Okay, friends, let’s talk about something seriously decadent: Red Velvet Cinnamon Rolls From Scratch. I know, I know, it sounds kinda fancy, right? But trust me, if I can do it (and I am queen of kitchen chaos!), you totally can too. What makes these so special? Well, imagine the tangy, slightly chocolatey goodness of red velvet swirled into a soft, fluffy cinnamon roll. And yeah, that gorgeous red color? Totally from scratch! My favorite part is how impressive they look, but secretly, they’re not *that* hard. This recipe is my go-to when I wanna wow someone (or, let’s be honest, just treat myself!).
Why You’ll Love These Red Velvet Cinnamon Rolls From Scratch
Seriously, you’re gonna be obsessed! Here’s why:
- The flavor combo is outta this world!
- They’re seriously soft and fluffy – melt-in-your-mouth good.
- Perfect for holidays, birthdays, or just a “treat yourself” kinda day.
- Making them from scratch? So satisfying!
The Perfect Blend of Flavors
Okay, so red velvet is already amazing, right? But then you add that warm cinnamon spice…it’s like a party in your mouth! The slight tang from the red velvet cuts through the sweetness perfectly. Trust me, it just *works*.
Soft and Fluffy Texture
The texture is everything! We’re talkin’ pillowy soft, melt-in-your-mouth deliciousness. And it all starts with the dough. We want it smooth, elastic, and ready to rise. Don’t skip the kneading – it’s key to that perfect fluff! For more on dough techniques, check out this guide to yeast.
Ingredients for Your Red Velvet Cinnamon Rolls From Scratch
Alright, gather ’round! Here’s what you’ll need to make these beauties. Don’t skimp on the good stuff, okay? It makes all the difference!
- 1 cup Warm Milk (Whole or 2% works best – gotta activate that yeast!)
- ½ cup Sugar (Granulated, plain ol’ sugar is perfect)
- 4 tablespoon Melted Butter (Unsalted! We’re controlling the salt here)
- 1 teaspoon Salt (Just a pinch!)
- 1 packet Instant Yeast (2 ¼ tsp – make sure it’s fresh, or your rolls won’t rise!)
- 2 eggs (Large, because size matters…a little bit!)
- ½ cup Full fat sour cream (Don’t even *think* about low-fat here!)
- 4 ½ cups All Purpose Flour (I haven’t tried it with other flours, so stick with this for now!)
- 2 tablespoon Unsweetened Cocoa Powder (For that red velvet flavor!)
- 1 tablespoon Red Food Coloring (Gel is best – gives ya that vibrant color!)
- ½ cup Butter (Softened – seriously, room temperature, or it won’t mix right!)
- ¾ cup Brown Sugar (Packed! Light or dark, your choice!)
- 2 tablespoon Cinnamon (Ground, of course!)
- ¼ cup Butter (Room Temperature – for the icing!)
- ½ cup Cream Cheese (Room Temperature – again, super important for smooth icing!)
- 1 teaspoon Vanilla (Extract, not imitation!)
- 1 ½ cup Powdered Sugar (For the icing, sifted if you’re feeling fancy!)
- 2 tablespoon Milk (Whole or 2% – for the icing, to get it just right!)
How to Make Red Velvet Cinnamon Rolls From Scratch: Step-by-Step Instructions
Okay, deep breaths! This looks like a lot, but I promise, it’s totally doable. We’re gonna take it one step at a time, and you’ll have gorgeous red velvet cinnamon rolls from scratch before you know it!
Preparing the Dough for Red Velvet Cinnamon Rolls From Scratch
First, let’s get that dough going! In your stand mixer (or a big bowl if you’re going old-school!), mix together the warm milk, sugar, melted butter, salt, yeast, and red food coloring. Give it a good swirl to combine. Then, toss in the eggs and sour cream and mix again. Now, add the flour and cocoa powder. Mix it all up until it’s well combined. Turn the mixer on medium and let it knead for about 5 minutes. You want that dough smooth and elastic. If it’s too sticky, add a tablespoon of flour at a time until it comes together and doesn’t stick to the bowl. Trust me, a little extra flour can save the day! Cover that bowl with plastic wrap and let it hang out in a cool, draft-free spot for about 1.5-2 hours. It should double in size – that’s how you know the yeast is doing its thing!
Creating the Red Velvet Cinnamon Roll Filling
While the dough’s rising, let’s make that yummy filling! In a small bowl, mix together the brown sugar and cinnamon. That’s it! Easy peasy, right? Once the dough is ready, roll it out on a well-floured surface to about 18 inches by 12 inches. Spread that softened butter all over the dough – get it right to the edges! Then, sprinkle that cinnamon-sugar mixture evenly over the butter. You want every bite to be packed with flavor!
Rolling and Cutting the Red Velvet Cinnamon Rolls From Scratch
Time to get rollin’! Butter a 9×13 inch baking pan really well with softened butter. This keeps the rolls from sticking. Starting from the side closest to you, tightly roll the dough up and away from you to create a log. Now, carefully cut the log into 12 equal pieces. I use a serrated knife for this. Place the rolls in the pan. Here’s where you have a choice: you can let them rise at room temperature for an hour and bake them right away, or you can pop them in the fridge overnight. If you refrigerate them, take them out in the morning and let them come to room temperature before baking. Don’t skip this step!
Baking and Icing Your Red Velvet Cinnamon Rolls From Scratch
Alright, preheat that oven to 375 degrees! Bake the rolls for about 35-40 minutes, until they’re golden brown and puffy. Keep an eye on them – ovens can be tricky! Let them cool for a few minutes while you whip up the icing. In a bowl, beat together the room temperature cream cheese and butter until they’re smooth. Add the powdered sugar, vanilla, and milk. Mix it all up! If the icing is too thick, add a little more milk, a tablespoon at a time. If it’s too thin, add more powdered sugar. Now, here’s my favorite part: ice those warm cinnamon buns! The icing will melt slightly, and it’s just…*chef’s kiss*. Serve them immediately and watch everyone’s faces light up! Careful, they’re addictive!
Tips for the Best Red Velvet Cinnamon Rolls From Scratch
Want bakery-worthy red velvet cinnamon rolls from scratch? Here are a few secrets I’ve learned along the way! First, make sure your ingredients are at the right temperature – especially that butter and cream cheese for the icing. Seriously, room temperature is KEY! Don’t rush the dough-rising process, either. A good, long rise gives you that super-soft texture. And when you’re rolling up the dough, keep it tight! This helps create those pretty swirls. Finally, watch those buns carefully in the oven. Every oven is different, so start checking for doneness around 30 minutes. You want them golden brown, but not burnt! Trust me, these little things make a big difference!
Variations on Your Red Velvet Cinnamon Rolls From Scratch
Okay, so you’ve mastered the basic red velvet cinnamon rolls from scratch? Awesome! Now, let’s get a little crazy, shall we? My favorite thing to do is swap out the vanilla in the icing for almond extract – seriously, it’s a game changer! Or, if you’re a chocolate lover (and who isn’t?), toss some mini chocolate chips into the filling. Ooh, and speaking of filling, how about adding a sprinkle of chopped pecans or walnuts? For a bit of extra spice, try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture. You could even try a different frosting – maybe a tangy lemon cream cheese frosting or a simple glaze. The possibilities are endless! Don’t be afraid to experiment and make these rolls your own! For more frosting ideas, check out strawberry buttercream frosting.
Frequently Asked Questions About Red Velvet Cinnamon Rolls From Scratch
Got questions about making these amazing red velvet cinnamon rolls from scratch? I got you! Here are some of the most common questions I get asked, so you can bake with confidence!
Can I make the dough for these Red Velvet Cinnamon Rolls From Scratch ahead of time?
Absolutely! Making the dough ahead is a lifesaver! Just prepare it as directed, let it do its first rise, then punch it down, wrap it up tight, and pop it in the fridge. It’ll keep for up to 24 hours. Just let it come to room temperature before rolling it out. Easy peasy!
What is the best way to store leftover Red Velvet Cinnamon Rolls From Scratch?
If you actually *have* leftovers (seriously, does that even happen?!), store them in an airtight container at room temperature for a day or two, or in the fridge for up to a week. To reheat, just pop them in the microwave for a few seconds or warm them up in a low oven. They’re still delicious!
Can I use a different type of flour for these Red Velvet Cinnamon Rolls From Scratch?
While I always recommend all-purpose flour for this recipe, you *could* try using bread flour. It’ll give you a slightly chewier roll. I haven’t tested it with gluten-free flour, so I can’t guarantee the results, but if you’re feeling adventurous, give it a go! Just be prepared to adjust the liquid as needed. You can find some great gluten-free baking options here.
Storing and Reheating Your Red Velvet Cinnamon Rolls From Scratch
Okay, so you’ve got leftover rolls? Lucky you! To keep ’em fresh, stash them in an airtight container. They’re good at room temp for a day or two, or in the fridge for up to a week. Wanna reheat? Just zap ’em in the microwave for a few seconds. Mmm, warm and gooey again!
Nutritional Information Disclaimer
Heads up! These numbers are just estimates, okay? Nutrition info can vary based on the brands you use and your exact measurements. Just sayin’!
Enjoy Your Homemade Red Velvet Cinnamon Rolls From Scratch and Share!
Alright, go get your bake on! And hey, if you make these, leave a comment and let me know how they turned out! Bonus points for pics! You can find more delicious recipes here.
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Red Velvet Cinnamon Rolls From Scratch: Sinful 12
- Prep Time: 3 hours
- Cook Time: 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious red velvet cinnamon rolls from scratch. This recipe provides a step-by-step guide to create soft, flavorful rolls with a rich cream cheese icing.
Ingredients
- 1 cup Warm Milk (Whole Milk or 2%)
- ½ cup Sugar
- 4 tablespoon Melted Butter (unsalted)
- 1 teaspoon Salt
- 1 packet Instant Yeast (2 ¼ tsp)
- 2 eggs
- ½ cup Full fat sour cream
- 4 ½ cups All Purpose Flour
- 2 tablespoon Unsweetened Cocoa Powder
- 1 tablespoon Red Food Coloring
- ½ cup Butter (Softened)
- ¾ cup Brown Sugar
- 2 tablespoon Cinnamon
- ¼ cup Butter (Room Temperature)
- ½ cup Cream Cheese (Room Temperature)
- 1 teaspoon Vanilla
- 1 ½ cup Powdered Sugar
- 2 tablespoon Milk (Whole or 2%)
Instructions
- In the bowl of a stand mixer fitted with the hook attachment add the milk, sugar, butter, salt, yeast, and food coloring. Mix to combine everything.
- Add the eggs and sour cream. Mix again to combine.
- Add the flour and cocoa powder, mix well. Turn the stand mixer on medium speed and mix for 5 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time until it comes together and does not stick to the bowl.
- Cover the bowl with plastic wrap and place it in a cool, draft free area for 1.5-2 hours. The dough should double in size.
- Once the dough has doubled in size, empty the bowl onto a well floured counter. Lay the dough out and roll it out to 18 inches by 12 inches.
- For the filling, mix the cinnamon and sugar together. Spread the butter out over the rolled out dough. Sprinkle the cinnamon and sugar mixture evenly over the rolled out dough.
- Butter a 9×13 inch baking pan well with softened butter. Starting with the side closest to you, roll the dough up and away from you to create a log. Cut the log into 12 equal pieces and place them in the pan. If you are baking the cinnamon rolls immediately, let them sit at room temperature for an hour. If you are cooking them the next morning, place them in the refrigerator overnight. In the morning, take out the rolls and let them come to room temperature before you bake them.
- Preheat the oven to 375 degrees. Bake the rolls for 35-40 minutes until the buns are browned and puffy. Let them cool a few minutes while you make the icing.
- In a bowl, add the cream cheese and butter and beat them with a hand mixer until well combined. Add the powdered sugar, vanilla, and milk and combine all the ingredients. If the icing is too thick, add more milk a tablespoon at a time. If it is too thin, add more powdered sugar. Ice the cinnamon buns when they are still warm so the icing melts slightly. Serve immediately.
Notes
- Ensure the yeast is fresh for best results.
- Adjust the amount of red food coloring to achieve your desired shade.
- For a richer flavor, use brown butter in the filling.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
