Red Velvet Cinnamon Rolls
Ingredients:
For the Dough:
3 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk
1/4 cup granulated sugar
1/4 cup unsalted butter
1 teaspoon salt
1 large egg
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons whole milk
Instructions:
Prepare the Dough:
Activate the Yeast:
In a small bowl, warm the milk to about 110°F (43°C) (warm to the touch but not hot). Add the granulated sugar and yeast, stirring to combine. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
Mix Wet Ingredients:
In a large mixing bowl, combine the melted butter, egg, cocoa powder, red food coloring, and salt. Mix until well combined.
Combine Wet and Dry Ingredients:
Add the yeast mixture to the bowl and stir to combine. Gradually add the flour, one cup at a time, mixing until a dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
First Rise:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Filling:
Make the Filling:
In a small bowl, combine the softened butter, brown sugar, and ground cinnamon, mixing until well combined.
Assemble the Rolls:
Roll Out the Dough:
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 14×18 inches.
Spread the Filling:
Evenly spread the cinnamon filling over the rolled-out dough, leaving a small border around the edges.
Roll and Cut the Dough:
Starting from the longer side, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
Second Rise:
Place the rolls in a greased 9×13 inch baking dish, cover with a clean kitchen towel or plastic wrap, and let them rise for about 30-45 minutes, or until puffy.
Bake the Rolls:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Bake:
Bake the rolls in the preheated oven for 20-25 minutes, or until they are lightly golden and cooked through. Remove from the oven and let them cool slightly.
Prepare the Cream Cheese Frosting:
Make the Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Frost and Serve:
Frost the Rolls:
Spread the cream cheese frosting over the warm rolls.
Serve:
Serve warm and enjoy your delicious Red Velvet Cinnamon Rolls!
