Dive into the world of decadent desserts with these Heavenly Red Velvet Cinnamon Rolls, a delightful fusion of classic comfort and vibrant flavor, perfect for any occasion or just because you deserve a treat. This recipe offers a straightforward path to baking these eye-catching, melt-in-your-mouth rolls, making it accessible for bakers of all skill levels.
Key Ingredients for Heavenly Red Velvet Cinnamon Rolls :
For the Dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F or 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel or liquid)
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
For the Red Velvet Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, as needed
- Optional: a few drops of red food coloring for a more intense red hue
How to Make Heavenly Red Velvet Cinnamon Rolls
Get ready to experience pure bliss with these Heavenly Red Velvet Cinnamon Rolls, a recipe designed for ease and ultimate satisfaction. Imagine the aroma filling your kitchen as pillowy soft dough cradles a rich, crimson filling, all topped with a luscious cream cheese frosting. This recipe takes approximately 3 hours from start to finish, including rising time, but the active preparation is surprisingly quick, promising a delightful outcome with minimal fuss.
Step-by-Step Instructions:
Prepare the Dough:
- In a small bowl, combine the warm milk, a pinch of granulated sugar (from the dough sugar amount), and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until frothy. This indicates the yeast is active.
- In a large mixing bowl, whisk together the remaining granulated sugar, the egg, melted butter, vanilla extract, and red food coloring.
- Add the activated yeast mixture to the wet ingredients and stir to combine.
- Gradually add the flour and salt to the wet ingredients, mixing with a spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes (or mix on medium speed in your stand mixer for 6-8 minutes) until the dough is smooth, elastic, and no longer sticky. Add a tablespoon of flour at a time if the dough is too sticky.
- Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Red Velvet Filling:
- While the dough is rising, in a medium bowl, combine the softened butter, packed light brown sugar, unsweetened cocoa powder, ground cinnamon, and red food coloring.
- Mash and mix these ingredients with a fork or spatula until a thick, paste-like filling forms. Ensure the red food coloring is evenly incorporated for that signature vibrant hue.
Assemble the Cinnamon Rolls:
- Once the dough has doubled in size, punch it down gently and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
- Evenly spread the red velvet filling over the surface of the dough, leaving about a ½ inch border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it.
- Using a sharp knife or unflavored dental floss (for cleaner cuts), cut the rolled dough into 12 equal-sized cinnamon rolls.
- Arrange the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Ensure they are close but not overlapping too much; they will expand as they bake.
- Cover the baking dish loosely with plastic wrap or a damp kitchen towel and let the rolls rise again for 30-45 minutes, or until puffy.
Bake the Cinnamon Rolls:
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap/towel and bake the Heavenly Red Velvet Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through.
Prepare the Cream Cheese Frosting:
- While the rolls are baking, in a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, ¼ cup at a time, mixing until well combined.
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired drizzling consistency.
- If desired, add a few drops of red food coloring and mix until the frosting is a beautiful, pale red color.
Frost the Rolls:
- Once the cinnamon rolls are out of the oven, let them cool slightly in the baking dish for about 10-15 minutes.
- Generously spread or drizzle the cream cheese frosting over the warm rolls. The residual heat will help the frosting melt slightly, creating a gooey, irresistible topping.
Why You’ll Love This Heavenly Red Velvet Cinnamon Rolls
Prepare to fall head over heels for these Heavenly Red Velvet Cinnamon Rolls, a treat that’s as much a feast for the eyes as it is for the taste buds. Their defining feature is the stunning crimson hue infused throughout the soft, pillowy dough, creating a visually striking dessert. Making these at home is surprisingly budget-friendly, offering a gourmet experience without the hefty price tag of a bakery. The unique combination of rich cocoa and cinnamon in the filling, crowned with a tangy, velvety cream cheese frosting, sets these rolls apart from their classic counterparts, providing a delightful twist that’s simply irresistible.
Forget the hassle of store-bought pastries; these homemade rolls deliver superior flavor and freshness, making every bite incredibly satisfying. Whether you’re looking for a show-stopping brunch centerpiece or a comforting dessert to share (or not!), these Heavenly Red Velvet Cinnamon Rolls are sure to impress. They offer a symphony of textures and tastes that evoke pure joy and comfort in every forkful. So, why wait? Gather your ingredients and embark on a baking adventure that promises an unforgettable culinary experience.
