red velvet cinnamon rolls
Ain’t no party like a red velvet party.
We can red velvet cake, we can red velvet cupcakes, or cheesecake, or ice cream, literally anything sweet. So why not cinnamon rolls? In my quest for pink and red Valentine’s Day concepts, something with the trademark scarlet dough and cream cheese frosting had to snake its way into the mix. And since V-Day and brunch go hand in hand, these are the star of the show, sons.
Holy lord shitballs, these are good good good.
Red Velvet Cinnamon Rolls are gorgeous, divine, relatively easy to make (as with all cinnyrolls, they take time, but the process isn’t difficult overall), and beg to be et almost straight out of the oven. Leftovers are just as swell, though. These beauties suit any late winter or spring holiday, for morning gatherings or a midafternoon treat. They’re big and puffy and slathered in an appropriate amount of icing – which by “appropriate amount” I mean a lot.
Cos that’s how we roll around here.
Please don’t punch me.
Velvety Smooth
A couple of newcomers join my traditional cinnamon bun dough: red food dye (lots of it) and a touch of cocoa powder. Wouldn’t be red velvet without either.
First, warm some whole milk so it’s comfy to the touch but not scalding. Stir in some sugar, then sprinkle in a packet of yeast. Let proof 5-10 minutes until frothy and bubbly, while you meander about doing some shit like putting dishes away or nibbling a snack. If the yeast doesn’t pillow up into a frothy dome, it’s dead. Toss it and try again with fresh yeast.
Dump into the bowl of a stand mixer along with some butter, melted and cooled, a lightly whisked egg, and lots of red food dye. The amount listed is for traditional liquid red dye, which is less potent than gel. If you use gel, start with 1 tablespoon and move up from there as needed.
Add cocoa powder and flour, then start kneading with the dough hook attachment. Start with 3 cups of flour and add a tablespoon more at a time until the dough is soft, tacky, but cohesive. I needed 3 1/2 cups, but you may need more or less depending on how the dough gods view your creation.
Knead 10-15 minutes, then grease a clean bowl, flip that bloodred doughball over to coat both sides, and cover. 60-90 minutes or until doubled.
Rollin’ Along
The filling for our red velvet friends is the same as for most cinnyrolls: butter, and lots of cinnamon sugar.
Lightly flour a flat, clean surface and roll the dough into a big rectangle. Spread softened butter all over, then sprinkle cinnamon sugar. Slice 12 strips with a knife or pizza cutter (or do the whole roll into a log and slice thing, but I don’t like that method as much). Roll each strip into a bun and place in a lightly greased 9 x 13 inch baking pan.
Cover and let the rolls rise another 20-30 minutes. Or, place the rolls into the fridge overnight to bake up the next morning. Both methods are great!
After the second rise, bake the rolls up at 375 for 18-20 minutes; if you refrigerated, you may need a few more minutes. Because of the red hue, the rolls won’t really turn golden, but the tops will take on a darker tinge. Just keep an eye on it. Pull the rolls and let them cool a bit before frosting.
We’re talking a standard cream cheese frosting to embellish these redheaded beauts. Butter, cream cheese, vanilla, and powdered sugar. Whip it all up until smooth and creamy, then lather all over the warm rolls.
Enjoy that morning, around a joyful breakfast table preferably with coffee or tea. If I’m craving one later in the day, I like to microwave for 15-20 seconds to soften the dough and let some of that frosting sink into the crevices of the bun. Mmhmm. Good shit.
What other red velvet treats are you craving? Let me know!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Big Red:
red velvet cinnamon rolls
Ingredients
- 1 cup whole milk, warm
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 4 tbsp butter, melted
- 1 large egg, lightly beaten
- 2-3 tbsp red food dye
- 3 1/2-4 cups all purpose flour
- 2 tbsp cocoa powder
filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 2 tsp cinnamon
cream cheese frosting
- 4 tbsp butter, softened
- 4 oz cream cheese, cold
- 1 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, sugar, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter, dye, and beaten egg.
- With the mixer running on low, add the cocoa powder and 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- In a small bowl, toss together the brown sugar and cinnamon.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with butter, then sprinkle with the cinnamon sugar. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the and vanilla. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
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