Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, a pinch of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is alive and ready to work its magic.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Create a well in the center.2.5 cups all-purpose flour, 0.5 teaspoon salt
- In a separate medium bowl, whisk together the melted butter, 2 tablespoons of granulated sugar, the room temperature egg, red food coloring, vanilla extract, and cocoa powder until well combined.0.25 cup unsalted butter, 0.25 cup granulated sugar, 1 large egg, 1 teaspoon red food coloring, 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder
- Pour the foamy yeast mixture and the wet ingredient mixture into the well of the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time.
- Lightly grease a clean bowl. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the ½ cup softened butter, ¾ cup packed light brown sugar, 2 tablespoons of cocoa powder, 1 ½ teaspoons of ground cinnamon, and ½ teaspoon of red food coloring until smooth and well combined.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons unsweetened cocoa powder, 1.5 teaspoons ground cinnamon, 0.5 teaspoon red food coloring
- Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Spread the red velvet filling evenly over the dough, leaving a ½-inch border along one of the long edges.
- Starting from the long edge with the filling spread all the way to it, carefully roll up the dough tightly, creating a log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Arrange the cut rolls cut-side up in a greased 9x13 inch baking dish. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffy and slightly touching each other.
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. The centers should be slightly gooey.
- While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a large bowl, beat the 8 ounces of softened cream cheese and ½ cup softened butter until smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until you reach your desired consistency.8 ounces cream cheese, 0.5 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Once the cinnamon rolls are warm (not piping hot), generously spread the cream cheese frosting over the tops.
Notes
To store any leftover Red Velvet Cinnamon Rolls with Cream Cheese, allow them to cool completely first. Once cooled, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in an airtight container or wrap them tightly in plastic wrap and then foil and refrigerate for up to 4-5 days.
To reheat, you can gently warm individual rolls in the microwave for 10-20 seconds, or until slightly warmed through. For a softer, more evenly heated roll, you can wrap them loosely in foil and warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes.