Storing and Reheating Tips
To keep your Heavenly Red Velvet Cinnamon Rolls tasting as divine as they did fresh from the oven, proper storage is key.
- Cool Completely: Before storing, ensure the cinnamon rolls have cooled completely to room temperature. This prevents condensation, which can make them soggy.
- Airtight Container: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. This is perfect for enjoying them over a couple of days.
- Refrigeration for Longer Storage: For storage beyond 2 days, or if your kitchen is particularly warm, it’s best to refrigerate them. Place them in an airtight container and they will stay fresh for up to 5 days. The frosting will firm up in the refrigerator.
- Freezing for Future Indulgence: These cinnamon rolls freeze exceptionally well.
- Frosted: Once completely cooled and frosted, place the cinnamon rolls in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will last for up to 3 months.
- Unfrosted: You can also freeze the baked, unfrosted cinnamon rolls. Once cooled, wrap them tightly in plastic wrap and then place them in a freezer bag or container. This method also ensures they remain fresh for up to 3 months.
- Reheating:
- Room Temperature: For slightly chilled or refrigerated rolls, simply let them sit at room temperature for 30-60 minutes before enjoying. The frosting will soften, and the dough will regain its soft texture.
- Microwave: For a warm, gooey treat, microwave individual cinnamon rolls on a microwave-safe plate for 10-20 seconds. Be careful not to overheat, as this can make the dough tough.
- Oven/Toaster Oven: For a more uniformly warm roll, preheat your oven or toaster oven to 300°F (150°C). Place the desired number of rolls on a baking sheet and warm for 5-10 minutes, or until heated through. This is a great method for reviving frozen rolls as well.
Final Thoughts
These Heavenly Red Velvet Cinnamon Rolls are a testament to how simple ingredients can create something truly magical. They offer a perfect blend of festive color and comforting flavor, making them a delightful addition to any treat collection. We encourage you to give this recipe a try; the joy of baking these vibrant, delicious rolls is an experience worth savoring.
Heavenly Red Velvet Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, a pinch of granulated sugar (from the dough sugar amount), and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until frothy. This indicates the yeast is active.0.5 cup warm milk, 0.25 cup granulated sugar, 2.25 teaspoons active dry yeast
- In a large mixing bowl, whisk together the remaining granulated sugar, the egg, melted butter, vanilla extract, and red food coloring.0.25 cup granulated sugar, 1 large egg, 0.25 cup unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
- Add the activated yeast mixture to the wet ingredients and stir to combine.
- Gradually add the flour and salt to the wet ingredients, mixing with a spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.3 cups all-purpose flour, 0.5 teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes (or mix on medium speed in your stand mixer for 6-8 minutes) until the dough is smooth, elastic, and no longer sticky. Add a tablespoon of flour at a time if the dough is too sticky.3 cups all-purpose flour
- Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the softened butter, packed light brown sugar, unsweetened cocoa powder, ground cinnamon, and red food coloring.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
- Mash and mix these ingredients with a fork or spatula until a thick, paste-like filling forms. Ensure the red food coloring is evenly incorporated for that signature vibrant hue.
- Once the dough has doubled in size, punch it down gently and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
- Evenly spread the red velvet filling over the surface of the dough, leaving about a ½ inch border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it.
- Using a sharp knife or unflavored dental floss (for cleaner cuts), cut the rolled dough into 12 equal-sized cinnamon rolls.
- Arrange the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Ensure they are close but not overlapping too much; they will expand as they bake.
- Cover the baking dish loosely with plastic wrap or a damp kitchen towel and let the rolls rise again for 30-45 minutes, or until puffy.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap/towel and bake the Heavenly Red Velvet Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, in a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, 0.5 cup unsalted butter
- Gradually add the sifted powdered sugar, ¼ cup at a time, mixing until well combined.2 cups powdered sugar
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired drizzling consistency.1 teaspoon vanilla extract, 2-4 tablespoons milk
- If desired, add a few drops of red food coloring and mix until the frosting is a beautiful, pale red color.few drops red food coloring
- Once the cinnamon rolls are out of the oven, let them cool slightly in the baking dish for about 10-15 minutes.
- Generously spread or drizzle the cream cheese frosting over the warm rolls. The residual heat will help the frosting melt slightly, creating a gooey, irresistible topping.