Red Velvet Cinnamon Rolls
Deliciously fluffy Red Velvet Cinnamon Rolls drizzled with rich cream cheese glaze, perfect for any occasion.
Ingredients
For the cinnamon rolls
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup sugar Plus 1 teaspoon for dissolving yeast
- 1/2 cup milk, warmed Lukewarm temperature for yeast
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup red food coloring
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the cream cheese glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit until frothy, about 5 minutes.
- In a large bowl, mix flour, remaining sugar, cocoa powder, and salt.
- Add the yeast mixture, egg, melted butter, vanilla extract, food coloring, and cinnamon. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Roll out the dough into a rectangle, sprinkle with cinnamon, and roll tightly into a log.
- Cut into rolls and place in a greased baking dish.
- Let rise for another 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes until golden.
- For the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm cinnamon rolls and serve.
Notes
For an extra crispy top, broil for 1-2 minutes after baking. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.