Description
These Red Velvet Cinnamon Rolls are a rich and vibrant twist on the classic cinnamon‑roll brunch bake—pillowy red‑velvet dough swirled with cinnamon‑sugar filling and topped with tangy cream‑cheese icing.
Ingredients
Scale
- 1 cup warm milk (whole or 2 %)
- ½ cup granulated sugar
- 4 Tbsp melted unsalted butter
- 1 tsp salt
- 2¼ tsp (1 packet) active dry yeast
- 2 large eggs, room temperature
- ½ cup full‑fat sour cream
- 4½ cups all‑purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp red food colouring (gel or liquid)
- Filling:
- ½ cup softened unsalted butter
- ¾ cup packed brown sugar
- 2 Tbsp ground cinnamon
- Cream‑cheese icing:
- ¼ cup butter, room temperature
- ½ cup cream cheese, room temperature
- 1 tsp vanilla extract
- 1½ cups powdered sugar
- 2 Tbsp milk (or as needed to adjust consistency)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk, granulated sugar, melted butter, salt, yeast and red food colouring. Mix until combined.
- Add the eggs and sour cream; mix again until incorporated.
- Add flour and cocoa powder, then knead on medium speed until the dough is smooth and elastic (about 4‑6 minutes). If too sticky, add flour tablespoon by tablespoon.
- Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a towel, and let it rise in a warm draft‑free place until doubled in size (around 1½‑2 hours).
- Turn the risen dough onto a lightly floured surface and roll it into a rectangle approx. 18 × 12 inches.
- Spread the softened butter for the filling evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
- Starting from the long side nearest you, roll the dough up tightly into a log. Cut the log into 12 equal pieces.
- Grease a 9×13‑inch baking pan and place the rolls cut‑side up, slightly spaced. Cover and let them rise again until nearly doubled (about 30‑60 minutes).
- Preheat oven to 375 °F (190 °C). Bake the rolls for approx. 30‑35 minutes (or until golden and cooked through).
- While rolls bake (or just after removing them), prepare the icing: beat the butter and cream cheese until smooth; add vanilla, powdered sugar and milk, and beat until desired consistency. Spread generously over the warm rolls so it melts into all the nooks.
- Serve warm and enjoy the rich red‑velvet twist on a brunch classic!
- Prep Time: 2 hrs
- Cook Time: 30 mins
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Sugar: ≈29 g
- Sodium: ≈336 mg
- Fat: ≈26 g
- Saturated Fat: ≈15 g
- Carbohydrates: ≈79 g
- Fiber: ≈2 g
- Protein: ≈7 g
- Cholesterol: ≈63 mg