Red Velvet Cinnamon Rolls
Cocoa red velvet yeast rolls with brown sugar cinnamon filling and cream cheese frosting.
Ingredients
Dough
- 4 cups King Arthur all-purpose flour
- ¼ cup Domino granulated sugar
- 2 tbsp Hershey's unsweetened cocoa powder
- 1 packet (2 1/4 tsp) Fleischmann's active dry yeast
- ½ tsp Morton kosher salt
- ½ cup whole milk, warmed to 110°F
- ½ cup water, warmed to 110°F
- ¼ cup Land O Lakes unsalted butter, softened
- 2 large eggs
- 1 tbsp Wilton red gel food coloring
- 1 tsp McCormick pure vanilla extract
Filling
- ½ cup Land O Lakes unsalted butter, softened
- 1 cup C&H light brown sugar, packed
- 2 tbsp McCormick ground cinnamon
- ¼ tsp Morton kosher salt
Cream Cheese Frosting
- 8 oz Philadelphia cream cheese, softened
- ¼ cup Land O Lakes unsalted butter, softened
- 1 ½ cups Domino powdered sugar
- 1 tsp McCormick pure vanilla extract
- 1 pinch salt
Instructions
- Stir warm milk, warm water, 1 teaspoon sugar, and yeast; rest 5 to 10 minutes until foamy.
- Whisk flour, remaining sugar, cocoa, and salt in a large bowl.
- Beat butter, eggs, food coloring, and vanilla into the yeast mixture.
- Add the dry mix and knead 8 to 10 minutes until smooth and elastic.
- Cover and rise in a warm spot 1 to 1 1/2 hours until doubled.
- Beat filling butter, brown sugar, cinnamon, and salt until smooth.
- Roll dough into a 12x18-inch rectangle and spread with filling, leaving a small border.
- Roll from the long side, pinch the seam, and cut into 12 rolls.
- Place in a greased 9x13-inch pan, cover, and rise 30 to 45 minutes.
- Heat oven to 350°F (175°C) and bake 22 to 25 minutes until the centers reach 190°F (88°C).
- Beat cream cheese, butter, powdered sugar, vanilla, and salt until fluffy.
- Spread frosting over the warm rolls and serve.
Notes
Store leftover rolls in an airtight container for up to 3 days in the fridge or freeze wrapped and stored in an airtight container for up to 2 months. Reheat in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes.