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
Scale
- 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