Red Velvet Cinnamon Rolls (Printable Version)
# What You'll Need:
→ Dough
01 -
440 g all-purpose flour
02 -
50 g granulated sugar
03 -
7 g active dry yeast (1 packet)
04 -
4 g baking powder (1 tsp)
05 -
3 g salt (½ tsp)
06 -
240 ml whole milk, warmed
07 -
57 g unsalted butter, melted
08 -
1 large egg
09 -
2 tbsp red food coloring
10 -
5 ml vanilla extract (1 tsp)
→ Filling
11 -
113 g unsalted butter, softened
12 -
165 g packed brown sugar
13 -
15 g ground cinnamon (2 tbsp)
14 -
85 g mini chocolate chips (optional)
→ Cream Cheese Frosting
15 -
225 g cream cheese, softened
16 -
113 g unsalted butter, softened
17 -
480 g powdered sugar
18 -
10 ml vanilla extract (2 tsp)
19 -
30 to 60 ml milk
# Step-by-Step Directions:
01 -
In a large bowl, whisk together 280 g of flour, granulated sugar, active dry yeast, baking powder, and salt.
02 -
In a separate bowl, mix warmed milk, melted butter, egg, red food coloring, and vanilla extract. Pour into the dry ingredients and blend.
03 -
Add remaining flour gradually until a soft dough forms.
04 -
On a floured surface, knead for 5–7 minutes until smooth and elastic.
05 -
Place dough in an oiled bowl, cover, and let rise in a warm environment for approximately 1 hour or until doubled in size.
06 -
Combine softened butter, brown sugar, and cinnamon until homogeneous.
07 -
Roll dough into a 30×45 cm rectangle. Spread cinnamon filling evenly and sprinkle with mini chocolate chips if desired. Roll tightly into a log and cut into 12 equal slices.
08 -
Arrange rolls in a greased 23×33 cm baking dish. Cover and let rise for 30 minutes.
09 -
Preheat oven to 175°C and bake for 25–30 minutes until golden brown.
10 -
Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk to achieve the desired consistency.
11 -
Once slightly cooled, generously spread cream cheese frosting over the rolls before serving.
# Helpful Notes:
01 -
Use fresh yeast and warm milk (not hot) to ensure proper dough rise.
02 -
Allow dough to rise until doubled for soft, airy texture.
03 -
Cool rolls before frosting to prevent melting.
04 -
Refrigerate leftovers in an airtight container for up to 3 days or freeze for 3 months.
05 -
Reheat rolls in oven at 175°C for 10-15 minutes or microwave in short intervals.