls 10–15 seconds in the microwave to restore softness.","Freezer: Freeze baked, unfrosted rolls; thaw, reheat, and frost before serving.","Use gel food coloring for a more vibrant red without altering dough texture.","Festive topping: Sprinkle crushed candy canes or red sugar crystals over frosting for holidays.","Chocolate chips are optional; omit for a classic cinnamon-roll profile or include for extra richness."}
Time: Prep: 20 mins (plus 90 mins rise), Cook: 25 mins, Total: 135 mins
Servings: 12
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 packet active dry yeast (2.25 tsp)
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk, warmed
- 0.25 cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 0.5 cup mini chocolate chips (optional)
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk (to adjust consistency)
Instructions
- Prepare the dough: Whisk together 2 cups of the flour, granulated sugar, yeast, baking powder, and salt. In another bowl, whisk warmed milk, melted butter, red food coloring, vanilla, and egg. Combine wet into dry, then add remaining flour 0.5 cup at a time until a soft, slightly sticky dough forms. Knead 8–10 minutes by hand (or 6–8 minutes in a mixer) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled.
- Make the filling: Mix softened butter, brown sugar, and cinnamon into a thick paste. Reserve chocolate chips if using.
- Roll and assemble: Punch down dough and roll to a 16×12-inch rectangle. Spread filling evenly, leaving a small border. Sprinkle chocolate chips if using. Roll tightly from the long side, pinch to seal, and slice into 12 pieces. Arrange in a greased 9×13-inch pan. Cover and rise 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake 20–25 minutes until puffed and lightly golden. Do not overbake.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Adjust consistency with milk, 1 tbsp at a time.
- Frost and serve: Cool rolls slightly, then spread frosting generously over the warm rolls. Serve warm.